Republica caught up with the young restaurateur and asked how it all started.[break]
How difficult was it to start working at a young age?
It’s pretty difficult to work when you’re so young. But then, you get used to the whole working schedules after sometime. The worst part about being young and working is that people won’t take you seriously.
They will probably carry “What will this kid do?” kind of attitude. That definitely frustrated me a lot. But you got to learn the tricks of the trade if you want to garner some respect from everyone, and you learn that once you get out more often and work harder. It’s all experience at the end of the day.
How did you get into the restaurant business?
A school friend of mine and I were initially planning to open a café when more friends wanted to join in the project and the outcome was Picasso. We are six of us now and most of us are rookies in the business and now we realize it’s not really easy running a restaurant. Experience and good PR counts a lot and we’re learning that. And it’s all been good.
How does it feel owning a restaurant of your own?
It feels great to own a restaurant and most of all to have your own business. After all those months of hard work, when Picasso finally opened, it was a proud moment for my friends and me.
Like I said, it’s not easy running it with the prices of commodities skyrocketing and various problems that crop up every day. But that’s the way you learn, I guess. There’s not always an easy way out, or is there?
What’s up your sleeves now?
We’re currently working on a totally new menu in the restaurant. We want to specialize in one cuisine, like Italian, French, or something else. We’re definitely looking forward to provide quality service to our guests. Also, I’m currently helping out my father to settle a new business venture. That pretty much keeps me tied up the entire day.
Related story
Possibility of work-from-home in Nepal
