Pre-call report
the event table
Building profitable food & beverage businesses for the events industry.
Please read this before your call. It takes five minutes, and it might change how you run your business forever.
Let's be honest about where you are right now
You're good. Really good. Your food disappears at every event. Guests ask, “Who made this?” Your drinks get photographed before they get sipped. Nobody has ever questioned your craft.
And yet you still build quotes on guesswork and prayer, then knock the price down before the client even asks, because what if they say no? Clients haggle with you like your work belongs in a market stall. You're “fully booked” but your account balance doesn't believe it.
Every event still runs through you personally. You taste every pot, chase every supplier, answer every message. The moment you rest, the business stops, because you are the business. And the referrals that built you? They come when they come. You don't control your own pipeline. You wait for it.
Here's the truth nobody says out loud: your problem was never the food. It's that nobody ever taught you the business behind the food. That's exactly what The Event Table exists to fix.
What staying where you are is actually costing you
Let's do the math you've been avoiding. Say you underquote by just ₦50,000 per job, out of fear, or because you never calculated your true margin. Most vendors we meet underquote by far more.
At 4 jobs a month
₦200,000 / month
₦2,400,000 / year
Money you cooked for, plated, served, and cleaned up after, then quietly handed back to the client because nobody taught you how to price.
And that's just the pricing leak. It doesn't count the premium clients who never called because your positioning didn't reach them. The jobs you turned down because you were the only person who could run them. The burnout that has no invoice but costs the most.
Now hold that ₦2,400,000 next to the investment at the bottom of this page. This program doesn't cost you money. Staying the same does.
What you walk away with
Price from numbers, not fear. You'll know your exact margin before you ever send a quote, and defend it with total confidence.
Become the premium choice. Clients start asking “when are you available?” instead of “can you reduce your price?”
A business that runs without you. Systems and SOPs so your team delivers to your standard even when you take a day off.
Warm access to real buyers. Direct introductions to event planners and venue managers actively looking for vendors like you.
A marketing plan built for YOUR business. Not a generic template. A written strategy for exactly who to target and how to win them.
This is not a cooking class. Your skill is not in question. This is the business school your craft has been waiting for.
Picture your business six months from now
A client calls about a 300 guest wedding. You open your pricing toolkit, and in minutes you know your exact cost, your exact margin, and your exact number. You send the quote without lowering it first. They say yes, because everything about how you showed up said premium.
On event day, you're not in the kitchen firefighting. Your team runs the service from your playbook, your standards, your timing, your presentation, while you build the relationship with the planner who will bring you the next three jobs.
And when you take a Sunday off, a real one, phone down, the business doesn't stop. That's not a fantasy. That's what systems do. And systems can be learned in days, not years.
How the program runs
2 days of onsite training in Lagos, 12 & 15 August 2026. Live, in person business building sessions and real event walkthroughs with the facilitators. Two intense, hands on days that rebuild how you price, position, and run your business.
12 days of guided implementation and mentorship. Starting the very next day, while everything is still fresh. You apply the frameworks to a real client and real pricing decisions, with the best hands in the industry checking your work directly.
Plus a graduation and networking experience, and 12 months of alumni community access, so the relationships, referrals, and support keep working long after the program ends.
Who's teaching you
Osaretin Okao
Food business consultant and hospitality trainer. Osaretin builds the operational backbone behind food businesses that scale past founder dependency: the pricing models, the systems, the structure that turn a talented cook into a real company.
Chef Waltz
Founder, Fólklòré Hospitality and Chef Waltz Ltd. Chef Waltz sets the standard for what “premium” actually looks like on an event floor: the food experience design and service standards that make clients pay more, happily.
Chiyem Wendy Abah (Wendz Connoisseur)
Founder of Sip & Shots and beverage industry consultant. Chiyem turns beverage service into a profit center, not just a bar: strategy, experience design, and margins on every pour.
These are not theorists reading slides. They are running these businesses at a high level, right now, in this market. And for two days plus twelve more, their hands are on YOUR business.
The 12 days most programs never give you
Here's where almost every training fails: you attend, you get inspired, you go home. Two weeks later the notes are in a drawer and nothing has changed.
The Event Table is built to make that impossible. Starting the very day after training ends, you enter 12 days of guided implementation and mentorship. You apply everything to a real client and a real pricing decision, while it's still fresh, with the best hands in the industry personally checking your work.
You don't leave with knowledge. You leave with a changed business, and proof that it works, on a live job, within two weeks.
Everything you get inside The Event Table
Your investment is not ₦2,000,000. It's not even ₦500,000.
Only 25 seats. A real cap, so every participant gets genuine mentorship. A 2 installment payment plan is available.
Quick answers before your call
Is this a cooking class?
No. Your skill is already there. This is pricing, positioning, systems, and premium client acquisition.
Is there a virtual option?
No. This is an in person experience in Lagos. That's where the relationships and the real learning happen.
Who is it for?
Caterers, private chefs, bakers, dessert businesses, food vendors, mobile bar operators, mixologists, and restaurant owners who are done being the best kept secret in the room.
Can I pay in installments?
Yes. Two installments, arranged on your call.
Before you dial in
On your call, we're not going to pitch you. We're going to look at YOUR business, your pricing, your pipeline, your bottlenecks, and show you exactly what The Event Table would change for you. Come with your questions. Come with your numbers. Come ready.