The objective of the study is to analyze the determinants influencing the sustainability intentions of restaurant employees and managers in Manila, including their practices, initiatives, and recurring challenges using the Theory of Planned Behavior. The study explores factors such as attitudes, subjective norms, and perceived behavioral control, along with current sustainability practices and recurring challenges.
The study employed a mixed-method approach, utilizing semi-structured interviews and surveys to gather data from 30 employees and 5 managers from family-owned, coffee shops, and start-ups restaurants practicing sustainability in Manila. Quantitative data were analyzed using statistical tools to determine the significance of key factors, while qualitative data gathered through interviews provided detailed insights into participants\' perspectives, experiences, and motivations, identifying emerging themes and pattems. Findings revealed that sustainability intentions are significantly influenced by leadership modeling, employee training, and customer preferences for sustainable practices. The study highlights key challenges, including high implementation costs and limited customer participation in eco-friendly initiatives. Based on these findings, it is recommended that restaurants adopt targeted training, strengthen supplier collaborations, and leverage renewable energy solutions to enhance sustainability efforts. Future research may explore the financial implications of sustainability and the role of consumer behavior in promoting eco-friendly practices.