Meet Mary, Njeri: 2 Kenyan Women Making Over KSh 100k From 'Kibandaski' Food

• Mary noted that it takes time to establish a clientele and build a thriving hotel business because you need to earn the customers' trust for them to keep coming back
• Njeri and Mary noted that the small hotels are popular because of the simple menu and consistent taste of the foods they serve daily
• Mary revealed that she earns over KSh 100k in profits, while Njeri earns enough to pay for a three-bedroom house, pay school fees, and save

Elijah Ntongai, a journalist at TUKO.co.ke, leverages more than three years of expertise in financial, business, and technology research, providing insights into both Kenyan and global economic trends.

Selling affordable food has become one of the most lucrative businesses, particularly for women operating food stalls and small hotels commonly known as 'Kibanda' or 'Kibandaski.'

Walk in any bus stage, and you will see a small hotel serving travellers, hawkers, shopkeepers, and matatu drivers and touts.

These are not high-end hotel establishments but small sheds, tents, or rooms where loyal customers flock to eat affordable food, often ranging from KSh 80 to 150.

Tuko.co.ke spoke to two women operating these small hotels in Thika town, gaining insights on the nature of the market, earnings, foods, and sustainability of the business.

Why do Kibanda customers keep coming back?

Mary, who has worked in the food business for over ten years and now runs her business day and night, stated that food is the one commodity that will always have a market as long as you have a specific menu that your customers can count on daily.

"It takes a lot of time to get a thriving hotel. When I started, I almost gave up, but I used to sell some clothes outside the Kibanda, so I had something to keep going. One thing I learned is that our customers don't want variety; they don't want to have to make a hard choice on what to eat. All they want is to know that they can count on you to provide them with the same food and taste every day," said Mary.

Njeri, who has been in the business for seven years now, echoed Mary's sentiments, adding that the strength of Kibanda is the consistency of the menu.

"If you change your Menu every day, you will lose customers. When a customer comes, they are aware of the four or five foods that you sell, and they know how they taste. If you change, they notice, and many comment asking you what you have changed," said Njeri.

According to the two ladies, the simplistic menu and simplistic nature of the food served are the favourite things about Kibandaski food, which is why customers who want affordable food keep returning.

Who are your customers

The two businesswomen told TUKO.co.ke that their target customers are primarily in the low-income category and people working in the transport sector, casual labourers, and college students.

They also noted that there are some very rich clients who prefer Kibanda food because they believe it is fresh, while others love the food.

"My customers are mostly these matatu drivers and touts, boda boda guys, and casual labourers in the area. We also have bankers and other white-collar employees who come here for the affordability and delicious food," said Njeri.

"I have clients who have been eating here for more than seven years before they were even married. I believe they have remained here because they haven't found better food," added Mary.

How much do you earn?

Although reserved, the businesswomen revealed to TUKO.co.ke their average daily earnings and the cost of operating their businesses.

"I have a guy who cooks chapati in the morning, afternoon and in the evening. I also have six female employees who work in pairs for 12-hour shifts and get an off on a day when they are not on the day or night shift. Running for 24 hours daily, our sales range from KSh 17,000 to 23,000 daily. That means I am left with more than KSh 100,00k per month after deducting all expenses," Mary explained.

There are good and bad days; on a good day, I can sell up to KSh 13,000 to 15,000 daily. As you know, food has a lot of profits, so I can say I get enough to pay for a three-bedroom house in a good place and save while paying school fees," Njeri said reservedly.

Generally, the businesswomen told TUKO.co.ke that the food business is profitable, especially for small hotels that sell large volumes of affordable foods, mostly chapati, Rice, and Ugali eaten with beans, meat, 'njahi' (black beans), and 'matumbo' (intestines) stews.

From office job to thriving food business

Earlier on TUKO.co.ke, Neliswa turned adversity into opportunity after losing her office job, using a gazebo and hustle to build a thriving Kota business from scratch.

Faced with unemployment, Neliswa didn't have resources or experience, but she did have determination, and her journey from office girl to self-made success resonated deeply, sparking praise and admiration online.

"I started the business not knowing that it would be my bread and butter. In the beginning, I had nothing, no place to work and no idea where to start. So I got a gazebo and a small gas stove, and I took to the street and sold food on the side of a road outside a local clinic," shared the Kota TwoNice founder.

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