Cultivating Talent: A Case of Samurai Yakiniku

Abstract

At Samurai Yakiniku, the Wagyu isn’t the only thing that’s sizzling the whole business is on fire (in a good way). Founder Wan Muhammad Asraff (WMA) had one bold idea: mix Japanese flavours with Malaysian heart, and serve it halal with hustle. But behind the juicy cuts and happy customers were challenges hotter than the grill staffing, training, and keeping the passion alive. As he cheekily puts it.

“Great meat needs great people nobody wants a steak cooked by someone who's half-cooked themselves!”

This story, however, is not just about one restaurant. The food and beverage (F&B) industry in Malaysia is one of the nation’s most dynamic service sectors, contributing significantly to the economy and shaping lifestyle trends. Samurai Yakiniku provides a timely lens to explore how these broader industry issues play out in practice, and how one founder’s approach to managing people becomes as important as the product he serves.