@heladodelicia / 2348140000755, +2348140000756
Morin started as an ice cream store, she invested heavily in a location she thought was fantastic and soon realized was poor for business, she focused and re-strategize, now she runs a premier bakery company with 2 locations and a world class red velvet recipe.
Podcast Key Notes
Can you pleases introduce yourself and tell us about your background –
My name is Morin Abaniwonda. I graduated from a University in Canada, where I studied Political Science and Environmental Management.
Helado means Ice-cream in Spanish and Delicia means delicious in Portuguese. When I started the business, I actually wanted to have an ice cream store with few pastries but the business has evolved beyond that.
Starting days for business including funding?
I moved back to Nigeria and later started this business in 2012. I imported all my bakery equipments from china, it was a heavy investment and we had more capacity than the demand, in hindsight I could have started small, but we have since grown into all our equipments now.
When we opened we were primarily an ice cream and pastry shop but unfortunately at my first location at Ikota plaza, business was very poor, so when another location opportunity came up, I didn’t hesitate to take it. I spent about 7 months at our first location.
How has your business evolved?
Moving to Oando filling station really changed the dynamics of the business. So at Oando, we started selling more cakes and we have become more known for our cakes now, and I have opened another location in Agungi.
What steps have you taken to see that your Brand remains Competitive?
I treat every cake order as special. Once order comes in, I put everything I have to make it perfect. I don’t compromise; I am personally looking through every cake that leaves our bakery.
Can you give us the most challenging experiences you have had?
The biggest challenge is power, there was once a power surge and all my equipments and ovens were affected, it cost a lot to put it back up. since then, I ‘d rather be on generator.
How do you treat recipes and intellectual properties?
We sign a non disclosure agreement with our staff mostly bakers.
- Realize when your business model has changed and pivot
- Pay attention to what customers buy from you
- Start small
- Don’t overlook the logistics of getting your product to the customer
- Power overhead is critical, it is very important to have great skilled technicians
- Build a strong team and always plan ahead.