How running a food business in Lagos took a toll on her mental health

A campaigner, according to the Myers Briggs personality type indicator, is someone with the Extraverted, Intuitive, Feeling, and Prospecting personality traits. These people tend to embrace big ideas and actions that reflect their sense of hope and goodwill toward others.

For Maeve, who thrives on creativity, spontaneity, and connection, the journey was not the culinary bed of roses she had envisioned. The clash between her natural strengths and the demands of the restaurant industry took a toll on her mental well-being, highlighting the importance of choosing a work environment that aligns with who you are at your core.

Well, I've always loved bringing people together over a good meal. I saw the opportunity when my aunty needed help managing her restaurant in Lekki. I thought it could be a chance to express my creativity through food and connect with people on a different level.

No, not really. I dabbled in cooking at home, and my love for experimenting with flavors made me think running a restaurant would be a breeze. Little did I know the challenges that awaited me.

At first, it was exciting. I saw it as a way to express myself and create unique culinary experiences. But as an ENFP, my shadow functions started playing tricks on me. My extroverted intuition turned into overthinking, my usual strength in adapting became indecisiveness, and I found myself struggling with details and routine – things that usually aren't my forte.

The constant demand for perfection in the culinary world clashed with my desire for spontaneity. Lekki's competitive food scene meant we had to stay ahead, always introducing new dishes. This constant pressure led to burnout, and I started questioning my abilities.

The financial stress was overwhelming too. I enjoy exploring possibilities, but dealing with the financial intricacies of the business was mentally draining. The isolation from my usual support network compounded the problem.

The erratic power supply was a nightmare. I thrive in dynamic and energising environments, but the frequent power outages disrupted the flow of the kitchen and every time power went out, the vibrant atmosphere among guests got dampened even when it was brought back.

We considered running on fuel alone but the business cost of that is deafening. Also sometimes, our generators failed us too so we had guests in the dark for over 30 minutes. It is simply embarrassing to me as the manager who everyone knows.

Again Lagos is very competitive, you literally need to be aware of what is happening in the city all the time. And for someone like me who just likes to curate my own thing, looking out for ideas and trends feels very inauthentic. But if the customers want places with fire breathers, and if I want the customers, I have to bring the fire guys in; so so inauthentic.

Somethings are what they are. fuel prices go up everyday, so will I be creating new solutions everyday?

As for the competitiveness in Lagos, it is the game. Sadly, I am not built for that game. I moved to Abuja and I now manage a restaurant/bar here. It is more slow paced, and the people here don't jump on thrends. They stick to communities and authentic vibes. I am really happy here to be very honest.