The food business is no easy business, but for Avinash Byanna and Rohan Beliappa, passion is what drives them towards success
Avinash Byanna, 27
Owns: The Lost Caravan
His LinkedIn profile reads: Entrepreneur with a dream to make it big in F&B retail. And that vision clearly comes across in Avinash Byannaa��s body language, as well as through his recently opened travel restaurant, The Lost Caravan. Born in 1988, his father (and those before him) had a�?I wasna��t clued in on the business aspect. It was only during my undergrad days that I started observing my fathera��s work and the kind of calculated risks he took to build his business,a�? he starts. Byanna was always an entrepreneur at heart, explaining that it was only after he quit his job at an MNC a few years ago that he decided to start something on his own and not join dada��s business.
“I want people to know me for my achievements, and not for my fathera��s, and thata��s why I have branched out on my own. I was a bit hesitant since I had no clue what running a business was like though” he shares, admitting that it took him quite some time to find the right design and consultants to start The Lost Caravan. But with a family that has been very supportive and happy with Byannaa��s developments career wise, he hopes it is just the start. Managing his work and play by ensuring that his play location is close to workplace to help strike a balance, the 27-year-old says he finds it hardest to deal with unprofessional staff. And what advice does he have for those wanting to start off on their own? a�?Take calculated risks and make sure you have the right peopleearly in life instilled in him the work ethic: keeping it simple was key, and believing in what you did was prime. But when it came to serious work, this youngster was still not too inclined towards his forefathersa�� successful construction and liquor businesses. guiding you,a�? he concludes.
Rohan Beliappa, 25
While his father Ravi Karumbiaha��s business Veneta Cuccine deals with luxury kitchens, Rohan Karumbaiaha��s is whata��s created in them. a�?I loveA�to cook and eat well. Growing up, I spent a lot of time at my grandmothera��s house. To this date, I consider her one of the best cooks I have ever seen. There was always attention to detail in her food,a�? he begins. It was perhaps that early exposure to something he inherently loved that steered him towards the culinary business. a�?Ia��ve always wanted to be in the hospitality industry and make something out of myself a�� before I even considered getting involved in my dada��s work,a�? he shares.
Currently running I&Monkey, known for its easy vibe and sumptuous European offerings, Karumbaiah is a firm believer of pulling your own weight. a�?My parents have always stressed that dreaming big will get you nowhere, unless you put in the effort to make those dreams a reality,a�? he says.
a�?People-management is very challenging. To keep everyone happy is impossible, so being able to keep everyone content is imperative, and a big accomplishment for me,a�? he reveals. One of the highlights in his career was a deal he struck by managing to sign on a client who hosted a party of 150 people at the Grace Bay Club in Turks & Caicos, where he was working at the time. But was there any hesitation and temptations to take the easier route and follow in his fathera��s footsteps? a�?There was definitely hesitation but during moments where I questioned my future, I always end up back in the kitchen, doing what I love,a�? he shares.