Social interaction is essential for human connection, and spaces like restaurants play a crucial role in bringing people together. Diners appreciate restaurants with flexible environments their preferences vary depending on their dining companions; for instance, open areas may be favoured when dining with family or friends. While private, secluded spots are often preferred for personal use. The design should be tailored to accommodate these varying needs. The objective is to correlate customer preferences that drive design decisions - this involves integrating a psychological and environmental understanding of human behavior into the design process concerning Prospect and Refuge Theory. In the proposed study, mixed methods have been carried out through Surveys, Interviews, and Behavioral Observations through machine learning to investigate the impact of various space planning and design elements such as natural light, color schemes, and wayfinding systems on occupants’ behavior, mood, and performance. The study focuses on understanding the correlation between personality type and their preferences, specifically within the context of a restaurant. These findings confirm Restaurant design and management strategies which emphasize the need for flexibility and adaptability to enhance the dining experience.