The Sustainable Restaurant Azurmendi: A Business Case

This dissertation analyzes a case study of the business teaching of the Spanish sustainable restaurant Azurmendi under the leadership of chef Eneko Atxa Azurmendi. Eneko is the youngest Spanish chef to receive three Michelin stars. The Azurmendi restaurant has received several sustainability awards since its establishment and has twice been awarded the title of the most sustainable restaurant in the world. The menu is designed and inspired by Basque cuisine. This restaurant is a successful business case and should be used as inspiration for other sustainability projects in the restaurant industry. The case shows that being a sustainable restaurant can be very challenging, but not impossible. The objective of this case is to identify and analyze the variability in the competition of the Azurmendi restaurant in Spain and to create an achievable project for international expansion. The Azurmendi restaurant cannot be replicated, and even the next expanded project that will be created will have to be adaptable to multiple requirements such as the environment or culture. Because in order to be sustainable, you need an ecological system that will work together and must be adaptable to each context, even though there may be the same or similar mentality.