Kwa Ga Ncinci blueprint is heaving with an array of plans that seek to transform the local brand into a global empire.
Kwa Ga Ncinci is the brainchild of Ncinci Moitsadi, a self taught chef who is passionate about creating a unique dining experience for her customers as well as conceptualising mouth-watering flavours.
Hearing about the blue print, one can instinctively tell that this is someone who has brainstormed ideas and is willing to do the hard work that comes with growing a business from a dream to a brand.
On Monday morning, BG Style sat down with the versatile chef and listened as she poured her heart about where she is right now, as well as the direction that she is taking.
For those familiar with her works, Moitsadi has had to temporarily kiss her dream of owning a restaurant goodbye after she met a glitch at the Gaborone location where she launched her restaurant.
That part of her life is a topic for another day, but she is not about to give up on that dream and continues to look for an alternative venue.
When that setback happened, she was ready to pack up her bags and relocate to Europe, where she thought her talent would be put to good use. But as fate would have it, she went back to the drawing board, and started to work on her brand.
One of her friends informed her that she wanted her to train her helpers at home on cooking, and everything soon fell into place. Social media played a big role in selling her during that time.
“That’s how I got back on the bandwagon,” she explains
One of the portfolios under the Kwa Ga Ncinci brand is Food on the Go. There is no sit down, and customers can call and make an order and pick it. She is also doing outside catering for events and has already catered for events such as KBL Summer Fest (last year) as well as the Air Show.
“The main thing is to have a restaurant. I have applied to a 100 kitchens but I am not getting there,” she notes adding that it requires patience and tenacity. She also hosts private dinners, and charges P350 for a three course meal per person.
Back to the blue print, she says that she has heeded the advice of customers who always told her that she needed to have a cooking show. She has started work on that project. She wants to create something that will be different to what is already in the market, something that will showcase her talent as a flavour creator.
In the series she uses local music in the background selling both her food and local music to her many fans throughout the world. “I want it to tell a story behind the food,” she explains.
She is also working on a recipe cooking book and has roped in author, Botho Lejowa to handle the writing aspect. It will incorporate music and food, and in it she will sit down with various local artists and will create their favourite meals.
Presently with the help of a videographer, she is busy with an online television series. And her biggest plan is to attract sponsors such as the franchise supermarkets and others in the business of food. She admits that this is an expensive venture and appeals to those with resources to come on board and be part of this trendsetting project.
“It is quite an expensive experience,” says Moitsadi.
Under the company, she explains that she works with a dedicated team of ambitious and talented individuals that include three Chefs that she trains and a videographer who is responsible for all the precious moments, and a logistics manager.
However, one of the challenges that she and other small businesses continue to face is the disappointment from the corporate sector that does not fulfil its end of the bargain. This she says, is one of the reasons that some businesses end up folding because of non-payment from clients.
Beyond the non-payment, this worrying trend has a ripple effect and often leads to conflict among the small businesses. “You are given a purchase order, and in most instances you are not given a deposit. When you deliver, you have to start following people around before you are paid,” she says in frustration.
This development recently saw her losing one of her best chefs as she was unable to pay her staff. “I can tell you right now that I have a lot of money owed to me, but it is sitting on someone’s bank account. I have had instances in the past where I thought this is my breakthrough but ended up being unable to pay staff,” she cries.