Foodservice in Paradise 2017 Issue 3 by Sysco Hawaii

serving you today’s industry news and information 2017 ISSUE 3

The 7th Annual

HAWAI‘I FOOD & WINE FESTIVAL PLUS: A Tour Around Mari’s Gardens CALENDAR OF EVENTS Holiday Inn Express Waikiki CRONIES BAR & GRILL The Dolphin Restaurant HUMBLE MARKET KITCHIN

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CONTENTS 2017 ISSUE 3

4 Hawai‘i Restaurant Association 5

Hawai‘i Lodging & Tourism Association

Humble Market Kitchin by Roy Yamaguchi

8 The Dolphin Restaurant, Fish Market & Sushi 10 Cronies Bar & Grill

12 Holiday Inn Express Waikiki 14 FEATURE: The Hawaii Food & Wine Festival 20 Mari's Garden

23 Local & National News 27 Operator's Edge 29 Trending 31 Favorite Recipes 37 Calendar of Events

S TAT E W I D E B R O A D L I N E D I V I S I O N

HFM FoodService Oahu

HFM FoodServic

716 Umi Street Honolulu, HI 96819

920 Eha Street Wailuku, HI 96793

Phone: (808) 843-3200 Fax: (808) 843-3211 Toll Free: (800) 272-5268

Phone: (808) 877-2 Fax: (808) 270-95 Toll Free: (800) 272-

HFM FoodService Big Island

EDITOR’S CORNER

Aloha!

HFM FoodService

215 D Railroad Avenue Hilo, HI 96720

3971 Halau Street Lihue, HI 96766

Phone: (808) 880-9050 Fax: (808) 882-7844 Toll Free: (800) 272-5268

Phone: (808) 246-0 Fax: (808) 245-26 Toll Free: (800) 272-

S TAT E W I D E B R O A D L I N E D I S T R I B U T I O N

S TAT E W I D E B R www.hfmfoodservice.com OADLINE DIVISION

HFM FoodService Oahu

HFM FoodService Oahu 716 Umi Street Honolulu, HI 96819

716 Umi Street Phone: (808) 843-3200 Honolulu, HI 96819

Oahu HFM FoodSer 716 Umi Street, Honolulu, HI 96819 920 Eha Str HFMWailuku, Food HI 9 Phone: (808) 843-3200 9208 Phone: (808) Fax: (808) 843-3211 Wailuk Fax: (808) 27 Phone: Toll Free: (800)(82 Toll Free: (800) 272-5268

Fax: (808) 843-3211 Can you believe summer is already upon us? As you gear up for the Phone: (808)Toll 843-3200 Free: (800) 272-5268 busy season, you can count on HFM to support your foodservice needs. Fax: (808) 843-3211 Fax: (80 Maui Just ask our customers featured in this issue – Holiday Inn Express Toll Free: (800) 272-5268 Toll Free: ( HFM FoodService Big Island HFM FoodServ 120 Kane Street, Kahului, HI 96732 215 D Railroad Avenue 3971 Halau S Waikiki on Oahu, Cronies Bar & Grill on the Big Island, The Dolphin Hilo, HI 96720 Lihue, HI 96 Phone: (808) 877-2017 Restaurant on Kauai, and Humble Market Kitchin on Maui – and HFM you FoodService Phone:Big (808) Island 880-9050 Phone: (808) 2 HFM FoodS Fax: (808) 270-9545 will find out they all agree that HFM, Hawaii’s only statewide, broadline (808) 882-7844 Fax: (808) 24 215 D RailroadFax: Avenue 3971 Toll Free: (800) 272-5268 Toll Free: (800) Toll Free: (800) 272-5268 Hilo, HI 96720 Lihue2 foodservice distributor, helps contribute to their success. Phone: (8 While trying to survive and thrive, we hope that you will take the time toPhone: visit (808) HFM880-9050 at this Hawai‘i Island Fax: (808) 882-7844 Fax: (80 year’s Hawaii Lodging, Hospitality and Foodservice Expo, the state’s largest tradeshow, on July 12 www.hfmfoodservice.com 215 D Railroad Avenue, Hilo, HI 96720 Toll Free: (800) 272-5268 Toll Free: ( and 13 from 10 am to 5 pm at the Blaisdell Center. If you are on Kauai, please join us at HFM’s Phone: (808) 880-9050 Kauai Open House event on August 23 to check out our newly expanded facility. For those living Fax: (808) 882-7844 on the Big Island, come see us at the Kona Food Show on September 12 at Marriott Waikoloa, Toll Free: (800) 272-5268 www.hfmfoodservice.com or the Hilo Food Show on September 13 at Grand Naniloa Hotel. Last but not the least, Oahu Kauai customers can see us at the Holiday Food Show on September 27 at Pomaikai Ballrooms. 3971 Halau Street, Lihue, HI 96766 Phone: (808) 246-0296 Enjoy this issue and look forward to seeing you! Fax: (808) 245-2629 Toll Free: (800) 272-5268 Herman Tam Marketing Director www.hfmfoodservice.com HFM FoodService

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LOCAL & NATIONAL NEWS

Hawai‘i Restaurant Association

A guide to Hawaii’s “Generations” profile including purchase power and triggers

LOCAL & NATIONAL NEWS

awaii’s population is diverse, with needs, desires and motivations that can vary wildly among generations. Zeroing in on what different age groups look for in a local restaurant can give you a Doug Harris distinct competitive advantage and HRA Marketing Chair guide you in creating messaging that not only piques their interest, but brings them in your doors. There are a few ways operators can drive traffic to their doors, including competitive pricing, unique promotions and pushing the experience of eating out — all of which greatly benefit from knowing your audience well and tweaking your advertising message and medium to hit their buttons.

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For example, if you’re targeting Millennials, your ad vehicle is just as important as the message itself. This group gets their information on their smartphones, not from the daily newspaper, so maybe an Instagram campaign or photo contest is in order. The youthful “Generation Z”, nearly one-third of Hawaii’s population, heavily influences family spending, is super tech-savvy and prefers anonymous social networks like Snapchat. Since they’re projected to make up 40% of all consumers in 2020, it might be wise to start creating Gen-Z-targeted digital media campaigns now. It can be a real challenge to find current personality and preference data that’s both up-to-date and local. My team has taken the time to collect and organize the following data as a valuable resource for our friends in the local restaurant business. Please enjoy the Hawaii Generation Targets guide, and remember — action is key!

Hawai‘i Lodging & Tourism Association

Charity Walk, scholarships, The Hawaii Lodging, Hospitality & Foodservice Expo

level. Now that this year’s scholarships have been presented, we are gearing up for HLTA’s 18th Annual Scholarship Golf Tournament on August 10, 2017 at the Hawaii Prince Golf Club. Save the date and get your clubs ready as this event sells out fast. Contact HLTA Vice President Dean Nakasone at dnakasone@hawaiilodging.org for more information. To many in the hospitality industry, July means the annual Hawaii Lodging, Hospitality & Foodservice Expo is right around the corner. This year the 23rd annual expo is returning to the Neal S. Blaisdell Center on July 12 and 13. The Expo is Hawaii’s largest annual business-tobusiness trade show, and provides hotels, resorts, restaurants, and foodservice establishments with immediate and direct access to more than 330 vendors. HLTA will have an expanded exhibit in the foyer between the exhibition hall and the arena just as last year. Visit our exhibit and look out for our activities, including an HLTA Women in Lodging & Tourism committee education and networking event, and an HLTA educational panel, on a topic of interest to our members. The Hawaii Lodging, Hospitality & Foodservice Expo is produced and presented by Douglas Trade Shows, in partnership with the Hawaii Lodging & Tourism Association. Since its inception in 1995, the Expo has brought buyers and sellers together, and has created opportunities for innumerable Hawaii vendors to enter the market. Each year, nearly 5,000 industry professionals with purchasing authority or influence attend the Expo. They conduct business, make new contacts, attend educational sessions, and shop for the latest products, services, and equipment for their businesses. In addition to the attendees, an additional 2,500 individuals attend to represent over 330 exhibitors in the Blaisdell Arena and Exhibition Hall. More than 90 of these exhibitors are allied members of HLTA. For more information about the Expo, contact Ken Kanter, Exposition Director, at 808-261-3400 (Oahu) or by email at kanter@lava.net. Or you can also contact Dean Nakasone. FOODSERVICE IN PARADISE 2017 ISSUE 3

