Factors of Sustainable Management in High-Level Restaurants
Mantas Lašakevičius, Aivaras Anužis, Eglė Purvaneckaitė
St. Ignatius Loyola College, Department of Health Sciences and Technologies, Kaunas, Lithuania
Keywords: sustainable management, waste management, employee environment.
Abstract:
High-level restaurants operate in an environment where taste, quality, creativity, presentation, and service are paramount, yet their ability to sustain these standards has recently been challenged by external shocks that threaten both short- and long-term goals. While the scientific literature often addresses specific aspects of sustainability, there is limited research on holistic sustainability, particularly in contexts such as Lithuania, where sustainable management traditions are still evolving. This study aimed to identify the factors that contribute to sustainable management in high-level restaurants and to provide recommendations for their application. The research employed a mixed-methods approach, including analysis of the scientific literature and semi-structured interviews with restaurant representatives, and was structured into three parts: literature review, empirical data analysis, and conclusions.
The findings highlight several key factors shaping sustainable management. Although restaurants value local suppliers and organic products, they face challenges related to quality, high prices, and supply instability, with cost often becoming the decisive factor in supplier selection. Efforts are made to create an attractive and supportive work environment through efficient scheduling, good communication, and employee motivation, yet sustainability-specific training remains minimal. Waste management has emerged as the most advanced aspect of sustainability, with practices such as LEAN systems, zero-waste strategies, and careful menu planning widely adopted, though advanced technologies such as composting and waste analysers are not yet common. Energy management is recognised as important but remains difficult due to economic and technological constraints. Finally, consumer behaviour in Lithuania exerts limited influence on restaurant sustainability practices, aside from growing interest in organic products, and restaurants generally do not perceive themselves as educators on sustainability issues.
Overall, the research demonstrates that sustainable management is a critical determinant of success for high-level restaurants, enabling financial stability, social responsibility, and adaptability to shifting environmental and market conditions
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