Step by step guide to starting a Chapati stall in Uganda

Step by step guide to starting a Chapati stall in Uganda

Chapattis have turned out the cheapest food consumed especially by low class people and work best in slums. They are served in plain chapattis, Kikomando (a mixture of Chapattis and beans) and Rolex chapatti with eggs. As they say, money is always in the little things we ignore,Chappatti are a venture to explore. Tom Mukasa who own 10 Chappatti joints says the  business earns like hot cake and is a kind of business everyone can start regardless of their income.

“You invest in less, pay small rent but earn good money. The only thing you need is have good workers to do work genuinely without decreasing your capital,” Mukasa says.

Aidah Komujuni who has six Chapatti stalls around Kamwokya says she earns Shs 10,000 from each stall a day which gives her a total of Shs 60,000 with her capital still running.

How to start

Startup capital is as low as Shs 100,000 to Shs 300,000 at most. This will include the rent which in most cases are shop verandahs or open yards which cost from Shs 2,000 for those who pay per night, Shs 20,000 to Shs 50,000 a month or maybe Shs 100,000 to Shs 200,000 a month in high class ends.

You will need a well labeled chapatti table elaborating what you sell. Meddi Mayanja a carpenter says this will cost you between Shs 30,000 to Shs 100,000 depending on the type you want. You also need a glass box or wooden box to keep chapattis free from dust which is between Shs 30,000 to Shs 100,000.

One needs two charcoal stoves one for frying chapattis and the other to cook beans which are often served with chapatti as the popular meal Kikomando. A good charcoal stove will cost you Shs 20,000 and above. Other things needs are a basin to mix flour, a knife, a Jerry can, some chairs for people to sit, plates and a strong Umbrella.

Isaac Matovu a chapatti seller in Ntinda, says one can start with at least a carton of flour which costs Shs 50,000 to Shs 55,000, four trays of eggs, a packet of salt, around five kilos of beans, three cabbages, 5 litres of cooking oil, enough tomatoes, carrots and green pepper for spicing and charcoal to take you through the days you will be getting used to customers.



“A chapatti is Shs 500, Kikomando Shs1, 500 and Rolex depends on the number of eggs you want where a Rolex of one egg goes for shs 1,000 and there is an addition of cabbage, onions and tomatoes to one who buys a Rolex,” Komujuni says.

Mukasa says that a packet of chapatti gives a profit of Shs2, 500 while a tray of eggs gives Shs 5,000 profit.

“If you find a busy place, you can even make 10-15 or more packets a day and that will be profit of about Shs 25,000 to Shs 37,500 on only chapatti’s, it’s a productive venture if you find truthful people to work with,” he adds.

He adds that to get most from Chapatti stalls, you need to own a couple of them like he owns 10 stalls where he collects Shs 100,000 a day and maybe Shs 70,000 when things go sour. In a good week, he gets Shs 700,000.

Key factors

Komujuni notes that cleanliness is a fundamental factor to all food sellers because people will not buy food from a dirty seller.

“I sometimes go early in the morning and clean the place myself, dishes in which flour is mixed should be clean and workers themselves should also be very smart,” she adds.

Mukasa adds that you need to do a clear follow up on how the work is operated at the stalls, by checking on them thrice a day at unpredictable intervals. He also says that you need to pick up your money every evening to avoid being cheated.

To Komujuni workers should be given space as long as they operate in clean environments and pay your money as expected. She adds that you can as well hire someone to oversee the work as you pay them a little amount.


There is never a business without challenges and chapatti stalls have a couple of them, one being the untrustworthy laborers who can sometimes run with all your money or eat up your whole capital.

To overcome this Komujuni gets all her workers from a renown place so that she has somewhere to get them in case they run.

And there are also seasons when people buying are less hence selling very few chapattis and some getting spoilt especially in the rainy season. This reduces on the daily income.

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