PrideInn Hotel recently opened Sayari, an environmentally friendly restaurant, to assist the government’s sustainability mission.
The introduction is part of the hotel chain’s expansion strategy, following its rebranding last November.
The Sayari restaurant, which means ‘planet’ and is located in the PrideInn Westlands outlet, contributes to the company’s long-term energy efficiency policy.
Hasnain Noorani, OGW, Managing Director of PrideInn Hotels, Resorts & Camps, emphasized the chain’s commitment to environmentally responsible practices, which aligns with Kenya’s aim for conservation.
“A lot of the materials we are using are all eco-friendly. We have a goal of planting one million trees in our small ways of conserving the environment,” he said.
Noorani explained that PrideInn is replacing air conditioners with open spaces, resulting in significant energy savings for the business.
Furthermore, the hotel business is developing a solar project to supplement its energy sources and is eliminating the usage of plastics throughout its facilities.
“As a company, we feel it is our responsibility as Kenyans to work towards sustainability. We want to be a company that cares for our environment,” he added.
The Sayari restaurant offers an all-day dining experience with a diverse array of cuisines.
Sayari’s menu is a culinary journey, showcasing an array of appetizers, main courses and desserts that celebrate the diverse heritage of cuisines from around the world.
Traditional dishes are given a contemporary twist, while innovative creations redefine dining expectations.
In 2023, PrideInn Hotel rebranded in a bid to align with premium services as part of a strategic business growth plan to adapt to evolving market dynamics.
Noorani said the rebranding signifies a concentrated focus on four pivotal areas, namely teams, customers, community and partners.
This strategic shift prompted the closure of some budget units while introducing new premium units that resonate with the company’s updated direction.
“When PrideInn was founded in 2011, focus was on creating a budget brand that offered 4- and 5-star services. However, with time, the company entered the premium segment in response to demand in the Kenyan market for home-grown quality hospitality services,” he said.
Noorani added that the brand being left behind no longer resonates with the current target audience and the kind of services offered now.
Since start of its operations in 2011, the hotel has grown from one hotel to eight hotels in five different counties.
It started with 28 rooms, and today boasts of running over 900 rooms with conference capacities of 15,000 people.
“We started off as a budget brand but over time with the market dynamics, having learned to run a business, we’ve grown to be a preferred entity. Based on what our clients wanted, we invested heavily in training, modernizing our hotels to bring in the luxury status we have today
“We have had our experience for 10 years; we have learned a lot of things and we know exactly what our clientele requires and what our guests require, we know exactly what our international guests, what our local guests, our regional guests and our guests who come in for our MICE services,” he added.
