Mr. Lawal Olayiwola Ibrahim is the founder and chief executive officer of Brickhouse Restaurant Pool and Park, which includes facilities such as an adult and children’s swimming pool along with a separate area for toddlers and various distinctive amenities. This interview was conducted with Mr. Ibrahim. ONYEDIKACHI JOHN In his discussions, he delves into his journey within the restaurant industry, addressing the hurdles faced by enterprises in Nigeria along with various other topics. He also touches upon additional concerns. Extracts:
What motivated you to establish Brickhouse Restaurant Pool and Park?
I was considering the well-being of children; my aim was to create a space for them to gather, play, enjoy themselves, and feel safe.
There was no playground nearby for children to enjoy and unwind. I aimed to supply the necessary amenities for the kids in this community.
What methods can be used to manage the alignment between long-term strategic objectives and immediate operational requirements?
The overarching plan is to ensure the company continues to expand as we have plans to include a park and a playground area for kids.
We maintain equilibrium between our long-term objectives and immediate needs since meeting daily operational requirements is essential. This necessity leads us to manage various sections within the business such as the dining area, lounge, play zone, and aquatic facility.
We recently introduced both a children's swimming pool and a toddler swimming pool. Therefore, we ensure a balanced approach where we allocate a certain percentage of our immediate gains toward achieving our long-term objective.
What has been the biggest obstacle you've encountered in your business endeavors?
The number one challenge in the business is inadequate power supply.
We keep the generators running constantly because diesel prices are extremely steep; overall expenses have surged as well. A liter of diesel currently costs N1,200. We consume approximately 30 liters daily, which poses one of our biggest hurdles.
The second hurdle would involve managing personnel.
In Nigeria, a key issue for businesses revolves around the available human resources. Individuals often show reluctance towards working diligently, yet they readily blame you for various issues.
Could you provide an instance where taking a risk led to success?
At one point, we aimed to grow our business; I had been utilizing an improvised swimming area for kids, with zero incoming revenue during that period. Then, economic downturn struck. We decided to explore options by seeking funds from microfinance institutions. Eventually, we found out that this approach proved more beneficial compared to maintaining a temporary swimming setup.
You mentioned staffing, so how do you handle leadership responsibilities?
The top priority during your transition from concept to execution is maintaining coherence in your work. It’s crucial to stay consistent. People prefer being compelled to take action.
As a leader, I set an example by taking the initiative. I genuinely attend to customers' needs, handle various tasks, and even tidy up the area myself at times, so the team doesn't feel like they're shouldering most of the workload alone.
Thus, leading them, coaching them, and providing the appropriate equipment for their tasks remains an ongoing challenge.
Can you explain your approach to leadership and how it has influenced the team?
My approach to leadership revolves around setting an example through my own actions. This method ensures all team members remain committed to their designated roles since this is essential for maintaining efficiency and ensuring everyone performs their duties correctly.
I guide them; as both a chef and an instructor, I handle the kitchen staff training personally. I head out to the floor, which refers to the restaurant itself.
Primarily, my role here is to demonstrate the concept of politeness for anyone residing in this space. Similarly, whether it’s in the swimming pool zone or the park area, we illustrate how these courtesies can be effectively implemented when carried out properly. By leading through example, I ensure that my team adheres to the standards I set forth.
So how do you motivate underperforming employees?
Motivating an employee who isn’t meeting expectations can be quite challenging.
However, most of the time, we attempt to motivate them using advice.
When customers tip the staff, this amount is distributed equally among everyone, which means that someone who isn’t performing well receives the same as the top-performing and most helpful staff members for the week or month.
However, we make an effort to monitor their performance during the specified timeframe. We encourage them by ensuring that the tips are awarded to them. This is achieved by supporting them in reaching their objectives.
We conduct individual psychoanalytic sessions with them to identify the root causes of underperformance or determine why their productivity might be lacking.
What steps do you take when responding to input from your group?
The feedback we receive comes directly from customers. Additionally, insights gathered from the team are addressed during each meeting to enhance them further. For instance, there was an occasion when we encountered issues with our bread quality. We found out that this problem stemmed from the type of flour we had acquired at that specific time.
Therefore, the staff promptly brought attention to the issue, after which we addressed the matter concerning the bread and normalized the situation.
When you decided to begin, was it with a small-scale operation or a large one? It's impossible to launch a restaurant business on a grand scale right from the start.
You must begin by addressing the needs of the community surrounding you. Since your business operates within this environment and society, it’s essential to initially focus on serving the local population nearby. This approach should be subtle at first. Once established, you could consider expanding or opening additional locations elsewhere while maintaining what works well for your current setup.
What strategies can be used to uphold limits between work responsibilities and individual health?
Professional demands require you to give everything you've got, and when you do this fully, it can take a toll on your body. Stretching your limits shows the effects on yourself.
Therefore, what you should do is keep yourself healthy and practice proper personal cleanliness. This simple step can greatly help achieve equilibrium between maintaining your well-being and managing various aspects of your life effectively. Otherwise, neglecting these habits might allow the professional demands of your work or daily routine to disproportionately impact your physical condition unless timely attention is paid.
Could you entrust your business to another person? Or perhaps, how do you ensure trust within your relationships with employees?
That's why I mentioned that business operations can function autonomously since we've integrated specific software into our systems. After installation, all we have to do is follow the process and conduct periodic checks.
From time to time, we conduct an inventory check. This helps us understand how operations are proceeding, how resources are being utilized, and what products are being generated.
This allows us to manage the business with minimal oversight.
What guidance would you offer to young people?
Here's what life teaches us: seize opportunities. No riches are gained without dreaming big. You need a clear vision, and that vision will turn into prosperity. That’s all there is to it.
I observe that today’s young people often lack innovative ideas and essential skills. When you inquire about their capabilities, they respond by saying they are unable to do anything.
There is no such thing as fate. You must possess a skill, and this ability will drive you toward achieving success in your life journey.
When discussing skills, if one intends to enter this field, must they be considered professionals? Is formal education necessary, or is possessing the relevant skills sufficient? How significant is educational background in this scenario?
To operate a business of this kind, the bare minimum requirement is having a school certificate; being able to read and write stands as the top priority in life. All other skills can then be acquired subsequently.
Therefore, if someone with a school diploma aims to become a chef, they simply need to enroll in culinary school and dedicate themselves to developing their individuality and enhancing their skills. In my view, true professionalism in cooking requires putting oneself into practice and facing challenges head-on; otherwise, the title of "professional chef" remains unattainable.
As a chef, is it related to your education? Not at all. It's driven by passion. Just pure passion.
What was your field of study? I focused on accounting in my academic career. In 2006, I completed my BSc in Accounting at Ogun State University. Additionally, I earned a postgraduate degree in English Language from Lagos State University.
I initially entered my career path due to working at a restaurant in the U.S. during my stay there. I became captivated by this line of work, particularly inspired by my boss and the head chef who mentored me. Upon returning to Nigeria, I chose to challenge myself by testing my newfound skills.
Provided by SyndiGate Media Inc. Syndigate.info ).
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