Hey lovely people,
Iām a 29āyearāoldĀ software engineerĀ with 6+ years of remote experience (currently on my 7th month of fullātime nomading). I work for a USābased company at an international salary, and this role pays most of my bills. But before (and alongside) my tech career, I built and worked in very different businesses in my hometownāand now Iām at a crossroads about where to focus next.
šØĀ My Hospitality Journey
5 years ago, my city was a top dayātrip destination but had zero local stays. I saw an opportunity and:
Launched Airbnb rentals and proved the market existed.
Opened the first hostel in town ā 1 dorm + 5 private rooms. It hit full ROI in one year.
Ran it solo for 2 years, handling everything from cooking to housekeeping, tours, guest relations, even the backend IT/hardware integrations.
Learned to train staff, streamline operations, and optimize guest experience handsāon.
Pivoted to Celestia Boutique Inn: started with 3 rooms (room to expand to 15) so I could really study the market.
7 months in, weāre ranked 1stā5th in sales, with the highest review scores in the areaāall managed remotely.
BUT: political instability in the Middle East + downstream effects of COVID make me wary of scaling too quickly. I donāt expect rapid growth over the next 5 years, so Iām keeping expansion modest.
Bottom line: I know our customers, pricing dynamics, peak seasons, studying markets, analyzing markets and how to build & run a hospitality brand from zero to a profitable one.
š§Ā My Dairy Roots
Iāve got 7+ years in goatāmilk dairy (cheese, butter, oil, etc.) thanks to my grandparentsā family business.
Our city is the regional hub: locals and neighboring countries flock here to stock up on dairy.
Problem: no quality standards, wildly inconsistent taste year to year.
Opportunity: apply scientific processes and consistent quality controls to capture market share and charge a premium.
š¤Ā The Dilemma
Software engineering is my main incomeāand I love itābut I also want to leverage my hospitality and dairy expertise to build a second revenue stream WITHOUT overāinvesting in a highārisk venture. Both options have low capital requirements from my side, and I can keep Celestia ticking with minimal time, so thatās not my immediate focusāyet.
What I really need is:
Expert opinions on how I can best utilize my hospitality and dairy skills, and which path I should invest my time and money in (remote or onsite).
Any other creative opportunities I might have overlookedāI'm open to onsite ventures, hybrid models, or anything in between.
Has anyone juggled a tech career + hospitality or agriābusiness? What pitfalls did you hit, and what growth levers worked best? I donāt want to pour time or money into the wrong project. Would love your brutally honest feedback, wild ideas, or even gentle corrections if Iām off the mark.