Mise en Place: What makes Aiyana “Nana” Fuiava KC’s favorite restaurant

Aiyana “Nana” Fuiava at Jazz – A Louisiana Kitchen // Photo by Sarah Sipple

Aiyana “Nana” Fuiava embodies the famous Cajun phrase that Jazz – A Louisiana Kitchen is built upon: Laissez les bons temps rouler. Her skill in helping guests keep the good times rollin led her to win the title of Best Restaurant Server this year. 

Her warmth and energy are infectious when she’s “on,” which happens to be six days a week. Starting with an opening shift at Waldo Cafe and ending the day at Jazz on 39th, Nana, draws on experience at all levels of the restaurant industry to provide diners with a memorable experience. Oh, and after that she may go work a pop-up with her brother at their food truck.

Nana’s secret to making it all work? Treating customers like family, having serious relaxation strategies, and being a good teammate.

The Pitch: Tell us about yourself.

Aiyana “Nana” Fuiava: I definitely come from a big family. I am six of nine, known as the oldest of the younger kids. I moved here from California in 2016, and all of a sudden all my sisters that were here worked at the same restaurant, Chubby’s on Broadway, before they closed in 2018. I started there as a busser and worked my way up within three months. I’ve done every position in every restaurant I’ve ever worked at. I still work for their sister restaurant, Waldo Cafe in the mornings. During COVID, my brother and I opened up a food truck which is still running today: UCE Kitchen.

I never thought I would be cooking or in the restaurant business growing up. I thought I was going to be a math teacher.

Congratulations on winning Best Restaurant Server. Were you surprised? 

I have a lot of regulars. I know the days that they come in, I know their order. But hearing that really got me juiced. Like damn, I’m really doing something out here. 

When we found out I was nominated, my favorite band happened to be playing. My boss told them, and three times that night, they mentioned it on the mics. I got nervous. I’m a talkative, personable person, but put me on a stage or in the spotlight, and I shut down. I said, “Why would you do that? I just lost the seven tops order in my head!” 

What is the best part of your job? 

Here, and at my other job, is my co-workers. Knowing who I work with, I can go on any shift and the vibes are amazing. Here we call it the A-team, and that’s when all the people who have been here for two, three plus years are all on one shift. It’s smooth, like butter. When I found out nominated, everyone’s like, ‘Wow, you did great.’ But I said, no, we all did this. We all won this because I can’t do anything without others.

What is the worst part of your job? 

Now you’ll have bad customers, sure, and your co-workers will have bad days. So that’ll be the worst, you know–trying to figure out a way to professionally fix that problem without getting them more riled up. Because if they’re not happy, your shift is not happy. So, just trying to be a positive person. Even if I’m coming in feeling the worst, I gotta find a way, because I’m not trying to weigh that team down. I like to think of us as a family, and we’re all playing our position. 

What do you think you do differently from other servers that makes you stand out so much to be nominated and win?

I feel like I go the extra mile. I do get a little fresh with my tables, especially if you’re a regular client. I have tables that have been with me for the past three, four years, still coming in on their Wednesdays, every other Friday, etc. “Damn, you’re ordering the same thing again,” you know? So I get personal. Especially when I have big tops, I treat it the way I’m treating my family. I always pick that one person that everyone’s already picking on more as the leader for my focus. It’s usually an uncle or something. And that brings you the relationship with new customers. Now they’re like, I’m coming back to you. 

Most places have good food, but it’s those memorable or personal experiences that make a difference.

You want people to come back–these people are paying your bills, especially as a server. Treat everyone how you want to be treated when you’re going to a restaurant. 

What do you do to unwind after a stressful shift?

I probably can’t say that.

I mean, it’s The Pitch, and we are on the Missouri side…

Oh, sure. Smoke. And if I’m with my sister, we talk about the shift. She likes to do three pros and three cons of the shift or week. 

If you could fix anything in the restaurant industry with a snap, what would it be? 

I’d tell servers, ‘Don’t be picky about your tables.’ 

Don’t pick and choose who you want to serve. Some people say, “Oh, they look broke, I don’t want to.” I talk to all my tables how I talk to my family. So once I break that ice, sometimes those tables leave my biggest tip. Yeah, they’re gonna act broke because you’re making them feel broke, or you’re judging. Maybe they just came from the gym or taking the kids to the park. That’s why their kids look like they’re a little dirty or something.

Don’t pick and choose. You know, I don’t discriminate. I don’t care who you send in my section. And that’s how you build a customer base–real regulars like that.

What is your favorite thing to order right now here at Jazz? 

I love the breaded and fried catfish. I’m not a hush-puppy person, so I’ll usually do it with dirty rice, veggies, or fries. But for for sure the fried catfish, catfish nuggets… any of the catfish dishes.

Where are some places that you like to eat and drink in Kansas City?

When I leave here, I’m either going to El Pueblitos for some tacos and margaritas, or I’m going to The Quaff for some wings and good talks. Or, I’m going to Charlie Hoopers.

Tell us about your food truck!

We’re known for Hawaiian. We do like teriyaki chicken. We’re pretty famous for our garlic chicken. Plus mac salad and rice, chicken, pork. But we’re not just stuck on one thing. We’re Samoan. And my brother’s wife is a Hawaiian, so, we put our little Samoan, Hawaiian mix into it and see what we come up with.

Jazz – A Louisiana Kitchen is located at 1823 W 39th St, Kansas City, MO 64111, and you’re likely to catch Nana there on evening or closing shifts during the week.