LOCAL & NATIONAL NEWS

o some, July means graduation season is over and an endless summer is in its peak. Here at the Hawaii Lodging & Tourism Association (HLTA), the summer months mark the end of our Charity Walk season and scholarship Mufi Hannemann presentations. This year we awarded President and CEO over $60,000 in scholarships, including several new scholarship awards we introduced in honor of our association’s 70th anniversary. One of the new scholarship awards include two $2500 scholarship for one Active and one Allied HLTA member’s immediate relative. Candidates for this scholarship comprise of sons and daughters of an HLTA member employee who are graduating from high school, admitted to a university, college, or vocational institution, and holds a cumulative GPA of 3.2 or higher. This year we have presented the inaugural HLTA Member Scholarship to Cameron Foy of Iolani School, daughter of Enterprise Rent-a-Car Area Sales Manager John Foy, and Kauai High School’s Sydney Brady, daughter of Kauai Marriott Director of Human Resources Charles Brady. Another scholarship we introduced this year is the HLTA Ho’okipa Award, a $1000 scholarship presented to graduating high school seniors who are studying in their high school’s Academy of Hospitality and Tourism, and plan to pursue higher education in hospitality. The 2017 Ho’okipa Awards were presented to Sharmaine Domingo of Maui High School, Melanie Matsunaga of Kauai High School, and Tien Thi Kim Nguyen of Kaimuki High School. Next 3 different schools will have the opportunity to present a student for this scholarship. Other scholarships we have introduced this year include: two additional $2500 scholarships at the CitizenScholar awards, totaling up to four $2500 scholarships for a top student from Maui, Hawaii Island, Kauai, and Oahu on top of the $1000 scholarship each student receives from a participating HLTA member, and the Don Ho Legacy scholarship in conjunction with the Pauahi Foundation for a student of Hawaiian ancestry pursuing music or performing arts at the community college or university

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Humble Market Kitchin by Roy Yamaguchi

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BY FERN GAVELEK

guest favorites. Popular xecutive Chef breakfast items are Sous Charles Andres Chef Brandon’s “B-Bim is at the helm of Bap” and the “Coconut Chef Roy Yamaguchi’s Banana Pancakes.” latest venture, the Dinner standouts include Humble Market Kitchin the signature Yamaguchi in the newly renovated Style Ramen with Duroc Wailea Beach Resort. Pork Belly sourced from Chef Charles oversees HFM, homemade dumpthe operation of Wailea’s lings and sous vide egg in newest hot spot featuring a rich sesame broth, plus a 200-seat dining room, the crispy whole fish. full bar, lounge and three “The Duroc pork private dining rooms. belly is a quality product Guiding a new with a desired meat-torestaurant by Chef Roy fat consistency,” chef Yamaguchi is a tall order. explains. “We use a lot Chef Roy is known for B-Bim Bap is a breakfast favorite at Humble Market Kitchin. of it.” impeccable food featuring Chef’s dinner favorite the freshest local ingredients is the HFM-sourced Kauai Shrimp prepared in a variety of innovative of Hawaii Regional Cuisine and the served with a citrusy garlic houseand classic styles. Along with daily importance of sourcing food locally. made pasta accompanied with roasted specials the menu includes a host of “The cuisine at Humble Market shitake mushrooms. Roy’s trademark dishes including the Kitchin is our take on Hawaii “The farm-raised shrimp from melt-in-your-mouth Misoyaki ButRegional Cuisine,” he explains. “It Kauai has a sweet, clean flavor and I terfish. stems from humble beginnings and Chef Charles takes it all in stride. we strive to bring a new light to it. We enjoy teaching staff how to make the pasta,” Andres shares. “It’s really a His restaurant career started as a support local farmers and fishermen; light pasta dish we prepare in a garlic 16-year-old at the Rusty Harpoon in this is always the cornerstone of our beurre noisette served with slices of Kaanapali. From there he began his inspiration.” tenure with Roy’s Restaurant and his While Humble Market Kitchin has calamansi. We’re selling 12-15 orders career took off. Working under Chef been open only a few months, already daily.” The menu offers a host of Yamaguchi, Andres learned the tenants certain menu items are proving to be 6

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“Upcountry Salads,” touting the freshest veggies from the lush produce belt along the leeward slope of Haleakala. One is the Kula Mixed Greens, boasting four different greens served with Hawaii hearts of palm and house-made riccota cheese topped with candied pecans, dried cranberries and a lilikoi tarragon vinaigrette. “It’s a great pleasure to come

back home to Roy Yamaguchi’s fold at Humble Market Kitchin and to Maui,” says Chef Charles. “The culinary scene is expanding and ever evolving. Sharing food has always been a large part of who I am. We at HMK are inspired and motivated to be a part of the new movement and bring the best and tastiest dishes to Wailea.”

Humble Market Kitchin offers a light Kauai Shrimp Fresh Pasta prepared in a garlic beurre noisette.

Humble Market Kitchin WHERE: Wailea Beach Resort, 3700 Wailea Ala nui Drive, Wailea, HI 96753 WHEN: BREAKFAST: 6:30-11 a.m. DINNER: 5-10 p.m., Bar open until 11 p.m. FOR MORE INFO: PHONE: 808-879-4655 WEBSITE: www.hmkmaui.com

Chef Charles Andres is at the helm of Humble Market Kitchin in Wailea Beach Resort.

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The interior of Humble Market Kitchin by Roy Yamaguchi at the Wailea Beach Resort.

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The Dolphin Restaurant, Fish Market & Sushi Lounge BY FERN GAVELEK

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atering to visitors and residents in Hanalei since the early 1970’s and newly opened at the Shops at Kukuiula in Poipu, The Dolphin Restaurant, Fish Market and Sushi Lounge is known on Kauai for its fresh seafood. Fish is the focus of The Dolphin’s trademark menu items according to head grill cook and kitchen manager Allen Bungcayao. “Our lunch favorite is the fresh fish burger; it’s choice of ahi or the white fish of the day that’s prepared either char-grilled or blackened Cajun style,” explains Bungcayao, a native of Lihue who studied culinary arts at Kauai’s Hawaii Community College. “It’s served on a toasted ciabatta

The Dolphin Restaurant, Fish Market & Sushi Lounge

The Teriyaki Ahi is marinated four hours in the Dolphin’s special recipe before grilled.

WHERE: Hanalei Dolphin Center, 5-5016 Kuhio Hwy, Hanalei, HI 96714 WHEN: LUNCH: 11:30 a.m.-3 p.m. DINNER: 5:30-9 p.m. COCKTAILS & APPETIZERS: 11:30 a.m.-9 p.m. FOR MORE INFO: PHONE: 808-826-6113 EMAIL: info@hanaleidolphin.com WEBSITE: www.hanaleidolphin.com

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Chefs roll a wide range of sushi at both the Hanalei and Poipu locations, including a spider roll with unagi sauce.

Dolphin Restaurant patrons can choose from a variety of poke bowls, including Tahitian, avocado, spicy and sesame ahi.

