In a bid to curb underage drinking and regulate alcohol access in high-risk environments, Kenya has released a draft policy that would see a slew of alcohol restrictions.
The policy has been drafted by the National Authority for the Campaign Against Alcohol and Drug Abuse (NACADA) and suggests raising the legal drinking age from 18 to 21, banning home delivery of alcohol through digital platforms and vending machines, and restricting alcohol sales within 300 metres of schools, places of worship and residential homes.
Devendra Asher, Group GM of Panari Hotels & Resorts, says: “Contrary to circulating rumours, NACADA has not issued any ban on the sale or consumption of alcohol within duly licensed hotels or lodges.” He emphasised that the new policy does not target hotel bars or restaurants.
While the proposals don’t affect fully licensed establishments, the backlash from hotel owners, restaurateurs and tourism stakeholders was swift with fears that such a move would destabilise an already vulnerable sector, trigger job losses and drive tourists to competing destinations in the region.
“Alcohol represents roughly 30% of total revenue at our restaurants,” says Shamim Ehsani, Co-Founder and Marketing Director for Tribe Hotel. “Hero, our sushi and cocktails concept at Trademark Hotel, derives 50% of its revenue from alcohol sales. It has been listed among the world’s 50 best bars since 2021 and is currently Africa’s top-ranked bar. Removing alcohol would cripple our concept and cost us international recognition.”
Ehsani warns that such a move would force many establishments to shut down, cut jobs or entirely pivot their business models. “You’d be jeopardising the livelihoods of our 40-plus bartenders and affecting everything from food pairing to the overall dining experience.”
John Musau, GM at Tamarind Tree Hotel, echoes this sentiment. “Dining is not just about food. It’s an experience. Good wine and whisky are paired with good food. Taking that away will make the restaurant experience less enjoyable and that will reflect in falling revenues.
“Tourists don’t just come for wildlife – they come for experiences. Dining, relaxation and enjoyment are all part of the package. A ban would leave a sour taste.”
While industry leaders are not blind to the social challenges posed by alcohol misuse, they argue that punitive, blanket bans would do more harm than good. What they want instead is policy crafted through stakeholder engagement, data-driven approaches and investment in responsible consumption programmes.
“Rather than enforcing a total ban, the government should consider a more pragmatic approach – tightening existing laws, improving responsible service training and restricting operational hours where necessary,” says Bhupendra Kumar, GM at Argyle Grand Hotel. “Engaging with the hospitality industry to co-create solutions would go much further in addressing social concerns while preserving economic growth.”
