During the pandemic Covid_19, the dynamic competition between restaurants is getting more challenging, and the dynamics of life in society. In order to survive, it is necessary to pay attention to food quality, price, perceived value, customer satisfaction, return visits, and the provision of EWOM, taking into account the things above to make a restaurant thrive. Those variables will be analyzed, and we want to know how far the restaurant performs its strategy. This study consumes more than six months, from the end of November 2021 until April 2022. In this study, eight hypotheses have tested, of which six were supported and met the criteria, and two were not supported and did not meet the criteria. From hundreds of questionnaires distributed, only 303 respondents could process them. The variables used in the research impact each other, which will be discussed in detail. From these findings, the authors also make recommendations on how to increase the profit of selling organic food restaurants in their outlets. Thus, it is hoped that with this research, the owner's thinking will be open about organic food that is healthy and reasonable from non-organic food in Indonesia.