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business. One needs to constantly remain creative and nd ways to
generate more revenue to break-even.

We went through many ups and downs, but we never wanted to
quit. So we remained in the battle eld and kept exploring options to
survive. I strongly believe that it’s good to have formal education in
the industry you would like to pursue. But it’s more important to be
passionate, be willing to take risks and to always remain positive no
matter what. School only taught us to give the right answer, but life
teaches us to give the best answers. School only taught us to give

Are you planning to launch any more branches? the right answer, but life teaches
Of course, our journey has just begun. We are waiting to explore
new locations and hopefully we will be sharing exciting and good us to give the best answers.
news soon.
There are three brands under the Modus umbrella. How do you
When did you decide to launch your own company Modus? manage your involvement in all of them?
Modus was launched in 2009 because we quickly managed to I am blessed to have a young team who are all as passionate as I
develop a substantial network within the food industry. We brought am. Based on each business vertical, we have unit heads who help
together our IT and FMCG expertise to sell to wholesalers and each other contribute towards a common goal. We also evaluate
retailers in the form of commercial equipments, raw ingredients the projects on hand, and develop strategies based on present
and quality pre-packaged food. These are available in and around situations and future demands.
Thailand in modern trade outlets, grocery and department stores in
the HoReCa (food service) industry. Our journey of diversi cation What would your advice be to people who are planning to start an
didn’t actually start by choice. It was more of a necessity to help all new career?
sustain Saras. To trust your instincts and be persistent with your goals! Don’t spend
too much time sitting and writing your business plan — be proactive
What inspired you to branch up and down the food supply chain? instead. Having a business plan only provides the guidelines, not the
We did not always get a regular supply of ingredients from the roadmap. As you execute your plans in the real world, you may not
same brand, and this a ected our food quality and costing. We nd things going in exactly the same way or order that you want.
started supplying Indian raw materials to leading hotel properties
and caterers, so for us it was very important to have a regular What are your future plans for Modus?
supply of consistent brands. We approached leading Indian brands, We will continue what we have been doing so far, and strive to do
namely Amul, Gits, Dawaat, Pilsburry, Ashoka, Girnar, Suhana, whatever we take on in the future to the best of our capabilities.
Bikharam Chandmal, Cycle, Golden Tandoor and many more. Now Our core expertise is in the hospitality and food sector, and we will
we exclusively represent them in Thailand and the CLMV region continue to expand and grow with strategic partnership and regional
(Cambodia, Laos, Myanmar & Vietnam). presence. For me, success is not about how much money you can
make, but rather how many lives you can improve and bene t.

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