- To retain and attract additional clients Gachuhi who is the vendor said strict hygiene practices are key to building trust and confidence in people.
- His prices are said to be pocket friendly as there is always something for every customer.
Image: KNA
Along the narrow dusty Gakere street in downtown parts of Nyeri Town where the din of human traffic blends with the tempting aroma of local cuisine, one street vendor stands out among the rest.
Patrick Gachuhi, a seasoned chicken seller, has become a darling to many thanks to his mouth-watering roasted chickens.
As dusk falls and the lights flicker to life, locals flock to his roadside eatery, drawn by the tantalising scent that wafts through the air, a testament to his culinary skills that have been drawing crowds by the day.
He started this business two years ago, after going through life’s hurdles.
“I ventured into many businesses before without breaking through until I decided to try my luck in selling roasted chicken. The venture isn’t as easy as many might perceive it to be,” he said.
He cooks both broilers and indigenous or ‘kienyeji’ (local breed) chicken and said the broilers should be six weeks old.
“After I purchase the chickens, the first step is to slaughter and clean the birds with the help of my three colleagues. To give the meat its eccentric taste, we normally season the meat with ginger and garlic and boil it for some time. Once ready, the meat is then fried on a hot metal grill until dry,” Gachuhi said.
“My business runs from Monday to Sunday but I can take an off day when I’m extremely fatigued. I generate enough money that has helped me pay school fees for my children, meet my family’s needs, pay my rent, maintain my business and pay my workers.”
His main suppliers are nearby farmers who form the materials in his business.
Gachuhi is said to report to work everyday from 5:00 pm and till 9:00 pm.
His prices are said to be pocket-friendly, as there is always something for every customer.
“My prices vary from Sh10 to Sh150, hence making it affordable to all buyers. The prices of chicken have nevertheless shot up, making it difficult to keep a steady profit margin,” he said.
To retain and attract additional clients Gachuhi said strict hygiene practices are key to building trust and confidence in people.
Farmers who supply him with chicken are said to be lamenting over the high costs of poultry feed.
Image: KNA
“My stall is not in a strategic position, which makes it hard for new customers to locate my premises. In addition, overhead costs such as rent for the stall are quite high, so I have to dig deeper into my sales, thus reducing my take home,” Gachuhi said.
“I intend to open a big restaurant in a strategic position in town. This will enable me to serve a larger number of customers. Every single vendor should have a clear vision and create solid business plans to avoid stagnating at one level."
James Kimani, a regular customer, said he loves Gachuhi’s roasted chicken due to their affordability.
Kimani said there is always something for everyone who has a few coins to spend as one rushes home after a hard day’s work.
“Normally you can’t buy any roasted chickens at those prices, but Gachuhi has found a way of accommodating all of us, and his level of hygiene is at another level,” Kimani said.
Regina Wanjiku, another frequent customer, shared her thoughts on Gachuhi's food.
“I love roasted chicken since they are soft and traditionally prepared with no spices. Their aroma is something you can’t resist, and I would therefore encourage people to come and have a bite,” Wanjiku said.
Gachuhi advised young people who want to venture into business to never give up but to keep climbing until they reach their peak.
He said love for quick returns is the perfect killer for any person venturing into business and should be avoided at all costs.
“This type of business calls for someone who is very persistent and resilient. There are days where you’ll come with your roasted chickens and end up not selling anything and even lack to make any profit at all,” he said.
“Start bit by bit and pick up as you get along. At the beginning of the business, you’ll have to accept the challenge of not making much profit so that you can sustain the business operations. It all starts with one customer, and at the end, you will have many customers. Have the heart to grind and look at the bigger picture,” he said.