Challenge of sustainable practices with perpective of restaurants managers: The case of İzmir city

The concept of sustainability, which is becoming more and more intelligible, has an important place in the tourism sector. When the literature examined in this field, it is seen that many researches have been made in the field of sustainable tourism. When the research esare conducted examined in recent years, it is seen that there is an increase studies on sustainability in as well as in restaurant establishments besides accommodation establishments. Restaurant establishments, which have an important place in the tourism sector, do not fullyable to perform sustainable practices. Therefore, the aim of this study is to determine the obstacles that restaurant managers face in while performing sustainable practices. In addition, obstacles of sustainable practices within the context of the business enviroment in the literature has formed the basis of this study. In this context, the findings of the study were evaluated in terms of the elements in the internal and external enviroment of the restaurant enterprises. In this context the interviews were conducted via interview form with first class restaurant managers certified by the Ministry of Tourism, food and beverage management operating in İzmir, and the data were evaluated with descriptive analysis method in MAXQDA Analytics Pro 2018 program. According to the findings; It can understand that the lack of state support, cost, central management, neglect of personnel practices, work intensity, inability of suppliers to meet demand, lack of expectations of customers, were the obstacles for restaurant managers in implementing sustainable practices. In addition, it was seen that restaurant managers had positive views on sustainable practices and implemented some practices to reduce operating costs. However, it is understood that their knowledge about sustainable practices is insufficient. Conclusions and recommendations were developed in line with the findings. KEY WORDS: Sustainable Practices, Sustainable Restaurant, Obstacles of Sustainable Practices