In Labasa Town, nestled between two bustling supermarkets, stands Tagimoucia Restaurant, a testament to family dedication and entrepreneurial spirit.
Founded by Vilai Basalusalu, a retiree with a background in civil service, this restaurant has quickly become a cherished local eatery.
Vilai’s journey began long before the restaurant’s doors opened in 2022. Originally from Somosomo in Taveuni, he served five years as the Roko Tui Macuata in Labasa and leased a cane farm in Waiqele from 2019 to 2021. From their Waiqele home, he set up a home-based shop selling grog, lollies and ice blocks, which he refers to as the initial training ground for his family in running a business.
Nearing his retirement in 2020, Vilai sought a new venture to sustain his family in Labasa, including his children attending university. This led to the inception of Tagimoucia Restaurant. The eatery quickly established itself as an authority on quality and delicious traditional Fijian cuisine, offering dishes like mutton and rourou, fish in coconut milk, boiled fish and meaty bone. His dream was to create a place where quality food and exceptional service would bring the community together.
The early stages of the business were not without challenges. Securing a consistent supply of quality raw products like meat and fish was a significant hurdle. Establishing reliable suppliers was crucial to ensure the best ingredients for his customers. Additionally, the family had to quickly adapt to the responsibilities of running a business, from customer service to food preparation.
"Challenges are a pathway to success," says Vilai. "They are part of the journey and learning process."
Family is the backbone of Tagimoucia Restaurant. Vilai attributes the success of his restaurant to their collective efforts. The day starts at 5am with family prayer, followed by preparing the children and grandchildren for school. By 6am, they are already at the restaurant, scraping coconuts, cleaning fish, and handling other food preparations for the day ahead. The restaurant remains open until 7pm, with the entire family pitching in to ensure smooth operations.
A positive mindset and unwavering faith are central to Vilai’s philosophy. "Through faith, nothing is impossible," he asserts. This belief fuels his daily motivation and resilience, even on the toughest days. His advice to other entrepreneurs is simple: "Believe in yourself and your dreams. With the right mindset and heart in the right place, you can achieve anything."
The restaurant has grown from four tables to twelve, a testament to the quality of food and service that keeps customers coming back. "People come to Tagimoucia Restaurant because the food is fresh, and the quantity is appreciated by paying customers," says Vilai.
Despite his initial reluctance to promote the business, thanks to his daughter, Tagimoucia Restaurant is now on Facebook and Viber, keeping customers updated on the delightful cuisine they can enjoy.
Vilai is grateful to be part of the Fiji THRIVE Program, a joint local business development initiative co-designed by BSP and the Australian Business Volunteers.
Through the program, he has acquired new skills in cash flow management and budgeting. “I was very fortunate to be part of the program and to have the coaching from ABV Skilled Business Professionals,” he said. “They have visited us, tried our delicious iTaukei cuisine and offered great insights into how I can improve my business.”
Looking ahead, Vilai plans for further expansion and diversifying the menu to cater to a broader audience. He remains committed to engaging with the local community and believes that small businesses like his play a vital role in the local economy.
Vilai’s story is a powerful reminder that with the right mindset, family support and unwavering faith, success is within reach. Tagimoucia Restaurant stands as a beacon of hope and inspiration for aspiring entrepreneurs in Labasa and beyond.
