This article deals with the preferences of young customers for restaurant choice. Its purpose is to support the decision-making process of managers in restaurants in Karvina near the Silesian University in Opava, School of Business Administration in Karvina. The opinion of the young generation can be a significant hint for the future development of customer behaviour. Research was carried out in the winter semester of 2022. First-year semester students were asked. Their preferences for the choice of restaurant for lunch were investigated. The evaluation was performed by two methods. Particular criteria were evaluated using the method of scoring. This method seems to be direct, simple, and conscious. Furthermore, the students evaluated 27 defined combinations composed of 4 factors (restaurant, dish, price, experience). This was solved by conjoint analysis, which is more intuitive and unconscious. The aim of this paper is to compare the ranking of criteria using two of the above-mentioned methods.