Clifford’s Bunker Hotel

7
 min. read
October 26, 2021

My name is Clifford Ogot Nyangau. I love kienyeji (traditional) vegetables, omena, and meat. I am married with 4 kids. I love to talk a lot. When people are around, I love to speak, especially about politics. 

Clifford (pictured left) outside his hotel.


My business is in Soweto, Kayole at Stepa stage. The hotel is called Bunker Hotel. I make multiple foods here. mandazischapatis, beef, omena, traditional vegetables, and yellow beans.What I love a lot about my business are my mandazi! I love them because I can use up to 3 bales of flour a day to satisfy the high demand. They are very popular and I make them myself. If you wanted my mandazi now you’d have to get in line. I have used different brands for my flour. I have used Pembe, Ajab, and Umi sometimes when I’m making chapatis. 


I started my business in 2000 but I switched to the matatus(public transport vans) in 2004. I had three matatus for three years up until the 2007 elections. I lost my vehicles in the violence. I was the chairman of the local matatu sacco but I had to quit and leave this place. I came back in 2013 after that election. Before that, I was a subcontractor at Kenya Power for a year. I came back to Soweto and started my restaurant again in 2014. My wife joined me a little later and we grew the business over time. We started in a little room but I have grown it to what it is now. I’ve opened a shop and another restaurant from the profits from this business.


Before I found Kibanda Topup, I used to buy from a local wholesaler I was friends with. Later, I bought directly from a large local miller but their prices were high and the quality of the flour deteriorated. I switched to other suppliers but one of your trade reps came and introduced my wife to Kibanda Topup. The prices were great so we started ordering from the platform. We haven’t looked back since. 


When I started this business, my biggest challenge was there were many hotels here. There was a lot of competition. What helped me was I was confident and understood how to cook well. I also focus on my specialty, mandazi, and tea. I would add a little Lemon and ginger to my mandazis. Most of my competition cooked by the roadside but my restaurant was indoors. Customers who were more discerning about hygiene and health preferred my food because of this. My restaurant also benefited from word of mouth. The local women loved my mandazis and told their friends about them. I kept growing up until I occupied this entire plot. 

Clifford (pictured centre) and his team at Bunker Hotel


Today I have employed eight people. There is a lot of demand but prices for the ingredients I use have risen. If not for the prices, I’d have had a new fleet of vans! The biggest problem I had with suppliers before I met Kibanda Topup was that I would order early but they would not deliver in time. Kibanda Topup has really helped with this. Most of the time, when I make my orders, the drivers are on time before I open the restaurant. 


I’m open by four o'clock in the morning. Forward Matatu Sacco vehicles park here so the drivers get in very early. Some customers also head to town or the airport at that time. That is why on-time deliveries are important to my business. Other suppliers are inconsistent and care only that goods arrive on the same day. That does not work for me. I close at 10 PM then clean up and leave at around 11 PM. 


I like that your drivers are very polite. Mornings can be very busy but they bring everything into the restaurant and allow me a few minutes to organize myself to receive them. I also like Kibanda Topup’s prices. 


I want to expand this place even further. I want to change part of this plot into a shop front to include a butchery, a fishmonger as well as a place for selling chips. I have lived, gotten married, and educated my kids here using this business. I hope it goes on long after I’m gone.

Clifford’s Bunker Hotel

What I love a lot about my business are my mandazi!

7
 min. read
October 26, 2021

My name is Clifford Ogot Nyangau. I love kienyeji (traditional) vegetables, omena, and meat. I am married with 4 kids. I love to talk a lot. When people are around, I love to speak, especially about politics. 

Clifford (pictured left) outside his hotel.


My business is in Soweto, Kayole at Stepa stage. The hotel is called Bunker Hotel. I make multiple foods here. mandazischapatis, beef, omena, traditional vegetables, and yellow beans.What I love a lot about my business are my mandazi! I love them because I can use up to 3 bales of flour a day to satisfy the high demand. They are very popular and I make them myself. If you wanted my mandazi now you’d have to get in line. I have used different brands for my flour. I have used Pembe, Ajab, and Umi sometimes when I’m making chapatis. 


I started my business in 2000 but I switched to the matatus(public transport vans) in 2004. I had three matatus for three years up until the 2007 elections. I lost my vehicles in the violence. I was the chairman of the local matatu sacco but I had to quit and leave this place. I came back in 2013 after that election. Before that, I was a subcontractor at Kenya Power for a year. I came back to Soweto and started my restaurant again in 2014. My wife joined me a little later and we grew the business over time. We started in a little room but I have grown it to what it is now. I’ve opened a shop and another restaurant from the profits from this business.


Before I found Kibanda Topup, I used to buy from a local wholesaler I was friends with. Later, I bought directly from a large local miller but their prices were high and the quality of the flour deteriorated. I switched to other suppliers but one of your trade reps came and introduced my wife to Kibanda Topup. The prices were great so we started ordering from the platform. We haven’t looked back since. 


When I started this business, my biggest challenge was there were many hotels here. There was a lot of competition. What helped me was I was confident and understood how to cook well. I also focus on my specialty, mandazi, and tea. I would add a little Lemon and ginger to my mandazis. Most of my competition cooked by the roadside but my restaurant was indoors. Customers who were more discerning about hygiene and health preferred my food because of this. My restaurant also benefited from word of mouth. The local women loved my mandazis and told their friends about them. I kept growing up until I occupied this entire plot. 

Clifford (pictured centre) and his team at Bunker Hotel


Today I have employed eight people. There is a lot of demand but prices for the ingredients I use have risen. If not for the prices, I’d have had a new fleet of vans! The biggest problem I had with suppliers before I met Kibanda Topup was that I would order early but they would not deliver in time. Kibanda Topup has really helped with this. Most of the time, when I make my orders, the drivers are on time before I open the restaurant. 


I’m open by four o'clock in the morning. Forward Matatu Sacco vehicles park here so the drivers get in very early. Some customers also head to town or the airport at that time. That is why on-time deliveries are important to my business. Other suppliers are inconsistent and care only that goods arrive on the same day. That does not work for me. I close at 10 PM then clean up and leave at around 11 PM. 


I like that your drivers are very polite. Mornings can be very busy but they bring everything into the restaurant and allow me a few minutes to organize myself to receive them. I also like Kibanda Topup’s prices. 


I want to expand this place even further. I want to change part of this plot into a shop front to include a butchery, a fishmonger as well as a place for selling chips. I have lived, gotten married, and educated my kids here using this business. I hope it goes on long after I’m gone.