Young St Bess entrepreneur has the 'Golden Touch'
Published:Saturday | July 23, 2011 | 12:00 AM
André Gordon, Gleaner Writer
LACOVIA, St Elizabeth:GOLDEN TOUCH Seafood Restaurant has carved out a niche for itself in the Jamaican seafood landscape. It has become known as a hideaway for the rich and famous Jamaican elite, but has maintained its earthy environment that gives locals a sense of ownership.
When the The Gleaner team visited, the aroma of the coconut steamed fish filled the air. Owner and head chef Latoya Samms was gracious enough to allow us entry into her kitchen. Samms, one of St Elizabeth's youngest restaurant owners, is passionate about cooking, hinting to our team that she has been cooking at home from as young as 10 years old.
"Both my mom and my dad are great cooks, and I learnt very young," she said.
Before we sat down to enjoy the coconut steamed fish, we looked around the cozy restaurant. From the road, one could be tricked into thinking this was just another roadside restaurant in Jamaica. However, upon entry, we were greeted with beautiful hardwood floors. Comfortable seating arrangements on the patio allowed the cool breeze rushing down from the Santa Cruz Mountains to massage your face as you ate. The décor is a mixture of contemporary and rustic elements allowing for a relaxed environment.
After a mini tour, the opportunity finally came to enjoy the much-anticipated coconut steamed fish which was served on a bed of colourful vegetables with fried bammies. The orgasmic explosion of delight which greeted the palate made the experience well worth the wait. The menu also had shrimp, conch and lobster, as well as lionfish.
starting the business
After our culinary experience, we sat down for a chat with a pleased Samms.
"The idea came to me four years ago, I had said I wanted to buy a house and a friend asked why not (open) a business," said the 26-year-old entrepreneur.
Construction on the Golden Touch Sea Food Restaurant, located along the busy Lacovia main road in St Elizabeth, began in October of 2009, and it was open for business nine months later.
The very passionate Hampton School and University of Technology graduate ventured into the seafood business - in virtually uncharted territory - as most seafood restaurants in Jamaica are located along the coast.
"My major challenge is supply," she confessed. "Most times I get my stock from Rocky Point in Clarendon, Whitehouse in Westmoreland, and in the parish (St Elizabeth), I get supplies from Treasure Beach".
Operating a business in a climate where the consistency of supply is not guaranteed has been the major problem for Samms, but her will and passion for success has kept her in business.
"The initial start-up capital for the business came from my own resources," she related. "After leaving college, I went to work in Florida at the Casa Marina resort, and I basically used that money as the seed capital."
Her mother gave her permission to set up shop on land she owned in Lacovia and, having opened her doors in the summer, business started with a boom which was sustained for the first four months. After school resumed in September, sales went downhill and Samms was forced to adjust her operations to face the challenges.
Realising that her business was still virtually unknown, Samms recognised that marketing would be key. However, her capital was already spent in construction and early operational expenses.
"I decided at that point I would take a loan, but I later found out that getting a loan was hard for young people, especially since I had no house or car to use as collateral," said Samms.
"I explored the same-day loans people, but their interest rates were very prohibitive".
The very determined young entrepreneur found refuge in her family, noting with a smile that "My family is like a network. Whenever someone has a dream, we work at it together."
Despite the challenges, Samms has plans for expansion in the near future. "I intend to add an outside bar and gazebos to enhance the customer experience," she said. "I intend to own a wine and dessert bar in one of our resort towns, she added when asked where she plans to be in another 10 years.