According to data from the Central Statistics Agency (BPS) in 2022, the number of catering businesses 3.3%. Catering businesses made up 3.06% of all businesses in Yogyakarta Province, indicating a medium scale of operation. Service quality was a key factor in maintaining positive customer satisfaction assessments. Food service satisfaction was determined by several indicators, including menu variations and nutritional adequacy. The purpose of this study was to analyze the different in satisfaction level, menu variety, and energy adequacy between diet catering and non diet catering. This study uses a cross-sectional design and was conducted at Selvas catering for diet catering and Rena catering for non diet catering. The sampling technique was purposive sampling. The sample size of each group was 30 respondents, calculated using Lameshow formula, inclusion criteria were age 19-49 (adult) and a minimum of six months as a regular customer. Comparative data analysis was performed using the Mann-Whitney test. The level of satisfaction and menu variety ware measured using a questionnaire, while energy adequacy was assessed using nutrisurvey. Comparative data analysis was perfomed using the Mann-Whitney test. The results of the study showed a significant difference in the level of satisfaction between diet catering and non diet catering groups (p-value= 0.000), menu variation (p-value=0.002) and energy adequacy (p-value= 0.000). Conclusion of this study was found significant difference in satisfaction levels, menu variety, and energy adequacy between diet catering and non diet catering.