From Grit to Glory

BY VALAR MATHI NADARAJA

The power of hard work, perseverance

“While starting a business may appear simple, enduring the challenges of a relentless industry proves to be a formidable journey for many.” Damith Senanayake, owner of Ceylonese Restaurant, reveals his arduous journey as a novice and foreigner in the local cuisine scene. Damith frankly explains the challenges and achievements encountered on the difficult path to survival in the competitive culinary environment of Kuching.

Pursuing business success necessitates grappling with trials and tribulations, constituting a formidable journey for entrepreneurs. This daunting expedition is replete with unforeseeable risks and uncertainties, forming an indispensable part of the challenging odyssey that businesses must undertake to flourish.

Damith embarked on the venture of establishing a restaurant in Kuching, specialising in Sri Lankan cuisine. Despite lacking any food and beverage sector background, the mechanical engineering graduate boldly inaugurated Ceylonese Restaurant in 2016.

Ceylonese Restaurant has delighted patrons with a delectable array of authentic Northern Indian, Sri Lankan, and Malaysian dishes. An intriguing facet of Ceylonese Restaurant is its distinction as the largest cheese consumer in the restaurant category. Sponsored exclusively by Anchor, the restaurant boasts an impressive two tons of cheese monthly, comprising both cheddar and mozzarella. That’s a noteworthy and substantial commitment to the cheesy goodness!

Ceylonese Restaurant. Photo: Priscilla Tawie

“I chose to follow my interests, recognising my lack of passion for engineering. Desiring to engage with people, initiate conversations, and build new connections, I found the most straightforward avenue to be establishing a restaurant. I aimed to introduce the local community to a fresh culture and a unique culinary experience,” said Damith.

Despite being a novice in the local community and the industry, Damith demonstrated remarkable perseverance. Acknowledging the inherent risks, the Swinburne University Sarawak graduate summoned the courage to take the plunge.

“The entire food and beverage sector carries inherent risks. Venturing into this business is an adventure in itself. You’re providing daily sustenance to people, and the uncertainty lies in whether their taste preferences align with the cuisine. Additionally, there’s always the presence of competition,” Damith noted.

The 30-year-old entrepreneur acknowledged that opening a food and beverage establishment was undeniably one of the most challenging ventures. Expanding on this point, Damith explained that while some customers may love the food, leading to tremendous success, there is an inherent risk.

Ceylonese Restaurant is renowned for its Cheese Naan, featuring a triple cheese variant that incorporates approximately 700g of mozzarella cheese.

“What about those who don’t enjoy the cuisine? That’s when you face a significant setback. Your business might face the risk of bankruptcy, and you may find yourself compelled to close the establishment,” he said.

In addition to the customers’ feedback on the food, Damith faced the challenge of managing the risk of hiring staff for his business.

“Running a restaurant demands substantial manpower. You need waitstaff, assistants, cleaners, and dishwashers.”

At Ceylonese Restaurant, Damith took a unique approach by employing fellow Sri Lankans to provide employment opportunities for his compatriots in the Cat City.

He underscored the significance of having the proper support while establishing a business.

“A business owner needs reliable and capable workers, along with strong support from the staff and partners,” Damith emphasised.

Half a decade after inaugurating his restaurant, Damith gained a wealth of experience and insights. Launching an eatery at 24 presented numerous challenges for the young man, particularly as a foreigner. Despite these hurdles, rather than being discouraged, they served to fuel Damith’s determination even more.

While conventional advice often suggests that young business owners should stick to established principles, Damith holds a different perspective.

“You have to take action first, then you’ll understand. Every situation in a company is unpredictable; it could arise suddenly and vanish just as quickly. Anything is possible,” he said.

Damith emphasises the dynamic and unpredictable nature of business, suggesting that hands-on experience is crucial for understanding the challenges and opportunities that may arise.

Ceylonese Restaurant serves a variety menu of Briyanis, colourful Thosai, and stuffed Rotis for a vibrant culinary experience.

In any business, the attributes of the owner play a crucial role in ensuring the company’s success. These qualities not only impact the present circumstances but also shape the future trajectory of the business. In the case of Ceylonese Restaurant, a flourishing eatery in Kuching, Damith has emerged as the embodiment of transforming “nothing into something.”

When asked about the essential qualities of great businessmen, Damith emphasised the importance of treating the most significant stakeholders well.

“For me, it is my customers and my staff. When you treat your staff right, they will take care of your business. When business is well-managed, customers will be taken care of. So, when the customers are satisfied, that indicates the business is in order,” he said.

Damith underscores the interconnected relationship between treating staff well, managing the business effectively, and ensuring customer satisfaction.

Indulge in the delightful experience of savouring banana fritters paired with cheese at Ceylonese Restaurant — a truly satisfying dish. Photo: Borneo Foodie

The internet assumes a pivotal role across various industries in the contemporary world. Undoubtedly, the internet can be a powerful aid, yet it also harbours the potential to cause harm. Leveraging this influential tool, businesses can survive and thrive in the future.

Recognising the significance of this, Damith advocates for business owners to harness the power of the Internet in expanding their enterprises.

“Everything is at your fingertips. You can accomplish anything you want,” he emphasises, highlighting the vast opportunities and resources available through online platforms.

“People are eager to know about others’ experiences at a place, be it positive or negative. Social media can draw attention to your business. However, it can also have a detrimental impact when individuals share negative comments,” he added, underlining the double-edged nature of social media in shaping perceptions and influencing businesses.

Distinguished by its rich, flavourful red sauce and tender meat, Rogan Josh at Ceylonese Restaurant is perfectly complemented by its Briyani, offering a delightful culinary pairing. Photo: Borneo Foodie

Yet, in the face of positive comments, Damith offers advice to business owners — emphasising the importance of consistently maintaining food quality.

“Whatever positive feedback is shared on the internet, it becomes the responsibility of the business owner and staff to uphold that standard. This ensures that anyone who seeks that experience can genuinely feel the same. Otherwise, it’s akin to a bottle of soda; once the foam disappears, there’s nothing substantial left,” he said, stressing the necessity of consistency in delivering a positive customer experience.

The multitude of challenges has sculpted Damith into the individual he is today. These obstacles, far from concluding, will persist in shaping the restaurateur’s future. This reality holds not only for business owners but also for those contemplating entry into the industry. Nothing unfolds effortlessly; it all boils down to diligent effort and unwavering perseverance.

With its swift service and delicious yet reasonably priced dishes, it’s no wonder that Ceylonese Restaurant has captured the hearts of Kuchingites. The proprietor, Damith, is often on-site and ready to assist if necessary. If you are in Kuching, enjoy dining at this hidden gem!

• This article was written by a student from the Strategic Communication Programme at the Faculty of Education, Language and Communication, UNIMAS.