The way customers behave after a service experience is seen to dictate the direction towards the success of the establishment in which they dine. It is therefore imperative that this is accorded the deserved significance. While it is the case, restaurants have had to deal with issues of non-repeat clients resulting from service experiences. Thus, the purpose of this study is to establish the influencers of patrons’ revisit intentions. In particular, the study sought to establish the influence of the two factors (that is: service encounter performance, and perceived price) on patrons’ revisit intentions. The study targeted Carnivore restaurant in Nairobi city of Kenya. The restaurant is well known and enjoys high number of customers. In addition, the study targeted all customers dining in the restaurant as potential respondents that would be approached for responses at the time of data collection. A descriptive correlation research study of 50 patrons dining in the restaurant through self-administered questionnaires was conducted. Moreover, convenience sampling was used to select the respondents. All variables were measured using adapted and modified constructs from previous researches. Content validity was used to assess the validity of the questionnaire. Reliability of the constructs was examined using Cronbach’s Alpha coefficient technique. Descriptive statistics (means, percentages, and standard deviations) were used to analyze quantitative data. The study results revealed that respondents agreed with all the items measuring service encounter performance, perceived price, and patrons’ revisit intentions. Thus, managers of the Carnivore restaurant should take this into account and develop strategies and put procedures in place to ensure the degree to which the service offered by the restaurant matches or exceeds patrons’ expectations