Generated kitchen waste (KW) from hospitality facilities presents multiple environmental and health challenges. Like other waste streams, KW waste is conventionally disposed of in landfills, which negatively impacts the environment and prevents any possible reuse of the waste. However, the composition of KW offers opportunities to extract valuable outputs, particularly through waste-to-energy (WTE) technologies. The present study proposed six WTE strategic plans to manage hospitality KWs separately from other waste streams. The WTE technologies included in the study were anaerobic digestion (AD), composting, incineration, and pyrolysis. All plans were evaluated for the Emirate of Abu Dhabi, United Arab Emirates, over a 22-year study period, utilizing data sourced from official governmental agencies. The carbon footprint, economic feasibility, and energy recovery were examined to determine the most suitable plan. The conducted analysis showed that different WTE-based strategies excelled under different criteria. Incineration-based plans had the largest energy recovery potential over the study period with an approximate cumulative value of 3950 GWh. Likewise, the financial analysis showed that the incineration-based plan was also superior in terms of economic feasibility. On the other hand, the composting-based plan was the most eco-friendly plan, but also being economically unfeasible. Sensitivity analysis was conducted to evaluate the effect of changing parameters on the profitability of the most profitable WTE-based plan.