Stop Guessing.
Start Measuring.
The 45-Minute Operational Masterclass for Food Businesses
In 45 minutes, you will learn the exact unit economics that determine whether your food business is profitable — or silently bleeding money every day.
How to identify profit leaks in a bakery or restaurant?
Profit leaks are identified by auditing your raw material COGS (Cost of Goods Sold) against real-time sales data and subtracting daily spoilage. Most leaks occur during ingredient measurement or through unrecorded waste.
Masterclass begins in
Live COGS calculation using your actual raw material prices
Spoilage maths — why your margin is lying to you
Introduction to ZAAGOB's AI Business Health methodology
The 3-step daily system that makes profit visible
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Room link + class homework sent to your email immediately.
"Attended the last session. Came in with ₦0 profit clarity. Left knowing I was losing ₦45,000 monthly on chin-chin alone. Enrolled that same day."
— Adunni O., Bakery Owner, Lagos
The 45-Minute Breakdown
This is not a product demo. This is operational education.
The Hook & The Bleeding Neck
We break down the myth of hard work. Validate your exhaustion — then challenge your systems. You will see the infographic that shows why the most dedicated food operators are often the most unprofitable.
The Brutal Reality — Live Unit Economics
This is the core. We do a live breakdown of unit economics using real Nigerian raw material prices. We show how a slight increase in gas and frying oil, combined with a 10% daily spoilage rate, completely wipes out your margin on a ₦200 bun.
The Industrial Solution
We introduce the ZAAGOB methodology. Live screen share of the ZAAGOB ERP dashboard — Pricing Calculator, Spoilage tabs, EOD system. You see the system that forces the math to balance.
The Offer — If You Want It
If you are ready to stop running your business on memory and hope, the ZAAGOB Business Academy opens. The enrollment button appears at this moment — and only for those who stayed for the full session.