Adepoju Barakat is the CEO of Renny Eatables and Events. She is a graduate of the University of Ilorin and a passionate culinary entrepreneur whose journey started on campus, baking and selling cakes to friends. Her interest in food pushed her into culinary school in Ilorin in 2019, and after completing her NYSC in 2020, she launched her catering business.
In 2023, she relocated to Lagos to pursue bigger opportunities, a move that led to the successful launch of her mobile food truck. Today, she serves a growing customer base with delicious, affordable meals, driven by her belief in starting small, staying resilient and holding on to a big vision.
1. What inspired you to start your business?
My passion for creativity, my love for food and the need to earn extra income so I wouldn’t depend only on pocket money. That was where everything started.
2. How did culinary training help you improve your craft?
It helped me refine my cooking and baking methods, strengthened my understanding of food hygiene and recipe development, and made me more professional. It also improved my business mindset, especially on pricing and cost control.
3. What challenges did you face when starting out?
I faced several challenges. Limited start-up capital was a major one, but I decided to start with what I had. Customer awareness was low, sales were slow, and I battled fear “will people buy?” “am I good enough?” But I believed in myself. Even if I failed, I knew I wouldn’t give up.
4. Why did you move your business to Lagos?
I wanted to expand because Lagos has a bigger market and stronger purchasing power. I am sincerely grateful to God for the growth. I didn’t imagine I would open a food truck within one year of moving here.
5. Why did you choose the food truck model?
I wanted something unique that fit my available capital. Starting with a food truck allowed me to work within my means. Sales have been good, but business comes with challenges and every day is not the same.
6. How do you plan to maintain quality as your customer base grows?
I will always protect the taste of my food and stick to my recipe. I will carry out regular quality checks before selling to customers.
I will keep prices attractive by buying ingredients in bulk to reduce cost, and I will ensure consistency through continuous staff training. Customer reviews will always guide us too.
7. What was your biggest breakthrough moment?
Opening the food truck. It changed everything for my brand.
8. How do you build strong customer relationships?
I remind my staff that customers are kings and queens. I keep relationships professional, and if a customer complains, I apologize immediately, offer discounts, or replace the product.
9. How has resilience shaped your journey?
Resilience has kept me going through business challenges. The dream is big and I’m not there yet, but it has strengthened my confidence. Leaving my comfort zone to start over in Lagos was not easy, but it has become my silent driving force. I know where I started, and I believe the business will grow bigger than my expectations.
10. What advice do you have for young entrepreneurs?
Start with what you have and have a clear vision.
Focus on your growth and your small wins. Don’t compare yourself to big brands — they also started small. Some people get funding early; others start from scratch.
Be consistent, even on days you don’t feel like showing up. The market will recognize you with time.
Invest in yourself, never stop learning, treat people well and hold your customers tight.
The journey is not easy, but stay resilient. There will be slow days, disappointments and discouragement, but keep your dream alive. Celebrate every progress — from Ilorin to Osun to Lagos, expanding my business is a big win for me. Young entrepreneurs should learn to appreciate their small wins; it’s a sign that something bigger is coming.
