From calendar girl to now on verge of Owning an exquisite restaurant- The journey Of Sharmishtha Ghosh (Chakra) is extraordinary and exemplifies grit and determination.
Sharmishtha Ghosh
All of you might have heard of "Kingfisher Calendar Girl contest" at some point in your life. Talented models from all across the country, taking part in a competition that would actually help them launch their modelling career and then an entry into the film fraternity/showbiz. One such name that created quite a stir in 2010-11 through the show was- Sharmishtha Ghosh(chakra). She didn't win the show but showed a glimpse of her capabilities and was in the top 5 contestant. The show helped her gain invaluable insight in the world of fashion and modelling but the quench for something bigger didn't satisfy her and she embarked on the journey to discover her passion for food that resulted in starting her own restaurant in Goa by name "Our Shack" which was a huge hit and was awarded by Goa Tourism . Later, due to some unavoidable circumstances, She had to close the restaurant. and she shifted her base to Mumbai and started working as Marketing Manager.
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In 2018, she decided to explore world beyond India and later, moved to Toronto where she started working as a Restaurant Supervisor running a large franchise operations, but her passion for food and the gist to starting her own restaurant, she after gaining two years of valuable market knowledge decided to start her own restaurant. She has completed allbthe formalities and the restaurant that She is planing is Texas Style Barbeque catering to local community in Toronto. It's a unique business opportunity since it's not oversaturated (not many authentic Barbeque options) and that there is a void for something as authentic as slow smoked meats in Toronto. She plans to cash-on to the void / opportunity that exist. She is hoping that the Torontorian's will love these new food offerings consisting of great versatility of flavours; which also brings with it several revenue streams opportunities from dine-in to delivery. From the business plan perspective, it's a stable business model and she hopes to leverage the same.
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