The sushi bar staff uses Yamasa soy sauce sourced from HFM as the culinary team finds the more flavorful

soy sauce is a great compliment to sushi. “We also prefer HFM’s pickled ginger, which is natural in color—not dyed,” Bungcayao details. Originally, the Hanalei location didn’t serve sushi at lunch, but due to its success at the Poipu location, both restaurants are rolling sushi for the mid-day crowd. Sushi is also served in the on-site fish markets, along with daily cut fresh fish, choice cut steaks, local greens and gourmet food items like specialty cheeses. “The markets offer prepared dishes like poke salad, ceviche, seafood chowder and the ono fish salad sandwich—we marinate the ono, grill it and serve on a ciabatta roll,” adds chef. Also available are fresh maki (cut) rolls, like the traditional California, plus Dolphin specialties like the U-Megan-Me-Crazy Roll concocted with spicy shrimp, tuna, avocado, asparagus and sesame seeds. Whether in Hanalei or Poipu, The Dolphin Restaurant is your “first and last stop” for lunch, dinner, appetizers and cocktails, plus buying ingredients to make your own delicious meal.

The Dolphin Restaurant’s lunch favorite is the fresh fish burger. FOODSERVICE IN PARADISE 2017 ISSUE 3

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bun with lettuce, onion, tomato and a large dill pickle that we get from HFM. I like the pickle because it’s large, tastes really fresh and has a better crunch.” The Dolphin’s signature dish for dinner is the teriyaki-marinated ahi that’s accompanied with melted butter and choice of baked potato, rice, veggie kabob or asparagus wrapped in jack cheese and prosciutto. “We marinate the ahi for four hours in The Dolphin’s special marinade,” chef details. Chef Bungcayao, who says he’s been dabbling in the kitchen since childhood and was inspired to go into culinary after watching cooking shows on TV, shares his culinary idols are local boys, like himself —chefs Alan Wong and Sam Choy—“who make food exciting and successful.” As Hanalei kitchen manager, Bungcayao teams up with a staff of five sushi chefs and two other dinner cooks. “On a busy summer night we do 300-350 covers and on a slower day, we do over 200.”

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Cronies BAR & GRILL RESTAURANT CLOSE-UP

BY FERN GAVELEK Using Certified Angus Beef® from HFM for burgers, Cronies has been voted “Best Burger” multiple times.

CRONIES BAR & GRILL WHERE: 11 Waianuenue Ave., Hilo HI 96720 WHEN: 11 a.m.-10 p.m. Mon-Thurs., 11 a.m.-11 p.m. Fri, 11 a.m.-10 p.m. Sat., 11 a.m.-9 p.m. Sun. FOR MORE INFO: PHONE: 808-935-5158

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ocated in the heart of downtown Hilo, Cronies Bar & Grill is a favorite Big Island spot where “you can hang out with friends for burgers, wings and beers.” And to prove it, the restaurant boasts being named “Best Burger,” “Best Sports Bar” and “Best Pau Hana” multiple times by readers of East Hawaii’s daily newspaper, the Hawaii Tribune Herald. Sourcing Certified Angus Beef® from HFM, Cronies’ burgers are generous, half-pound chuck patties served with crisp lettuce, tomatoes, onions and a special sauce. Burger add-ons and options include Swiss and American cheeses, bacon, the best-selling Swiss & Mushroom Burger, the Black ‘n Bleu Burger with Cajun spices and bleu cheese and the Bacon-Loco Burger that’s topped with

a fried egg, bacon and smothered with gravy. The standout burger, however, is The Tamashio Burger. A creation by the culinary team, this burger offers “the works” according to Layne Oki, owner/president of Cronies. It’s got piled-high cheese, bacon, mushrooms, onion rings, lettuce, tomato and sprouts. “You can double the meat and toppings if you order it Big Daddy Style,” Oki adds. Crafting the award-winning burgers at Cronies is Executive Chef Bradley Kruse, Sous Chef Stephen Kainoa and Bryson Iwasaki. Besides appetizers, burgers, sandwiches, pizzas and salads, the crew also offers steaks, grilled island fish, chicken or veggie penne primavera, fish and chips and Cronies’ Original Coconut Jalapeno Baby Back Ribs.

Enjoy crab cakes with a tropical libation while watching Sports at Cronies in downtown Hilo.

Cronies has TVs strategically placed throughout the restaurant to catch the latest game or match, including University of Hawaii sports. Hilo town memorabilia is displayed on the walls. There’s full bar service with an impressive lineup of ice-cold beers, tropical-inspired cocktails and all the standard high balls. Patrons at Cronies for the sports pub experience relish the one-pound bucket of french fries or beer-

battered onion rings. Others snacks include popcorn shrimp, crab cakes served with sweet chili and green onion wasabi oil and the HawaiianStyle Wraps concocted with tightly rolled kalua pork that’s deep fried and topped with a lomilomi tomato relish and served with a lilikoi sweet and sour sauce. Cronies hits a home run for eager eaters seeking a generous burger, quick meal or a tall one while watching their favorite sports.

Wet your windpipe with a tall one while munching on wings and pizza at Cronies.

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During any one of Hilo’s cool, rainy days, guests can cozy up to the soup of the day served in a handy, fresh-baked bread bowl. The restaurant seats about 120 guests. Oki says it started off as a bar with live music 20 years ago. “We were lucky enough to hook up with great entertainers like Harold Kama Jr. and Fiji,” Oki recalls. “About 12 years ago, Cronies evolved into a more family sports bar serving up food and fun.”

Lavalicious goodies at Cronies include the Gluenfree Lava Cake with Vanilla Ice Cream and the Lava Flow cocktail.

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New Waikiki hotel supports local businesses with breakfast buffet menu Recent renovations round out new brand and new look for Holiday Inn Express Waikiki RESTAURANT CLOSE-UP

BY MARIA KANAI

hen Guy Azuma, Food & Beverage Director for Holiday Inn Express Waikiki, shares his career experience, our question is: where hasn’t he worked at? The list is long and varied: McDonalds, Jean-Marie Josselin’s A Pacific Café, Oahu Country Club, TransPac (think Yum Yum Tree) and even the cruise ship, the Pride of Aloha. His hands seem to have guided every noteworthy food establishment on the island. On his newest venture, Azuma joined the team at Holiday Inn Express Waikiki in November, back when the restaurant was nearing the finish line on a 16-month renovation. “Now that we’re up and running it seems like forever ago when it was just a cement-and-dirt shell that the first crew interviewed in,” he marvels. In April 2017, the ‘express’ hotel – a mid-priced version of the traditional Holiday Inn – unveiled its $30 million worth of renovations, and is one of the first hotels in the world to feature the brand’s full Formula Blue design scheme. Managed by Aqua-Aston Hospitality, the hotel boasts of 596 rooms with noise-minimizing headboards to promote restful sleep and a recreational deck where guests can play ping pong, foosball and even try their hand at a 9-hole mini golf course.

Holiday Inn Express Waikiki, eggs & bacon

Holiday Inn Express Waikiki, pancakes 12

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Holiday Inn Express Waikiki, breakfast buffet

And like most good hotels, the new Holiday Inn Express takes pride in its hot breakfast buffet, complimentary for hotel guests. Under Azuma’s careful management, the food stations open from 6:30 a.m. to 9:30 a.m. He says, “Since we are the largest Holiday Inn Express in the Americas Region and the only one on O‘ahu, we do things a little differently. This includes supporting local businesses, Holiday Inn Express Waikiki, eggs & turkey-sausage

and by including products that reflect Hawai‘i’s tropical setting in our breakfast offering.” He says the buffet sources most of its food from HFM, setting up a bakery station with English muffins, assorted bagels and breads for toasting, blueberry muffins and, of course, the decadent Holiday Inn Express signature cinnamon rolls. “We also have these cool automated pancake machines in another station,” Azuma adds. The main line includes assorted hot and cold cereals with condiments, assorted milks and tropical pineapple and mango yogurts, boiled eggs, whole uncut fresh fruit, a hot box with turkey sausage, egg white frittata, pork sausage or bacon, scrambled eggs or plain/ cheddar cheese omelets, buttermilk biscuits and country sausage gravy. For drinks, there’s coffee, tea and guava juice.

