Within the social scene right now, one of the popular catering outfits in the sector is I. The outfit, headed by the hardworking and intensely focused Olamiposi Folukemi, has carved an impressive niche for itself as one of the most reliable and dependable catering outfits in the country today. At extremely short notice, they will deliver at your party no matter the volume of guests you’re expecting. They operate nationwide. Anywhere your event is holding, so long as it is accessible, Adugan Jollof will be there to give you perhaps your most delicious meal experience ever. Ask those who have patronized the dark and gorgeous Olamiposi Folukemi and her Adugan Jollof outfit, they will regale you with their unbelievably pleasant experience. Indeed, they serve some of the most sumptuous Nigerian and intercontinental dishes you can find anywhere. Last week, at the recently held City People’s Female Achievers Awards, it came as no surprise to many when Adugan Jollof picked up the award for Food Brand Of The Year. Shortly after receiving the award, the gorgeously dressed CEO, Olamiposi Folukemi spoke to City People’s Senior Editor, WALE LAWAL (08037209290) and she revealed how she has been able to position Adugan Jollof as one of the most sought after food brands in the country. Here are excerpts.
How do you feel about this award recognition from City People?
I feel very elated. Like I said earlier, this is a big deal for my career, having to run a business purely driven by passion and then end up getting recognition for it is by all means fulfilling. I’m really grateful for the opportunity and I thank City People for the award.
You call your brand ‘Adugan Jollof,’ why that particular name?
Well, the thing is I was trying to be local and still be able to relate with the people. The name Adugan is a local name that I felt many would be able to relate with. Adugan is the pot in which the Jollof rice is cooked, so that’s where the whole inspiration came from.
How did the whole catering thing start for you?
It did not start with any deliberate plan, it was simply that I was just passionate about cooking but then over time I realized this was something that was creating more of solutions and impact compared to even service. So, it started at first as something that was just supposed to service people for parties and then over time we grew into being able to offer solutions. So, this is a solution busines,s its not just a profitable business.
Still, I insist you let us into how got into the business. Did you pick it up from mum? Did you just find yourself in the business by chance?
I have always cooked even from my university days and then at some point I felt it won’t be a bad idea if I begin to monetize my cooking skill and from there we picked it up and got better. We had to improve on a whole lot of things. We had to structure. We had to get another company to manage Adugan Jollof. So, it first started as something we were doing in the house and then we were able to move into our three bed room. We will even be having our opening party in less than two weeks.
During your acceptance speech moments ago, you were crediting someone you called your boss for the success of Adugan Jollof, tell us about that tutelage you got along the way.
Alright, I talked about Saheed Adams, he’s actually a financial consultant and he has helped tremendously in helping to keep track of my records. He has also helped me in knowing a lot more about being a leader, helping to move beyond just cooking to being able to manage other people while still running the brand. So, he has helped in structuring of the brand a whole lot and I am so grateful to him.
Let’s go back to the basics, how did you learn how to cook so well, well enough to make it a business?
I’ve always known how to cook. It’s just something that I realized that I could do, so over time I sharpened my skills more. My business is based more on experience. And I’m also grateful because when you check our location, we are based in Idimu and yet we are making waves, it’s a whole lot for us.
What were the challenges at the initial stage?
Well, the challenges even up till now, we can talk about the strong dollar rate, we can talk about the threats of food business like price hike and inflation, etc. So, there’s just a whole lot but then, we are grateful for the type of customers that we have because every time that we have to review our prices, even when they complain they still come back. What we do is that we don’t drop our standards, we will rather increase the price. It’s not really been easy but we’re grateful because we’re so much better off compared to when we started.
Your industry is a highly competitive one, how have you been able to make your own mark and stand out in the sector?
Like I said earlier, at first it was supposed to be a random business and then, like I said, it’s a solution based business. What we do at Adugan Jollof is, we are a business that can serve 5,000 guests on short notice. So, as I am standing here you can call me to come feed a thousand people and we’re there. So, what makes us unique is the fact you may not be able to get anybody that does that. The fact that we bring up more solutions than profit is what is making us lead in our sector.
So, do you do Jollof rice only if we are to go by the name?
No, we do all meals but the name is just Adugan Jollof. At first, when we started we were mainly into Jollof rice and then as we moved on we were able to diversify into other menus. We even do continental dishes.
So, you do all types of meals that can be found at parties?
Yes, we do all types. Jollof rice, Semo, Amala, Chinese, as long as it’s Nigerian food. Even if it’s continental, we do.
It must be tough working round the clock, weekends, during the week, trying to meet the demands of your numerous clients, how have you been able to do that consistently over the years?
Like I said, as a team, we have been able to structure so it makes it really easy. Even when I’m not there, we have people who run the business efficiently. So, the structure is what is keeping us. I have been able to move it from a one man business to a business where there are other people too that play critical roles. Everybody knows what they’re supposed to do at every point in time and that makes the whole project work.
Were there times you felt like looking at other possible business options, especially during those difficult early days? I’m actually a serial entrepreneur. Asides Adugan Jollof, I also make clothes. I’ve done a lot of businesses, so for me it is beyond the challenges. I am not defined with the challenges that I get, I try to solve them and make the best of every challenge that comes my way. Challenges are things that I feel should come and then how I am able to manage and create solutions is what makes me, me.
What are you looking at in terms of taking Adogan Jollof to the next level in the next couple of years?
For us, we are already in the future. I like the question you just asked. We are only looking for investors and possible partnerships and we are working on our financials to make that happen. We intend to have industrial kitchens where people can walk in and get their meals in bulk orders. You know, the same way we have eateries, we are working on having outlets where you can walk in and get at least a hundred guests serving of the same day and it’s not even looking like anything. So, we are open to partnerships, we are open to investors and then in the possible future we are open to expanding using technology as a tool.
