How I turned a bad dining experience into a cash cow

Sandwiched between skyscrapers, somewhere in Nairobi’s Kilimani area, is a room from where delicious smells waft into the air. Office workers from the neighbourhood’s lofty buildings sit hunched over chicken wings. A young slender man stands a distance away preparing orders for the customers. He is Moses Kiiru; the 21-year-old owner of the small but busy 11-month-old operation, The Moh Wingz. Right now, his attention is riveted to the task before him; ensuring he delivers an order for a customer in Garissa; a town about 366 kilometres away. Pre Covid-19, he was just another third-year university student, whiling away the days between classes. He hasn’t abandoned his education. No, he has just added ‘businessman’ to his resume’.