How Kehinde Kamson built Sweet Sensation from a small shed and held it up for 31 years while raising a family
The story of Kehinde Kamson begins in Lagos where she was born on August 14, 1961, as a twin and the youngest of six children. Her father, Adeleke Beniah Adelaja, was principal of CMS Grammar School, while her mother, Omoba Adebayo Evangelin Adelaja, ran Eva Adelaja Secondary School. Her parents were educators and so Kehinde and her siblings learnt the values of hard work, education and entrepreneurship from the start.Kehinde attended the International Women’s Society Nursery School in Lagos, and then University of Lagos Staff School. For secondary school she went to St Anne’s School, Ibadan. She completed her A-Levels at Queens College in Lagos, and then earned a Bachelor’s degree in Accounting from the University of Lagos and furthered her business education at Lagos Business School.
After graduating from the University of Lagos, Kehinde Kamson worked as a chartered accountant and held a role as Chief Accountant in an oil service company called Lummus Crest. During this time, she was already married to a man named Sir Yinka Olusoga Kamson, and so, decided to start a side business where she sourced fish amongst fish mongers in Lagos. Her little business was called “Fish Mongers”, and she ran it for 5 years before she eventually shut it down because it was bringing in little to no profits, and was entirely unsustainable.
After the unfortunate collapse of her first business, Fish Mongers, Kehinde Kamson refused to give up. Drawing on her childhood passion for baking, she launched another venture, a pastries and cakes business called Citycate – The City Caterers. Citycate quickly gained traction.
The demand was so high that Kehinde would rise as early as 3 a.m. every day to bake and deliver pastries to her clients before heading to work. As the workload intensified, she eventually left her job to devote herself fully to the growing business.Her pastries soon became a hit, particularly at the University of Lagos, where the medical school, Medilag, became her biggest market.
From there, her supply network expanded to include UTC, Leventis, and eventually, Mr Biggs. In one interview, Kehinde shared,“Mr. Biggs inspired me beyond imagination. It was not just the boost in my sales, but the impressions I had as I watched on a daily basis their sales staff counting away loads of cash. I must confess I found that cash counting sight very inspiring! The cash counting at Mr. Biggs went on the whole day, seven days a week, 365 days a year. My prayer point became, “Lord, make our money counting session be as long as Mr. Biggs!”Her partnership with Mr Biggs lasted for about four years before she decided to start her own fast-food restaurant, which she named Sweet Sensation Confectioneries Limited.
In 1994 she launched Sweet Sensation Confectionery Limited from a backyard shed, which used to be the gateman’s house, in Ilupeju, Lagos. Sweet Sensation started with modest beginnings selling simple meals and snacks including pastries, chicken, rice and ice cream, over time it grew into one of Nigeria’s foremost Quick Service Restaurant brands.
31 years later, the business has since grown to become one of the most successful chain of Quick Service Restaurant businesses in Nigeria with over 25 outlets across the country, over 2,000 employees and over 60 array of meals that are served daily.
Kamson has also championed innovation within her business. She has explained that innovation, quality service and keeping menus fresh have been central to staying competitive in Nigeria’s fast food sector.She is president of Restaurant & Food Services Proprietors Association of Nigeria (REFSPAN), the umbrella body for Quick Service Restaurants, and runs initiatives like the Sweet Sensation Education Support Scheme, which helps students from low income families and those with special needs, and a food security intervention to provide meals to underserved populations.
Kamson often recounts that her path has not been easy. She has also reflected on early challenges involving limited capital, balancing family responsibilities, logistics, and the constant pressure to deliver quality while remaining affordable,Through fluctuations in the market, shifts in consumer preference, and competition, her business has held on by leaning into customer experience, menu diversity, ambience, operations and adapting to changing times. The plan to launch a skill acquisition centre for undergraduates with interest in culinary skill and entrepreneurship is one of her recent moves to extend impact beyond just food business.
