From Food Truck to Five Locations
Full interview — 38 min
David Okafor's entrepreneurial journey began with a beat-up food truck and a family recipe for jollof rice. Today, he owns five thriving restaurant locations and a catering company that serves corporate events across the city.
"I had $5,000, a dream, and my grandmother's recipes," David laughs. "That's all I needed to get started."
The early days were grueling. David would wake up at 4 AM to prep food, serve lunch crowds, and then spend evenings planning for the next day. His food truck became a local sensation, with lines wrapping around the block.
The transition from food truck to brick-and-mortar was the biggest challenge. "A food truck is simple — you cook, you serve, you clean up. A restaurant has rent, utilities, staff, permits, inspections... it's a completely different beast."
David's advice centers on starting small and scaling smart. He reinvested every dollar of profit back into the business for the first three years, living frugally while building his brand.
Key Takeaways
- 1Start with the minimum viable product — test your concept before scaling
- 2Reinvest profits aggressively in the early years
- 3Location matters, but so does your online presence and reviews
- 4Hire for attitude, train for skill — your team makes or breaks you
- 5Keep your books clean from day one — get an accountant early
David Okafor
Restaurant Owner & Chef
David Okafor is the founder of Okafor's Kitchen, a West African fusion restaurant chain with five locations. Starting from a single food truck, David has built a brand recognized for authentic flavors and warm hospitality. He was named Entrepreneur of the Year by his local chamber of commerce in 2025.
