The President of the Lagos State Caterers and Decorators Association, Mrs. Olajumoke Ibrahim Agbelusi, has called on caterers and other hospitality practitioners to embrace professionalism, continuous learning and sound business practices to build sustainable careers in the industry.
Speaking during an interview on Trade FM, Ibrahim Agbelusi said professional catering goes beyond the ability to cook or decorate, stressing the importance of food safety, hygiene, customer service, proper costing, presentation, staff management and business administration.
According to her, practitioners must be able to manage pressure and respond effectively when things do not go according to plan.
She also identified punctuality, integrity and consistency as important qualities that can distinguish professional caterers from those who simply possess cooking or decorating skills.
Ibrahim Agbelusi said the Lagos State Caterers and Decorators Association is contributing to the development of the industry through training, sensitisation and professional development programmes.
She explained that the association encourages practitioners to improve their business practices, maintain proper documentation and fulfil their tax obligations.
The association president also urged young people to consider catering and other hospitality-related skills as viable career paths rather than side hustles.
She identified customer service, communication, accounting, health and safety, business management, administration and creativity as essential skills for young people entering the industry.
According to her, proper training and mentorship can help young practitioners develop their technical and entrepreneurial abilities while creating businesses capable of employing others.
She also called for a change in the perception that vocational and hospitality skills are inferior to other professions, noting that catering, baking, decoration, event management and equipment rentals can become sustainable careers when approached professionally.
However, Ibrahim Agbelusi noted that practitioners continue to face challenges, including fluctuating food prices, logistics, equipment costs and general business operating expenses.
She stressed that proper budgeting, bookkeeping and record keeping are necessary for caterers to remain financially sustainable, particularly because the prices of perishable food items can change within hours.
Reflecting on her experience in the industry, Ibrahim Agbelusi said leadership had taught her resilience, patience, accountability and the importance of continuous learning.
She advised upcoming caterers and entrepreneurs to maintain integrity, build a strong reputation and never compromise on hygiene, quality or customer service.
She further urged practitioners to look beyond financial gains by empowering others, creating employment opportunities and building a legacy through their businesses.
