Özet:

Abstract The main purpose of the study is to reveal the effect of practices in green generation restaurants on customer satisfaction and behavioral intentions. The data of the research, which was designed in relational scanning model and descriptive type, were collected face to face with convenience sampling method from customers who visited 3 green generation restaurants operating in Istanbul between February and March 2022. In the study, analyzes were carried out on a total of 376 questionnaires. In addition to descriptive statistics, analysis techniques such as t-test, ANOVA, confirmatory factor analysis and regression analysis were used in the analyses. As a result of the factor analysis, the dimensions of green generation restaurant applications were determined as "energy efficiency", "sustainable structure and materials", "water saving and waste management" and "disposables". In the regression analysis, it was determined that the green generation application dimensions "energy efficiency" and "sustainable structure and materials" significantly affect both customer satisfaction and behavioral intention. Furthermore, it has been established that customer satisfaction with green restaurants has a direct and significant impact on behavioral intention. As a result of the study, various suggestions were presented for both practitioners and researchers.

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