The objective of this study is to lower the environmental impacts arising from a restaurant through life cycle assessment methodology. For this purpose, data collected from an actual restaurant is examined by using GaBi 7.3 software and CML 2001. The functional unit is 1000 services. Various energy, water reduction, and waste management scenarios are considered to find out the environmental hotspots. Global warming (GWP), abiotic depletion (ADP fossil and ADP elements), acidification (AP), eutrophication (EP), freshwater aquatic ecotoxicity (FAETP), human toxicity (HTP), ozone depletion (ODP), photochemical ozone creation (POCP) and terrestrial ecotoxicity (TETP) potentials are examined. The system boundary covers the delivery of inputs to the restaurant and the transportation of the waste to the disposal/recovery site. The results obtained in the base scenario, where all waste is disposed to a sanitary landfill, with no water or energy conservation; show that energy contribution and the amount of waste send to sanitary landfill dominate the environmental impacts. Using renewable energy alternatives such as wind and solar power instead of electricity mix can lower the environmental burdens. Higher levels of ADP elements and ODP are obtained when solar power is adopted in place of the electricity mix. Reductions in ADP element, ADP fossil, AP, POCP, and TETP can be achieved recycling the paper wastes. On the other hand, introducing anaerobic digestion or composting is observed to lower the EP, FAETP, GWP, HTP, and MAETP impact categories. It is recommended to perform similar studies with actual data collected from the restaurants.