Without proper understanding, it's challenging to succeed

Interviewer: In your family, everyone is a doctor. What inspired you to start a business, especially in the food industry?

Interviewee: I wasn't very good at academics, but my parents wanted me to become a doctor like everyone else in the family. However, I've had a passion for cooking since childhood and wanted to work in the hospitality business. Later, that passion materialized into a business.

Interviewer: During our research, we discovered that you have a Bachelor's degree in Hospitality Management and a Master's in Marketing & HR. After launching your brand, there was a fire outbreak at your place within four months. How did you manage that situation?

Interviewee: It was a significant loss for me because I had left my job and invested all my earnings in the business. In just four months, I hadn't seen any profit, so the situation was challenging. I wasn't sure how I would pay my employees or repair the damages.

Interviewer: How did you handle the financial burden of paying your employees and vendors while repairing your restaurant?

Interviewee: On August 9, 2014, I had planned a house party in the evening, but the fire outbreak occurred in the morning. It was chaotic. After the fire was extinguished, I didn't dwell on the incident because it had already happened, and there was nothing I could do. Bad times come to everyone, and you have to move on.

Interviewer: It sounds like you managed the financial situation very calmly.

Interviewee: Despite the morning's incident, I knew I had to carry out my plans. I wanted to have mutton for dinner, and I did just that with my friends. I didn't let the fire disrupt everything. The next morning, I called the designers and asked them to repair the damage as soon as possible because I had a trip to Ladakh planned in 10–15 days. I wanted to restart the business and go on my trip without any hassle. Financially, I took a big risk by not paying my staff's salaries and investing in repairs instead. Once I restarted the business, I haven't looked back.

Interviewer: You started PETUK Caterers before the COVID-19 pandemic. How did you manage your business during a time of global isolation?

Interviewee: All my confirmed orders were canceled. In 2019, I opened another outlet in Jadavpur, but I had to close it after six months because of high operational costs. Even though costs were already high, I had to pay salaries, rent, and other expenses. I also had to scale down my catering business and refund all the advances I had received, which made things difficult.

Interviewer: How did you handle the challenges of demonetization?

Interviewee: When demonetization was announced on November 8, I was at the restaurant, and it was packed with customers. Some customers were even waiting outside. They were paying their bills with 500 rupee notes, and I hadn't heard the news yet. When I got home, I found out that 500 and 1000 rupee notes had been banned. The next morning, I went to the bank for currency exchange. In my opinion, demonetization had a more

significant impact than COVID-19 because it was a long-term challenge.

Interviewer: How many outlets do you have right now?

Interviewee: I have one outlet located in Hazra, opposite Sujata Devi Smriti Sadan and next to Paramount Nursing Home.

Interviewer: I'm curious about the name "PETUK." How did you come up with it?

Interviewee: Before starting the business, I discussed the name with my friends, and one of my close friends, Pratik, mentioned it. His mom suggested the name PETUK, which I found catchy and attractive. Although the name is PETUK, we serve Chinese, rolls, and kebab dishes. Ultimately, the name doesn't matter as long as customers like it.

Interviewer: In 2021 and 2022, you received several awards from Bengal Pride, Best Emerging Entrepreneur, Most Influential Young Leader, and AsiaOne Magazine. How did it feel to be recognized for your hard work?

Interviewee: It was a great feeling to be recognized after working tirelessly in my field. When you put in so much effort without receiving anything in return, and then finally get acknowledged, it's an incredible moment. We recently celebrated our 10th anniversary on April 15th, which is more meaningful to me than the awards. Over the years, we've faced challenges like the fire outbreak, demonetization, COVID-19, and even accusations about serving subpar meat from dump yards. It's a significant achievement to secure a place in the food industry.

Interviewer: Did your parents support you despite their medical background and your decision to start your own business in the food industry?

Interviewee: Operationally, all the contacts are mine, but my parents helped me a bit financially.

Interviewer: Did your parents ever express concern or negativity about the business, especially with challenges like the fire outbreak, demonetization, or COVID-19?

Interviewee: I lost my father when I was 19 in 2005, so my mother raised me. Even when my father was alive, he never pressured me to pursue a medical career. As parents, they hoped I would follow in their footsteps, but my father understood that a career in medicine wasn't for everyone.

Interviewer: So they didn't pressure you to follow in their footsteps?

Interviewee: Never. However, my parents used to express concerns about the potential risks of running a business, suggesting I get a 9-to-5 job for stability. They advised me to work in a hotel for a few years to understand the industry before starting my own business.

Interviewer: PETUK's tagline is "When food is your religion, and ensures it offers the best to the patrons." Why did you choose this tagline?

Interviewee: I started this business in 2014, the same year the government changed,which made things challenging. We need to respect and worship food because everything we do revolves around it. My philosophy is to honor food since it's a fundamental part of life regardless of our backgrounds.

Interviewer: Finally, what advice would you give to young people aspiring to become entrepreneurs?

Interviewee: They should have comprehensive knowledge about the business they want to enter. Without proper understanding, it's challenging to succeed. For example, some customers think we overcharge for dishes like egg rolls, but they don't consider costs like licensing, staffing, rent, electricity, and more. Young people often think they can start a restaurant and profit within six months, but the reality is different. You have to be present every day and work hard for a long time. Don't let small achievements go to your head; focus on sustaining the business. My advice is to gain experience in the industry and understand it before starting a business. Also, stay humble and dedicated to your business, sacrificing immediate pleasures for long-term success.

INTERVIEWEE: BIPLAB BASU, DIRECTOR, PETUK RESTAURANT

INTERVIEWER BY: SUDAKSHINA RAKSHIT, JOURNALIST, THE BENGAL BULLETIN

EDITED BY: SWAPNIL CHAKRAVORTY, THE BENGAL BULLETIN