Over the last decade, sustainability has moved from a peripheral concern to a core operational priority in fine dining restaurant management.. Fine dining refers to the high-end eateries that are paired with superior food, sophisticated environment, and professional hospitality that justify a luxury price point. Sustainability comprises practices that harmonize environmental care, social fairness, and economic viability, in accordance with the United Nations Sustainable Development Goals. The main aim of this research is to map the structural and thematic evolution of sustainability literature within the restaurant sector, identifying key research gaps and future directions. This study reviews 172 Scopus-listed publications from 2015 to 2025 using bibliometric tools and VOSviewer. By mapping performance and scientific connections, it identifies the key authors, geographic contributors, and core subject areas relevant to the future of fine dining. Findings highlight a significant upward trajectory following 2020, linked to global sustainability pushes and pandemic changes. Themes have moved from basic waste reduction to encompass social equity, regional sourcing, and ethical branding. The paper addresses a major key gap: While research has grown, specific gaps remain in meta-analytic reviews that bridge the gap between back-of-house operations and consumer-facing ethical storytelling.
Nagrale et al. (Tue,) studied this question.