Yucel Yilmaz OzturkogluFerika Özer SariEbru E. Saygılı2025-10-06202117579899, 175798801757-988010.1108/JHTT-02-2019-0022https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074386459&doi=10.1108%2FJHTT-02-2019-0022&partnerID=40&md5=6c419b07e9f107501878e04780454c8chttps://gcris.yasar.edu.tr/handle/123456789/8986Purpose: The purpose of this study is to determine the dimensions for “sustainability-oriented hospitality service innovation (SOHSI)” in the context of food and beverage (F&B) industry. For this to be done the relationship between service innovation dimensions and the triple bottom line (TBL) dimensions (including social environmental and economic aspects of sustainability) is investigated. Design/methodology/approach: In this study primarily a detailed literature review was carried out to specify the dimensions of service innovation in hospitality industry and sustainability as well. Then fuzzy decision-making trial and evaluation laboratory (DEMATEL) one of the multi-criteria decision-making (MCDM) methods was used to reveal the causal relationship within these dimensions. Findings: A framework is presented to help F&B organizations make their innovative services more sustainable. F&B servicing companies should focus especially on “environmental entrepreneurship” “interior design” and “brand management” dimensions to get benefit underway to gain competitive advantage. Originality/value: In hospitality industry where competition is increasing every day it is necessary to create brand-new services or offer renowned services via diversified ways to step forward from competitors. In this regard it is important for companies to ensure that every innovative service should be sustainable. Until now researchers have mostly studied environmental dimension of sustainable service innovation. However there are no studies evaluating sustainability concept with the TBL approach. Therefore this study contributes to the field of sustainability in hospitality service innovation. © 2021 Elsevier B.V. All rights reserved.EnglishFood And Beverage, Hospitality, Service Innovation, Sustainability, Triple Bottom LineArticle