@chefshine1 / 0706 826 3335
Chef shine is a Hospitality Consultant, Trainer and a Gourmet Chef. He has helped establish many food businesses in Nigeria and he believes that some of the challenges bedeviling food business in Nigeria are partly due to the knowledge gap, inadequate and insufficient training and not enough career chefs.
Podcast Key Notes
Can you pleases introduce yourself and tell us about your background –
My name is Chef Shine; I am an accountant turned Chef. I moved to London a couple of years back (year 2000) to further my education but I had to get a job so, I started working in a restaurant and one thing led to another and I found myself cooking. I came back to Nigeria the first time in 2014. While in the UK working in a restaurant, I applied and obtained couple of culinary certifications and I became executive chef before coming back to Nigeria. I was a consultant chef for Exxonmobil; independent restaurant consultant and Maggi brand ambassador presently.
What do you think is the biggest challenge for chefs in Nigeria?
- First is the knowledge gap – a lot of chef with the little they know, they start looking for big money and all that.
- Lack of adequate and sufficient training
- Not enough career chef
What are the challenge business owners have communicating with consultants?
- The restaurant consultancy is relatively new in Nigeria and I would say business owners should be patient. It is true there is money in the business, but they should be patient for their investment to mature.
- Owners should identify need requiring solutions; research and survey should be done to ascertain the need.
- Wrong business location and lack of offering value to a niche market.
- Don’t open multiple outlets without fully being established in the first outlet.
Is there a checklist for business owners trying to open a restaurant?
- If you are trying to start a restaurant business first, consider what you have in terms of capital.
- Look at what you want to do vis-à-vis what you have.
- Don’t start the business with borrowed fund.
- Location is very important – who are the people you want to provide the service to?
- Carryout feasibility study – it is very vital.
What are the biggest pitfalls in food business in Nigeria?
- Cost control! The major thing that makes things go wrong in food business is inadequate cost control.
- Wastages also causes failure in food business
Which is the most profitable type of foodservice business to go into in Nigeria?
I would say cafeteria business (Bukka) – it requires little money to start but the turnover is always good because it has no heavy overhead.
- Close the knowledge gap, be well trained
- Business owners should identify the need they are solving with their business.
- Wrong business location and not offering value to a niche market can hurt your business
- Pace your business expansion, expand when you are fully established in the first location
- Be realistic with the capital needs of your business
- Don’t start the business with borrowed fund
- Know your customer
- Carryout feasibility study
- Cost control is critical in your business
- Manage your wastages