Notes from a new age post Pandemic business "Sappadu" (Lunch in Tamil)

Most of the 20th year of this century is behind us. The year 2020 will go down in history as the one in which the status quo is challenged like no other times and probably altered for ever. This Pandemic has affected us all and exposed the fault lines in our systems and governance, economies, and markets. This time we cannot turn our head away from the inequalities in the society. The vulnerable bear the brunt of job loss, hunger, and lack of opportunities. The privileged are shielded better as they have access to many resources like better healthcare, sanitation, easy loans etc. 

This says a lot about the world we have built and the choices we have made over the centuries that has lead us to this point, It took a global crisis for us to pause and rethink and revaluate everything. Individuals to families, governments to businesses, one and all are contemplating better practices and processes that are more humane, local and sustainable which could lead to a future that is more equal, efficient and greener. 

The core ethics of business, the value that it creates for all the stakeholders and the impact on nature have all become such important parameters in our decision making. When markets are driven by such motivations, businesses respond and invest in studies and research to find solutions that are better aligned. 

One such place we recently visited is "Sappadu" https://www.facebook.com/sappadugoa/ which ticks all the boxes of a new age ethical and responsible business. Since the lockdown on one side we have been deprived of our eating out and dining experience. On the other side there has been high levels of furloughs and job losses in the restaurant and hospitality industry. These are challenging times for small and medium enterprises. It is also times like these that trigger innovations, unique business models powered by home chefs with a fresh take on menus that are sourced locally are making an impact. These businesses further get a boost by social media, they are sought out, liked and shared. The need for such an ecosystem was brewing for a while but to challenge the conventional and set business practices was never going to be easy. The current crisis is what it took for us to recalibrate and experiment with such models. 

Consumers got access to healthy, homely, locally sourced meals and businesses got access to a new market segment for growth. Opportunities and revenue were lost in the conventional businesses while they were being created in the niche and new age businesses. 

Our experience at "Sappadu" is the embodiment of all that we have tried to articulate in this post. We were hosted by a lovely couple in their beautiful home in a picturesque part of Anjuna village, here in Goa. The idea of "Sappadu" (means a meal or lunch in Tamil) was born during the Pandemic, conceptualized by Anuj Shah and his wife when they joined hands with a dynamic home chef from Tamilnadu who was in the lookout for a job. We came to know of them through an Instagram post. They do not operate in any of the conventional frameworks of a restaurant or a cafe. We must prebook in advance. There are limited number of bookings taken. They serve only on Sundays. Since it is in their home the ambience is nothing like a restaurant, it is like going to a friend’s house. These processes ensure high levels of quality control of the ingredients sourced to hygiene and cooking. It is not like a industrial kitchen which churns out dishes as per order. 

Our urge to have a good and hygienic dining experience during COVID-19 times were met with this unique business model. We enjoyed a hearty Tamil lunch in the warmth of a charming old Goan villa with friendly hospitality of the Shah's. "Sappadu" is a responsible, ethical, and local business. The idea of good business has changed from numbers and volumes to the true essence of value creation to all - the buyer, the seller, the employee, and the planet.