This research aimed to examine the economic and locational aspects of a probiotic yoghurt kitchen development project facilitated by Western Heads East in Mwanza, Tanzania. This study is based upon 41 semi-structured interviews with 57 participants in three groups: kitchen group members, customers, and staff of the African Probiotic Yoghurt Network. This research contributes to the literature on development geography, specifically on the ins and outs of the everyday of the kitchens, as well as proposing a new approach to multicriteria evaluation using qualitative data, and the ‘researcher as instrument’ approach. The results demonstrate that while there are problems in the operation and communication of the kitchens and overseeing organization, this type of project should not be written off.