@grandeurcatering / 0909 000 9512
Food is symbolic of love and Cooking is love made edible. Birthed from the heart of a young teenager passionate about food many years ago, Grandeur Catering in 2016, became a dream realised. A haven daily churning out Delicious meals cooked with so much heart and gusto. Every meal is wrapped all over in our secret ingredient: LOVE! – (https://grandeurcatering.com/story/).
Podcast Key Notes
Can you pleases introduce yourself and tell us about your background –
My name is Tunmi Oshibanjo. I have always wanted to do food business from when I was little say 12 or 13 years then. Eventually I had to work in a bank for a while but my passion was still there and after a few years I left the bank and I went to a culinary school for 3 months. I learnt a lot at the culinary school and in 2015 I started my business – Grandeur catering.
Starting days for business including funding?
Like I said earlier, I worked in a bank for about 3 years so I was able to save a lot of money. I was quite prudent and I think I needed about a million plus to start this business.
Can you describe your typical work day?
My typical workday starts as early as 1:00 am and sometimes, I don’t sleep at all. We start that early to prep and cook breakfast orders which should be ready by 6:00 am and we start delivery, till 10:00 am. Then, we work on our lunch orders that have to be delivered in the afternoon. Once that is done, I move on to administrative duties preparing for tomorrow – doing checks and balances, procurement, accounts, making sure all orders are delivered in time, respond to mails, listen and try to solve customers’ issues when they call. In fact, my day doesn’t really end.
How has your business evolved over the years?
…I started catering for Diamond bank. Eventually, we started trying things out and we added breakfast and lunch break meals; then bulk orders were introduced and we started doing corporate catering.
Can you give us the most challenging experience you have had?
I think we mostly have challenges with delivering customers’ orders. We outsource our delivery and at times the, food orders lose temperature or go bad before it gets to the customer.
Logistics – getting the food from the kitchen to the customer’s doorstep is the major challenge for us.
What areas do you think Caterers should focus more on to Succeed?
I think every caterer should focus more on the quality of food and customer service – they go hand-in-hand. If you have really fantastic food but your customer service approach is poor, they will forget that your food is great and move to another person and vice versa.
As much as possible, be innovative and creative with your meals. Don’t copy the exact same thing every other person is doing.
How do you treat recipes and intellectual properties?
I really don’t hold back my recipes from my staff.
Books and Resource recommendation:
- Every caterer should focus more on the quality of food and customer service
- Be innovative and don’t copy the exact same thing every other person is doing
- Read and research on recipes and play around innovating from what you’ve read
- Logistics – getting the food from the kitchen to the customer’s doorstep is the major challenge for caterers.
To learn more about Grandeur catering, visit – https://grandeurcatering.com/story/.