A 100-guest owambe order needs roughly 450 pieces of small chops split across four items, puff-puff, spring rolls, samosa, and peppered chicken or fish. Miscount that ratio and you're either short at the party, the worst possible place to run out, or stuck with three days of leftover puff-puff nobody's buying at a discount.

I'm Funmilayo. I started frying puff-puff in my kitchen in Surulere and selling it by WhatsApp status to neighbors and my mother's church group. For almost a year, that was the entire business, small orders, cash on delivery, no real system. My first big order changed that, or tried to, 300 pieces of assorted small chops for a birthday party in Lekki. I priced it off vibes, not cost, because I'd never had to price anything bigger than what one family could eat. Between the gas for frying that many batches, the oil, transport across Lagos traffic to Lekki, and repackaging half the order after the cellophane bags tore in transit, I broke even on a job that should have paid my rent for the month. I did the math afterward. I'd charged less than my ingredients and transport cost combined, and hadn't paid myself a single naira for the two days of work it actually took, start to finish, including the 5 a.m. frying to have everything hot for a noon delivery.

That mistake is close to universal among people starting a food business from a home kitchen in Nigeria, and it comes from a specific blind spot: home cooking pricing and business pricing are different disciplines, and nobody teaches the second one. You learn to cook from family. You don't learn to cost a 300-piece order from anyone unless someone specifically sits you down and walks through it. The same blind spot shows up in packaging, cellophane bags that look fine on a kitchen counter tear apart on a bike ride across Lagos traffic, and in logistics, a 100-guest order isn't ten times a 10-guest order, it's a completely different operation requiring batch timing so multiple fried items finish hot around the same window instead of some going cold while others are still in the pan. Most home-kitchen businesses plateau at exactly this point, selling reliably to friends and family at a price that barely covers ingredients, never realizing the ceiling is pricing and logistics, not talent or demand, because the food is genuinely good enough to sell at volume.

What we cover inside:

Costing: a real cost sheet accounts for every input, ingredients first, but also gas or kerosene by the hour, packaging per unit, transport to the delivery location, and a rate for your own time that isn't zero. Members build a costing template specific to their menu and price from that number up.

Production and order-day logistics: Saturday sessions walk through order-day timing specifically, working backward from the delivery or pickup time to figure out when each item needs to start frying so everything finishes hot in the same window instead of staggered and cold.

Packaging: the group tracks packaging sources and materials that actually hold up for Lagos delivery conditions specifically, not generic advice that assumes smooth roads and short distances, because torn packaging on arrival costs a reorder every time it happens.

Marketing and formalization: WhatsApp status and word of mouth from a wedding or owambe you catered works, but only worked deliberately, with visible pricing and an easy way for a happy guest to find you. NAFDAC registration gets covered for members ready to scale past friends and family.

Inside the group, Wednesdays are for the costing and pricing workshop, working through real menus members bring in for direct feedback on exactly where they're underpriced, tray by tray. Saturdays are order-day logistics, timing sessions that get busier heading into weekend owambe and event season when most bookings land. Menu Pricing Audits happen continuously in between, post your tray prices in the thread and get told exactly where the number is wrong before you quote a client, not after you've already lost money on the job. The packaging sourcing list and NAFDAC registration walkthrough both live in a pinned resource thread, updated as members report which suppliers and processes actually worked for them in Lagos specifically. Members who rebuild their pricing around a real cost sheet consistently find the same thing I found after my Lekki order, that they'd been underpricing by a wide enough margin to erase the profit on their largest jobs entirely, sometimes for months without realizing it because the smaller orders were still technically profitable.

This group is for anyone already cooking and selling from home, whether that's one item or a full menu, who wants the business side to catch up to the cooking side, especially anyone already getting repeat orders from friends and family without knowing if those orders are actually profitable. It is not for people looking for recipes, this isn't a cooking class, everyone here already knows how to cook. If pricing, packaging, and scaling past friends-and-family orders is the gap, this is built for exactly that gap, not for learning technique.

✅ A costing template that prices gas, packaging, and transport into every tray
✅ A packaging sourcing list that survives Lagos delivery routes
✅ A NAFDAC registration walkthrough for scaling past home-kitchen sales
✅ Weekly Menu Pricing Audits on your actual tray prices

The order-day logistics system shows up most clearly in repeat bookings, food that arrives hot and on time from a first order is the single biggest driver of a client calling again for the next owambe. Members who rebuild their costing before their next 100-plus order consistently report the same relief I felt the first time a big order actually paid what it should have, the job stops being a favor done at a discount and starts being work that pays like work. Join the group. Bring your next order.