This youngster from Chennai, is a second generation entrepreneur who is taking his love for food forward, by having entered into the hospitality business.
After his studies in the UK, young Anirudh Duseja returned to Chennai in 2012 and joined his family business, which is real estate. Although, the 26-year-old second-generation entrepreneur from Chennai excelled in it, he decided to shift focus to something he is very much interested in — food. That’s how he started the company called Pink Passion Foods last year. Later, he decided to branch out and became a franchisee for one of the Sigree hotels in Chennai.
At a time when youngsters are building their own organisations, he decided to go in for a franchise. And the reason, he says, “I didn’t want to start something of my own on at this point in my career. That’s why I decided to go the franchise route. Also, I have done a triple major in management, marketing and entrepreneurship. Under entrepreneurship, I studied three modules — family business, new venture planning, and franchising. I decided to try all this in my career as well. I’ve also seen a lot of cool concepts in the UK hotel industry, and wanted to bring in those to our culinary experience.”
“It’s been almost a year since I diversified from the real estate business. In a short time, I’ve learned a lot of things,” starts Anirudh, introspectively. A big foodie, Anirudh says that he took a liking towards cooking when he was in the university — “It was a necessity, so I started learning cooking. My two signature dishes are red Thai curry and chicken biryani.”
An avid football player, Anirudh de-stresses from his busy schedule by indulging in adventure sports. “When I was a kid, my interest was to become a pilot. But it didn’t happen. That said, I am very passionate about aero-modelling. I started building and flying model aircraft when I was 13. One of the things on my bucket list is to get the private pilot licence before I turn 30,” Anirudh smiles.
Another reason for the youngster to start hotel business is his love for organic farming. “We have a piece of land on the outskirts of Chennai. I have started organic farming there in a small way but want to expand later,” he says.
Like any other businessperson, this Chennai boy was apprehensive about starting his career. “The hotel industry is one of the booming industries, and very competitive. Sustaining oneself in this field needs a lot confidence. One needs to know the market, interests of the customers, and so on. And with my experience thus far, I’ve learned that customers respond to youngsters easily. So, when I interact with fellow diners, they open up to me about the food, the service, etc. It’s a good learning experience too.”
This is unique for the Duseja boy, as his company operates as a franchisee and as a family business. “It’s a family business, as my mother, Aasha, helps me run the restaurant. My sister who works as our marketing consultant, is based in Mumbai.”
