隨著我國餐飲文化日益蓬勃，消費者對料理之色、香、味以及用餐 環境氛圍之要求亦愈加提升，講究文化意涵及創藝料理之文創餐廳業逐 漸成為餐飲市場新寵。本研究之主要目的欲透過文獻分析法去建構『文 創餐廳經營之評估構面』，並進一步以層級程序分析法(AHP)去評估各個 構面之相對重要性，藉此找出文創餐廳之關鍵成功因素。研究結果發現， 本研究共歸納出七大構面與23項評估指標。其中，「人文」是最重要的評 估構面，其次依序為文化、體驗、創意、服務、美學以及餐飲部分。「心 靈交流」是最重要的評估指標，其次依序是建築與裝飾品具獨特風格、 服務態度、地方特色、空間置換、餐廳氛圍及環境渲染力等指標，上述6 項指標被視為文創餐廳經營之關鍵成功要素。

With the vigorous development of food culture in Taiwan, consumers have more demands on color, aroma and taste of food and atmosphere of dining environment. Cultural and creative restaurants which emphasize cultural implication and creative food become popular in food market. This study aimed to construct the assessment dimensions of cultural and creative restaurants operations, and further to apply analytic hierarchy process (AHP) to assess the relative importance of the various dimensions, thereby identify the critical success factors for cultural and creative restaurants operations. The results showed that this study concluded the seven dimensions and 23 evaluation indicators. Among them, the "humanities" is the most important assessment dimension, followed by culture, experience, creativity, service, aesthetics, and food and beverage. "Spiritual exchange" is the most important indicators, followed by construction and decorations with unique style, service attitude, local characteristics, spatial displacement, restaurant atmosphere and environment rendering. These six indicators are the critical success factors of cultural and creative restaurant operations.