Summary
- Armed with Sh700,000 savings in 2018, the former financial compliance officer started Mataam, a restaurant serving Swahili dishes which she felt was lacking in the market.
- Few months into the business, she introduced the Nigerian dishes menu following numerous requests from customers most of who congregated at a church located in the same building as her restaurant.
Together with her colleagues, Chanya Mwanyota would go to food
joints in Upper Hill, Nairobi, where the company she was working for was
located. She always found the meals not quite that good for her taste.
Her colleagues didn’t find the food value for their money either.
And
this sparked a business idea that she went on to later launch. It
occurred to her that many other people were possibly not satisfied with
the kind of food on offer in restaurants and she wanted to change that.
Armed
with Sh700,000 savings in 2018, the former financial compliance officer
started Mataam, a restaurant serving Swahili dishes which she felt was
lacking in the market.
Few months into the business,
she introduced the Nigerian dishes menu following numerous requests from
customers most of who congregated at a church located in the same
building as her restaurant.
“Since I didn’t want to
give customers substandard dishes, I partnered with a Nigerian who
brought in a chef and ingredients, then use my kitchen,” says the
founder of Soulfood, the company operating Mataam and seven virtual
restaurants.
The partnership ended after three months but Ms Mwanyota remained with the knowledge of preparing Nigerian dishes.
She soon joined Jumia and Uber Eats platforms in October 2018, to attract more customers.
At
the time, food delivery service platform, Uber Eats had just entered
the Kenyan market after a successful launch in Egypt and South Africa.
The
firm, exclusively using motorbike couriers, signed up Soulfood as one
of its partners to serve customers in Kilimani, Kileleshwa, Lavington
and Westlands..
“Uber Eats advised that we split
Swahili and Nigerian menu so customers don’t get confused, hence the
first virtual restaurant dubbed Naija Plate,” says the BA Economics
graduate from the University of Nairobi.
Then she
started Mama Ntilie, the affordable version of Mataam, serving meals at
lower rates to appeal to customers on a budget. She says the restaurant
ran out of food on the first day it opened, attesting to the gap in the
market.
Two months later, Shawarma Central was born,
then Soul Food that serves food such as French fries, pasta, cheese and
bread crammed chicken.
“In an attempt to maintain my sales, I am trying to appeal to every eater out here, hence the numerous restaurants,” she says.
Other
virtual restaurants include Grandma Ruks (for traditional meals),
Breakfast Republic, Bhajia Shark that specialises in Indian dishes.
There is also Mama Jay’s that serves “homely” dishes that people
associate with their mums.
Ms Mwanyota notes that she
looks at the analytics and decides whether to ramp up the virtual menu,
change name or shut it down all together.
Her food supplies are sourced from smallholder farmers as well as from Marikiti and Wakulima markets, both in Nairobi.
All meals are prepared at the kitchen of Mataam Restaurant located in Kilimani, which has a sitting space for 30 customers.
Her
virtual restaurants process up to 100 orders a day with prices ranging
between Sh100 and Sh2,500 a meal. This earns Soulfood an average revenue
of Sh800,000 that goes into paying its seven workers and improving the
business.
Ms Mwanyota who quit employment to venture
into the business notes that it has not been easy to steer her startup
ship to a point of stability.
When she set out to start
the business, half of the initial capital went into the lease of
restaurant and Sh200,000 was lost to a conman who said he could do the
fittings.
The setback was massive and Ms Mwanyota spent
five months raising money to run the kitchen even as she paid rent for a
business that had not started.
“I had to decide
whether I should spend more money trying to get the conman arrested or
start off the restaurant with the little I was left with,” she recalls.
So
she went to Kamkunji market and purchased three charcoal stoves and
went to work. One week into the business, Lady Luck smiled on her path
as she got an outside catering job from which she earned enough to buy
gas stoves.
Although it has been a steep climb for her
in the business world, she says all the hardships she has faced has
helped her to be resilient and have the staying power needed in the
business world.
Her main role at the restaurant is to oversee the preparation and cooking of meals whose taste she says are unique.
“My biggest role is to pass on the vision to my staff. If I fail to do this, then the whole venture will be a mess,” she says.
While
other businesses are struggling amid the covid-19 pandemic, her venture
is thriving owing to increased number of customers that are working
from home.
Her biggest challenge however is limited
geographical coverage as her online restaurants can only be seen by
customers within a radius of 3 kms.
Thanks to a roaring
success, Soulfood was selected among five women-led start-ups that
received Sh1 million seed funding in a programme funded by the Standard
Chartered Bank and implemented at iBizAfrica- Strathmore University. The
five were awarded after completing three-month incubation at
iBizAfrica-Strathmore University’s tech incubator.
Ms
Mwanyota says she plans to utilise the funds to open a distribution
centres in Westlands and on Mombasa Road to grow her client base.
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