Marvis Systems

Marvis Systems Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Marvis Systems, Business consultant, Owerri.

Culinary Chef, Restaurant Operations Manager and Author
https://selar.com/771p2c7318
Helping hospitality businesses grow with systems, while guiding employees on work ethics, career growth, and side hustles for independence.

🐥 Leadership Lessons from a Duck and a HenLeadership is everywhere..even in nature.Take a moment to observe a duck and a...
12/03/2026

🐥 Leadership Lessons from a Duck and a Hen

Leadership is everywhere..even in nature.

Take a moment to observe a duck and a hen with their chicks.

The Duck Leadership Style
A mother duck leads by going ahead.
Her ducklings follow behind her in a line as she navigates the water.

This leadership style represents:

— Vision-driven leadership

— Leading from the front

— Showing the path through action

—Inspiring followers through direction

Leaders like this say:
"Follow me, I know the way."

The Hen Leadership Style

A hen leads differently. She often stays among her chicks, guiding them closely, clucking to call them, protecting them under her wings.

This leadership style represents:

— Nurturing leadership

— Protective leadership

— Coaching and guiding closely

— Building confidence in the team

Leaders like this say:

"Stay close, I’m here to guide and protect you"

Great leadership is not about choosing one style forever.

Sometimes your team needs a duck — a leader who goes ahead and shows the way.

Other times they need a hen—a leader who stays close, nurtures, and protects.

The best leaders know when to be both.

At Marvis Systems, leadership is about vision and people.



Branding & MarketingYour Business Isn’t Growing Because…Sometimes it’s not village people 😅It’s just small things we ign...
25/02/2026

Branding & Marketing

Your Business Isn’t Growing Because…

Sometimes it’s not village people 😅
It’s just small things we ignore.

You’re not visible.
People can’t support what they don’t see.

Your branding is scattered.
Different style today, different look tomorrow… customers get confused.

No social media presence.
Posting once in a while won’t keep you in people’s minds.

No customer follow-up.
A simple “thank you for your order” can turn one customer into many.

I learned that growth is not magic.
It’s consistency.
Showing up.
Doing the little things well.

Post your work.
Reply your messages.
Check on your customers.

One step every day makes a difference ❤️





5 Things Every Hospitality Staff Must UnderstandWhether you’re a chef, waiter, or cleaner in a hotel or restaurant, here...
25/02/2026

5 Things Every Hospitality Staff Must Understand

Whether you’re a chef, waiter, or cleaner in a hotel or restaurant, here’s something important:
You are more than your role. How you show up every day can make or break the business.

Here are 5 things every hospitality staff MUST understand:

1️⃣ You are the brand – Customers judge the business through YOU. Your smile, attitude, and professionalism reflect the whole company.

2️⃣ Attitude beats skill – You can be trained on tasks, but a negative attitude cannot be hidden. A good attitude wins customers.

3️⃣ Speed without accuracy is dangerous – Quick service is great, but mistakes cost the business money and trust.

4️⃣ Hygiene is non-negotiable – Whether in the kitchen, on the floor, or at the front desk, clean surroundings and personal hygiene speak louder than words.

5️⃣ Communication saves businesses – Clear, polite, and timely communication prevents confusion, complaints, and lost sales.

Hospitality is not just a job, It’s responsibility, creativity, and pride. Are you showing up as someone your guests will remember for the right reasons?

Tag a colleague who needs to read this today. Let’s raise the bar together.

Why Most Hospitality Businesses Fail in NigeriaHave you ever wondered why some restaurants, hotels, or small food busine...
24/02/2026

Why Most Hospitality Businesses Fail in Nigeria

Have you ever wondered why some restaurants, hotels, or small food businesses start with excitement but barely survive a year?

I’ve seen it happen too many times. And honestly, it’s rarely because of bad food. It’s often because of small, overlooked things:

1️⃣ Poor Customer Service – Guests remember how you make them feel more than what they eat. One rude staff can undo a month of hard work.

2️⃣ No Staff Training – You can’t expect excellent service if your team doesn’t know the basics or your expectations

3️⃣ No Systems – When there’s no SOPs, every day becomes chaos. Orders get missed, bills get wrong, stock disappears.

4️⃣ Weak Inventory Control – Running out of key ingredients, overbuying perishables, and wastage can silently kill profits.

5️⃣ Owner Doing Everything Alone – Trying to do it all without delegation or mentorship burns energy and drains your business.

If you run a hospitality business, take a hard look. Which of these are you guilty of?
Remember: It’s never too late to fix these and build a business that lasts.”

Comment below the one area you think needs the most improvement in your business. Let’s help each other grow.

I once worked with a company that handled recruitment without involving the Operations team.HR interviewed, HR hired… an...
16/02/2026

I once worked with a company that handled recruitment without involving the Operations team.

HR interviewed, HR hired… and Operations suffered.

Every week, new staff.
Every month, resignations.
Every day, complaints.

Why?

Because nobody asked the real questions.

👉 Can you handle pressure during peak hours?
👉 Can you smile after 10 angry customers?

👉 Can you stand 10 hours and still serve with energy?
👉 Do you truly understand what hospitality work looks like?

In hospitality, skills are not just on paper they are on the floor.

As someone who has worked in different Hospitality companies knows this truth:

Recruitment without Operations is like cooking without tasting.

HR is important, yes.

But Operations Managers must be involved because we know the real job, the real pressure, and the real qualities needed.

When the wrong people are hired:
👉 Staff abscond
👉 Customers suffer
👉 Business loses money
👉 Team morale drops

Good recruitment saves stress, money, and reputation.

