Enhance Sustainable Production in Halal Certified Fast-Food Restaurants: Evidence From the PLS Approach in Indonesia

Food industry regulations and consumer preferences are rapidly evolving, with growing demand for sustainability in halal restaurants. This study aims to examine the effect of halal restaurant practice standards on sustainable production performance. Using a quantitative approach, survey data were collected from 50 halal-certified fast-food restaurants in Surabaya and analysed using Partial Least Squares (PLS). The independent variables include management quality, business place, sanitation and food safety, halal food management, halal logistics, and display and serving, while sustainable production is the dependent variable. The results show that all dimensions positively influence sustainable production, with strong explanatory (R² = 0.904) and predictive power (Q² = 0.817). Management quality has the strongest effect (β = 0.263). In conclusion, integrating halal practices with strong management enhances sustainability performance in fast-food restaurants.