My Brutally Honest Journey: From Employment to Business in Kenya

Everyone thinks they can run a better business than their boss—until they try. Before I ventured into business, I worked in the hospitality industry, and let me tell you, that experience was a wake-up call. If you're fresh out of school and dreaming of starting a business, do yourself a favor—get a job first. Not only will you gain industry insights, but you'll also realize that running a business is a whole different beast.

Starting a business in Kenya fresh out of school is like jumping into a pool, only to realize there’s no water. Everyone tells you, “Just start something! Be your own boss!” What they don’t tell you is that being your own boss often means being your own accountant, marketer, delivery person, customer service rep, and unpaid intern—all while dealing with friends who think they’re doing you a favor by buying your products at a discount.

If you’re dreaming of starting a business in Kenya straight out of school, fueled by optimism and motivational TikTok's, I have one piece of advice: brace yourself. The reality is much, much harsher than those Instagram success stories will ever admit. I’ve started multiple businesses—some flopped, some barely survived, and some just gave me stories to tell. If you’ve ever thought, Is it just me struggling like this?, this article is for you.

The Hospitality Nightmare: Low Pay, High Stress, and No Respect

Fresh from Utalii College I landed my first job at a small home-based restaurant. Back then, Utalii was the gold standard of hospitality schools in Kenya. Everyone swore it was the key to an amazing career—until we graduated and realized the job market had other ideas. The owners had zero hospitality experience, and it showed. Payment was always delayed more often than a matatu stuck in traffic(if it came at all), and the kitchen was chaos. My second job was in a corporate kitchen on the breakfast shift. Sounds fancy? Not at all. I had to be at work by 4 AM, working under managers who thought "anyone can cook", battling untrained kitchen staff who had been in the industry for years but refused to polish their skills or learn proper technique through training and dealing with managers who thought sexism was a job requirement made everything ten times harder. The pay was terrible, and the transport costs made the whole job pointless. Eventually, I walked away. Lesson learned: If your job costs you more than it earns you, it's time to rethink your options. Making money is one thing, but what matters is how much you actually keep after expenses, taxes, and unnecessary stress. 

Eventually, I had to face reality: my salary wasn’t making sense when I factored in bus fare, exhaustion, and the daily stress of being micromanaged by people who couldn't even boil water. That’s when I decided to be my own boss.

The Home-Based Bread Business

My first real attempt at business was a home-based bread-making venture. And not just any bread—this was premium, deluxe, VIP bread loaded with nuts, raisins, and all sorts of sweet fillings. I sold it for around KES 150 per loaf, and it was huge. My first customers? Family members and neighbors (because who else will support you at the start?). Luckily, they were also my best marketers—word spread, and soon I had orders from their colleagues and friends. 

Expenses included:

• Gas and electricity

• Raw ingredients

• Packaging

• Water

Reality Check:

Then reality hit. Selling to family and friends in Kenya is a very special experience. You will encounter:

• The ‘I’m Doing You a Favor’ Customer – They act like buying from you is charity work, even when the product is high quality and fairly priced.

• The Discount Warrior – Introduces a new customer and immediately expects a lifetime supply of discounts in return.

• The Custom Order King/Queen – Knows exactly what you sell but insists you make something special just for them.  

While they were supportive, they also expected discounts, custom orders, and the occasional “Let me pay you later” arrangement. If you’ve sold anything to relatives, you already know how that story ends.

The profit margins weren’t huge, but the business gave me a steady flow of income. More importantly, it allowed me to reinvest in better equipment for baking. I bought a hand mixer, piping bags, and nozzles, which paved the way for my next venture: birthday cakes.

From Bread to Cakes: The Cake Business

With my newly acquired baking tools, I started making and selling birthday cakes. It wasn’t long before I landed a few catering gigs as well. The demand for cakes was seasonal—busy around holidays and birthdays, slow during regular months.

The biggest challenge? Pricing. Many people wanted high-quality cakes but weren’t willing to pay the actual cost. They would negotiate to the last shilling, often leaving me with barely any profit.

This taught me a tough lesson: Not every sale is worth making. If you keep underpricing yourself, you’ll burn out with nothing to show for it.

