Kenya's Big Global Hotel Chains Shift to Local Foods to Entice Visitors
Photo Caption: Grilled chicken wings made with mitmita spices, zatar and served with tomato, mango dip and kachumbari salad at the Tribe Hotel. Kachumbari is a common dish in Kenya Harriet Akinyi
Skift Take
Hotels must ensure that they are in touch with every bit of the local culture, including food. While some are trying to include local food in their menus, it's worrying that many luxury hotels feel that international cuisine is the standard for luxury.
Guests staying at major international hotels in Kenya will likely notice its restaurants serving local dishes, a major shift from the Asian and continental European dishes historically linked to luxury brands. But what's driving the change?
Kenya's hotels increasingly view local dishes as a way to attract guests — as well as generate revenue with more travelers choosing hotels based on its dining options. As hotel food and beverage is becoming more important for travelers, those hotels are promoting the opportunity to eat local foods at their restaurants.
"Food ... boosts revenue as every guest (is interested in trying) the local cuis
