Penghu archipelago locates in the Taiwan Strait with abundant ocean resources. Having the sea-food is an important factor to attract the tourists. However, the competitiveness among seafood restaurants is severe. Thus, how to sustain the competitive competency of seafood restaurants even if sharing with the most of markets is the critical issue for the restaurant's owners. Te study employs the methods of importance-satisfaction analysis and service quality gap (the difference between satisfaction and importance) analysis to determine the priorities of the service item improvement for the reference of restaurant management in service performance. This research results show that the freshness of sea-food and the personnel training are the most important items which should be improved by X restaurant to increase the operation performance.