Tell us a bit about yourself and your business.

I am a 22-year-old entrepreneurial chef, and the proprietor of Moh Wingz, a restaurant based along Ngong Road but which also delivers orders within the city. I make delicious chicken wings and delightful cocktails at pocket-friendly rates.

How did you become a wings chef?

My mum is a chef, and she made us help in the kitchen whenever she was cooking. That’s where I picked up tricks and developed my passion. Later on, while I was in campus, whenever I cooked for friends who shared the food pics on Instagram, their friends would inquire about the food, and I began taking orders.

You’re pretty young. Why didn’t you opt for employment after Uni?

I tried pursuing formal employment after completing my BSc in Operations Research to no avail. I dropped my resume in numerous offices but got no positive response. Even the uncles I shared my CV with stopped picking up my calls after weeks of me following up until I thought that employment might not be my destiny.

So that’s it for your degree?

No! Operations Research deals with analysing problems that involve complex systems such as logistics. I freelance for businesses that need systems such as delivery apps. I have also applied much of what I learned in my restaurant business.

Why chicken wings?

People like wings. They’re fun, versatile, easy to eat and make. They pair well with just about anything; rice, ugali, fries, beer, lemonade…

How much is a standard plate of wings at your shop?

With only Sh350, you can have a full meal at Moh Wingz!

What’s your favourite wings recipe?

I make bomb barbeque (BBQ) sweet and sticky wings.

What are some of the qualities one needs to run a small business like yours?

Treating customers fairly and equally, whether they spend Sh300 or Sh10,000 on their order.

How many people have you employed?

So far, I have three employees; two chefs and a person who takes customers’ orders.

What do you like most about your job?

I like that I get to eat on the job; I love and enjoy good food.

What do you dislike most?

When the business is a bit slow and when suppliers don’t keep their word, but, I take it all as an opportunity to learn and grow.  

What is your proudest moment as a chef?

There was a week I sold out every day before 3 pm!

What was your lowest business moment?

I once lost 50 kilogrammes of chicken parts because my supplier at the time supplied me with stale meat. So he brought the chicken in the evening, and I didn’t bother to inspect it immediately because I was closing for the day, and I was not expecting foul play, as I had done clean business with him before. I only noticed it the following morning when I was preparing customer orders. When I called him about it, of course he denied it, and there was not much I could do other than discontinue his services and throw the chicken parts to dogs.

What’s a major challenge you often encounter in your business?

Prices of chicken parts keep rising by the day, and I have to constantly figure out how to counter the prices in order to deliver on my promise of selling high-quality meals at an affordable price.

Mention a time you failed in your business, and the lessons you learnt.

There was a time when deliveries kept delaying because of incompetent employees. My business model largely involves making deliveries, so I was greatly affected by negative social media reviews. To make it up, I apologised to the affected customers, served complimentary meals, and employed staff who understand and maintain the service quality I know my customers deserve.

What is your daily routine?

The food business is 24/7. I open shop at 8 am-7 pm, but on the days when I have special orders, I wake up at six and sleep late into the night. I don’t have a pattern, but on days when it’s slow, I get to relax.

How do you unwind?

I hang out with my friends and guys in the business space, where we debrief, share our challenges and celebrate our wins.

How do you stay motivated to keep the biz running?

I always remember the circumstances surrounding my entry into the business, the passion, and the progress I have made since.

Any advice for young entrepreneurs?

Research and experiment. The guys you see running big businesses tried different things and failed before they got there. I am heavy on “trust the process,” as it gives necessary experience, builds grit, and in the end, you will be happy you didn’t give up! 

Where do you see yourself in five years?

Moh branches, moh foods on the menu and moh people enjoying the greatness that is Moh Wingz.