Esther Mugera is walking the grass to grace saying after revealing that she is running a multi-million business she started with just Ksh300.
In an interview with Nation on Wednesday, March 3, the soft-spoken woman revealed that she began her catering business by preparing tea and snacks for construction workers at Mukurweini Technical Training Institute (TTI).
"I started this job in 2012 when I began cooking for the construction workers who were building this institution. After the construction was completed, I continued working together with the teachers," stated Mugera.
She further noted that the headteacher constructed a kitchen for her and she continued supplying meals to over 300 people.
The businesswoman explained that her first clientele was of 20 people and she built a shade by the roadside where she continued supplying them with meals.
During the construction period, she observed that clients seeking her services were growing and at some point, it exceeded 50 people per day.
"The people kept coming and I would prepare meals for them. When the school was completed, they also constructed a kitchen and applied for the tender.
"I won the tender and we renew it after every two years," she narrated noting that her revenues had grown as well.
"I this line of work, I started with only Ksh300 and it was a loan from somebody else. I used to re-invest my fortunes and there at times I ran out of capital but I always bounced back," she added.
She also advised other Kenyans to always endeavor to work together with other people and keep the faith while working hard in order to succeed.
"Right now, I spend a lot of money and several employees as well.
Requirements for a catering business
Maintaining a catering business is, however, not a small feat in Kenya since several requirements including the registration of the business must be factored in.
The trader is then expected to acquire various equipment including cookware and dining equipment which must always correspond with different themes of various events.
Challenges emerge in determining charges for each event which is often determined by its specifics including the number of guests and the type of food to be prepared.
It is also vital to have a pay structure in place for workers which influence the payment policy the business will demand from clients.
Below is the video:
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