Our story
One kitchen, three food operations people, and a lot of Mondays
Haraka means fast in Swahili. We kept the name because speed is only useful when the food tastes right.
Haraka Foods was founded in Nairobi in 2021 by three food operations professionals who were tired of watching good cooks lose to bad logistics.
We started in a single commercial kitchen. Today a team of 22, made up of chefs, supply-chain coordinators and customer success staff, feeds offices and cafés across Nairobi.
We buy from five registered Kenyan farms and two urban produce cooperatives, and we write down every recipe so a 500-portion batch tastes like the 5-portion test.
What we hold ourselves to
- Say the cost out loud
- Menus are priced a week ahead from farm forecasts. If the price must move, you hear first.
- Write it down
- Every dish has a recipe sheet and a batch sheet. Nothing lives in one cook’s head.
- Arrive when we said
- Trade drops land before 09:00 with a morning ETA message.
- Label everything
- Allergens, reheat time and use-by on every portion.
The people you will meet
Wanjiru Kamau
Head Chef, co-founder
Ran hotel kitchens for ten years before Haraka.
Otieno Achieng
Supply Chain Lead, co-founder
Owns the weekly forecast with our farms.
Salim Bakari
Operations Director, co-founder
Built the batch system from one kitchen.
Zawadi Njeri
Customer Success Lead
Your first call after the tasting.