Jumping into businesses or food business because of various wrong reasons have been disastrous for many investors and even those that followed their passion into food business. This is majorly because they didn’t do proper research as to how food business operate;
The following are few things you need to KNOW so you don’t lose the rare resources you have. <<!-more->>
1. You need to understand Food can be divided into three sections: (did I hear you say breakfast, lunch and dinner?!!!) Nah; it’s Appetiser,maincourse/entree and dessert
Every outlet you see encompasses their business around this 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 for example are pastries,smallchops, wraps,pizzas etc
MAINCOURSE(ENTREE): 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 africans soupIs
The last section is the DESSERT which is taken sometime after the maincourse for example, dessert cakes,chocolates, ice cream,sweetened youghurt etc. so, you will have to choose one or you combine two or all together. for examples dominoes choose pizzas in the appetizer section and made a brand out of it.
2. 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 machine, 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.
3. BRAND: It is imperative to understand the time and season you are in. This is the 21st century; the world is 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.