The Recipe Behind Sixty9 Islamic Steakhouse's Decade Of Success

Dad, that bottle on the next table looks nice. Why don't we order that drink?" asked a 10-year-old girl while dining with her family at a restaurant.

"We can't. That's wine," her father replied.

"My religious teacher said Muslims shouldn't enter places that sell wine. The plates, utensils and other equipment might have come into contact with alcohol and become impure," the child responded, leaving her father momentarily speechless.

That conversation, which took place in 2014 while the family was enjoying a steak dinner, would eventually inspire Kamarulzaman Mohd Nasir, 57, to establish a restaurant serving fully halal steaks and western cuisine.

"We all know how difficult it is to find western restaurants, especially steakhouses, that are genuinely halal. Most will tell you the meat is halal, but what about the preparation process?

"When I heard my daughter's words, I realised she had a point. It is our collective responsibility as Muslims to provide food that is truly halal for the Muslim community," the co-owner of Sixty9 Islamic Steakhouse told Bernama.

STARTING WITHOUT EXPERIENCE

Kamarulzaman said the restaurant, which he founded together with five partners, officially began operations on Feb 27, 2015, and today attracts customers not only from the Klang Valley but also from other parts of the country.

"Some customers are willing to drive for hours from Temerloh, Banting and Melaka just to come to Taman Melawati and enjoy our steaks," he said.

Head Chef of Sixty9 Islamic Steakhouse, Affendi Shahbudin, presenting one of the restaurant’s signature dishes that has become a favourite among patrons--BERNAMApix

However, establishing the restaurant was far from straightforward, particularly because neither he nor his partners had any experience in the food and beverage (F&B) industry.

"My background was in insurance, while my partners came from the oil and gas industry, accounting, mechanical engineering and medicine, with two of them being doctors. Despite having no experience in the food and beverage industry, we decided to venture into the business as franchisees of a Muslim steakhouse brand.

"We pooled our resources and capital, but after just two months of operations, we were forced to close due to various problems and terminate the franchise agreement, despite suffering losses of more than RM200,000," he said, adding that the group refused to give up.

A turning point came when one of the partners introduced them to Chef Sabri Hassan, a culinary expert and television personality with more than 28 years of experience in the F&B industry.

"We unanimously agreed to appoint him as our consultant, and within a month, Sixty9 Islamic Steakhouse was up and running," he said.

Kamarulzaman credited Chef Sabri as the key figure behind the establishment of the restaurant, particularly in recruiting staff and restructuring operations while the owners were still working full-time in their respective professions.

"The biggest challenge was manpower management. I had no idea how the industry operated. I didn't know where to find suppliers for meat, vegetables, poultry or suitable workers," he said, adding that Chef Sabri also helped develop the restaurant's standard operating procedures (SOPs).

WEATHERING THE COVID-19 STORM

Looking back on more than a decade in business, Kamarulzaman said one of the most unforgettable periods was during the COVID-19 pandemic, when nearly all business premises, including restaurants, were forced to close.

"It was undoubtedly the most challenging period. Our emergency fund was gradually shrinking. The restaurant would be allowed to open one moment and ordered to close the next. As a result, large quantities of vegetables and fruits spoiled.

"The worst was during the early stage when we had to shut down for about two months. I had already purchased substantial amounts of meat, chicken and other raw ingredients because I expected the closure to last only two weeks," he recalled.

Employees at Sixty9 Islamic Steakhouse are equipped with diverse skill sets, allowing them to undertake multiple tasks and responsibilities within the restaurant..-- BERNAMApix

Throughout the pandemic, many businesses, particularly in the F&B sector, folded under financial pressure, leaving countless employees without a source of income.

However, Kamarulzaman and his partners took a different approach by continuing to pay the full salaries of all 14 employees despite the restaurant being unable to operate.

