A Taste of Istanbul Turkey: How Mlo Kitchen Revolutionized Street Food in Nakuru City

Pioneering Nakuru’s First Food Truck Business: Mlo Kitchen

Entrepreneurship has become one of the most effective ways to achieve financial independence. Businesses come in many forms, but food-related ventures often hold a special place in the hearts of consumers. One such innovative venture is Mlo Kitchen, Nakuru’s first-ever food truck business, offering a unique taste of global cuisine right in the heart of the city. This is the inspiring story of how Mlo Kitchen came to life and revolutionized the food scene in Nakuru.

Mlo Kitchen FoodTruck

Nestled in the bustling streets of Nakuru City’s Central Business District, Mlo Kitchen is not just any ordinary food truck. Founded by Rosemary Wacuka, an entrepreneur with a vision, the concept of Mlo Kitchen was born out of necessity during the uncertainty of the COVID-19 pandemic. Like many others, Rosemary lost her job during the pandemic, which forced her to rethink her career and come up with an

Mlo Kitchen: A Taste of Istanbul in Nakuru

Starting a business is one of the most effective ways to achieve financial independence, and few ventures capture this entrepreneurial spirit better than the food truck industry. Today, I’m excited to introduce a unique food truck business in Nakuru City. The heart of Kenya’s new wave of culinary innovation. This business is none other than Mlo Kitchen, the first food truck in Nakuru, offering an authentic taste of Istanbul, Turkey right here in Nakuru.

I had the pleasure of meeting Rosemary Wacuka, the visionary behind Mlo Kitchen. This street food concept revolves around the idea of bringing a taste of global cuisine to local communities, all while ensuring a sustainable and customer-focused experience. From savory shawarmas to freshly grilled hot dogs, M’lo Kitchen has made its mark in Nakuru and aims to expand across Kenya.

The Inspiration Behind Mlo Kitchen

In a candid conversation, Rosemary shared her story. A proud Egerton University alumna, she initially ventured into the job market. However, like many others, the COVID-19 pandemic disrupted her career path. Facing an uncertain future, Rosemary and her husband, Happy, sought to create something new, something that would not only provide them with income but also bring joy and inspiration to others. It was during this period of reflection that they decided to combine their love for travel and food.

Rosemary recalls asking her husband what truly enriches people’s lives, to which he responded, “Traveling changes people’s perspectives.” Realizing that not everyone has the means to travel, they decided to bring the world to Nakuru through food. This was how Mlo Kitchen was born a food truck offering the rich flavors of Istanbul through shawarma, a dish they perfected after visiting Turkey.

Pioneering Street Food in Nakuru

Mlo Kitchen operates two food trucks in the heart of Nakuru’s CBD. One is located at Masai Market, between NCBA Bank and Standard Chartered Bank, while the second can be found on Gilani Street, next to Speed Up Courier Services. The food truck concept was an innovative solution to their vision of providing cost-effective, sustainable, and diverse food choices.

The flagship dish of Mlo Kitchen is the shawarma, a Middle Eastern delicacy that has captured the hearts of food lovers across the globe. However, Rosemary admits that when they first started, they had little knowledge about preparing it. “We took a trip to Istanbul, perfected our menu, and returned to Nakuru ready to offer something new and exciting,” Rosemary says.

As the first food truck in Nakuru, Mlo Kitchen has pioneered a new dining experience, creating not only delicious meals but also memories for its customers. Their long-term vision is to offer “A taste of the world” by introducing different cuisines from around the globe to Kenya.

Embracing Sustainability and Local Supply Chains

One of Mlo Kitchen’s standout qualities is its commitment to sustainability. Rosemary is an alumnus of the Young African Leadership Initiative (YALI), which has helped her understand the importance of running a business aligned with global sustainability goals.

Mlo Kitchen partners with local farmers, ensuring that their produce, such as potatoes, vegetables, and onions, is always fresh and of high quality. This not only reduces their carbon footprint but also supports local businesses in Nakuru. Moreover, the business follows the principles of traceability, meaning that customers can trust the source of their food, knowing it’s both fresh and ethically sourced.

Through partnerships with initiatives like Slow Food International and Chef Alliance, Mlo Kitchen ensures consistent quality and taste, day after day. The emphasis on organic and locally sourced ingredients aligns with their philosophy of offering customers the best dining experience possible, without compromising on sustainability.

Customer-Centric Growth

A key component of Mlo Kitchen’s success has been its customer service. As Rosemary points out, “People buy feelings.” It’s not just about the food; it’s about the experience, the connection, and the value for money. This customer-first approach has helped them maintain a growing and loyal clientele.

Mlo Kitchen ensures that their food is always fresh, delicious, and affordable. One of their bestsellers is their unique take on samosas, which are freshly made every day. Additionally, their hot dogs a popular choice among younger customers combine a perfect mix of carbohydrates, proteins, and vegetables, offering a wholesome, satisfying meal. But the star of the show remains their shawarma, which has won over many food lovers with its rich flavors and authentic preparation.

Overcoming Challenges

Running a food truck comes with its fair share of challenges, and Rosemary has had to overcome many hurdles in her journey. One of the main challenges was securing the necessary licenses from the Nakuru County Government. It took four months of convincing local authorities that a food truck was a safe and viable business model, especially considering its unique nature in Nakuru’s CBD.

Another challenge was the construction and design of the food truck itself. Without a local benchmark, Rosemary and her team had to rely on research and trial-and-error to get everything just right. However, their perseverance paid off, and today, Mlo Kitchen stands as a symbol of innovation in Nakuru’s fast-growing food industry.

Looking to the Future

Mlo Kitchen’s vision doesn’t stop at Nakuru. Rosemary and her team are planning to expand the food truck business across Kenya, introducing new concepts and cuisines along the way. “We dream of offering a taste of New York, a taste of Ethiopia, and beyond,” she shares. The ultimate goal is to bring the world to Kenya, one dish at a time.

For anyone looking to start a business, Rosemary offers this advice: “Don’t wait for the perfect time or the perfect amount of money. Start with what you have, and the rest will follow.” Mlo Kitchen is proof that with vision, determination, and a bit of creativity, anything is possible.

Visit Mlo Kitchen at Masai Market or Gilani Street to experience their delicious menu. You can also reach them at 0715 164500 or follow them on social media: @MloKitchen on Facebook, Instagram, and X.