By Elvis Eromosele
In Nigeria’s bustling foodscape, where grills sizzle, pots bubble, and aromatic bukas feed millions daily, a quiet revolution is taking place. It isn’t happening in luxury restaurants or fancy hotels, but in open-air canteens, roadside food stalls, and home kitchens run by small food vendors who are the lifeline of the nation’s foodservice industry.
At the heart of this revolution is Nestlé Nigeria. The firm’s Business of Food workshop series is equipping culinary entrepreneurs with the skills to turn passion into profit while making it possible for Nigerians to have meals that are safe, nutritious, and affordable.
The latest iteration, the 11th in the series, held in Bauchi State recently. More than 250 food sellers, caterers, grillers, and canteen operators gathered with one hunger: not for food, but for knowledge that would enable them to sustain and grow their businesses.
The training, for many, was more than just an event. It was a lifeline, especially in a country where food inflation continues to constrict household budgets, and where small-scale operators often struggle with narrow profit margins, poor hygiene standards, and limited access to structured business training.
This training opened my eyes to possibilities I had not considered,” said Justina Stephen, Managing Director and Head Cook of Justfine Restaurants in Bauchi. “I now understand how to plan my menu and price my meals better to increase my profit. It has been a very good experience.”
Her story reflects the broader impact of the initiative: moving operators from survival to sustainability.
Launched by Nestlé Professional, Nestlé Nigeria’s Out-of-Home business, the Business of Food workshops are a direct response to the needs of small food operators. The program has, since inception, reached more than 2,600 food vendors across 11 states, combining practical culinary lessons with essential business management principles.
Participants are taught everything from menu planning and smart pricing strategies to food hygiene, customer service, and even food styling. The training sessions are practical, context-specific, and geared towards making the vendors see food not just as service, but as business.
“Our aim is to make the food vendors in Nigeria not just survive but thrive,” said Ibraheem Awelenje, Business Manager, Nestlé Professional Nigeria. “Bauchi’s food entrepreneurs are rooted in tradition but hungry to innovate, and this gets us excited. By connecting them to practical skills, new ideas, and a community of peers, we’re investing in businesses that feed families, create employment, and preserve our rich culinary heritage.”
The Bauchi workshop was both a training exercise and a cultural celebration. One of the highlights was the live Masterclass by Chef Paulina, who took popular local dishes such as Dafadukan Shinkafa Da Awara, rice balls served with soybean cake, and showed the participants how nutrition and presentation could be enhanced without adding cost.
The day ended on a high note with a lively cook-off competition, during which participants showed flair and creativity. Judges evaluated taste, presentation, and hygiene, but the biggest payoff was increased confidence. Vendors left not just with certificates, but with practical recommendations that could be put into effect in their businesses immediately.
Beyond the cooking shows and entrepreneurship guidance lay an even greater vision: nutrition. Nigeria faces one of the highest malnutrition burdens in Africa, with over 17 million children under five years old stunted due to poor diets. At the same time, rising prices are pushing families towards cheaper, calorie-dense meals at the expense of balance and nutritional quality.
Nestlé’s strategy is helping to turn this around by promoting food fortification and affordable innovation. Seasoning cubes like Maggi, which are fortified with iron and iodine, allow vendors to introduce much-needed micronutrients into everyday foods, while ready-to-eat foods like Golden Morn 3in1, which are made from locally sourced cereals, bring nutrition within the reach of low-income households.
By integrating these solutions into training at the grassroots level, the Business of Food series equips vendors to become silent warriors in the fight against malnutrition, turning street food into a pathway to better health.
The Bauchi edition was organised in partnership with the Bauchi State Association of Caterers and Food Vendors, an indication of the importance attached to local involvement. By partnering with associations and influencers, Nestlé ensures that the program is more than a one-off training, but part of a more extended initiative to create more resilient local food ecosystems.
This collaborative model lies at the heart of building resilience in Nigeria’s food sector. More resilient, better-informed suppliers mean more secure food supply chains, safer meals for families, and more stable incomes in communities where work is scarce.
Importantly, the Business of Food is not charity; it’s a smart, shared-value business. By empowering its customers, the very people who use and sell Nestlé products, Nestlé strengthens its own market while uplifting communities. It’s a model of corporate social responsibility that doubles also as business sustainability.
“At Nestlé, our purpose is to unlock the power of food to enhance quality of life for everyone, today and for generations to come,” Awelenje added. “Business of Food is one of the many ways we bring that purpose to life.”
As the Bauchi vendors return to their stalls, they carry more than recipes and tips. They carry with them renewed hope and a toolkit for growth. In their hands, everyday meals truly become opportunities to feed consumers, nourish communities and sustain livelihoods.
For Nigeria, where food security and economic resilience are national priorities, this initiative offers a powerful lesson: when nutrition meets entrepreneurship, the result is more than survival; it’s transformation.
In the crowded kitchens of Bauchi and beyond, Nestlé’s Business of Food workshops are proving that knowledge, skill, and purpose are the true ingredients for lasting change.
Eromosele, a corporate communication professional and sustainability reporting enthusiast, wrote via elviseroms@gmail.com
