ABSTRACT
As part of the tourism industry, there are various kinds of restaurant. One of them is social enterprises that have social goals as added value. This study aims to examine the legal aspects and business models sustainability of social enterprises of restaurants and catering business in Hong Kong, Indonesia, and Vietnam. This study uses a comparative content analysis of documents and interviews script in six selected restaurants. The results confirm that the lack of policy hinders the development of the social enterprise restaurant. The enterprises with unique added values and connections to public funds and corporates tend to be more successful. Current legal structures and hard to withdrawing government subsidies are some of the factors to the lack of social enterprises business sustainability.
