How Two Students Built a Thriving Sweet Potato Business on Campus

Two University of Eastern Africa, Baraton students have turned a simple sweet potato business into a profitable venture, raking in up to Ksh 6,000 a week while juggling between studies and entrepreneurship. 

Marinda Jefferson, a Business Administration in Accounting student, and Mark Kariuki, a Bachelor of Science in Automotive Technology student, co-founded “Heritage Docket” to meet their financial needs and fill a market gap for affordable, healthy meals on campus.

For Marinda Jefferson and Mark Kariuki, balancing the demands of university life with running a business is not easy.

The two students have struck a balance between their academic responsibilities and running a thriving sweet potato business on campus.

From Struggle to Strategy

Jefferson, who lost his father and depends on his uncle for support, saw the business as a way to sustain himself.

“I had to come up with a way to fund my upkeep,” he said.

Mark, passionate about entrepreneurship, viewed it as a chance to develop marketing skills after multiple failed business attempts.

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“I tried a couple of businesses, but they failed. Eventually, we found a niche in selling cooked sweet potatoes,” he explained.

The idea came after analyzing market trends and realizing the potential in providing a healthy, convenient meal option for students. “We saw a gap and decided to test it,” Mark said.

Financial and Personal Gains  

The business has been lucrative. On weekdays, they earn up to KSh 700 daily, with higher weekend earnings of up to Ksh 1,500.

Beyond the financial benefits, both Jefferson and Mark have gained valuable skills. “I’ve learned business management, budgeting, and marketing,” Jefferson said.

Mark further added that the experience has taught him trend analysis and the importance of customer service.

Initially, they sourced sweet potatoes from the market, but the high cost led them to partner with a local farmer who now supplies them at a fair price. This partnership has ensured a steady supply and allowed them to keep costs down.

Both students see entrepreneurship as a potential career path. Jefferson dreams of owning a successful company in the future, while Mark is confident in his ability to build and manage businesses.

“This experience has shown me that I can create opportunities for myself,” Mark said.

Balancing academics and business

Managing studies while running a business requires discipline. The duo follows a strict schedule, waking up at 3 a.m. to prepare sweet potatoes before classes.

“We work early in the morning, from 3 a.m. to 7 a.m., preparing the sweet potatoes for the day. This allows us to attend classes and complete assignments without falling behind,” he said.

Mark noted that time management has been crucial. “Creating a personal timetable and sticking to it has been key,” he added.

Despite the challenges, including late nights and burnout, they have managed to keep their business running smoothly while maintaining their academic performance.

Challenges

Handling bulk orders while keeping up with academic demands has been tough, but customer satisfaction keeps them going. “The best part is seeing students enjoy our product and knowing we are providing value,” Jefferson said.

 “Receiving compliments about our product and being recognized as a business owner is a great feeling,” Mark emphasized.

Jefferson and Mark encourage other students to take the leap into entrepreneurship. “You will never know if you don’t try,” Jefferson said.

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Mark emphasized on starting small and being persistent. “Don’t despise small beginnings. Start with what you have and grow from there,” he advised.

Future Plans

Looking ahead, both entrepreneurs have ambitious plans. Jefferson is considering expanding the business to Nairobi, while Mark is exploring the idea of opening a hotel in his hometown, Nakuru.

“We want to continue providing healthy meals and possibly expand into offering breakfast, lunch, and dinner,” Mark said.

The business has significantly shaped their university experience. Jefferson noted that it has allowed him to apply what he’s learned in class to real-world scenarios.

 “This has opened my eyes to existing and untapped opportunities,” he explained.

On the other hand, Mark added that the experience has made him more productive and prepared for life after graduation.

 As Jefferson aptly put it, “It’s never easy, but it can always be done.”

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