"We had 18 employees before the pandemic, but four resigned, leaving us with 14 throughout that period. We paid them their full salaries because they had made many sacrifices and shown tremendous commitment when business was thriving. When COVID-19 struck, it was our responsibility as employers to look after their welfare," he said.

According to him, his corporate experience proved invaluable in risk management and financial planning, helping the business remain afloat  throughout the crisis.

"From the very beginning, we practised risk management by establishing an emergency fund. Every month, a portion of our revenue was channelled into the fund. We allocated about five per cent of our annual sales to it. For example, if annual sales reached RM3 million, five per cent would be set aside as emergency reserves," he said.

GIVING OPPORTUNITIES TO THE ILLITERATE

In a working world where literacy and numeracy are often basic requirements, illiterate individuals frequently struggle to secure employment. Sixty9 Islamic Steakhouse chose a different path.

"We were approached by three teenagers from Hulu Terengganu seeking jobs. They were very young. Initially, we could not hire them because they were underage, but they returned later and pleaded for an opportunity.

"During the interview, we discovered they were illiterate, even though some had attended school up to Form Four. I wondered how they could take customer orders if they could neither read nor write. However, considering their poor family backgrounds, we decided to help them," he said.

Sixty9 Islamic Steakhouse -- BERNAMApix

Kamarulzaman subsequently tasked one of his staff members with teaching the youths basic reading and writing skills.

"At the same time, I noticed that one of them had an extraordinary memory and could remember customers' orders. When I asked how, he told me he recognised the shape of the words.

"For example, he would remember the way 'ice lemon tea' looked in writing and then confirm the order with his colleagues. That was when we realised he possessed remarkable photographic memory. Alhamdulillah, with guidance and training, all three eventually learned to read and write," he said.

Today, two of the youths have gone on to pursue successful careers elsewhere, including as a professional chef, while the third remains with Sixty9 Islamic Steakhouse as a Senior Supervisor.

"He is now one of the key personnel in the kitchen. He can cook, prepare sauces and handle various responsibilities," Kamarulzaman said.

He also encourages all employees to acquire multiple skills so they can perform more than one role.

"I want everyone to be versatile. They should not only excel in their own responsibilities but also be capable of assisting in other departments when needed. For example, someone handling beverages should also be able to make pizzas or help in the kitchen.

"This ensures operations continue smoothly whenever staff are on leave or absent. If one day they receive better job offers with higher salaries, I will not stand in their way. In fact, I am proud when they improve their standard of living through the skills they acquired here," he stressed.

QUALITY AND SUSTAINABILITY

On the menu, Kamarulzaman said the restaurant offers a range of western dishes centred on meat, pasta, salads and soups. Most key ingredients, including burger buns, burger patties, sauces and pizza dough, are made in-house.

The restaurant's steaks are prepared using premium-quality beef imported from Argentina, while the business also operates its own frozen-food outlet.

Among the restaurant's specialty dishes is the Smoked Duck Salad.--BERNAMApix

Looking ahead, Kamarulzaman said he remains open to joint ventures with interested parties, believing the model is fairer as both sides share capital investment and ownership equally.

"If the restaurant incurs losses, I share the losses. If it succeeds, both parties benefit. I do not want to simply sell a name or brand without being directly involved in the operations," he said, adding that he has no plans to pursue franchising again.

Drawing on his experience, Kamarulzaman advised aspiring entrepreneurs to acquire sufficient knowledge before venturing into the F&B industry, stressing that passion and skills alone are not enough.

"Many people think the food business is easy, but the reality is quite different. That is why we see so many cafes and restaurants fail after a short period.

"If you sell clothing, you need to understand fabrics and their qualities. The same applies to food. You must understand what you are selling and how it is produced," he said, adding that clear SOPs are essential for business success.

"Entrepreneurs must remain hands-on and closely monitor operations. If you rely too heavily on others without supervision, problems can arise. Running a restaurant is never easy, but with knowledge, discipline and determination, a business can endure and thrive," said Kamarulzaman, who is now a full-time entrepreneur supported by 18 employees.