Childhood of GBP
Poojary’s life is indeed a story of struggle and determination. Born into abject poverty in the village of Shirur, Byndoor, as the son of Babu Poojary and Mrs. Manjamma, he faced many hardships right from the start. His family’s financial situation made it challenging for him to pursue education beyond the seventh grade. Despite the adversity, Poojary was determined to make something of his life. Realizing that he couldn’t continue his education, he made the difficult decision to leave his hometown and seek employment in the bustling city of Mumbai.
Like many individuals in similar circumstances, he turned to working in hotels to make a living. This was a common path for those in the coastal areas seeking employment opportunities.
His journey to Mumbai was not without its own set of challenges. To make the trip, he had to gather enough money to board a bus to the city. At that time, he had no money in his hands, which must have been a tough situation. However, Poojary was fueled by his dreams and aspirations. Despite the hardships, he persevered, and by the age of 13, he found work making tea in a small canteen. This job may have seemed insignificant, but to Poojary, it was an opportunity to better his life.
His story is a testament to the power of hard work and determination in the face of adversity. Despite starting with very little, he was motivated to improve his circumstances and achieve success. His experiences in life, especially the challenges he faced in his early years, likely served as a driving force behind his commitment to social service and helping others who faced similar difficulties.
The story of Govind Babu Poojary, who started with humble beginnings and through hard work, determination, and a strong spirit of service, achieved remarkable success in the food and hospitality industry..
HIS JOURNEY
Special Flavor and Canteen Success:
The story begins with Govinda Babu Poojari introducing a special flavor at his canteen, which attracted more people to visit and led to the flourishing of his canteen business. This can be seen as a turning point in his journey.
Transition to a Bigger Hotel:
Encouraged by the success of his canteen, Govinda Babu Poojari moved to a larger hotel and began
working as a cook.This step signifies his ambition to learn and grow in the food industry.
Grocery Store Venture:
His attempt to open a grocery store, while not as successful as anticipated, showcases his entrepreneurial spirit and willingness to explore various opportunities.
Transition to a ‘Five-Star’ Hotel:
Encouraged by the success of his canteen, Govinda Babu Poojary moved to a larger hotel and
began working as a cook. This step signifies his ambition to learn and grow in the food industry.
Career Growth:
He subsequently joined the kitchen section of the same ‘five-star’ hotel and worked his way up to becoming a chef at four-star hotels. This demonstrates his dedication and commitment to honing his culinary skills.
Ambition to Start His Own Business:
Despite his success in the hotel industry, he harbored a strong ambition to start his own business,
driven by good intentions, a service-oriented mindset, and courage.
Establishing His Own Canteen:
Govinda Babu Poojary realized his dream by starting his own canteen in a big company. He focused on providing high-quality food and excellent service.
Business Expansion:
Started with just four people expanded to serving 30 companies in Mumbai. He then started
catering in Gujarat, Jharkhand, Mane and Hyderabad. His dedication, experience, and
service spirit played a crucial role in his success.
Government Catering:
His company also started supplying catering services to the government-run Indira Canteen, indicating the growth and reputation of his business.
National Recognition:
His success and contributions to the food and hospitality industry gained him national attention,
and he was awarded an honorary doctorate in the hotel industry.
National Recognition:
His success and contributions to the food and hospitality industry gained him national attention, and he was awarded an honorary doctorate in the hotel industry.