3 Lessons We Learned Starting and Running Figures Hotel in Mbalngong
by Lukong Basile, Figures Hotel CEO
1. Infrastructure Challenges Build Resilience
Setting up Figures Hotel in Mbalngong required us to tackle significant infrastructure hurdles. The lack of reliable municipal water meant we had to invest in water and electric-powered wells to ensure a steady supply for guests. While this increased our initial costs, it gave us a newfound appreciation for self-sufficiency. The intangible benefit of seeing our team rally to maintain these systems fostered a strong sense of unity, something no spreadsheet can quantify.
We tried to anticipate these challenges during planning, but no software could fully prepare us for the reality of maintaining wells in a region with inconsistent power.
Top tip
Installing a modern water filtration system alongside wells not only ensures guest satisfaction but also becomes a selling point for eco-conscious travelers.
2. Power Reliability: Embracing Adaptability
Electricity in Mbalngong can be unpredictable, and we faced frequent outages during our first month. This initially disrupted operations, from guest check-ins to kitchen services. Instead of despairing, we turned this challenge into an opportunity by investing in robust backup power generators and solar panels.
This shift allowed us to hire local technicians who brought fresh perspectives on maintaining and optimizing these systems. Their innovative approaches to energy management have kept our hotel running smoothly and taught us to prioritize adaptability over rigid plans.
3. Cost Efficiency Through Local Solutions
Operating in Mbalngong, where resources can be scarce, forced us to rethink cost efficiency. Commercial real estate was surprisingly affordable, allowing us to secure a spacious property for Figures Hotel. However, the real savings came from leveraging local resources and talent.
We found that offering unique, low-cost perks—like locally sourced coffee stations or cultural entertainment nights—delighted guests without breaking the bank. For every traditional Cameroonian art piece we added to the lobby, we found we could invest less in expensive marketing, as word-of-mouth from satisfied guests grew. Our head chef, using local ingredients, has become a star attraction, outshining even our management team in guest reviews.
