Burgers are a popular fast food items among young Kenyans. However, getting the a well prepared burger is no easy. David Lilako decided to start selling burgers to meet the growing demand for tasty juicy burgers.
The business was birthed during the pandemic and it has since grown to a reputable restaurant. While they have other foods, like, tacos, pizza and fries, burgers are their speciality and top selling products.
They have over 15 different varieties and on a good day he sells up to a 100 burgers. On weekday, they sell between 40 to 50 burgers per day.
Here is his story as told WoK.
The Start
After finishing campus, David decided to start a business rather than waiting to get a job. He decided to engage in his passion for cooking.
He began making pizza at his parent’s kitchen and delivering to clients.
In an interview with Hustle Yangu, he said the problem with pizza is that people can’t eat it everyday.
This is what drove him to burgers-which he loves and believes can be eaten everyday.
Opening Between Two Buns
Having saved some money and with a loan from his parents, he moved out of their kitchen and rented his own space.
His restaurant christened Between Two Buns, is located in Kahawa Sukari ,and employs over 10 people.
According to him, he does his burgers in a different way. First, they are fresh as the vegetables are sourced from Githurai everyday.
The buns are also baked everyday at their home kitchen.
The chef says buns and not the meat are actually what make a burger. Instead of the normal lettuce, they use coleslaw.
Their burgers have different flavours from beef, chicken to pork. The meat is gotten from farmers choice.
He believes that the meat also needs to be mixed well and have the right ingredients for it not to disintegrate while grilling. Their buns are toasted to perfection and they use mozzarella cheese over the common cheddar cheese.
One of the challenges he has faced is dealing with employees. As the boss, he has to watch over them and the more their numbers are the more challenging it is. He also has to sort out delivery issues that may arise in a professional way.
For him, there is no limit to success. He hopes to have branches of the restaurant in different parts across the country or even beyond.
