Unit Economics

Nigerian chef-owners are a bit of a rarity in Lagos. Female chef-owners are even rarer. Chef Nkesi is both. In this episode, Nosa and Folly speak to Chef Nkesi as she chronicles her journey to building two of Lagos’ favourite restaurants - HSE Gourmet and Sabor.

RSVP is one of Lagos' most famed restaurants and there are a lot of things Lagosians love about RSVP including the drinks, poolside and service to name a few. Nosa and Folly speak to Nahi Halabi, co-founder of Pistachio Foods to learn more about how they created the RSVP experience. Beyond that, COVID-19 threw many upscale restaurants a curveball leaving them having to pivot to delivery or shut down altogether, we get to also learn about how they navigated that for both RSVP and SLOW (their newest venture).

In the past year, Kewa's Kitchen has really taken on a life of its own as one of the most beloved food delivery services in Lagos among millennials and the older age groups as well. In this episode, Nosa and Folly speak to its founder, Feyikewa Animashaun, about her journey from law school, to Le Cordon Bleu, and how the pandemic affected the cost of running Kewa's Kitchen

In this episode, Nosa and Folly speak with Christian Duhalde Diaz, owner and head chef of La Taverna Restaurant (Lagos & Abuja). Not a native Nigerian, Cristian has spent 11 years in the country so we get to learn about his experiences working in Nigeria and eventually founding La Taverna.

In this episode, Nosa & Folly interview Modupe Emmanuel who is the head chef of Salt Lagos. 'Dupe Emmanuel creator of "that cake", you know the one, the Salted Caramel Cookie Monster, arguably Lagos' favourite cake.

How much do your N3000 chicken wings really cost to make? In the first episode of Unit Economics, Nosa and Folly talk with Toni who is the General Manager of Atmosphere Rooftop (Lekki) to talk about produce, profitability and the markup on their best selling chicken wings.