This paper investigates the managerial drivers for operating healthy food restaurants. An economic model is constructed by using information from a national survey of a sample of 703 valid restaurant observations. This model was built based on the concept of “sustainable food systems” choosing four variables as managerial drivers: economic,social,environmental,and educational. When running a logistic regression the results show that efficiency and specialization have stronger relationships with the probability of being a healthy food restaurant. These results provide useful insights for policy makers approaching to develop the gastronomy industry,an economic sector in which knowledge is still very limited.