After a lot of scrolling on her phone and research on social media, Los saw an opportunity to bring grazing tables – long banquet tables filled with various foods to share - to Suva.
“Giving it a go and trying new things gave me a lot more insight into how big the market for this actually is and how big the demand was for something new,” she said.
Kanalevu Kitchen had business booked four months ahead, through to July 2020, and that’s when Los decided to grow her team, hiring five new staff members, one of whom was her husband Frank.
But like many, Covid-19 restrictions saw Kanalevu Kitchen’s business dry up overnight.
People were working from home, meeting on the phone or over Zoom, and there was no need for catering services.
Time out from the business forced Los to put her thinking cap on and change things up by catering to essential workers who still had to go to work during lockdown.
“Funnily enough, that downtime was a blessing in disguise for us,” Los said.
We revisited our business plan and changed things up to suit the economic climate we were in.”
Los had completed an ANZ MoneyMinded course prior to starting Kanalevu Kitchen and she revisited her vision for the business.
“MoneyMinded initially gave us a structure and somewhere to start off. It helped me make the mental shift from the office and figure out my vision for life”.
“In the midst of a pandemic you never fall short of ideas.
“I saw everyone doing food deliveries to people’s homes but no one was doing it for the essential workers and businesses that had to continue running.
“So we pivoted our deliveries to corporate office workers and essential workers and collaborated with others in the industry who were affected by the lockdown, sharing venues, skills and expertise.”