Nestlé Trains 2,600 Food Vendors to Strengthen Small Businesses

Nestlé Professional, the Out-of-Home business arm of Nestlé Nigeria, has empowered more than 2,600 food vendors across 11 states since the launch of its Business of Food workshop series.

According to Punch, the most recent edition was held in Bauchi State, where 250 food vendors, canteen operators, and caterers received hands-on training to enhance both their culinary and business skills.

Speaking on the impact, Ibraheem Awelenje, Business Manager at Nestlé Professional Nigeria, said the initiative is designed to help small food businesses thrive in the country’s competitive food service sector.

“Our goal is to see food vendors in Nigeria not just survive but thrive. Bauchi’s food entrepreneurs are deeply rooted in tradition, yet eager to innovate, and this excites us. 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,” he said.

The workshop featured sessions on menu planning, hygiene, pricing, customer service, and food styling. It also included a live masterclass by Chef Paulina, who showcased innovative approaches to traditional dishes such as Dafadukan Shinkafa Da Awara.

Participants later engaged in a cooking challenge, where winners were recognized for their creativity and presentation.

Justina Stephen, Managing Director of Justfine Restaurants, commended the initiative, saying:
“I am really excited about today’s programme and grateful to Nestlé. The training opened my eyes to possibilities I never considered before and showed me how to plan my menu and price my meals better to increase profit.”

Since its inception, the Business of Food series has helped vendors upgrade their menus, build stronger customer loyalty, and secure more sustainable livelihoods, Nestlé said in a statement.

Nestlé Professional reiterated its commitment to supporting Nigeria’s food service industry by driving innovation, improving nutrition, and creating sustainable income opportunities for small-scale food entrepreneurs.