Organic solid waste of animal and plant origin can cause some environmental impacts such as the generation of gases and bad odors; percolated liquids (manure); attraction of animal vectors and corrosion of equipment and components of the infrastructure. Thus, this article aimed to present how the solid waste generated by the Popular Restaurant, located in Belo Horizonte / MG, is managed. The methodology proposed was a case study at a popular restaurant in Belo Horizonte, MG. The quantification and characterization of the residues generated by the restaurant was carried out, as well as the knowledge of the management flow of these. Photographic records were carried out to characterize and analyze the solid waste situation of the restaurant. The results showed the need to prepare a Solid Waste Management Plan for the restaurant, recommending also the implementation of the selective collection.