Why some Nakuru hoteliers offer a limited menu in their food joints

There's nothing like having a place where you can get your favourite dish fresh, at any time of day.

Hotels at the Nakuru Showground have been offering a niche menu, attracting many people from Nakuru and beyond to sample their food.

Hellen Kwesi, co-founder of Dina's Kitchen, has been selling two types of white meat and one red meat for four years.

"We have been menu-specific since we started this business in town. When we moved here, we removed some items from the menu and continued with fish, chicken and beef," she explains.

Hellen notes that their focus on a limited menu has allowed them to cater to a growing clientele and establish their brand.

"We can't afford to add more items to the menu because our business is a brand. If we start selling everything, we might lose our loyal customers and affect our quality," she adds.

On a good day, she sells up to 15 chickens and 80 pieces of fish.

Hellen reveals that being specific has attracted customers with higher spending power, enabling them to maintain high-quality food.

Additionally, the hotel offers a pleasant environment where guests can enjoy their meals under a tree or in their car if they prefer not to dine inside.

Lilian Atieno the founder of Lilianos Cafe started by selling chapati, beans, and green grams over 10 years ago until she decided to expand her menu based on customer requests.

"I began with chapati, beans, and green grams as the main dish until customers requested other foods, which I gradually added to the menu," she says.

The dish, initially priced at Sh. 50, now costs Sh. 150.

While chapati and beans remain popular, chicken has become her best-selling dish.

"Whether fried or boiled, chicken is now my main seller, though some customers still prefer the other dishes," she notes.

Lilian attributes her food's popularity to preparing meals as if they were homemade.