A Holistic Model for Sustainable Restaurant Operations using the Business Model Canvas Approach

Abstract

Providing sustainable food services has become a common practice of many hospitality enterprises around the world. Nevertheless, previous studies focused on a specific aspect of sustainable restaurants and lacked a comprehensive investigation of their overall operations. Therefore, this study aims to apply the Business Model Canvas approach to develop an integrated business model that enable successful operations of sustainable restaurants. A qualitative approach was adopted in this study using the Delphi technique as an instrument for collecting primary data. The process of primary data collection involved three rounds. The first round included administering an open-ended questionnaire that captured the nine aspects of the business model canvas for eco-friendly restaurants. The second round aimed to revise the model that was developed based on the results of the first round, while the third round aimed to establish a consensus on the revised model. A panel of experts including 19 academic and industry experts were recruited in the empirical investigation. The results of the study provided some eco-friendly practices that were incorporated into a holistic model that captures the major operations of sustainable restaurants. Doing so contributes to the hospitality literature by addressing a knowledge gap as well as contributes to the industry through the proposed empirical model. 1.Introduction Sustainability refers to the enhancement of human life without harming the environment or undermining the capabilities of the natural system (Jang et al., 2017). Unfortunately, the foodservice industry is considered to be the least sustainable sector in the service industry, given its major contribution to greenhouse gas emissions, increased solid waste, and high consumption of water and energy (Chou et al., 2016; Jang et al., 2017; Kim & Hall, 2020). In fact, it was estimated that food production is responsible for up to 30% of the environmental impacts (Salmivaara & Lankoski, 2019). On the other side, the number of green customers or environmentally conscious people is growing worldwide due to increased health and ecological awareness that drove many people to consume organic, healthy, and climate-friendly foods (

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“…Strategi diperlukan sebagai salah satu cara untuk perusahaan untuk dapat bertahan. Salah satu tools yang dapat digunakan untuk menganalisis strategi yang dilakukan adalah Bussiness Model Canvas (BMC) (Indrawan et al, 2016;Luthan et al, 2019;Mohammad & AbouElezz, 2020;Schmal & Olave, 2014).…”