From one grill to a growing brand

“A typical day starts early, around 07:00. I go to the market and visit my favourite butcher to select and prepare the freshest, best-quality meat, ensuring it’s properly cut," Ndameshime."By 09:00, I’m at the stand setting up the grill. The bulk of the selling happens between 10:00 and 21:00. After closing, there’s about an hour of cleaning and accounting work to do with my team. We’re usually done by 22:00 and ready to rest for the next day. It’s long but rewarding,” he shared.Behind his success lies strong teamwork and trust. “I have a few trusted business associates who are family members, fully trained in every aspect of the operation, from prepping to customer service. They know the recipe and each step, and understand our commitment to quality. I wouldn’t leave the stand with just anyone; it has to be someone who treats the business like their own,” he said.Managing demand during peak hours is another aspect he handles with precision. “Our busiest time is typically Friday afternoons and Saturday lunch and early evening. To handle the rush, we prep double the amount of meat and have multiple cutting stations ready. I also employ an extra assistant for those peak hours - one focusing solely on grilling and cutting, and the other on taking orders and managing cash. Efficiency is key. Quick service keeps the line moving and customers happy,” he added.Growth has been a defining part of Ndameshime’s journey. “The growth has been incredible. When I started, I only had a small, single grill and operated part-time when I was off duty from my shift as an Airport Rescue Officer. Now we have a custom-built stand, multiple grills, and a small team. The biggest change is moving from just selling simple Kapana to offering full meals, including side dishes like corn and traditional food, which has broadened our customer base significantly,” he said.Looking ahead, Ndameshime plans to expand his brand. “Yes, absolutely. The long-term goal is to turn this into a franchisable model. My immediate plan is to open more Kapana stands in different parts of the city within the next year, using the current stand as a central training and prep kitchen. I want to bring our delicious Kapana to every neighbourhood,” he shared.Customer-focusedHis motivation is deeply personal and customer-focused. “Two things: My family’s future and the customers’ reactions. Seeing my children and family benefit from hard work is a powerful motivator. But honestly, hearing a customer take that first bite and say, ‘Wow, this is the best Kapana I’ve ever had’, that instant gratification and knowing I’ve brightened someone’s day keeps the fire burning,” he said.Despite competition, Ndameshime maintains a spirit of collaboration. “I don’t view them as competition; I see them as part of the market ecosystem. Our strategy is to focus entirely on what we do best and ignore the rest. We don’t compete on price, but on value, quality, and experience. We also make sure to be friendly and respectful to other vendors. Sometimes we even help each other out if someone runs out of change or ingredients, and we collaborate during big festivals,” he said.To aspiring entrepreneurs, he offers grounded advice. “My advice is to start small but dream big, and be obsessed with quality. Don’t wait for the perfect time or the perfect amount of capital. Start with what you have. No matter how small you start, be meticulous about the quality of your product and service. Be prepared for long hours, listen to your customers, and never sacrifice your signature flavour and cooking style. "We simply want to thank our community for their support, both on and offline, as we’ve grown popular with online orders and deliveries all over Windhoek. We also get booked for corporate events, weddings, and other functions. It’s been an incredible journey where people truly love our lekker kapana,” he concluded.

From one grill to a growing brand

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Republikein 2026-08-03

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From one grill to a growing brand

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Republikein 2026-08-03

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