From Globe And Mail

Shega Shero Eatery in Ethiopia’s capital city was at risk of failing because the restaurant scene in Addis Ababa was already saturated with similar businesses with almost identical menus. Not only was there no room for expansion, but owner Fitih Tesfaye felt increasingly threatened by competitors opening up comparable eating establishments nearby.

If she wanted to succeed and thrive in the food industry, Tesfaye knew she would need a unique, in-demand product.

This was the problem she brought to the 2012 entrepreneurial workshop hosted by the Sauder School of Business’s Arc Initiative, a program run by the school which provides business tools to advance African entrepreneurial business ventures.

Written by Jeff Kroeker/Read more at Globe and Mail