The Mainayau Local Cuisine and Catering restaurant, located in the FNPF plaza in Suva, has become a prominent destination for authentic Fijian cuisine after six years in operation. Owned by Sepesa Mainayau and his wife Volau, this establishment has gained popularity for its variety of genuine iTaukei dishes.
Having spent most of their lives on Cikobia Island in Lau, where they relied on nature for sustenance, the couple has transitioned from village life to running a successful business in the capital. They made this move with the savings they accumulated over the years while raising their four children.
Initial operations began in Grantham Plaza, Suva, in 2019. “We started off in Raiwaqa. We had been discussing the idea of starting a business and noticed the absence of iTaukei foods in the culinary market,” Mr. Mainayau explained. Like many new businesses, they faced challenges, particularly in promotion and funding, which all came from their personal savings.
As demand increased, the couple determined it was necessary to relocate to accommodate their growing customer base. “Our first restaurant space was quite small, and as word spread, more people began to visit. We knew we had to find a larger venue,” he noted.
Mr. Mainayau also addressed the stereotypes surrounding iTaukei businesses, acknowledging the perception that such ventures are prone to failure due to poor financial management. “Despite the stereotypes, passion and hard work can lead to success. We aimed to promote authentic iTaukei meals, recognizing that many iTaukei people dine out in Fiji,” he said.
On ingredient supply, he stated they have a reliable source, primarily from their village, ensuring they can meet demand at reasonable prices. “Our menu reflects what we consume daily back home, without any alterations.”
Despite lacking a formal business background, the couple has thrived in their venture. “I attended small business training whenever possible, and my wife had previous experience working in a restaurant. Combining our knowledge, we have developed this business over the past six years,” he shared.
For the Mainayau family, the restaurant serves not only as their main source of income but also as a platform to promote iTaukei culture, with food being a vital means of cultural preservation. Their signature dish is fish in coconut milk, offered boiled or fried, accompanied by rourou (taro leaves), along with various meats. “While we have a range of desserts, our customers primarily visit to experience our fish in coconut milk,” Mr. Mainayau added.
The couple has plans to broaden their offerings of authentic iTaukei meals to tourists in the near future.