Aarti Devani, Shailender Singh, Director, Food and Beverage Operations, Sarova and Mira Agarwa at the launch of 2 Sarova restaurant brands in Westlands, Nairobi.
Aarti Devani, Shailender Singh, Director, Food and Beverage Operations, Sarova and Mira Agarwa at the launch of 2 Sarova restaurant brands in Westlands, Nairobi.

Sarova Hotels and Resorts has ventured into stand-alone restaurants for the first time in its over 100-year history.

The hospitality group on Tuesday, December 15 unveiled two new additions to its portfolio; The Kitchen by Sarova and ChiSo. They are located in Westlands, Nairobi at Delta Towers’ Urban Eatery.

Eyeing foodies in the city, the two new restaurants promise a luxury dining experience.

The Kitchen by Sarova borrows heavily from Sarova’s Thorn Tree and Flame Tree cafes, with  all day multi occasion dining offering Western, African and Indian influenced cuisines.

ChiSo, on the other hand, is inspired by Thai Chi at Sarova Stanley. It promises a Pan Asian palette of Japanese, Malay, Thai, Indonesian and Chinese cuisine.

Shailender Singh, Director, Food and Beverage Operations, Sarova
With Sarova Staff at the launch of two new restaurant brands on December 15, 2020.

The Group’s Director in charge of Food and Beverage Operations, Shailendar Singh, noted that the new restaurant brands allowed more people to experience what Sarova has to offer.

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“To make ourselves more accessible to guests, we are taking our brands out to the market. This is a unique initiative where a major hotel chain is taking its F&B brands out of its premises.

“Usually, we find hotels taking other restaurant brands and franchises into their space but for the first time, we as a hotel chain, are taking our culinary repertoire into this diverse and expanding Westlands area,” she noted.

The organization is eyeing viable diversification opportunities even as players in the sector feel the pinch of the Covid-19 p******c.

According to Central Bank of Kenya (CBK) data, bed occupancy rates remain low, averaging 23 per cent in November and October, down from 24 per cent in September.

Referencing the disrupted operating environment, Singh noted that they were keen on innovation so as to adapt.

“The current situation has presented an opportunity for exploration and the hospitality industry is experiencing a wave of reinvention in terms of choice and culinary services.

“That is why we are constantly implementing newer, better, and more efficient ideas of dining to cater to the broad ever-changing industry,” she asserted.

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