Customer satisfaction remains a fundamental determinant of competitiveness in the food and beverages industry, particularly within fast-growing markets such as Nigeria. While prior research has extensively explored product quality, service efficiency, and pricing strategies, limited empirical attention has been directed toward the behavioural role of frontline employees, specifically, workers’ receptivity. This study investigates the extent to which employees’ openness, friendliness, attentiveness, and responsiveness shape customer satisfaction in food and beverages firms in Rivers State. Guided by the Service-Profit Chain Theory and the Expectation–Confirmation Model, the study positions workers’ receptivity as a core behavioural competency that enhances customer perceptions, emotional connection, repeat patronage, and brand loyalty. Findings from the reviewed literature indicate that receptive employees reduce service friction, strengthen trust, and improve customers’ overall service experience. The paper concludes by recommending enhanced interpersonal-skills training, behavioural-based recruitment practices, and the integration of customer-experience (CX) performance metrics as strategic tools for improving satisfaction outcomes.