If you are looking into starting a food business, your heart has to be in it.

Starting a bakery or catering company isn’t just about having a product that your friends and family love. It takes hard work and very specific expertise, and there are many factors that can keep your products off the shelves.

My love for the food and beverage industry exploded into undying passion about 23 years ago, when I did my industrial attachment at the Federal Palace Hotel, Lagos. Mentored and coached by Chef Pandurang P Naik, I was awakened to a world of culinary possibilities. 

Between that time and now, it hasn’t been an easy road. Without passion I would certainly have given up. 

Even if, in your case, you’re lucky enough to create a successful product, you will have so many long days, too little sleep, and one-too-many headaches to solve, that you’ll quickly burn out unless you really love it.

There are so many rules and regulations involved in the food industry that the average person isn’t aware of. You need to be aware of those that apply to your business. Before you take any major steps, make sure you have a fully baked business plan. A goal without a proper plan is just wishful thinking.

Always, I say it again, always remember who (the customer) you are baking or cooking for. Customer feedback is very important to your success.

Today so many food businesses seem to be springing up. While some seem to have found their niche, I still see many of them trying to do what every other business is doing. And most of them will probably burn out.

Copying others is never in your best interest. And while there’s plenty of room for error, there’s always room for innovation and creativity.

The key is to stay open-minded and never assume you’ve learned all there is to know because the industry is always changing.

When you start a food business, things will get hectic, often. There will be grease fires galore to put out (sometimes literally!). But if you stay true to your vision and learn all you can, you’ll have a guaranteed recipe for success.

Quality is the best business plan, period!




As a food business owner myself, this cannot be emphasized more. What we do always boils down to quality. 

Quality first!


This should be the litmus test for every decision you make regarding your business. All your decisions should be tested against it. 

• Will it lead to better quality? 
• Will it give your client value? 
• How will it affect the overall image of the company?

In my experience, I realize not all business plans are about putting quality first. Some plans are more focused on growing their market share, some on low pricing, while many just want to find a niche in the market place while just surviving.