This study discusses Store Atmosphere, Product Quality and Consumer Satisfaction at Sustainable Grilled & Fried Chicken Restaurants in Nganjuk, which aims to determine the effect of store atmosphere and product quality on consumer satisfaction. The method used is quantitative. Techniques in collecting data, namely primary data and secondary data. The sampling technique uses a purposive sampling technique, namely sampling is carried out in accordance with the required sample requirements, namely a minimum purchase of 2x and a minimum education of high school. The number of samples is 65 people. Data processing used is validity test, reliability test, classic assumption test, multiple linear regression analysis, coefficient of determination, f test and t test. There is a partial influence between Store Atmosphere on Consumer Satisfaction where the T test results obtained a significant value of 0.030 <0.05. There is a partial effect between Product Quality on Consumer Satisfaction where the T test results obtained a significant value of 0.001 <0.05. There is a simultaneous influence between Store Atmosphere and Product Quality on Consumer Satisfaction where the F test results obtained a significant value of 0.000 <0.05.