I am building an empire in the food industry —Omowumi Onisasun

Omowumi Ikuerowo is a food service provided who has expanded her business to become one of the most visible in Ibadan, Oyo State. In this interview with ROTIMI IGE, she speaks about her business, catering school, among others.

 About myself

My catering brand, Mowumi Onisasun is a food service providing one. I operate a restaurant, teach people how to cook and cater for all occasions (official, indoor and outdoor events). I am from Ado Ekiti, Ekiti State.

I studied English and Literary Studies at the University of Ado Ekiti, now Ekiti State University, with other professional certifications all revolving around business, customer services and cooking skills. I worked briefly at the Odua Investment Company Limited as the Departmental Editor, Corporate Affairs Department. I am married to a wonderful man.

How I ventured into food business

My business started like a joke, way back in the university. I was always cooking for about 14 boys at the hostel where we lived at the time. I unconsciously learnt to portion food, keep it warm etc. I learnt many kitchen hacks and alternate ingredients that I had to share with many people, as a struggling undergraduate. This act developed when I moved to Ibadan My office was at Cocoa House and getting good food was challenging. Whenever I took food to the office, they always acknowledged my cooking skills.

On my birthday, I made food for my departmental colleagues. Someone later asked if the caterer that made it could be supplying lunch to the office so I took up the challenge and started selling food and soups in bulk to my colleagues and a few people around. Before then, I was already fed up with my nine to five job; I had plans to own a culinary school but I didn’t have much to execute the plan, so I converted to starting a restaurant, which was my first major project in the food industry.

It was a very beautiful experience. My brand name ‘Onisasun’ is a great selling point because a lot of people are curious to know what it means and I am always happy to explain the yoruba myth to them. It means the local pot, made of clay, which is believed and confirmed to retain the freshness and hotness of the meals it is used to prepare.

So, I am the go-to-lady for freshly, homemade meals called ‘Omowumi Onisasun’.

My challenges

My major challenge was starting a business in a not-so-familiar terrain. I had difficulty finding my way around Ibadan, especially when I started doorstep delivery which affected the business.

Staffing was another challenge; not having like minds to interpret my brief properly.

Vision 2020

I took a break from running the restaurant about 18 months ago, went back to the drawing board to re-strategise and rebrand.

I am back now with my expansion plans and execution have started already. It birthed a culinary school which started running officially two weeks ago. I started this project because it is my big dream. I have always wanted to teach cookery and impart knowledge, most especially to get to interact with people. My projection is to train at least 250 people in 2020.

Also, the food delivery service arm is back with better ordering pattern and prompt delivery.

The biggest project in 2020 will be the opening of my bakery which will be serving hot loaves as well as commercial sales slated to start operations in the first week of February and I am so excited about it. In 2020, it will be more of expansion as far as the food industry is concerned. I am building an empire in the food industry.

Challenges of the food industry

One big challenge is keeping up with market trends. There is always something new to learn everyday and if care isn’t taken, one might not catch up. Food business is capital-intensive. Having enough capital is a major factor too, because in the events world, new kitchen gadgets keep flooding the market space which clients will demand for and if you don’t have them, you will definitely lose customers.

Hobbies

I enjoy cooking, travelling and impacting people.