This scientific work of customer satisfaction for casual dining in Rio de Janeiro was done using the Analytic Hierarchy Process of Thomas L. Saaty. First of all, it was made one research with eight interviewees to find out the main attributes noticed by the customers as the most important ones to lead this sector to the success. After having the main attributes selected, each one has been compared to each other by the interviewees in terms of the level of importance. After that, each alternative has been compared to each other in reference to each attributes selected. The results indicate the attributes noticed as the main ones by the frequenter public of restaurant and each one is, in deed, perceived as differentiated for each attribute.