Don’t start a business only to make money

How did you start your catering business? I started from my kitchen. I started by taking orders from my friends who were bankers who did not have time to cook because of their busy schedules. So, I started making food and delivering to them in their offices. From that I started saving money to open […]

How did you start your catering business?

I started from my kitchen. I started by taking orders from my friends who were bankers who did not have time to cook because of their busy schedules. So, I started making food and delivering to them in their offices. From that I started saving money to open a place because I had the passion for cooking. This is what I have always wanted to do. But I knew that I had to start somewhere because I may not get a loan from a bank to start. At a point, I had to solicit for funds from my family and friends and they supported me.

How will you advice someone who wants to venture into this business?

Start like I started, in my kitchen. But if you have a relationship with commercial banks or even microfinance banks, you can source funds from them. But first of all, know what you want to do. Even when I was in the university, I knew this is what I wanted to do. I do most of the cooking myself. I can’t just leave it to my staff. I have 14 staff now and I teach the ones that cook by myself. Even if you know how to cook, you have to learn it from me as my staff.

Apart from having the passion and flair for cooking, did you have to go to a catering school?

I was born into the restaurant business.  All my life my parents have been doing this. It’s actually a family business; there is a bigger Dolphin restaurant in Enugu.

I have also attended culinary school to help with the continental aspect of this business. The ones I learnt from my parents were local delicacies. I had to learn the continental delicacies. I have catered for whites and embassies, so if I don’t know the continental dishes, I would limit myself.

I am a civil engineer by training. I went to Enugu State University of Science and Technology. I do a lot of personal development. I read a lot of books. I also look at other people who are doing same business as me; I study them and see what I can learn from them. I take from theirs and add to mine to make mine better.

The business is five years, running to six now. I started with two staff. I have improved on what I was doing over time. I do outdoor catering services like cooking for birthdays, parties, weddings, dinners etc. I have the capacity to handle big events like weddings.

What challenges do you face in the business?

We need more encouragement from the government. Though we are resilient, but we need government to support us by providing infrastructure like electricity and cheaper shops to rent and so on.

What are the strategies for getting customers because many people are into this business?

My strong selling point is the freshness of my soup and food. Our soup and food come out very fresh.  We don’t cook soup and keep; we do it on the go with the right ingredients. We cook everyday and we do it on the go.  

Also, now people are health conscious and they try to avoid salt or pepper or oil; we also cater for them. We follow the trend and consider people’s health needs. Some clients come and say they are diabetic, what should they eat? And I should make dieting plan for them, I do that. I can make acha without oil, vegetables and okra for such a customer. For the foods that are tailored specially, there is always an extra cost. 

The cost of foodstuffs has been on the increase, how have you been able to handle that?

I source my ingredients from local farmers. I buy from the rural women who bring it fresh from the farm.  I get snail from Akure, oha, cocoyam, bitter leaf come from the East. I try to source my ingredients from where they are cheap so my prices will be affordable. If you keep changing prices, customers will not like it.

Do you train people on this?

Basically on my instagram page.  I train people for a fee; depending on the package. Some people say they don’t know how to cook, and they are getting married. Or that they are getting married to an Igbo man and they are Yoruba, hence they want to learn Igbo dishes, I can readily teach such people. Some come and say they want to learn how to cook and then open a restaurant. I will put such one through but he or she will pay higher because I am going to give the person all I have learnt over the years; just about all the knowledge in cooking that I have. 

I have people I have trained. I also have a few restaurants which say they are not doing well. I look at their menu, interact with them and study what they are doing and then give them ideas on what to do. I do that for hotels too. There is one I am currently working with now. I look at their systems generally and see what is not working.

What advice do you have for other women entrepreneurs?

One thing I have known about myself and seen with other women is that women are strong.  I will advise them not to give up. The holy books say a man can fall seven times but he or she will rise again. Sometimes, customers come and the place is busy, but some other days, it’s not like that. Yet, I will not give up when there is low patronage. My target is that I will keep doing the right thing by putting in my best. 

Don’t just go into business because you feel they are making money there. Ask yourself, can you withstand the pressure. ‘Can I do this over 10 years and not get bored’. 

I have worked before with a pension fund administrator. But my passion was not there, I did not like going to work. I worked there for eight months, I was making money for them but I was not happy. So I told myself if I can channel this same energy to my own business, I will do better. So women should not give up. They should keep trying. 

Women should also go for mentoring. No man is an Island onto himself. Go to people who have succeeded in what you are doing and learn from them. It will save you cost and it will save you time. Keep trying, keep learning.

 What are the key qualities a chef should have?

Passion for what you are doing. You should also have a teachable heart. Then know how to cook. I have met people who say they are chefs and when I say do this, you will find out they can’t do it. Cooking is a skill. Of my 14 staff, not all of them cook. Only four of them cook. To an extent, I can trust them to replicate what I do. I have mentored them for some time.

I have clients, from civil servants, directors to politicians and my husband and family have been very supportive in this business.