Nestlé Trains Over 2,600 Food Vendors to Boost Small Food Businesses
Nestlé Professional, the out-of-home business arm of Nestlé Nigeria, has trained more than 2,600 food vendors across 11 states through its Business of Food workshop. The most recent edition was held in Bauchi State, where 250 food vendors, caterers, and canteen operators received practical training to improve their cooking and business skills.
Skills for Growth
The workshop covered essential areas like:
Menu Planning: learning how to design meals that attract customers.
Pricing: strategies to set fair prices while increasing profit.
Food Hygiene: ensuring meals are safe and healthy.
Customer Service: improving how vendors relate with customers to build loyalty.
Food Styling: making meals visually appealing.
The programme also featured a live cooking session with Chef Paulina, who shared creative ways to elevate local dishes such as Dafadukan Shinkafa Da Awara. Participants later joined a cooking challenge, and winners were recognized for creativity and presentation.
Impact on Vendors
Speaking about the vision of the initiative, Ibraheem Awelenje, Business Manager at Nestlé Professional Nigeria, said:
“Our goal is to see food vendors in Nigeria not just survive but thrive. By connecting them with practical skills, new ideas, and a network of peers, we are investing in businesses that feed families, create jobs, and preserve our rich culinary heritage.”
One of the participants, Justina Stephen, Managing Director of Justfine Restaurants, testified:
“I am really excited about this programme. The training showed me how to plan my menu and price my meals better to increase profit.”
“Food is more than just a meal; it is a business, a livelihood, and a culture. With the right skills, small food vendors can transform their passion into profit while preserving Nigeria’s rich culinary heritage.”
How You Can Benefit
Even if you didn’t attend the workshop, here are lessons you can apply to your own food business:
Focus on Hygiene: Cleanliness attracts customers and keeps them safe.
Plan Your Menu: Offer meals that balance taste, cost, and demand.
Know Your Customers: Understand what they like and serve them consistently.
Add Creativity: Simple improvements in food presentation can increase sales.
Network & Learn: Connect with other food vendors to share ideas and grow together.
Nestlé’s Business of Food series shows that with the right knowledge and skills, small food businesses can expand, remain profitable, and create jobs. For every food vendor, the key to success lies in continuous learning, innovation, and customer satisfaction.
