Who this track is for
- Caterers and home cooks selling food
- Bakers and cake decorators
- Confectioners and small chops vendors
- Food vendors and home delivery businesses
- Bartenders and event drink vendors
Does this sound like you?
✕You price per piece, per pot or per head, and at the end of the month the money is gone before you can account for it — because your pricing never included your actual time, overhead or profit
✕Orders flood in the week before Christmas, Sallah or a wedding season, then go completely quiet for weeks — and there is no system to fill the gap or prepare financially for the dry months
✕Customers place orders, agree to a price, then pay late, try to renegotiate, or cancel last-minute leaving you with a kitchen full of wasted ingredients and no payment
✕You are doing everything yourself — buying, cooking, packaging, delivering and chasing payments — and the business physically cannot grow past what one person can handle alone
None of that is a food problem. Every one of those is a business problem. And every one of them has a direct, teachable fix. That is what the next 5 weeks are for.
What you will learn
MODULE 01WEEKS 1 & 2 — Brand, Pricing & Packaging+
- Why two caterers selling the same jollof rice charge completely different prices — and why buyers accept it without question — and exactly how to become the higher-priced one in your market
- Naming your food business, building a brand identity and creating a visual look that makes clients trust your product before they even taste it
- Packaging decisions that make your food look premium on delivery, at an event or on a table — because the most profitable food businesses in Nigeria are not just selling taste, they are selling an experience
- The correct way to calculate cost-per-unit for cakes, food pots, event packs and catering contracts: ingredients, gas, packaging, transport, labour and your own time all included — so you stop pricing yourself into poverty
- How to add overhead, labour and a real profit margin to every quote so you are never working at a loss again without realising it
- How to price during peak seasons like Christmas, Easter and Sallah so demand works in your favour instead of against your margins
- How to create packages — corporate lunch contracts, event packages, weekly meal subscriptions — that command higher rates and give you predictable income instead of a feast-or-famine cycle
- Deposit policies, booking agreements and cancellation terms that protect your cash flow and eliminate last-minute losses from unreliable clients
MODULE 02WEEKS 3, 4 & 5 — Marketing, Clients & Money+
- Food photography with just your phone: the exact lighting setups, plating techniques and angles that make people stop scrolling and place an order — without a professional photographer
- What to post on Instagram and WhatsApp Status to generate consistent inquiries every week, not just during festive periods — including a posting schedule you can maintain while still running the business
- How to run Instagram and Facebook ads that specifically reach people planning events, parties, corporate functions and daily meal orders in your city, for as little as ₦500 per day
- Setting up and optimising your Google Business profile so that when someone in your area searches for a caterer, baker or food vendor, your business is what they find first
- How to identify, approach and close relationships with event planners, aso-ebi coordinators, corporate canteen managers and office admins who place regular bulk orders — the clients that transform a food hustle into a food business
- Simple order tracking using free tools so you always know who owes you, what has been paid, what is in production and what needs to be delivered — without it living only in your head
- How to track ingredient costs week by week so market price increases never silently destroy your margin again
- How to separate your business money from your personal money, set aside restocking funds automatically, and build a financial buffer for the months when orders are slow
What you will leave with
- A complete cost-of-production sheet for all your core products — so every order from this point forward is priced to actually make you money
- A full brand identity: name, logo direction, packaging style and a visual language clients associate with quality
- A content plan and at least one live ad actively driving orders to your business before the program ends
- A Google Business profile live and showing your business to buyers searching in your area
- A booking policy, deposit structure and client agreement that stops late payments and last-minute cancellations from destroying your cash flow
- A financial tracking system that tells you your real profit every single week — not just what came in, but what you actually kept
Questions about this track
I already have customers. Will this still help me?+
Especially for you. Most food businesses with existing customers are underpricing, undercharging and overworking. Having customers is proof your product works — this track fixes the business around it so those customers pay more, return more often and bring others with them.
Is this for caterers or just bakers?+
Both. The track covers the full food business space: catering, baking, confectionery, event drinks and home food delivery. The business principles are the same regardless of what you make — you will work through every module using your specific product as the example.
Do I need any equipment before starting?+
No. The business modules work regardless of what equipment you currently have. We show you how to build a more profitable business from what you already own and operate — not what you plan to buy later.