Holiday Inn Express Waikiki, cinnamon-roll

Azuma says, “We hope to offer guests a culture of ohana and the spirit of aloha. I know that sounds easy, but with the volume that we get, it does get crazy. But our staff is great, not only as individuals, but especially as a team, we are hard to beat. We have made a goal to provide the best Holiday Inn Express Breakfast Bar anywhere and I know we can accomplish that.”

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FEATURE STORY

How The Hawai‘i Food & Wine Festival Made Hawai‘i a Culinary Destination… Again BY TANNYA JOAQUIN

The Hawai‘i Food & Wine Festival Movement Twenty-six years after Shep Gordon, Roger Verge and Dean Fearing helped launch the Hawai`i Regional Cuisine movement with 12 local chefs, the Hawai‘i Food & Wine Festival has put food and culinary in the Islands center stage again. Now

in its seventh year, the Hawai‘i Food & Wine Festival leads the way as the premier epicurean event in the Pacific with more than 12 events spanning Maui, Hawai‘i Island, and O‘ahu from October 20-November 5, 2017. Two of the original Hawai‘i Regional culinary stars, James Beard award winners Roy Yamaguchi and Alan Wong co-founded the Hawai’i

Food and Wine Festival (HFWF) in 2011. The HFWF movement introduced a new generation of chefs and elevated Hawai‘i’s standing on the culinary map. The result? A worldclass food and wine experience that you can only have in Hawai‘i. “It’s all about our chefs using the bounty of Hawai‘i,” says HFWF Chief Executive Officer Denise Yamaguchi. “To create a world class event we had to attract master chefs, top-tier winemakers, mixologists and media. They all come and help us promote Hawai‘i as a culinary destination.”

Recipe for Success: Local Ingredients Meet World Class Chefs As the Festival and media exposure explode, so does the State’s reputation as a culinary hotspot. What started in 2011 as a 3-day event in Waikiki with 21 chefs and 2,000 attendees now spans three Islands with 100+ acclaimed visiting chefs such as Ming Tsai, Graham Elliot, and Jose Garces and local standouts Chris Kajioka, Ed Kenney, and more as part of the star14

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studded line up for a slew of signature events. Co-Founder Roy Yamaguchi recalls early visions for the Festival, saying “We wanted to make sure that this event was going to be world class, that the chefs we invite will represent the State of Hawai‘i and have a real deep feeling about what Hawai‘i means so in that sense, we were looking for something to become big because we felt that we wanted to reach the entire world.” Local food and farmers star at HFWF, re-imagined by world class chefs who must use ingredients from local farmers, fishermen, ranchers, and purveyors. The chefs are chosen not simply for their resume, but for

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their beliefs. They have the same passion for sustainability and local ingredients as the Festival founders do and they become culinary ambassadors. Perennial fan favorite Graham Elliot describes what makes HFWF so special. “There’s so many that happen all around the country,” explains the celebrity Chicago chef. “A lot of them are very predictable. You go there, you could be in the middle of Texas, in New York, you never know. You come here, it’s like Hawai‘i hits you in the face with aloha and love and the fact that there is so much that goes into the education of the product and the ingredients and what Hawai‘i stands for.”

Spotlight on Modern Hawai‘i Cuisine Attracting the biggest names in food and wine for events in a picture perfect setting puts a spotlight on the cuisine and culture of Hawai‘i. The Hawai‘i Food and Wine Festival is a proven media darling, generating an estimated $12 million annually in media coverage. In the words of CEO Denise Yamaguchi, “The Festival offered media writers worldclass star power from Hawaii and afar, as well as a new generation of chefs who were creating their own distinct flavors and styles worthy of media coverage. The impact of this national media exposure on Hawaii’s

ence, and to drive ticket sales for the fall festival this coming October and November.

Seeding the Future The Festival’s ripple effect can be felt across the community, not just in the hospitality and food industry. As a non-profit, the Hawai‘i Food and Wine Festival has raised $1.7 million dollars in 6 years for local agricultural and culinary beneficiaries that are committed to sustainability. Co-Founder Alan Wong says that’s

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FEATURE STORY

culinary scene is evident today in the proliferation of Hawaiian (and poke) themed restaurants on the mainland, as well as when you look at the recent increase in James Beard Award nominees from Hawai‘i over the last few years.” The festival recently hosted national media from high profile publications such as Forbes, The New York Times, Wall Street Journal and Eater on a five-day culinary journey to promote Hawai‘i as a culinary destination to their Mainland audi-

the greatest part of the festival, raising money to seed the future. In his words, “Two of the most dear recipients that have been dear to Roy and I are the Hawai‘i Agricultural Foundation. The other one is the culinary community colleges and the Culinary Institute of the Pacific which just opened at Diamond Head. Maybe some money goes to the future farmers and chefs of Hawai‘i. It’s win-win.” The Festival anticipates that attendance for its seventh annual event will surpass 10,000, making #HFWF17 its most successful one to date. For more information on the fall festival, go to www.HFWF.me.

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2017 HFWF Event Schedule Hawai‘i Food & Wine Festival Roy’s Annual Golf Classic MAUI October 20, 2017 Ka‘anapali Golf Course

FEATURE STORY

Tee off with celebrity chefs, winemakers and golf pros at the 20th Annual Roy’s Golf Classic at Ka‘anapali Golf Course. Perhaps the most delicious golf event around, this 18-hole benefit tournament for IMUA Family Services features six culinary tastings, six wine, cocktail, and beer stations, and luxurious prizes. With a shotgun start and bramble format, your threesome will be treated to the best par-tee. Dinner reception and award ceremony will follow at Roy’s Kaanapali.

Street food inspired dishes again top the 2017 hottest food trends. Look no further than Maui for some of the best global tastes to be served by thirteen world-class chefs from around the world starring the island’s fresh seafood, meat, and produce. Savor mouth-watering dishes from around the globe paired with fine wines, craft cocktails and thirst quenching beer at the Sheraton Maui Resort & Spa’s Anuenue Lawn. No passport required.

Return of Cuisines of the Sun

MAUI October 22, 2017 Hyatt Maui Resort and Spa

BIG ISLAND October 28, 2017 Waikoloa Beach Marriott Resort & Spa

World-class wine pairings by Southern Glazer’s Wine & Spirits Hawaii make for a winning combination.

Our Kaka‘ako Presents Raw & Wild Farm to Table to Innovation O‘AHU November 1, 2017 Our Kaka‘ako Join us as we explore the raw and wild treasures found in our islands. Dig in to food that is foraged, fished and found from the mountains to the oceans. Six contemporary chefs will be paired side by side with a farmer and value-added partner to showcase a raw and wild product from farm to table to your home. Taste our Love for the Land as we highlight the farmer who grows and harvests, the chef who creates a culinary masterpiece, and the value-added partner who transforms and creates a new product for manufacturing, distribution and sale. Refreshing cocktails, wines and beer will be poured by Southern Glazer’s Wine & Spirits Hawaii and Anheuser-Busch.

