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How Nyeri hawker ventured into hospitality industry

When David Macharia first ventured into the hospitality industry back in 2013, he was not sure of his decision and whether he would make a profit.

However, today, the proprietor of the Master hotel, is a household name, with many of his peers and customers in Nyeri referring to him by his nickname ‘master’.

He says he was given the nickname by his loyal customers, in line with the sumptuous dishes he serves at the eatery.

The 52-year-old explained how his business has today grown from hawking 30 samosas and 20 chapatis to a bustling restaurant complete with a dozen staff.

“I did not just wake up and find myself where I am today. It is almost nine years now,” he said.

“I used to save a little money because I have always been a dreamer. When the business started growing, I purchased a trolley and decided to expand my business.” 

As the days rolled by, his fortunes kept rising enabling him to buy another trolley.

He also hired someone to manage the trolley through hawking snacks along the town’s busy streets.

Later on, after pooling a tidy sum of savings he decided to establish a hotel.

On a single day, he uses one bale of wheat flour to make chapatis and six packets of wheat flour for kebabs, an achievement he terms a rare feat.

He also sells at least 10 packets of sausages, a favourite for his clients.

On average, the business earns approximately Sh3,000 as profit on a daily basis.

Macharia attributes this success to the way he treats and handles his customers and staff.

For him, just like India’s founding father, Mahatma Gadhi, the customer takes precedence in any business engagement.

He says for any enterprise to thrive or tumble it depends on how a proprietor treats those who call on him on a daily basis.

“Strictness and honesty have been my driving force since I ventured into this business,” Macharia said.

“Everything we sell here must be fresh and up to standard. All the employees know that and anyone who attempts to do the contrary inevitably loses his job.” 

The majority of those who serve at the hotel are young people who are grateful for the opportunity of working there, especially in the midst of joblessness in the country.

“The highest percentage of my employees are the youth since I know how hard it has become for one to secure a job in this country,” he said.

“Furthermore, most of my customers are young people and it would therefore be unfair not to offer a few of them an opportunity to work here.” 

Being a husband and a father of two, Macharia is proud of his business since it has enabled him to fend for his children, pay school fees, and build a home for the family.

In the coming days, he hopes to save a substantial amount of money and buy a car for his family as well.

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