Growing Up In A Bakery: My Bread As A Role Model

Growing up in a family house as a child, i spent most of my primary school days living with my Uncle, Yekini and his family. I learnt the core values of setting personal goals and objectives, focus , perseverance and patience from my uncle at an early stage and saw him as my role model because of his enterprenueral nature. I observed that my uncle enjoyed more freedom financially and other wise than my dad because he was involved in more than one line of business: farming, supply of laboratory equipment to secondary and tertiary institutions in Benin City, Nigeria and a bakery which was situated in the same compound as our family house. At the time i was fascinated about knowing how bread is produced because most mornings i had bread for break fast it was never home made and it left me wondering how it was produced. This led me to spending my free time in the bakery see the process of making bread and consequently

But shortly after two years of bread production, there was a drastic drop in demand and its inherent negative impact on the business. This was occasioned by the change in the quality of the bread produced. Apparently, competitors took advantage of this to get hold of the market. As i grew older, i realized that the change in quality of bread was as a result of poor managerial skill, business horizon and holistic perspective that led to the production staff reducing the quantity of ingredients required for production so as to resell raw materials there by generating additional income for themselves because as the demand increased, production also increased meaning more work load and over time for the same staff strength with out compensation or increment in wages. This i believe could have been avoided if equipped with professional business management still and