MAUI October 21, 2017 Sheraton Maui Resort & Spa

Hawaiian Airlines Presents Lucky 7

Go all in for this exquisite seven-course, wine paired dinner featuring high-rolling chefs at Hawaiian Airlines Presents Lucky 7 at the Hyatt Regency Maui Resort and Spa. You’ll hit the culinary jackpot as we celebrate our lucky number 7 festival anniversary. Dine under the stars on the beautiful Halona Kai lawn with panoramic views of the Pacific Ocean.

Global Street Food

FOODSERVICE IN PARADISE 2017 ISSUE 3

Cuisines of the Sun returns with superstar culinary talent from around the world joining forces to celebrate the food and wine of sunny climates. The diversity of Hawai‘i Island’s bounty will be showcased in a spectacular six-course dinner at the Waikoloa Beach Marriott Resort. Indulge your culinary senses with this lavish dinner paired with fine wines provided by Southern Glazer’s Wine & Spirits Hawaii.

Spice Market O‘AHU November 2, 2017 THE MODERN HONOLULU Inspired by the flavors found along the Silk Road connecting East and West, Spice Market will tantalize your taste buds as thirteen innovative chefs turn the heat up on the Sunset and Sunrise pool decks at THE MODERN HONOLULU. Wander from station to station as you explore the creative genius of these celebrated chefs. Soak in the view of the Pacific Ocean and sip on irresistible cocktails shaken and stirred by the hottest mixologists. Cool your palate with world class wines poured by Southern Glazer’s Wine & Spirits Hawaii and refreshing beers from Anheuser-Busch.

Hawaiian Airlines Presents Uncorked

7-Eleven Presents Steamy Bowls

O‘AHU November 3, 2017 Hawai‘i Convention Center

O‘AHU November 3, 2017 Hyatt Regency Waikiki Beach Resort and Spa

Un-wine on the rooftop of the Hawai‘i Convention Center as we raise our glasses to sensational dishes created by some of the world’s top culinary masters. Imbibe on refreshing, handcrafted cocktails and beer that will delight your senses.

Eat, drink and dance the night away at the Hyatt Regency Waikiki and Spa for our much anticipated After Party. You’ll be bowled over as celebrated chefs put their spin on late night favorites- the perfect broth and oodles of noodles.

Stroll through the Wine Cellar while sniffing, swirling and sipping on some of the most awe-inspiring wines on the Planet, as more than twenty World Class wineries will be showcasing their flagship wines. If you’re an oenophile, this is the night you can’t miss!

Ramen, pho, and more will heat things up at this after party where the star of the show is a Steamy Bowl. Cool off with refreshing cocktails and beer poured by Southern Glazer’s Wine & Spirits Hawaii and Anheuser-Busch.

Taste of the Seasons O‘AHU November 4, 2017

Walk along the white sands of Ko Olina’s stunning lagoon for a tantalizing taste of Hawai‘i’s seasonal favorites grown, raised or caught in the Islands. Twelve master chefs will wow you with their culinary creations inspired by foliage of autumn, cold of winter, rebirth of spring and the heat of summer as you stroll from station to station. Or, opt to indulge in the VIP dinner experience, a five-course sit-down feast, complete with wine pairings. Saving the best for last, a fireworks finale over the beach puts this event “over the top” at Taste of the Seasons.

O‘AHU November 5, 2017 Outrigger Reef Waikiki Beach Resort In an all-new battle of the sexes format, Food Fight and Bloody Mary’s puts three legendary female chefs against three legendary male chefs. Guests will vote on who reigns supreme by tasting six sensational brunch dishes and sipping on cocktails at the Outrigger Reef Waikiki Beach Resort. To top off this fight, this “Hair of the Dog” will feature some of the best punches with garnishes and condiments to cure your hangover from the night before. Get your tickets now for Food Fight & Bloody Mary’s, the fiercest brunch on island!

HMAA Presents Keiki in the Kitchen Family Sunday

Saks Fifth Avenue Presents Halekulani Culinary Masters Gala

O‘AHU November 5, 2017 Bishop Museum

O‘AHU November 5, 2017 Halekulani

Bring the whole family out for a day of exploration at HMAA Presents Keiki in the Kitchen Family Sunday at the Bishop Museum. Explore sustainability and stewardship of our planet Earth through the eyes of our farmers and our voyagers. Learn about Mālama Honua from the Polynesian Voyaging Society, taste delicious locally grown food, sign up for our Keiki Cooking Classes, meet the farmers who grow our food and enjoy live cooking demonstrations from celebrity chefs and the crew of the Hōkūle‘a. Shop in the Hawai‘i Made Marketplace, learn about agriculture technology, and snap photos and obtain autographs from Hawai‘i Food & Wine Festival celebrity chefs. Spend your day navigating through the Bishop Museum’s Voyaging Exhibit and signature galleries to journey through the cultural treasures that shaped modern Hawai‘i. To top it off, our Hawaii Gas Presents Localicious Recipe Contest finalists will whip up their best local dish for a panel of celebrity judges. Keiki in the Kitchen Family Sunday is all about exploring – come join us for a day of Food, Fitness and Fun!

The Seventh Annual Hawai‘i Food & Wine Festival will conclude on a high note with our famed Halekulani Culinary Masters Gala dinner. Presented by Saks Fifth Avenue and hosted at Halekulani, this dinner will be the epitome of the high life with an epicurean experience combining exquisite cuisine with high fashion. Six harmonious courses and fine wine pairings will make this a night to remember.

FOODSERVICE IN PARADISE 2017 ISSUE 3

FEATURE STORY

Ko Olina Resort with Aulani, A Disney Resort & Spa and Four Seasons Resort O‘ahu at Ko Olina

Food Fight & Bloody Mary’s

FEATURE STORY

A Tour Around Mari’s Gardens How O‘ahu’s largest hydroponic and aquaponic farm is making organic ingredients a part of the island’s culinary scene

FEATURE STORY

BY MARIA KANAI

estled in the middle of a quiet Mililani neighborhood, Mari’s Gardens is an agricultural operation that’s more than just lettuce and carrots. You walk in, and you get the sense there’s more going on – there’s a giant Buddha sculpture, next to a modern stone fountain and a pile of rustic outdoor planters. There’s a tented space with large, unused aquaponic tanks, settling in next to long tables and chairs. To the right, rows of charming, tiny succulents are for sale and there’s Mari’s Market, a small indoor shop supporting other local farmers by selling their produce, along with an eclectic mix of locally made products like pond pebbles, granola and fertilizer. Owned by Kalani High School grad Fred Lau, Mari’s Gardens is O‘ahu’s largest hydroponic, aquaponic and certified organic farm. It’s named after Lau’s daughter Mariko, and his sons Brendon and Tyler are both largely involved in the business. The farm supports Lau’s landscaping work, hence the seemingly random sculptures, boulders, fountains and potted plants scattered across the farm. It’s a humid, hot day, so a ride on the cart over dirt and morning rain puddles is just the thing for a tour.