Let HR and Operations work together. That’s how strong hospitality teams are built.

Anger can cost you jobs, relationships, and peace. Here’s how to control it before it controls you.👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽 ...
11/02/2026

Anger can cost you jobs, relationships, and peace. Here’s how to control it before it controls you.
👇🏽👇🏽👇🏽👇🏽👇🏽👇🏽

Hospitality: Leadership Training in DisguiseHospitality didn’t just give me a job,it gave me structure, confidence, and ...
10/02/2026

Hospitality: Leadership Training in Disguise

Hospitality didn’t just give me a job,it gave me structure, confidence, and leadership skills that spill into every area of my life.

I learned how to manage people, handle pressure, communicate clearly, and deliver excellence consistently—even when things weren’t perfect.
Those same skills now shape how I build systems, run businesses, and show up as a leader.

This journey prepared me for more than service.
It prepared me for impact.

Hospitality is only considered “low-level” by those who never mastered it.
The pressure, people management, and discipline?

The pressure, people management, and discipline?
That’s leadership training in disguise.

05/02/2026

Your Menu Is Either Making You Money or Draining You.... Here’s How to Know

Not all menu items are equal.
Some sell well and bring profit.
Others just waste money.
This is where Menu Engineering comes in.
Menu Engineering helps you analyze your menu using sales + profit so you know what to:

✔️ Promote
✔️ Adjust
✔️ Remove

The 4 Menu Categories:

🌟 Stars
High profit + High sales
➡️ Promote them heavily

🐴 Plow Horses
Low profit + High sales
➡️ Reduce portion cost or increase price slightly

❓ Puzzles
High profit + Low sales
➡️ Improve visibility or marketing

🐶 Dogs
Low profit + Low sales
➡️ Remove or replace

Real Examples:

🌟 STARS (High profit + High sales)
These are customer favorites and they make you good money.

Chicken Shawarma
Jollof Rice + Chicken
Beef Burger
Fried Rice Combo
Pepper Soup (Goat/Chicken)

🐴 PLOW HORSES (Low profit + High sales)

They sell a lot but margins are tight.
White Rice + Stew
Noodles
Small Chops
Fries Only
Breakfast Tea + Bread

❓ PUZZLES (High profit + Low sales)
Great margins, but customers don’t order them much.
Seafood Pasta
Grilled Salmon
BBQ Ribs
Steak Platter
Special Chef’s Platter

🐶 DOGS (Low profit + Low sales)
They take space on the menu and rarely move.

Veggie Salad
Plain Sandwich
Veg Spring Rolls
Old/Seasonal Dishes Nobody Asks For.
Special Diet Meals with Very Low Demand.

If you remove just 1–2 Dogs and promote 1 Puzzle, your profit can change fast.

📌 Truth:
A smaller, smart menu is more profitable than a long, confusing one.

👉 Which item on your menu sells well but makes little profit?
Drop it in the comments.





FOOD COSTING FOUNDATIONMany food businesses are selling well, But still not making profit.The problem is food costing.Fo...
04/02/2026

FOOD COSTING FOUNDATION

Many food businesses are selling well, But still not making profit.
The problem is food costing.

Food Costing simply means knowing exactly how much it costs you to prepare one plate of food before you sell it.

If you don’t know this:

You may be underpricing
Your profit disappears quietly
You work harder but earn less

What Is Food Cost Percentage?
Food Cost Percentage tells you how much of your selling price is spent on ingredients.

Formula:
Food Cost % = (Cost of Ingredients ÷ Selling Price) × 100

Example:
Cost to cook pasta = ₦1,200
Selling price is 4000

How Did we get 4000 as selling price @ 30% food cost

Cost Price = Food Cost % × Selling Price

Substitute the values and making the selling price the subject of the formula

Selling price = Cost price/Food cost%

Convert 30% to decimal → 0.30

𝑆elling 𝑃rice =1200/0.30

Selling price = ₦4,000

Food Cost % = 30%
That means:
✔️ 30% = food preparation ingredients
✔️ 70% = rent, staff, gas, light & PROFIT

Most restaurants aim for a food cost percentage of 28% – 35% to maintain a healthy profit margin.

You can always adjust your food cost % depending on the profit margin you want which is dependent on your environment and target audience

Ideal Food Cost Range:

Fast food: 25–30%

Casual dining: 30–35%

Fine dining: 35–40%

📌 Golden Rule:
If your food cost is too high, profit will always struggle, no matter how busy you are.

👉 Do you know your food cost percentage?
Comment “YES” or “NO” and if you got value from this hit the like button to






Food Costing Is More Than Just Buying IngredientsFood costing is not just the price of rice, chicken, or oil.It includes...
04/02/2026

Food Costing Is More Than Just Buying Ingredients

Food costing is not just the price of rice, chicken, or oil.
It includes ingredients, wastage, portion size, and preparation losses.
When you ignore these, your menu might look profitable—but your account says otherwise.

💬 Comment “COSTING” if you want me to simplify this further.






Why Most Food Businesses Struggle (It’s Not Sales)Many food businesses make sales every day… yet still struggle to survi...
03/02/2026

Why Most Food Businesses Struggle (It’s Not Sales)

Many food businesses make sales every day… yet still struggle to survive.
The real problem is not customers.
It’s poor food costing.
If you don’t know how much each dish truly costs you, you’re guessing your profit—and guessing is dangerous in business.

👉 Follow me this 7 days as I break down food costing in simple terms.






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