I began with the numbers.
At Chai Nagri, I worked on vendor and distributor sheets, wastage, recipe efficiency, and operational reports. I also helped a branch team get its work organised on Trello.
Then I got onto the floor.
I went on to manage an outlet. I had wanted to understand how a café runs, and there was a lot to learn away from the spreadsheet: preparing food, working with the team, serving people, and cleaning up.
I learned to chop onions from some very good self-taught cooks. I still back my poha, chai, and cheese Maggi.
Giving people a reason to stay.
I worked on campaigns for students: painting, UNO battles, leaving messages. Small ideas that gave people something to do together over a cup of chai.
I’m glad this was part of it.
The café gave me a different view of operations. You can see a problem happening in front of you, and you have to help with it there and then. That experience belongs alongside everything I have built on a screen.