Abstract
<jats:p>The article examines the theoretical and methodological foundations for forming and implementing a sustainable development strategy in the restaurant business under modern market conditions. The relevance of the study is driven by global economic transformations, intense competition, and the growing ecological awareness of society, which necessitate the integration of sustainability principles into hospitality operations. It is substantiated that a successful strategy must harmoniously combine economic efficiency, environmental responsibility (eco-resource efficiency, waste minimization, green technologies), and social orientation towards personnel and the community. The research explores strategic management mechanisms, adapting tools like PEST analysis and Porter's five forces to industry specifics. A comparative analysis of global and Ukrainian experiences in implementing sustainable practices is conducted. It reveals that while international practice demonstrates a high level of systemic integration, utilizing global standards (such as ISO 14001 and LEED) and enjoying significant state support, the Ukrainian restaurant market is still in the adaptation phase. Domestic eco-initiatives remain largely fragmentary, relying on individual entrepreneurs' enthusiasm rather than comprehensive corporate policies, and are hindered by infrastructural and financial barriers, particularly in waste management. Despite these gaps, the overall vector of domestic market development is positive. The study concludes that transitioning from isolated actions to a fully-fledged sustainable development strategy requires systemic synergy: building national eco-infrastructure, providing effective legislative and state support, and raising environmental awareness among both industry staff and consumers.</jats:p>