En­tre­pre­neur: Com­pany:

Finweek English Edition - - BUSINESS -

In­no­va­tive en­trepreneurs of­ten say get­ting a busi­ness to grow means think­ing on one’s feet to cre­ate new ways of reel­ing in more clients. That’s what ca­ter­ing com­pany Des­tiny Cui­sine (Des­tiny) did when owner and man­ag­ing di­rec­tor Ti­tus Makoro de­cided to take a fresh ap­proach to grow the busi­ness on ac­qui­si­tions.

An op­por­tu­nity to buy the as­sets of House of Bonne Cui­sine, a pre­mier fine-din­ing ca­ter­ing com­pany, last st July, which in­cluded the of­fice space and nd the in­dus­trial culi­nary equip­ment, gave the he ca­ter­ing busi­ness the ad­van­tage of a big­ger ger kitchen that would al­low it to scale up op­er­a­tions. er­a­tions.

Des­tiny of­fers be­spoke spoke ca­ter­ing so­lu­tions for the com­plex ex chal­lenges faced by its clients. And the he ac­qui­si­tion move has set the ca­ter­ing ng com­pany apart from its peers, dou­bling bling its ca­pac­ity on the man­u­fac­tur­ing and distri­bu­tion of foods to the var­i­ous us clients un­der the Des­tiny brand.

Des­tiny’s five di­vi­sions, sions, which in­clude Des­tiny Cui­sine, ine, Des­tiny Ex­press, Des­tiny Fine ne Din­ing, Des­tiny Vend­ing So­lu­tions and Des­tiny Foods, all tar­get dif­fer­ent client bases on ca­ter­ing num­bers s from in­ti­mate cor­po­rate din­ners to the mass pro­duc­tion of food.

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