Rules vs Logic

What happens when a logical conclusion is not met for any rule and/or regulation is created? Well, simply giving in to the tendency to do something that you may be aware is wrong.

It is sad to see the recent developments surrounding the SC notification on restricting selling of alcohol within 500m distance from state and national highways. First, it created chaos to begin with. Then, it resulted in knee-jerk reactions (understandable) from the restaurateurs to cut jobs in order to manage their sustainability. This has subsequently created a sudden fear toward hospitality as a career option as rules could further change the course of its future, consequences of which are not only limited to direct employment but also related to the allied segments, such as commercial kitchen equipment.

It is utterly disappointing to see the respectable think tank of the country thinking without scanning the real scenario. 

"I am at a distance of 501m and people can buy liquor from me. And it is a fact that those buying liquor from me are not going to engage in drunk driving and more importantly, they won't commit any accidents." 

What would you say to this? My point is such cases give rise to more avenues to do wrong. Do you think people will now not drink who used to do so while driving. He will definitely arrange for his stock. Who suffers the most... restaurateurs. Result: no change due to rules. Who won: none. 

What an amazing story for us to tell our future generations... 

 

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We Managed on Our Own - Commercial Kitchen Equipment

When the highly experienced and respectable chef Davindar Kumar, popularly known as Chef DK, graced our stall during Aahar, there were many players in the kitchen equipment space that started looking at Customized Kitchen India (CKI) with respect. 

The evergreen chef spent over 30min with the CKI team and critically examined and articulated our equipment before assessing that he hasn't come across such amazing fabrications for commercial kitchen equipment even by the best international companies, which he said should be celebrated. 

He praised us for our quality and we are still on cloud nine. We are still overwhelmed and rejoiced like never before.

CKI couldn't have promoted its ideas better than this instance where the chef himself talked about our excellence. More importantly, it was an apt reply to those who raised doubts to our existence. I received a message from an industry peer who said that last year, a prominent commercial equipment company had termed CKI as barsati maandak (frog of the rainy season) and that we won't even survive one year.

However, CKI has not only survived the fierce competition but also managed to turn competition dynamics on the head. 

I remember a time when we (CKI) were no one. Many even outrightly rejected our products and created many roadblocks to challenge us. 

I have given benefits of doubts to those as fly-by-night operators are far too many in our industry. However, we all should respect new entrants and give them time to flourish or prove themselves, if they are serious. That kind of an environment is what everyone deserves, although we never felt like answering them. 

When Chef DK's gave his stamp on the quality of our products, it brought tears in my eyes. I felt being vindicated of all the promises I made, which people otherwise thought misleading.

We will aim to keep delivering our promises and continue to rise on our own.

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