Fame Game: Featuring Harpo Gooneratne

In a candid and engaging conversation on Fame Game, hospitality entrepreneur Harpo Gooneratne sat down with hosts Kumar de Silva and Rozanne Diasz to reflect on his journey, philosophy, and the evolving landscape of Sri Lanka’s food and entertainment industry. From building iconic brands such as The Commons and The Bayleaf to navigating crises and nurturing talent, Harpo’s story is one of consistency, strong relationships, and unwavering positivity.

Harpo, how would you describe this phase of your life and career?

This phase is about enjoying what I do. After stepping away from the corporate sector, I have been focusing on food, gastronomy, and entertainment while doing things my own way. It has been a fantastic journey so far. I am simply enjoying the freedom and creativity that comes with it.

The Commons has undergone a transformation recently. What inspired the change?

The Commons has been around for nearly 20 years, and while we have made minor changes over time, this was a more significant transformation. We wanted to refresh the space while keeping its essence intact. It has always been a place with a warm, vibrant, and welcoming atmosphere.
We have also introduced a new tagline, “Seen Generations.” That truly reflects what The Commons represents. Families have grown with us, from parents to children and now even grandchildren. It is more than a café. It is a space where memories are created.

Do you see The Commons expanding into multiple locations or even globally?

It is definitely a scalable and franchisable concept. We have had discussions and even interest from people about franchising. At one point, we were planning a location in Kandy, but external challenges forced us to pause. I believe timing is everything. Expansion will happen when the time is right, possibly through the next generation.

Where does most of your revenue come from, dine in, delivery, or catering?

Dine in customers remain our main focus. That is the core of our business. Delivery platforms like Uber and PickMe do contribute, but they come at a cost. We are now investing in our own delivery infrastructure, including trucks and motorcycles, to manage deliveries independently. This gives us better control over quality and customer experience.

How involved are you in menu development? Do you micromanage?

Not at all. I have a strong team that handles menu development. I do get involved in menu engineering, but I trust my team. If something is working well, there is no need to change it. Signature dishes such as the prawn hopper and crab roll have been around for years because customers love them. Consistency is key.

The Bayleaf is another iconic property of yours. What makes it special?

The Bayleaf is very close to my heart. It has been around for 20 years and is set in a beautiful old mansion. We recently refurbished it and introduced new features such as an art gallery and a piano bar. We showcase a new artist every month, and the piano bar has become a platform for young musicians. It is a place where art, music, and food come together beautifully.

You also operate multiple concepts. How do you maintain their uniqueness?

Each property has its own identity. Whether it is The Commons, The Bayleaf, or other concepts like Shoulders, each space offers a different experience. That diversity is intentional. It keeps things exciting for both customers and the team.

Has your passion for music taken a backseat to hospitality?

Not at all. Music is still a big part of my life. My personal tagline is “Pizza, Pasta, Music, People.”
Music blends naturally with hospitality. At The Bayleaf, we have live performances and a piano bar. I also enjoy playing music myself. It is something I will always hold on to.

What role does your daughter Asherah play in the business?

Ashi is very much involved. She chose hospitality as her career path, studied overseas, and now works closely with our public relations and operations teams. She is a people-oriented person and has found her own space within the business. We give the younger generation the freedom to express their ideas, and she is doing a great job.

What does a typical day in your life look like?

My day starts at The Commons with team briefings. Then I move to The Bayleaf, where our office is based. I try to visit all properties daily and stay in constant communication with my teams. Hospitality is a hands on, operational business. There is never a dull moment, and there is always something to manage or improve.

What are some of the biggest challenges you have faced?

We have faced many challenges, from the war period to the Easter Sunday attacks, COVID 19, economic crises, and even shortages of basic resources. Hospitality is often the first industry to be affected during crises. What kept us going was our team. Their strength and commitment helped us navigate these challenges.

How do you stay positive despite these setbacks?

Faith plays a big role. I believe in God and always remain grateful for what I have.
I also feel a responsibility towards the families that depend on our business, and that keeps me grounded. My philosophy is simple. Do no harm, help where you can, and leave behind a good legacy.

How do you handle customer complaints, especially serious ones like food related issues?
 

Complaints are part of the business. Food is a sensitive product, and no one is perfect.
What matters is how you handle the situation. We listen, respond, and resolve issues in the best possible way. Difficult customers actually help improve your business because they push you to be better.

You have been involved in charitable initiatives as well. Can you tell us about that?

For over 15 years, we supported a community centre in Dehiwala by providing breakfast to children daily. We also host annual Christmas parties for them, bringing food, gifts, and joy. We have been doing this for nearly 20 years. Even though COVID disrupted some activities, we have continued supporting them in whatever way we can. For me, charity is something that should be done quietly.

How do you manage constant requests for sponsorships and collaborations?

It is challenging because we receive many requests. However, we try to support initiatives related to music, arts, and community causes whenever possible. We also support animal welfare and maintain pet friendly spaces. Giving back is an important part of our journey.

Are you looking to expand internationally?

India is currently our main focus. It is a large market, and our concept has been well received in Bangalore. We are already planning further expansion there. Other countries have shown interest as well, but again, timing is important.

What advice would you give aspiring restaurateurs?

First, understand that this is not a typical eight to five job. It is a full time commitment.
You need to be hands on, consistent, and passionate about hospitality. Build a strong and trustworthy team and stay positive. You will have difficult days, and that is part of the journey.
Most importantly, love what you do.

If you had not chosen hospitality, what would you be doing today?

I would have stayed in music, probably as a DJ or in entertainment.
Music has always been a big part of my life, and it continues to be. Whether through hospitality or otherwise, I would always have worked with music and people.

Finally, how would you define your journey in one line?

It is all about “Pizza, Pasta, Music, People.” That is my world.

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Harpo Gooneratne’s journey is a testament to the power of passion, resilience, and human connection. In an industry that demands constant energy and adaptability, his philosophy remains rooted in simplicity. Build relationships, stay consistent, and give back where possible.
From nurturing young talent to creating spaces that feel like home, Harpo continues to shape Sri Lanka’s hospitality landscape with authenticity and heart.