For many parents, dining out with children has become an exercise in repetition – the same French fries, chicken or fish nuggets, sausages, and maybe a scoop of ice cream for dessert.
A recent viral video of a mother lamenting her hotel’s predictable “kids’ menu”, chips, kebabs, and little else, has reignited conversation about how restaurants treat young diners.
Health-conscious parents who frequently dine out are also concerned about the menus fueling obesity in their children, even as some hotels justify their limited children’s menus as a way to avoid food waste or high food prices.
“I don’t mind paying a little more if my child gets something healthy and interesting. Everywhere you go, it’s chips, chips, and more chips. It’s like chefs think children don’t deserve flavour and these are unhealthy dishes,” said Mary Wanjiku, a mother of two.
Biggest concern
RoseJoy Etale, a clinical nutritionist and dietitian, says the biggest concern with most children’s meals served in hotels is their high sugar, salt, and fat content.
“These are the three things that bring health problems to both children and adults. When children are constantly served such foods, they are being predisposed to chronic illnesses like high blood pressure, diabetes, heart disease, and even some cancers,” she says.
What about children who order these foods in hotels?
Where it all starts
Ms Etale says children’s preference for fries, nuggets, and similar foods is largely driven by taste and exposure. To reverse this trend, she encourages parents to change their own eating habits.
“Children mirror the eating habits of their parents or caregivers. So, if a parent constantly eats unhealthy food, the child naturally grows up preferring the same. Also, foods high in sugar are addictive. Once hooked, it’s hard to stop,” she says.
“You can start by adding whole foods like cereals, tubers, and vegetables, little by little. You can also talk to children about why certain foods are better for them; they actually understand when you explain,” she says.
Radisson Blu Upper Hill’s executive chef, Wayne Walkinshaw, admits that while most establishments offer the typical fare of chips, chicken nuggets, and fish fingers, the trend is largely driven by convenience and cost-effectiveness rather than creativity or nutrition.
Minding the profits
Chef Wayne says in busy kitchens, where timing and profit margins matter, deep-fried dishes are quick to prepare and appeal to most children’s palates. However, he believes this approach has made children’s dining experiences monotonous and predictable.
“Lots of the kids’ menus are repetitive. Everybody gives you chicken nuggets, fish fingers, or deep-fried sausages because it’s easy to make and cost-effective. We underestimate what children can enjoy. When food looks good, tastes good, and is fresh, and when parents are supportive, most children are happy to try anything,” he says, adding that Radisson Blu has started personalising meals for young diners.
“We don’t do a dedicated kids’ menu. When families come in with children, we adapt some of the dishes from the main menu into smaller portions or ask parents what their children like, then create something based on that,” he says.
Chef Wayne notes that a child’s openness to food begins at home. Parents who expose their children to different tastes early on tend to raise adventurous eaters.
“Parents promote what their children are eating. If they introduce variety early on, children naturally become more open-minded. Even my children eat very unhealthily, and that’s on me. Sometimes you just want to get something quick and easy so it’s out of the way,” he adds.
But he insists that healthier options don’t have to be complicated or expensive.
“Instead of giving them fish fingers, do a nice piece of grilled fish with sukuma wiki or mashed potatoes,” he says, adding, “Dining should be more than just feeding the children. It should be part of teaching them to appreciate flavours, freshness, and quality,” he says.
Making it healthier
Randy Ngala, marketing manager at Mövenpick Hotel & Residences Nairobi, admits that some habits are hard to break, and children’s love for fries, burgers, and nuggets remains constant.
“You’ll always find them asking for fries or burgers, and missing them on the menu does a disservice. But how do you make it healthier? You include veggies, stack the burger properly, make sure it’s colourful, tasty, and nutritious,” he says.
However, over the years, he has noticed a significant shift among parents, who are now more health-conscious and keen to ensure that their children eat balanced meals even when dining out.
“Creating a menu for children goes beyond simply offering smaller portions of adult meals. It involves crafting a fun, appealing, and nutritious experience. Children are naturally drawn to vibrant visuals and playful presentation,” he says.