The Cooking Classes—Because Everyone’s a Chef Until They Have to Cook

After a while, I decided to teach people how to cook. My reasoning? If I can make money from selling food, why not teach people how to make it themselves? (Yes, I basically created my own competition, but let’s not dwell on that.)

At first, I hosted the classes in my mum’s kitchen. This worked well until I realized not everyone had a kitchen like hers. Some students would complain, "But I don't have this appliance," or "Where do I get that ingredient?" It was like teaching someone how to drive using a Ferrari and then expecting them to be comfortable in a tuk-tuk.

So, I adjusted—I started doing home visits and teaching people in their own kitchens using what they had. This made more sense and was even more enjoyable, but it also came with new challenges.

Why this worked:

• No need for stock—just my knowledge and skills

• Immediate cash payment

• No overhead costs like rent

Challenges I Didn’t Expect:

• Gourmet Taste, Budget Mentality – Clients wanted five-star meals on a mutura budget.

• Jiko Cooking Adventures – Teaching someone how to bake using a sufuria and a jiko is an extreme sport. But yes, it can be done.

• Hygiene Horror Stories – Some kitchens were so dirty, I wanted to teach basic sanitation first.

The biggest downside? Inconsistency. Some months I had back-to-back bookings; other months, nothing. The unpredictability made it difficult to rely on as a full-time income stream.

Teaching Chinese—Where Clients Think They’re Doing You a Favor

After returning to Kenya, I started my online Mandarin teaching business. I love teaching, but let’s be real—freelancing in Kenya is not for the weak.

Biggest Challenges of Teaching Chinese:

• Clients who refuse to pay – The so-called upper middle class and elite are the worst culprits.

• People wasting your time – They’ll book a free trial class when they know they have zero intention of paying.

• The "Do me a favor" crowd – Some people think learning Chinese is a favor to me, not a service they should actually pay for.

• Time zone nightmares – International clients sound great in theory, until you’re teaching at 3 AM because they’re in a completely different part of the world.

Lessons Learned from My Small Business Journey

1. Word of Mouth is Powerful – My bread business thrived because of referrals. If your product is good, customers will sell it for you.

2. Adaptability is Key – The business landscape in Kenya is unpredictable. Diversify and be ready to pivot.

3. Not Every Customer is a Good Customer – Some people will haggle endlessly. Sometimes, it’s better to walk away.

4. Survival Comes Before Scaling – Before dreaming of expansion, ensure your business model is actually sustainable.

5. Your biggest clients will be strangers, not friends and family. Your inner circle may be supportive, but don’t rely on them to sustain your business.

6. Kenyans love cheap things. Price your product correctly from day one—if you start with discounts, people will expect them forever. Kenyan clients will drain you emotionally, mentally, and financially if you let them.

7. You need a backup plan. Whether it’s savings, a side hustle, or a second job, don’t put all your eggs in one business basket.

8. Customer loyalty is a myth. Kenyans will leave you for a 10-bob discount elsewhere.

9. Networking is key—but if you’re not in the right circles, good luck. This country runs on who you know.

10. Making money is NOT the goal—saving money is. If your business makes KES 100,000, but you spend KES 90,000, you’re running on fumes.

11. Know when to walk away. Some businesses are just not worth the stress.

Do’s and Don’ts of Running a Business in Kenya

Do:

✅ Have contracts—people will ghost you if you don’t. ✅ Set clear payment terms—no “I’ll pay you at the end of the month” nonsense. ✅ Charge what you’re worth—don’t undervalue your service. ✅ Be flexible but firm—especially when dealing with clients who try to exploit you.

Don’t:

❌ Assume verbal agreements mean anything—get it in writing. ❌ Rely on friends and family—support is great, but it won’t pay your bills. ❌ Accept international clients without a clear time zone arrangement—sleep deprivation is real. ❌ Offer too many free trials or samples—people will take advantage.

Final Thoughts

Starting a business in Kenya isn’t for the faint-hearted. The reality is brutal, but if you’re smart, adaptable, and a little ruthless when necessary, you can survive. Just remember: your business isn’t a charity, and exposure doesn’t pay rent. Charge your worth, set boundaries, and don’t let anyone take you for a fool.

Starting a business isn’t just about passion—it’s about strategy, patience, and adaptability. If you think business is easy, try running one. If you think employment is secure, try keeping a job you hate. The truth? Neither is perfect. Pick your struggle wisely.