Effect of Technological Innovations on Restaurant Sustainability in Nairobi County, Kenya

Abstract

The hospitality industry, which is defined by social interaction and gathering, was seriously threatened by the coronavirus disease 2019. The pandemic exacerbated risk in several ways, putting sustainability as a critical objective at a crossroads. The management of restaurants needed to reorganise and innovate to survive and thrive during and after the pandemic. Technological innovations created opportunities to lower health hazards for guests and staff while maintaining operations in an unpredictable business environment. A review of the literature revealed a paucity of technological innovations and sustainability in restaurants in Nairobi County. The study sought to evaluate the effects of technological innovations and the sustainability of restaurants in Nairobi County, Kenya. Schumpeter’s theory of innovation served as the study's theoretical foundation. To explain the relationships between technological innovation and sustainability, the study employed a descriptive research design with Likert scale ratings. A census of restaurant managers from the 81 full-service restaurants housed in 54 classified hotels in Nairobi County was the unit of observation. Using self-administered questionnaires, the studies obtained a 70 per cent response rate (57 responses). SPSS version 25 was used to analyse the data and findings presented using descriptive and inferential statistics. Restaurants used innovations in technology to mitigate dangers as well as to improve cleanliness and sanitation. The relationship between technological innovations and sustainability was positive, moderate, and significant at the p = 0.05 level of significance; the Pearson correlation value was r = 0.473. Furthermore, the adjusted correlation coefficient (R2) indicated that technological innovations predict 21% of the variance in sustainability. Restaurant sustainability increased moderately due to technological innovations. As a result, the study recommends that the Ministry of Tourism and Wildlife prioritise hospitality technologies to increase restaurant sustainability. Restaurant management should promote technological innovation, acquisition, and training. Finally, academia should lead the discourse about the implementation and spread of technological innovation