Food Business Strategies

Food business is a very lucrative business and as is the case for many lucrative businesses, it is also a very competitive business. How can you hack growth in food business and avoid many traps that has driven many out of business? Stay with me.

The following are few things you need to know so you do not lose the rare resources you have. You need to understand Food can be divided into three sections: (did I hear you say breakfast, lunch and dinner?!!!) NO;

  • Appetizer,
  • Main course/entree and
  • Dessert
    Every outlet you see encompasses their business around these sections and each section is a world on its own in which you can never exhaust its content.

APPETIZERS

These are the types of food you consume FIRSTLY before the main meal.   It is usually light and not heavy foods and its aim is to wet the appetite and not to fill the stomach. Example are pastries, small chops, wraps, pizza etc

MAIN COURSE (ENTREE)

This is the major meal of the day eaten to fill the stomach. We have many of such dishes in different cultures however in Nigerian parties and kitchen, we have rice dishes with chicken for example jollof rice and different African soups

DESSERT

This is taken sometime after the main course. Example includes dessert cakes, chocolates, ice cream, sweetened yogurt etc. so, you will have to choose one or you combine two or all together. For example,  Dominoes choose pizzas in the appetizer section and made a brand out of it.

BUDGET

You need to be realistic and be very practical. Unlike blogging and some other few online business which you can start free, food business needs a lot of funds in terms of equipments and machines, getting a space, materials, workers, branding and marketing etc.

Your budget also differs in respect to which section of food you are going into. For example, you can start an appetizer food business with lesser amount Of money. However, the main course requires a lot of money to start and lots of workers especially if you hope to go into events.

BRAND

It is imperative to understand the time and season you are in. This is the 21st century; People are moved more with what they see than anything else. In whatever size and dimension your business is in, you must be unique and branded.

There must be something that you possess that will make people leave the established ones and try your kitchen. There must be an attraction or a good creative innovation that will lure them. Infact, you, the chef must be a brand too. For example, the donot man, uncle Shawarma etc.

Be known for what you do and be crazy about it.

MENTORSHIP (Very Important)

This is one of the most important ones because it enables you avoid many mistakes that has been made by different start-ups. You need to form a relationship with someone or people that are ALREADY successful in the business to guide you. They would let you know which products might sell or might not, what ideas will move or the one that will fail.
Sometimes, if you can’t get a mentor, you can get an experienced worker that has worked around the location and knows what he or she is doing. From the person, you should be able to acquire different information that will prove extremely useful in the way you run the business.

Please help share this post so people can avoid many pitfalls associated with food business. I also anticipate your comment as usual. Love from Chef Wale.

2 comments

  1. 4. MENTORSHIP

    I’ve written to you with this regard, but to no reply…

    God Bless You,

    Regards,

    Ken

    1. Dear Kenneth,

      Apologies for not replying on time. We have been busy with projects aiming at beating the current pandemic.

      It would be an honour to help in any way I can according to my strength. my email: beewyle@gmail.com

      Thank you

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