This episode follows Vanessa’s inspiring journey from making tea and juice in her family kitchen to running a full-fledged restaurant built almost entirely from scratch. With no prior cooking experience, she stumbled into her passion when a single customer’s praise pushed her to keep going. From her first big cash order worth 45,000 KES to dreaming of a venue with a bar, Vanessa shares how she navigated humble beginnings in Huruma, endured strict home routines, and hustled through early ventures selling low-quality imports and running a popcorn stand outside a movie shop. She opens up about discrimination in the workplace, the steep learning curve of catering and scaling operations, and the challenges of opening a restaurant without enough seating, proper flooring, or even a roof. Over three years, she reinvested profits, leveraged savings, and weathered both booming months and tough downturns to build financial stability. Packed with lessons on resilience, resourcefulness, and the grit it takes to grow a business from nothing, this is a must-watch for aspiring entrepreneurs.

Want to be a guest on Financially Incorrect? Fill the form here: https://forms.gle/JZVEZywfpZkYyA9c7

💹 Ready to start trading?
🔍 Who is FXPesa: https://shorturl.at/rWFqC
🎓 Learn how to trade: https://shorturl.at/xR2Ye
📊 Try a demo account: https://shorturl.at/izDMc
💸 Open a live account: https://shorturl.at/Od2ux

CHAPTERS
0:00 Intro
3:40 Guest intro
7:55 Largest problem you solved in life so far
12:40 How did you grow up?
14:50 Education
21:25 Getting into business
30:05 The height of the popcorn business
33:25 From popcorn business to Bwibo dishes
42:18 Why did you leave the popcorn business?
52:50 When do you scale your business?
1:02:00 Big corporate event you ever landed
1:06:30 Losses in the business
1:22:07 Was the restaurant profitable?
1:42:54: Do you bring in better staff?
1:45:30: Things that allowed you to get to where you are
1:49:54: The thing that has allowed you to make all this money
1:56:50: Wrap-up