Dermining cafe preference in Erzincan using the lbwa-mabac method

Today, cafe selection requires a critical process aimed at both improving individuals' quality of life and ensuring customer satisfaction for businesses. Especially in local economies like Erzincan, as the service sector grows, it becomes essential to make strategic decisions in line with customer demands. Therefore, choosing the most suitable cafe is understood to be not only an individual preference but also a process that generates social, cultural, and economic impacts. The purpose of this study is to analyze the weighting of factors influencing cafe preference for selecting the most suitable cafe in Erzincan by applying the LBWA (Logarithm Methodology of Additive Weights) method and to rank the alternatives using the MABAC (Multi-Attributive Border Approximation Area Comparison) method, thereby presenting a systematic and rational approach. The results of the study indicated that physical characteristics and brand/corporate structure are the decisive factors, and the Özsüt cafe ranked first among the alternatives. This can be attributed to its strong brand perception, high customer capacity, product variety, and balanced performance. On the other hand, it was determined that some alternatives showed weak performance, particularly in terms of product variety, customer capacity, service infrastructure, and preferability. The very high Spearman correlation coefficients found among the groups revealed that field criteria and theoretical perspectives regarding cafe selection criteria perfectly overlap.