Our daily bread - courtesy of a remarkable Fijian businesswoman

How can a businesswomen succeed in Fiji's patriarchal society? Mere Samisoni, the entrepreneur behind the 'Hotbread Kitchen' gave us an appropriate answer when she said 'I roll with it', although the pun was probably unintentional In fact, it is difficult to imagine this dynamic lady being pushed around. Anybody who manages to build up a chain of bakeries from scratch, capturing 35% of the country's urban consumer market in the process, must have a lot of determination. At the same time, Mrs Samisoni displays a strong sense of social commitment. She believes in community values, advocates group decision-making and consensus, and even describes the tax system as 'reasonably fair'. In short, she contradicts the widely-held view propagated by lurid American TV series, that a dogeat-dog attitude is needed for business success.

In fact, Mrs Samisoni started out with the idea of working with one of the caring professions. Trained in nursing administration in Australia and New Zealand, she returned to Fiji only to find that there were no openings available. That was when she decided to go into the private sector, establishing 'Samisoni Enterprises'. And over the years, she has succeeded in building up one of the largest bread-making operations in the country. The Hotbread Kitchen operation is highly decentralised with the bread being baked in different locations for sale through the company's local outlets. Her business is also the first Fijian one to franchise out its operations. And having already won a big chunk of the urban market, she is now looking to expand operations in the rural areas.

Samisoni Enterprises, of course, is not simply a bread-making operation. The company now offers a line of 62 separate bakery products, with some local adaptations to suit varying tastes. It employs some 275 staff with perhaps another 50 working in the related franchise operations. And the business had an important breakthrough when it won the contract for 'MacDonalds' in Nadi. With branches of the famous hamburger chain likely to open in other parts of Fiji, this could be the start of something big. In fact, there is even a suggestion that Fiji could be used to source Macdonalds' operations in New Zealand, the rolls (or buns, as the Americans like to call them) being exported frozen.

Constant quality

For Mrs Samisoni, the key to a successful and profitable operation is 'constant quality' and unfailing attention to customer service. As she puts its, 'if you let quality slip just once, you can end up losing customers for a very long time.' Baking is a labour-intensive business and she is keen to stress the importance of developing people's abilities - in particular, the human relaitons skills of those who deal direct with the customer.

As if running a business wasn't enough, Mere Samisoni is also busy completing a Masters in Business Administration (MBA) at the University of the South Pacific, with a thesis on indigenous business. From what we discovered, speaking to this remarkable Fijian entrepreneur, she should have been helping to teach the course!