Abstract
This study examines the financial implications of incorporating South African cultural cuisine into the fine dining operations of international hotel chains, utilising a hotel complex in Sandton as a case study. The aim is to determine whether adding culturally specific dishes can boost sales performance and reduce costs in the post-COVID-19 hospitality environment. A quantitative research design was employed, utilising secondary data from point-of-sale systems, menu engineering reports, and financial records. Menu performance was analysed using three established industry models the Kasavana and Smith Menu Engineering Matrix, Miller’s Menu Analysis, and Pavesic’s Cost-Margin Model, which are commonly applied to assess popularity, profitability, and food-cost efficiency. These models helped simplify complex financial data and provided a credible structure for evaluating menu items. The findings revealed that South African cultural dishes, including Oxtail stew and Lamb knuckle curry, consistently outperformed European-style counterparts across all three models. These items were classified in favourable categories such as Stars, indicating both strong sales and high contribution margins. Locally sourced ingredients also lowered overall food-cost percentages, improving gross profit margins and enhancing operational sustainability. The research demonstrates that incorporating culturally specific South African dishes can act as a dual strategy for increasing revenue and reducing costs in fine-dining environments. It advances understanding of how menu engineering can support culinary innovation and strengthen financially resilient, locally rooted hospitality models. For industry stakeholders such as chefs, hotel managers, and food and beverage directors—the study provides practical evidence that cultural authenticity can be both economically viable and operationally advantageous. It further contributes to broader discussions on indigenous and traditional gastronomy, financial sustainability, and menu strategy within South Africa’s luxury hospitality sector.