Microgreens and seared Ahi salad PHOTO COURTESY OF HAWAII PACIFIC HEALTH

FOODSERVICE IN PARADISE 2017 ISSUE 3

Anybody can call and reserve a look around the farm, available on Mondays through Fridays. Our tour guide is Tanya Candido, production manager, and we stop first at a greenhouse where four varieties of red leaf lettuce are growing at different stages. We learn that it takes up to three to four weeks for a lettuce to grow to maturity. In the greenhouse, there’s also a vertical farm growing stacks of Manoa lettuce and swiss chard. Candido says that this batch isn’t doing as well – but she says that’s OK. “Fred isn’t afraid to experiment and try new things,” says Candido. “We try different ways to grow produce, and if it doesn’t work, that’s alright because we tweak and keep improving.” We pass plants like Eldorados, rosemary and golden duranta – Lau lends his landscaping services to big name clients like Ka Makana Ali‘i and the Hyatt hotels. We arrive onto the main event: an entire acre of aquaponic goodness. Waste from the farm’s fish – tilapia, Chinese catfish and swai – give off an ammonia which turns into a nitrate, which becomes plant food. The result? Incredibly buttery lettuce, fresh Japanese cucumbers, robust beets, sharp Tokyo negi and much more, flourishing in pretty rows in the timed, ebb-and-flow aquaponic system. “Simply put, the plants absorb what they need, the water drains down and goes back to the fish again,” says Candido. “It ultimately needs to be a clean process because whatever is on top, the fish will eat and consume it.” As Candido mentioned before, it’s taken experimentation and hard work, but they’ve got the system down. Out of the three fish, they’ve discovered the tilapia is the sturdiest, hardiest fish, growing rapidly and perfect for raceways, which are the channels the water flows through.

The other two fish are more sensitive, and are placed in the aquatanks. All three fish are sourced to local chefs and restaurants, making sure that nothing is wasted. Speaking of waste, Candido says any waste in the farm is recycled and reused. “We have a positive outlook on things. When we have those ‘off’ crops, or ‘off’ things that happen, we find a source to take it or donate it, and it works out for the best,” she says.

Working with Chefs, Schools and Community

sourcing to chefs. In the past two months, Candido and her staff hosted 14 schools on tours, in partnership with the Department of Education. They take in any grade, but the majority are 4th to 6th graders. The largest group they’ve taken on tour were 85 to 100 students. “We have planting activities, and we teach students how to recycle and how they can be sustainable, even at home. The tour teaches them how to think, because aquaponics is about the engineering of everything,” says Candido. She says that she’s planning to turn the tents (the same tents you see at the beginning of the tour) into a large outdoor classroom. There’s also a space for succulent workshops, held every quarter. The challenges of being an organic farm is always there, but Candido says the results are worth it. “We grow non-synthetic, so that comes with having to harvest, dump and regrow. Yes, it’s a harder way, but it’s also a cleaner way,” she says. “The outcome is quality. The taste is better, and the product is best for community and people who are consuming it.”

Sauteed Salmon

PHOTO COURTESY OF HAWAII PACIFIC HEALTH

to supply Straub’s once-a-month farmer’s markets. Kahalioumi’s been working at Straub for six years, and sourcing local, organic ingredients is how he serves the best ingredients possible to the medical center’s patients. Like Lau, Kahalioumi is a strong advocate for sourcing local. “When farmers like Fred Lau are willing to work with the chefs, we get better results. When I toured Mari’s Gardens, I liked how the produce and water was so clean,” says Kahalioumi. FOODSERVICE IN PARADISE 2017 ISSUE 3

FEATURE STORY

At Straub Medical Center, Executive Chef Daniel Kahalioumi sources micro greens, watercress, rainbow radish beets, lettuces and onions from Mari’s Gardens to make dishes like a seared ahi salad with croutons and garlic aioli, rose cup salad with fat-free lemon Dijon dressing and a micro green salad with fat-free basil mint dressing. He also uses Mari’s Gardens

“You can taste the cleanness of the water in the vegetables, and the way Mari’s Garden follows USDA regulation is very impressive.” Chefs James Aptakin, Brooke Tadena and Elmer Guzman are a few more renown chefs using Mari’s Gardens fish and produce, but they – and anybody else – are also welcome to use the event space available at Mari’s Gardens. “When chefs want to come out and do a dinner, or if anybody in the community wants to host a private dinner at our venue, they can come and check out our aquaponic table and event space,” says Candido. Using a projector screen that Brendon Lau made using fish liners, the event venue at the farm transforms with outdoor night lights and a beautiful aquaponic table that sits 36 people. In the past, the Department of Agriculture used the space for a dinner, and there was also an Earth Day community event. At the end of the tour, Candido says Mari’s Gardens’ unique features are used for more than just growing vegetables, private dinners and

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LOCAL & NATIONAL NEWS

Factors Shaping the Future of Food Service

Almost $1 out of every $2 spent on food is allocated to restaurants.

because that is the operating environment going forward,” Mr. Riehle said. “It is a moderate growth environment and definitely lower than it was pre-recessionary.” Pent-up demand for restaurants remains high; 42% of consumers aren’t dining out as often as they

Several table service restaurants now offer tablets for ordering and paying.

would like, which compares with 27% in 2006. Moreover, the key millennial demographic is saddled with student debt. While perceptions of the economy have improved, most consumers maintain a dampened outlook. “Value proposition has to be stronger than ever today,” Mr. Riehle said. Three out of four consumers said they would visit a restaurant during off-peak hours to receive a discount, a strategy more restaurant operators may be exploring in the future, Mr. Riehle said. “With video menu boards in quick-service restaurants and tablets in table service, it is now possible for operators to change pricing by time of day,” he said. Restaurant meal subscriptions present another opportunity, enticing cost-conscious consumers and helping operators generate incremental demand. Forty-two per cent of consumers said they would join a monthly program that pays in advance for restaurant meals with FOODSERVICE IN PARADISE 2017 ISSUE 3

LOCAL & NATIONAL NEWS

espite various challenges, restaurant industry sales this year will reach a record high of $799 billion, up 4.3% over last year, said Hudson Riehle, senior vicepresident, Research & Knowledge Group, National Restaurant Association. “That’s a staggering sum,” he said during a presentation at the National Hudson Riehle Restaurant Association Restaurant, Hotel-Motel Show, held May 20-23 in Chicago. “If the restaurant industry was actually a country in the global economy, the restaurant industry now in the United States is larger than 90% of the world economies.” Consumer trends have shifted in the industry’s favor, with now almost $1 out of every $2 spent on food allocated to restaurants. That’s up from $1 out of $4 in 1955. Now, for the bad news. In the past 10 years, the restaurant industry’s growth has slowed significantly. “That’s important to understand

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LOCAL & NATIONAL NEWS

With video menu boards in quick service restaurants, operators may change pricing by time of day.

such benefits as discounts and exclusive offers. “Over half of millennials would subscribe to a restaurant meal plan,” Mr. Riehle said. “Why? They grew up with the Netflix model.” He added, “In the years ahead there is going to be a lot of innovative pricing, not only in terms of by time of day but in terms of subscription models.” Technology may offer distinct competitive advantages, too. About two-thirds of consumers equate technology with convenience, and nearly as many said technology options speed up service, said Annika Stensson, director of research communications for the N.R.A. But many consumers hesitate to adopt cutting-edge technology, and operators face such barriers as cost of implementation and transaction fees.

Technology, such as ordering kiosks, may boost sales.

