Only 7.3% of catering companies have been in business for more than 10 years. Of the 600,000 national restaurants that have paid VAT, 20% of restaurants have been operating for five years or more, and the remaining 80% are closed within five years. Of the total restaurants, 12.1% quit business within six months of opening, and 25.6% of restaurants shut down within one year. Although start-up in the food service has been actively occurring, many failed. The purpose of this study is to analyze the success factors of food service founder using the Analytic Hierarchy Process (AHP) and to find out the implications of the important factors and priorities of the success factors. The importance of success factors was found to be in the order of item (0.29), founder (0.27), store (0.23), management ability (0.21). Food taste and quality/freshness in item factors, creativity/ innovation and experience/technology in founder factors, store mood and location/commercial area in store factors, communication ability and marketing in management ability factors were high priority.