綠色餐廳經營遇到設備不足、人員教育不足、政府並未積極推動等問題，這些問題對於綠色餐廳永續發展具有嚴重的影響，由此可知，找尋綠色餐廳關鍵成功因子很重要。本研究之目的主要想整合國內外相關文獻以建構出綠色餐廳的綠色管理評估指標，進一步再以層級程序分析法(AHP)找出綠色餐廳的關鍵成功因素。研究結果得知，食材品質、產品烹調技術、綠色環保、服務品質、綠色餐飲行銷、綠色餐飲附加價值因素等六大評估構面，其中以食材品質為最重要的因素，其次是綠色環保、產品烹調技術、服務品質、綠色餐飲附加價值以及綠色餐飲行銷。本研究期望研究結果可以提供相關建議給綠色餐廳相關業者參考，以利未來經營管理與永續發展。

Green restaurant operations encountered inadequate equipment, lack of staff education, government did not actively promote such issues, these issues of sustainable development for the Green restaurant has a serious impact, therefore, the key to the success of the restaurant to find the green factor is very important. The purpose of this study was mainly want to integrate relevant literature to construct green restaurant management evaluation index, further then we will use analytic hierarchy process (AHP) to identify key success factors of green restaurant. The results showed that food quality, product cooking technology, environmental protection, service quality, green food marketing, value-added green food assessment factors such as the six dimensions, which produce quality as the most important facet, followed by green, product cooking technology, service quality, value-added green food and green food marketing. The results of this study can be expected to provide recommendations to the Green restaurant relevant industry reference, in order to facilitate future management and sustainable development.