“When consumers dine out there are some attributes that play into their decision matrix,” Ms. Stensson said. “Convenience, value and food quality are important, but what’s on the menu also matters.” The availability of healthy menu items is an important Annika Stensson driver, she said. Two in three consumers said they are

ordering more healthful options in restaurants now than two years ago. “Trends are becoming more concept-based, more idea-based than single ingredient-based or dishbased,” Ms. Stensson said. “These days it’s not so much about whether kale or cauliflower is going to be the hottest trend of the year; it’s more about if that kale or cauliflower is sourced locally, if it’s grown in an environmentally friendly way and how it’s prepared.” Source: Food Business News

The availability of healthy menu items is an important driver for the restaurant industry. FOODSERVICE IN PARADISE 2017 ISSUE 3

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OPERATOR'S EDGE

CONSUMER TRENDS

Report: Consumers prefer independent restaurants over chains Shift in industry growth patterns underway, Pentallect finds

of all restaurant sales, Pentallect noted. It’s also good news for independent restaurant operators, and it gives chain operators a picture of the challenges ahead. Why are independent concepts winning, or at least outperforming chains? It’s partly a result of urbanization, said Bob Goldin, a partner in Pentallect. But consumers also rate independent restaurants as more superior on 12 of 15 attributes studied. “In the top 10 and 20 major metros, independent restaurants are absolutely knocking it out of the park,” Goldin said. “I hear this anecdotally and from all the distributor clients. Restaurants in urban areas, in particular, are doing fantastic. People, especially Millennials, are moving downtown to more gentrifying neighborhoods, and they’re frequenting local establishments that are winning on these factors.” Consumers said independent

restaurants were much more likely to be rated highly for being special, community oriented and offering personalized service. Independent restaurants were also far more likely to be perceived as sharing consumers’ values and offering quality food and better service. Delivery was one area where the gap almost disappeared, with consumers rating independents and chains almost equally. But when it comes to use of technology, social media and offering convenient locations, restaurant chains won higher scores, according to the survey. Systemwide sales among the 100 largest restaurant chains increased 5.9 percent, to $248.3 billion in fiscal 2015-2016, the strongest growth since 2006, according to Nation’s Restaurant News’ Top 100 research. But the first quarter of 2017 was rough for restaurant chains. Overall, consumers dined out less. Average same-store sales among publicly traded restaurant companies declined. There were winners and losers. Overall, the National Restaurant Association expects industry sales to reach $799 billion in 2017, a 4.3percent gain over 2016 and the eighth consecutive year of real growth. Adjusted for inflation, the increase over last year is 1.7 percent, the NRA said, up from a 1.5-percent increase the prior year. Source: Nation's Restaurant News

FOODSERVICE IN PARADISE 2017 ISSUE 3

OPERATOR'S EDGE

ndependent restaurants are killing it. That’s according to a recent report by foodservice consulting firm Pentallect Inc., in conjunction with research partner Critical Mix. Both traffic and revenue growth among independent restaurants is outperforming chains, the report said, indicating a shift from historical patterns when chains were driving growth across the industry. Pentallect estimated 2016 sales of $210 billion for independent restaurants and small chains, while larger chains saw sales of $312 billion. However, from 2017 through 2020, independent restaurants are expected to see annual revenue growth of 4 percent to 5 percent. That’s almost double the 2-percent to 3-percent growth expected for chains, Pentallect said. This has significant implications for manufacturers, sales agencies and distributors, given that independent restaurants represent more than half

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TRENDING

What Gen Z restaurant consumers want Technology, quality food and service, and ambience are key for the next generation after Millennials

At the NRA Show Gen Z panel, from left: John Strom of Georgia-Pacific, Jackie Mendez; Christopher Chavez, Jill Ahern of Havi, Adam Millman of Yale Dining, and Abhijeet Jadhav of Georgia-Pacific Pro Marketing Strategy

telling that story through technology, which is their major form of communication.” Yale uses its foodservice smartphone app to detail food sources, which farms ingredients are from, and when the products were harvested. The university offers supply-chain transparency from farm to plate, he said. In addition, Gen Z customers don’t want to wait, so Yale allows students to order through the app and have the food ready when they arrive. Digital nativism is a trait unique to Gen Z, as opposed to Millennials, said Jill Ahern, senior director for insights and design packaging at Havi. Technology has been available to Gen Z consumers for their entire lives, she said. “That really shapes how they interact with the world,” Ahern said. “It allows them to get ratings and do crowd sourcing for places where they might want to eat or where they might want to work.” Millman said Yale has adapted worker scheduling to accommodate digital nativism, allowing them to work when they want to work. Short videos are also used for training and available on smartphones or iPads, he said. Gen Z student Jackie Mendez said one of her favorite restaurants is

Buffalo Wild Wings because it offers tabletop tablet ordering, which also occupies her younger sister. Plus, restaurants have televisions for watching sports. “This generation is really about the experience,” Millman of Yale said. “They are willing to wait two hours to go to a place that has the technology behind it, versus the brand they are comfortable with.” Gen Z customer Christopher Chavez of Chicago said he likes to seek out restaurants that have been suggested on social media in order to get new experiences. Technology also gives the Gen Z customers the ability to find and compare new places, Ahern said. “Another hallmark of this generation is that it is a very diverse generation and very open-minded compared to earlier generations,” she said. “They are very adventuresome. They are very open to new tastes that you don’t typically associate with teenagers. “If you are looking for trends with this group, you are probably too late with this group,” she added. “You really need to be challenging them and giving them new things. Give them something to talk about.” Source: Nation's Restaurant News

FOODSERVICE IN PARADISE 2017 ISSUE 3

TRENDING

he next generation of restaurant consumers, who are now in their teens, will demand the non-negotiables of good value, a unique experience and superb food safety, according to an NRA Show panel on Saturday. “Gen Z will have a huge impact on the global markets and the foodservice industry,” said Abhijeet Jadhav, senior manager of marketing strategy for Georgia-Pacific Professional and moderator of a panel titled “Introducing Generation: The World’s Newest Influential Decision Maker.” With about 80 million members, mostly in their teens, Gen Z is on the cusp of being the restaurant industry’s major consumer market, Jadhav said. “These folks are not just Millennial 2.0,” Jadhav told a packed audience that spilled well into the NRA Show’s exhibit hall. Born between 1995 and the midto late-2000s, Gen Z customers have values that are very different from Millennials, he said. They spend a lot of time online and tend to have shorter attention spans, Jadhav said. And because they consume a lot of information, they tend to make decisions quickly. Early research on Gen Z consumers indicates that they want good value and quality from restaurants, like the food found in fast casual. They also want inviting service and a welcoming ambience that makes them feel valued, Jadhav said. Additionally, they demand cleanliness and the highest standards of food safety. Adam Millman, senior director of Yale Dining in New Haven, Conn., said Gen Z covers a lot of college students, and that requires approaching them with information. “We’re telling a story,” Millman said. “This generation wants to know why we are doing things. And we’re

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• Instant Mashed Potatoes - prepared, 5 cups • Italian seasoning, dried, 3 tbsp. • Garlic, granulated, 2 tbsp. • Andouille sausage, or breakfast sausage link of choice, prepared, 20 each • Onions, raw, yellow, sliced, caramelized, 1- 1/4 cup • Chef-mate Country Sausage Gravy 2- 1/2 cups, warmed

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FOODSERVICE IN PARADISE 2017 ISSUE 3

FAVORITE RECIPES

Bangers & Gravy

TIME 0:25

FAVORITE RECIPES

Country Casserole INGREDIENTS

• Biscuits, plain or buttermilk - prepared, 7-1/2 cups • Eggs, scrambled, 10 each • Red bell peppers, small diced, 3/4 cup • Red onion, small diced, 3/4 cup • Chef-mate Country Sausage Gravy, 2 cups, warmed • Cheddar cheese, shredded, 3/4 cup

PORTIONS 4

1. Pre-heat oven to 350°F. 2. Sauté bell pepper with a small amount of vegetable oil before adding to casserole. 3. In ramekin/small serving dish, place crumbled biscuits and top with scrambled eggs, sautéed pepper, onion, Country Sausage Gravy, and cheddar cheese. 4 . Place in oven until warmed and cheese is melted. Garnish with chopped parsley.

