Street food vendor calling the shots from roasted chicken sales

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.

Mr. 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 tantalizing 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. However, the venture isn’t as easy as many might perceive it to be,” he narrates to us while showing us the many burns that have become synonymous with his work.

He cooks both   broilers and indigenous or ‘kienyeji’ (local breed) chicken.

For broilers the bird must 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,” he explains.

“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,” he told us when we visited his roadside business.

His main suppliers are nearby farmers who form the critical cog of his business.

On a daily basis Gachuhi normally reports for business from 5:00 pm and stays open till 9:00pm.

His prices are also pocket friendly meaning 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 points out.

To retain and attract additional clients Gachuhi admits that strict hygiene practices are key to building trust and confidence in people.

He knows that people are more likely to return to a business that prioritizes food safety.

As easy as it may seem there are challenges that he faces.

Additionally, the farmers who supply him with chicken are now lamenting over high costs of poultry feed.

 “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 is quite high meaning, I have to dig deeper into my sales thus reducing my take home,” he states.

Mr. Gachuhi is very optimistic about the future of his business.

 “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 so as to avoid stagnating in one level,” he says.

James Kimani, a regular customer, says he loves Gachuhi’s roasted chicken due to their affordability.

He says there is always something for everyone who has some few coins to spend as one rush 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,” he says.

Regina Wanjiku, another frequent customer, said the delicacies bite out of this world owing to their unique scrumptiousness.

 “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,” says Wanjiku.

Gachuhi’s advice to young people who want to venture into business is never to give up but keep climbing until they reach the peak.

 He cites love for quick returns as the perfect killer for any person venturing into business and says this should be avoided at all cost.

“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 pointed out.

“Start bit by bit and pick up as you get along. In 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 adds.