The Lower Eastern Times Opening The Third Eye
Artcaffé is planning to expand its presence beyond Nairobi as demand for curated dining experiences continues to rise among Kenya’s growing middle-income population.
The restaurant chain plans to open a new outlet in Eldoret before the end of the year, followed by expansion into Mombasa and other coastal towns next year.
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Speaking during the launch of Artcaffé’s new Winter Mediterranean Menu, Head of Markets Grace Njeru said changing consumer preferences are influencing the hospitality industry, with customers increasingly looking for dining experiences that combine food, ambience and service.
Njeru said growing urbanisation and the expansion of the middle class, particularly in Nairobi, have increased demand for spaces that offer more than food.
The new seasonal menu takes inspiration from Mediterranean, Middle Eastern and North African cuisines. It features sharing platters, fresh vegetables and warm seasonal dishes.
Artcaffé currently operates more than 60 outlets across Kenya. Njeru said customer demand is a key factor the company considers when identifying locations for new branches.
She noted that urbanisation, rising disposable incomes among some middle-income consumers and changing lifestyles are encouraging greater spending on dining, leisure and lifestyle experiences.
The company is also using seasonal menu changes to respond to evolving customer preferences. Artcaffé refreshes its menu every six months, incorporating customer feedback while introducing new flavours and maintaining variety for diners.
According to Njeru, Kenyan consumers are becoming more open to international cuisines while continuing to appreciate familiar local flavours and influences.
Artcaffé’s expansion comes amid continued challenges in the hospitality sector, including supply chain pressures. However, Njeru said maintaining consistent service quality remains a key priority for the company.
She added that the restaurant chain sources its food locally, working with Kenyan farmers, manufacturers and distributors rather than relying on imported food products.
The approach, she said, supports local suppliers while helping Artcaffé maintain consistency across its growing network of outlets.
