Inverness BID Person Behind the Business Q&A: Sam Miah of Sam’s Indian Cuisine is still in love with Inverness after 40 years!
Person Behind the Business in association with Inverness BID
Q How would you describe your business?
A It’s a restaurant serving the finest Bangladeshi/Indian food in the heart of Inverness. Our aim is to have a welcoming environment that is contemporary yet cosy and offer home cooked speciality dishes that you won’t find anywhere else in the Highlands.
Q What led you into the business?
A I visited Inverness in 1984 on holiday and I fell in love with it. I was working for my cousin and also studying radio and TV electronics at the time at university in Welwyn Garden City, Hertfordshire but I knew then that I wanted to make Inverness my home, so I saw a restaurant – the Full Moon Chinese in the High Street – that was available for lease and along with my cousin we just went for it. It turned out to be a great decision! It was easier to start a business then.
Q What makes Inverness a great place to run a business?
A The people are so friendly and the city centre is so vibrant. It is also a great place to live as well as work and bring up a family. I have three children who loved growing up in Inverness and they have gone on to do well. My eldest son who is 34 is a driving instructor, my daughter who is 28 works for Goldman Sachs and my youngest son is 21 and studying chemical engineering at university. I also have two grandchildren. Inverness has also expanded. There are so many houses and it is much more of a commercial city these days, especially with organisations such as Lifescan.
Q What is your greatest achievement?
A We have won many awards over the years and that is nice. It is the best accolade you can get when you run a restaurant.
Q Who do you admire in business?
A Having such a great business partner in Harry Sarwar has been instrumental to the restaurant’s success. He and my cousin, Mr Miah, are the people I admire most in business.
Q What is your advice to budding entrepreneurs?
A Hard work, patience and calmness. In catering you have to work long hours, including weekends, so you have to be prepared for that. Customer service is so important too – you have to give customers what they want at a competitive price. You also must have a team you can trust as well – an honest, trustworthy team.
Q Can you tell us more about yourself?
A I used to love playing snooker but now in my free time I focus on going to the gym twice a week. I have to watch the pounds as I get older, especially with all the tempting delicacies that we offer in the restaurant! Despite running a restaurant for 40 years I don’t like cooking! I leave that to the experts. My chef is the pillar of the restaurant and is key to our success. Although I worked in the kitchen at the start, I am very much front-of-house now and that is where I like to be.