FAVORITE RECIPES

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FOODSERVICE IN PARADISE 2017 ISSUE 3

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FAVORITE RECIPES

INGREDIENTS SOUR CREAM AND CHIVE POTATO PANCAKE • Hash browns, thawed, squeezed dry, prepared, 9 cups • Bread Crumbs, Panko, 2 cups • Sour cream, 2 cups • Chives, fresh, chopped, 4 tbsp. FRIED APPLES • Apple, fresh, 1/4" sliced, 1-1/2 cups • Cinnamon sugar, 2-1/2 tbsp. • Butter, 3-1/2 tbsp. • Chef-mate Country Sausage Gravy, 5 cups, warmed • Chives, fresh, chopped

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CALORIES 884

DIRECTIONS 1. To make potato pancakes, fold the bread crumbs, beaten egg, sour cream and chives with the hash browns. 2. Portion cakes into 2.5 oz. scoops. Flatten into pancake shape and freeze. 3. To prepare pancakes, deep fry frozen pancakes until crispy and golden brown, approximately 3-4 minutes. 4. To prepare fried apples, toss the apples in the cinnamon sugar mix. In a medium sauté pan, melt butter. Add apples and cook for 10 –minutes until apples are tender and heated through. 5. To assemble, alternate 4 potatoes pancakes with 1 oz. of prepared Country Sausage Gravy. Start first with the pancake and end with the Gravy on top. 6. Finish plate with 2 oz. of fried apples on top. Garnish with chives. FOODSERVICE IN PARADISE 2017 ISSUE 3

FAVORITE RECIPES

Potato Pancakes & Gravy

TIME 1:00

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CALENDAR OF EVENTS

Culinary Calendar 2017 JULY 12 & 13, 2017 Hawaii Lodging, Hospitality and Foodservice Expo Blaisdell Center 10am – 5pm

douglastradeshows.com/expos/lhf-attendeepreregistration

AUGUST 23, 2017 2017 Kauai Food Show HFM Kauai Warehouse 12pm – 4pm Check out our newly expanded facility, enjoy exclusive tent sale specials, and sample new menu ideas from local and national vendors! For more information please contact your HFM sales representative or call (808) 843-3298.

hfm2017KauaiOpenHouse.eventbrite.com

SEPTEMBER 12, 2017 2017 Kona Food Show Marriot Waikoloa 10am – 3pm Join us on Kona side’s foodservice event of the year for a chance to win $1,000 in purchases, enjoy exclusive show specials, and sample new menu ideas from local and national vendors! For more information please contact your HFM sales representative or call (808) 843-3298.

hfm2017KonaFoodShow.eventbrite.com

2017 Hilo Food Show Grand Naniloa Hotel Hilo 10am – 3pm Join us at Hilo’s foodservice event of the year for a chance to win $1,000 in purchases, enjoy exclusive show specials, and sample new menu ideas from local and national vendors! For more information please contact your HFM sales representative or call (808) 843-3298.

hfm2017HiloFoodShow.eventbrite.com

SEPTEMBER 27, 2017 2017 Oahu Holiday Food Show Pomaikai Ballrooms 10am – 3pm Visit one of Oahu’s largest foodservice events for a chance to win $1,000 in purchases, enjoy an exclusive preview of HFM’s Holiday Promo items and sample new menu ideas from local and national vendors! For more information please contact your HFM sales representative or call (808) 843-3298.

hfm2017OahuHolidayFoodShow.eventbrite.com

OCTOBER 20 – NOVEMBER 5 Hawaii Food & Wine Festival **See Feature Article for details of events The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. Set in the lush island paradise of Hawai‘i, the Festival will take place over three weekends on multiple islands, featuring a roster of over 100 internationally-renowned master chefs, culinary personalities, and wine and spirit producers. The Festival in Hawai‘i Island, Maui, and O‘ahu will showcase wine tastings, cooking demonstrations, one-of-a-kind excursions, and exclusive dining opportunities with dishes highlighting the state’s local farmers, fishermen, and ranchers.

www.hawaiifoodandwinefestival.com

FOODSERVICE IN PARADISE 2017 ISSUE 3

CALENDAR OF EVENTS

Visit HFM FoodService at Hawaii’s largest foodservice tradeshow for a chance to win $1,000 in purchases and sample new menu ideas from local and national vendors! HFM will be located at Hall 1 (Arena), Booth 103 to 114; please RSVP at hfm2017expo.eventbrite.com

SEPTEMBER 13, 2017

Authentic Flavor for Modern Menus Saputo has the right cheese for your menu. Our passion for cheese is driven by generations of expert cheesemakers and artisans. Old world craftsmanship sets our cheeses apart; from everyday to premium; aged to fresh; specialty to imported. Every cheese is crafted to enhance your menu and boost the bottom line.

S TAT E W I D E B R O A D L I N E D I V I S I O N HFM FoodService Oahu 716 Umi Street Honolulu, HI 96819

The brands and logos shown herein are protected trademarks used by Saputo Phone: (808) 843-3200 Fax:All(808) Cheese USA Inc. ÂŠ2015 Saputo Cheese USA Inc. rights843-3211 reserved. Toll Free: (800) 272-5268

HFM FoodService Maui 920 Eha Street Wailuku, HI 96793

Phone: (808) 877-2017

SAPUTO CHEESE USA INC. I LINCOLNSHIRE, IL 60069 Fax: (808) 270-9545

Toll Free: (800) 272-5268

EWIDE BROADLINE DIVISION

YOUR BUSINESS. OUR PASSION.

HFM FoodService Maui 920 Eha Street Wailuku, HI 96793

Phone: (808) 877-2017 Fax: (808) 270-9545 Toll Free: (800) 272-5268

HFM FoodService Kauai 3971 Halau Street Lihue, HI 96766

Phone: (808) 246-0296 Fax: (808) 245-2629 Toll Free: (800) 272-5268

www.hfmfoodservice.com

of 27% the time Millennials snack on a beverage versus food*

The success of your business is our first priority. Delighting your customers with every sip of every beverage you serve should provide them an exceptional experience every time. Nothing less.

million 28 Americans enjoy specialty coffee daily**

70%

of the time consumers order a beverage when dining out‡ Let’s explore the buzz behind espresso, seek answers on smoothies, and delve into consumer insights together. 1-800-288-8682. www.nestleprofessional.com

We have a range of solutions that will delight all your customers

specialty coffee

brewed coffee

creamers

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. *Millennials and Functional Beverages (Article) http://www.fona.com/resource-center/blog/millennials-functional-beverages. **Datassential BUZZ Coffee & Tea Tracker Q1 2014. ‡http://restaurant-hospitality.com/drink-trends/restaurants-dealing-less-thirsty-guests

juices

iced tea 5419

ANTIMICROBIAL FRUIT & VEGETABLE TREATMENT EPA Reg. No. 1677-234

Water Alone Does Not Kill Pathogens KILLS PATHOGENS

REQUIRES NO RINSING

UNIQUE DISPENSING

Antimicrobial Fruit & Vegetable Treatment reduces 99.9% of the pathogens E. coli, Listeria and Salmonella1 on the surface of fresh cut produce2 and in produce wash or process water.3 Water alone does not kill pathogens. Effective on both raw agricultural commodities (RACs) and processed produce.

Antimicrobial Fruit & Vegetable Treatment, at its registered use concentration, does not impart any off-flavor or odor. It removes waxes and residues, improving product appearance. All components are Generally Regarded As Safe (GRAS) or have been cleared by the FDA for the intended use in a no-rinse application.

Antimicrobial Fruit & Vegetable Treatmentâ&#x20AC;&#x2122;s unique dispensing design is easy to use, provides employees with visual verification that product is dispensed, and controls the delivery of antimicrobial concentrations for effectiveness and consistent results. Dispense into sink then submerge and agitate produce for a minimum of 90 seconds. Drain and allow to air dry.

Call 1 800 35 CLEAN or visit www.ecolab.com. Pathogens: Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica This use not approved in the state of California 3 For fruit and vegetable raw agricultural commodities (RACs) when used according to the label instructions 1