One of the problems in a sustainable food supply chain is food waste management. Indonesia is one of the largest food waste producers, and restaurants are one of the largest sources of food waste. This study aims to explore the driving and inhibiting factors of managing food waste in restaurants. By knowing the priority of driving and inhibiting factors for managing food waste in restaurants, it will be easier to control food waste. This study took a sample of 5 restaurants in the city of Yogyakarta. The driving and inhibiting factors for food waste management are obtained from literature studies and field validation. Furthermore, the AHP (Analytical Hierarchy Process) method is used to determine the priority of the factors. The results showed that the driving factor that became the priority for KR and PR restaurants was purchasing. As for the BR and AR restaurants are the storage factor, while in the Rmn restaurant, it is the leftover food management. Analysis of the inhibiting factors shows that in four restaurants, it is found that the priority factor in inhibiting the management of food waste is cost. In contrast, in Rmn restaurants, it is found that customer plate waste is the priority. These results can be used as a basis for food waste management policy-making.