In this article, we look at the history of satisfaction in restoration. Among these determinants, we also want to determine which ones are the most influential. After a clarification of the concepts of equity, emotions and satisfaction, we propose a research model. It is built on the assumption that in restoration, equity and emotions affect satisfaction. Data from a survey of 300 of 5 restaurants located in Antananarivo, Madagascar were processed under structural equation. The results partly confirm our hypotheses and, among other things, put and confirm the role of cognitive and affective elements in the formation of satisfaction. We conclude our article on the limits of the study and future research perspectives.