We were lucky to catch up with Rolan Pongpuntara recently and have shared our conversation below.

Alright, Rolan thanks for taking the time to share your stories and insights with us today. Are you happier as a business owner? Do you sometimes think about what it would be like to just have a regular job?

Owning a business comes with its own set of advantages and disadvantages, but I must say that I absolutely adore what I do and take great pride in being a business owner. In the past, I had a typical job, and let me tell you, being a business owner can encompass a multitude of responsibilities. Most of the time, you find yourself tirelessly working around the clock in the dynamic realm of the food industry. The freedom to set my own schedule is something I truly cherish, although it does come with the caveat that we are always on call and cannot simply whisk away on vacation as effortlessly as those with regular jobs. There are moments when the weight of various work-related matters, such as the hiring process or slow periods, can make me question my choices. Those thoughts tend to surface, especially during tough quarters. However, the good times are truly remarkable! A business, much like life, has its fair share of ups and downs, and it’s all about riding the wave.

Rolan, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I launched Side Kitch back in 2017, and the name came to me during a moment of deep meditation. My ultimate goal is to facilitate healing for people through the power of food. It is truly remarkable how much impact our intentions can have on our meals, so I firmly believe that it is of utmost importance to approach eating with positive and purposeful intentions.

Can you talk to us about how your funded your business?

I have invested a considerable amount of resources in establishing and running my restaurant. The journey began in late 2017 when I embarked on this venture while working at a commercial kitchen. Initially, I only needed minimal supplies as I rented the space on an hourly basis. However, through unwavering determination and dedication, my business gradually flourished. Despite the challenges posed by the COVID-19 pandemic, I managed to acquire my own kitchen in 2022. This accomplishment is a testament to my relentless hard work and savings.

We’d love to hear a story of resilience from your journey.

launched a business in the past with a partner, but eventually, we made the decision to pursue our own separate paths.

Building a restaurant from scratch was quite the adventure! We started from the very beginning and built everything from the ground up. The most important lesson I gained from that experience is to never underestimate the value of a fully-equipped kitchen and instead, seek out one that is already set up with a hood. Haha!

My catering business which is my second venture, I began by renting a space, which allowed me to minimize the risks involved, unlike my first venture. I take great pride in the fact that my initial restaurant endeavor provided me with a wealth of valuable knowledge. However, renting a kitchen space brought forth a whole new set of challenges that required adaptability and continuous learning. Managing a shared space, ensuring the safety of my belongings, and so much more.

Every single experience you go through in life is a remarkable journey. It allows you to gain profound insights into what truly resonates with your being and what holds significant value for you. You become acutely aware of the things that align with your sense of purpose and those that may have a detrimental impact on your path. Believe in your ability to navigate through these discoveries with confidence and embrace the wisdom they bring.

Contact Info:

• Website: sidekitch.com
• Instagram: sidekitch
• Facebook: sidekitch
• Linkedin: sidekitch
• Yelp: sidekitch

Image Credits
Nicola Buck