Why I Started JNSN Hospitality Partners
My story with hospitality began long before I became a chef or consultant. As a kid, I was lucky to travel widely; staying in hotels from Paris to California, from Ngorongoro to the Kenyan coast. Those experiences shaped me. I became fascinated by how a hotel could make a guest feel welcomed, inspired, or sometimes disappointed. I didn’t know it then, but those early stays planted the seed for my career.
That seed grew into a journey:
- From a culinary student in Switzerland, learning precision and discipline in the kitchen…
- To earning my Master’s in Hospitality Management, studying the business science behind the service…
- To working in Swiss hotels, where systems and consistency were non-negotiable…
- To returning home, starting off as an unpaid intern and eventually leading the marketing department at Boma College, where I helped drive its rise in student numbers and reputation…
- To establishing Moov Café & Bistro in Nairobi, which grew into a cultural hub and one of the city’s most memorable creative spaces.
Each step added to my toolkit. Today, I often say I’m like a hospitality dictionary—not because I know it all, but because I’ve lived it all: the guest’s side, the chef’s side, the manager’s side AND the owner’s side.
The Gaps I’ve Seen
- Systems that don’t exist. No stock sheets, no SOPs, no costing—just guesswork.
- Staff without structure. Everyone “chips in” but no one is accountable.
- Profit disappearing. Sales look good, but the bank balance tells another story.
- Owners carrying the whole load. Burnout comes fast when you’re the cashier, chef and marketer at once.
These are not small issues, and unfortunately are the reason many restaurants close within the first year. They are exactly what I’ve built JNSN Hospitality Partners to solve.
What You Can Expect From This Blog
This blog will not be about theory or copied global case studies. It will be about real hospitality in Kenya. Expect to read about:
- Case Studies: Successes and lessons from real businesses I’ve worked with.
- Systems Made Simple: How to cost, track and train without drowning in spreadsheets.
- The Business Side of Food: Menu engineering, pricing, cash tracking and more.
- People & Culture: Building teams that deliver, not drain.
- Trends & Insights: What’s working right now in Kenya’s cafés, restaurants and hotels.
Because in the end, hospitality is not just about food and service. It’s about creating businesses that work—for the guests, the staff, and the owner.
Welcome to the journey.
— Kagz