CEO D24 Oven
I am in the hospitality industry specifically the Food business – I started catering services with small chops first in Nov 2007, a naming ceremony then added cocktails in 2008. I trained as a Baker in Ibadan, Oyo state.
Business Owner Profile: I am a passionate entrepreneur in the hospitality industry specifically the Food business – I started catering services with small chops first in Nov 2007, a naming ceremony then added cocktails in 2008.
I trained as a Baker in Ibadan, Oyo state. So I diverted to cake in 2009. I got tired of icing even though I loved baking, so I changed fully into real food-Jollof rice, fried rice, etc which I enjoyed more and do it to date. In 2014, I noticed there wasn’t any magazine that specifically celebrated only Food in Nigeria, so I decided to start a food magazine called CUISINE KRAFTERS magazine which was launched on July 31st, 2015. I wanted a medium to celebrate Nigerian food and culture as a whole and the magazine was Dana Air in-flight magazine for 3years.
In 2016, I had a food show to create the importance of spending quality time with your kids called BONDING WITH YOUR KIDS. In 2018 I started a Spice paste for barbecue chicken-spice branding. In 2020 due to the Pandemic, I started a new brand that specifically celebrated Yoruba Dinosaur dishes – food that people hardly get to eat because they don’t know how to make it. Due to the Lockdown, the survival instinct brought out so many ideas which I now package and sell. My children 8 and 10 also have their baking business and a food show training their age mates how to cook, while I face the large scale catering fully.
Business Vision: Celebration of Nigerian culture through food.
Business Mission: To take Nigerian food globally the same way Chinese food is eaten globally.
Business Slogan, or Tagline: Great Food Served Right!
Business Values: Loyalty, Hardworking and Respect.
Products: Spice Paste, Local Dishes, Cakes & Pastries
Services: Food Delivery, Catering for Weddings & Parties
Challenges Faced Before & After Business Start-Up:
- Daily staff management of waiters & service personnel is very demanding
- Micro management can be tough
- Training new staff members
- You can’t cook every single thing alone, transferring a message to each of the chefs and staffs takes a lot of work
- Client comparing you to other caterers that you are too expensive, but you know what you would bring to the table can’t be compared..
List some key Success Factors in your line of business…
- Its very satisfying when you cater for an event and your clients are happy
- Satisfied Clients become free & independent marketers for your company
- My kids’ food show(its momonkiki) has trained so many parents on how to spend time with their kids
What advice would you like to offer aspiring or budding entrepreneur in your line of business.
- Do a lot of training to save the cost of future mistakes
- Staffs steal easily because you can’t calculate the Seasonings precisely.
- Presentation is key, don’t just make great dishes, use nice cutleries, Chaffing dishes and plates.
- Maintaining great relationships, ensure customers satisfaction it would give you lots of free adverts
- Create a niche for yourself, don’t do every single thing, face either baking, food processing, food delivery, dessert, full food catering. It makes you grow faster and the energy would be fully on one thing.
Consistency is the only trick to growth.