The hospitality industry has always been a tough sector. It's a dynamic industry that is constantly changing, and it's never been harder to succeed in it.
Hospitality was among the worst impacted by the pandemic. But that did not stop three brothers from taking the plunge into the restaurant business.
Saurabh, Vikas and Vikram Singh moved to Christchurch from Auckland after buying a gastro pub about eight months ago. They have had a rough journey but, with their commitment and passion, they are now reaping the rewards.
Their popular gastropub, The Pedal Pusher Addington, is located at Lincoln Road and can accommodate around 120 guests. It is a nod to the city's cycling culture and has an affluent clientele.
Vikas was a project manager in Auckland, while 29-year-old Saurabh was a store manager in a reputed retail company. They had been in Auckland since moving to New Zealand and were looking out for an opportunity to be their own bosses. When they came across the listing in Christchurch, they knew this was what they wanted to do.
Getting into an industry where they had no experience was a hard decision. Relocating to a completely new city made that decision even harder.But after careful consideration, the brothers chose to go ahead.
"The rising cost of living in Auckland and the over-heated housing market were some of the factors that made us think seriously about Christchurch. I had spent few months in Dunedin and Saurabh had been to Christchurch earlier. We liked the vibes of South Island and decided to go for it," Vikas recalls.
While they expected to face challenges on their journey, nothing prepared them for what lay ahead as the Covid19-forced lockdown paralysed the hospitality industry.
First up, they had to do most of the grunt work themselves, such as spending nights cleaning up the kitchen. Initially, they had plans to put a team in place to run the operation while they went back to their jobs. But acute staff shortage brought on by the border closure compelled the brothers to clock almost 80 hours of work each per week.
Having pooled almost all of their savings and invested in the new venture, there were times when they doubted their decision.
"When things got really tough, and one of us felt like quitting, the others would encourage and motivate each other to keep going,"Vikram recalls.
But the hands–on approach worked only up to a point.
"We had problems in hiring a chef. While we could take on various other roles, we could not replace a chef. Now we have a full-time chef but we are still looking to hire another chef so that we are prepared for the season ahead," Sourabh explains.
"The recent changes to immigration have hit the industry hard and made it extremely difficult to find casual workers. Hopefully, in the next few months, the situation will improve," Vikas says.
With no industry background, the brothers had to learn the trade on the go. When the business took a hit, they quickly had to grasp how to control costs without compromising quality. They also gave up their jobs and spent most of their time in the restaurant.
"Things are improving now. Our patrons are coming back on a regular basis, which is quite encouraging. We made a few changes to the menu which have been appreciated by customers. We are now finally seeing the fruit of our hard work," Vikram says optimistically.
The brothers score high on customer relations. They come across as friendly and welcoming.The restaurant has a warm and relaxed atmosphere.
The busy brothers are yet to explore South Island along with their families.
"We are really glad we took the decision and moved to Christchurch. It is a beautiful city with lovely people. It has been a roller coaster ride for us. We have learned a lot. What a business person would probably learn in two years, we have picked up in six months. But we are happy and optimistic for the future."
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