Sustainable Menu Practices and the Performance of 4- and 5-Star Hospitality Establishments in Kenya: Evidence from Nakuru and Narok Counties
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Keywords
Sustainable menu practices, sustainable menu planning, indigenous foods, hotel performance, hospitality establishments, Nakuru and Narok Counties
Abstract
Menus are the most visible sign of a hospitality enterprise’s sustainability efforts, yet research linking sustainable menu practices to success remains limited, especially in developing countries. This study examined how sustainable menu practices affect 4- and 5-star hotels in Kenya. Using the Balanced Scorecard and Triple Bottom Line frameworks in a mixed-methods design, data was collected from 150 executives (chefs, purchasing officers, and restaurant supervisors) across all 50 star-rated hotels in Nakuru and Narok Counties. Interviews with 17 food and beverage managers and an officer from Ecotourism Kenya provided qualitative insights. Results showed moderate adoption of sustainable practices (Mean = 3.40, SD = 1.26), with plant-based menus most common (Mean = 3.87) and seasonal changes least (Mean = 2.96). Correlation analysis indicated a positive link between sustainable menus and performance (r = 0.734, p < 0.01), confirmed by regression (β = 0.613, p < 0.001). Qualitative findings showed sustainability through indigenous and plant-based dishes, seasonal menus, provenance labelling, and communicating sustainability to guests. Challenges included limited customer familiarity with local cuisines, higher organic ingredient costs, and menu constraints. The study concludes that sustainable menus are a strategic tool for improving non-financial performance and suggests increasing indigenous foods, raising guest awareness, and adjusting seasonal menus.
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Mary Wanjiku Ndung’u , Department of Hotel & Hospitality Management, School of Tourism, Hospitality & Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Department of Hotel & Hospitality Management, School of Tourism, Hospitality & Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Dorothy Rotich , Department of Hotel & Hospitality Management, School of Tourism, Hospitality & Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Department of Hotel & Hospitality Management, School of Tourism, Hospitality & Events Management, Moi University, P.O. Box 3900-30100, Eldoret, Kenya
Rose Burugu , Department of Humanities, University of Embu, P.O. Box 6-60100 Embu, Kenya
Department of Humanities, University of Embu, P.O. Box 6-60100 Embu, Kenya