Purpose: To evaluate the management of solid waste in a restaurant in the Central region of Colombia, to propose technical and administrative alternatives that contribute to the reduction of materials and discarded food and promote an environmental culture among employees and customers of the establishment. Methods: A diagnosis of solid waste was made, and a proposal was made for the integrated management of the solid waste found; risks and threats were identified, and an environmental monitoring plan was designed with effectiveness indicators. Results and conclusions: The internal waste routes were characterized from its generation to its disposal, with the proposal of environmental programs oriented to the adequacy of facilities, efficient use of inputs, reduction and use of waste; 8 hazardous scenarios were identified for solid waste management, and response actions were proposed focused on planning, execution process, analysis of what happened and taking actions; finally, a followup plan and a matrix of environmental indicators were designed. In general, 86% of the waste generated in the restaurant is composed of reusable and recyclable materials (paper, cardboard, textiles, wipes, napkins, glass, plastic and organic), which can be reduced and used efficiently. Originality/value: This work provides evidence of the level of solid waste generated by a restaurant-type commercial establishment and demonstrates the relevance of waste management strategies and the promotion of waste reduction, utilization and an eco-friendly culture among employees and users.