Informing Today, Inspiring Tomorrow
Founder of Abus Na Kumu, Richard Mark. Source: Centre for Excellence in Financial Inclusion.
Abus Na Kumu: From Small Beginnings to a Growing PNG SME
Abus Na Kumu is a locally owned Papua New Guinean catering and food services business that has evolved from a modest home kitchen into a structured small and medium enterprise with a growing community presence. The business was founded by Richard Mark, an entrepreneur from East New Britain and Madang provinces, whose journey into business has been shaped by both professional experience and personal passion.
Before establishing Abus Na Kumu, Richard spent more than a decade working in the oil and mining industry, where he gained exposure to structured operations, discipline, and high-performance work environments. Alongside his professional career, he also represented Papua New Guinea in rugby union and athletics, experiences that reinforced values of teamwork, resilience, and leadership. Despite these achievements, his long-standing passion for food and cooking, rooted in his upbringing, ultimately led him to pursue a new path.
Part of the Restaurant Menu. Source: Abus Na Kumu
The organisation is built on a commitment to providing affordable, reliable, and culturally authentic food, Abus Na Kumu supports local suppliers and communities while creating employment opportunities. Through perseverance, skills development, and strategic partnerships, the business has steadily transitioned from informal beginnings into a recognised SME within Papua New Guinea’s food industry.
From early roadside sales to securing formal finance, opening a physical restaurant, and forming partnerships with established organisations, Abus Na Kumu’s journey reflects both the challenges and opportunities facing many local SMEs. Below, founder Richard Mark shares insights into the business’s origins, growth, challenges, and future plans.
Interview: Founder, Richard Mark
Business Origins and Purpose
When did the business start, and what gap in the market were you trying to fill?
Abus Na Kumu started in 2019, operating from a home kitchen. The gap we identified was the lack of affordable, reliable, and culturally authentic catering and food services that could serve both everyday customers and organised events while maintaining consistent quality and hygiene standards.
What products or services do you offer, and who are your main customers today?
We provide catering services, event food services, lunch and dinner options, and food delivery. Our customers include corporates, NGOs, churches, schools, community groups, the general public, and private clients for events and functions.
How were the business initially financed, and what challenges did you face in the early stages?
The business was initially self-funded, using personal savings and small reinvestments from daily sales. Early challenges included limited capital, access to equipment, compliance costs, and building trust and brand recognition in a competitive market.
Performance and Milestones
How has the business performed over the past two to three years?
Over the past two to three years, Abus Na Kumu has shown steady growth, moving from a home-based operation to a fully established restaurant and catering business, supported by formal training, mentorship, and improved systems.
What has been your biggest achievement so far?
Our biggest achievement has been opening a physical restaurant in January 2024, securing bank funding, and successfully transitioning from an informal setup to a structured SME with staff, systems, and compliance in place.
Challenges and Cost Pressures
What are the biggest challenges facing your business right now?
Key challenges include rising operational costs, access to affordable finance, skilled labour shortages, and infrastructure reliability, such as power and logistics.
How are rising costs, inflation, or exchange rate movements affecting your operations?
Inflation and foreign exchange movements significantly impact the cost of imported ingredients, equipment, packaging, and utilities, forcing us to carefully manage pricing while remaining affordable to customers.
Employment and Skills
How many people do you employ, and what skills are hardest to find?
We employ a mix of full-time, part-time, and casual staff. The hardest skills to find are experienced chefs, food safety-trained staff, cost controllers, and reliable service personnel.
Access to Finance
How easy or difficult is it for small businesses like yours to access finance or credit?
Access to finance remains challenging, particularly for SMEs without significant collateral. While support exists, the terms, interest rates, and upfront requirements can be restrictive for growing businesses.
Policy and Regulatory Environment
What government policies or reforms would make the biggest difference to SMEs?
Policies that would help most include lower SME tax burdens, simplified licensing processes, better access to concessional loans, skills training support, and incentives for local sourcing and employment.
Innovation and Technology
How are you using technology or digital tools to improve efficiency or reach customers?
We use social media marketing, WhatsApp business communication, digital payment platforms, and basic inventory and costing tools to improve efficiency, customer engagement, and decision-making.
Market Competition
How competitive is your market, and how do you differentiate your business?
The market is highly competitive, but we differentiate ourselves through consistent food quality, reliability, strong customer relationships, community values, and a service-like-family approach.
Growth and Expansion Plans
Are you looking to expand, and if so, where do you see the biggest opportunities?
Yes, we are looking to expand into larger-scale catering, institutional contracts, partnerships, and regional service delivery, as well as structured joint ventures.
Community and Economic Impact
How does your business contribute to the local economy or community?
Abus Na Kumu contributes by creating jobs, supporting local suppliers, mentoring young people, providing training opportunities, and supporting community and church events.
Leadership and Decision-Making
What has been the toughest decision you have had to make as a business owner?
The toughest decisions have involved managing cash flow during difficult periods, making staffing decisions, and choosing long-term sustainability over short-term profit.
Advice for Future Entrepreneurs
What advice would you give to young people who want to start their own business?
Start small, stay disciplined, seek mentorship, reinvest profits, be patient, and understand that consistency and integrity matter more than quick success.
Is there anything else you would like to add to this interview?
Abus Na Kumu’s journey shows that with resilience, training, and support, local SMEs can grow sustainably. Supporting small businesses is not just about profit, it’s about building families, communities, and national economic strength.
Thank you so much for the opportunity. I hope these responses can help inspire many people to get into small business and give it all they’ve got.
Note: All pictures without a caption, they were provided by Abus Na Kumu.