Foodservice in Paradise 2018 Issue 3 by Sysco Hawaii

S E R V I N G Y O U T O D AY ’ S I N D U S T R Y N E W S A N D I N F O R M AT I O N 2018 ISSUE 3

THE EIGHTH ANNUAL

Hawai‘i Food & Wine Festival Featuring more than 100 talented chefs, mixologists, wine and spirit makers from Hawai‘i and around the world

Moena Cafe The Fish Hopper Seafood and Steaks Hukilau Lanai Monkeypod Kitchen by Merriman, Kaanapali

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CONTENTS 2018 ISSUE 3

5 Hawai‘i Restaurant Association

Hawai‘i Lodging & Tourism Association

Moena Cafe

10 The Fish Hopper Seafood and Steaks 12 Hukilau Lanai 14 Monkeypod Kitchen by Merriman, Ka‘anapali 16 FEATURE: The Hawai‘i Food & Wine Festival

16 39

26 FEATURE: Hawaii Volcanic Beverages 30 Local & National News 32 Operator’s Edge 35 Trending 39 Favorite Recipes 46 Calendar of Events

26 EDITOR’S CORNER

Aloha!

Despite of the Kilauea volcanic activities, Hawaii tourism is on track to have another banner year. Here at HFM, we are ready to help you capitalize on the opportunities! You can count on HFM to support all of your foodservice needs. Just ask our customers featured in this issue – Moena Café on Oahu, Monkeypod Kitchen by Merriman on Maui, The Fish Hopper Seafood and Steaks on the Island of Hawai‘i, and Hukilau Lanai on Kauai – they all agree that HFM is their most valued and trusted business partner! Most importantly, we hope you will take time to visit HFM at this year’s Hawaii Lodging, Hospitality and Foodservice Expo on July 11 and 12 at the Blaisdell Center in Honolulu. In addition, we will host our food expos on the Island of Hawai‘i, Oahu and Maui in September, and on Kauai in October. Visit us at these events to sample new items, experience new services, explore new ideas, and more! Enjoy this issue and we look forward to seeing you! Herman Tam Marketing Director HFM FoodService, A Sysco Company

E Ulu Ikaika Like Ana

Growing Stronger Together

Oahu 716 Umi Street, Honolulu, HI 96819 Phone: (808) 843-3200 Fax: (808) 843-3211 Toll Free: (800) 272-5268 Maui 120 Kane Street, Kahului, HI 96732 Phone: (808) 877-2017 Fax: (808) 270-9545 Toll Free: (800) 272-5268 Hawai‘i Island 215 D Railroad Avenue, Hilo, HI 96720 Phone: (808) 880-9050 Fax: (808) 882-7844 Toll Free: (800) 272-5268 Kauai 3971 Halau Street, Lihue, HI 96766 Phone: (808) 246-0296 Fax: (808) 245-2629 Toll Free: (800) 272-5268

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LOCAL & NATIONAL NEWS

Hawai‘i Restaurant Association Be prepared for the worst.

My Restaurant Got Cut Off From the World I opened my doors without the County of Kaua‘i asking. People were sitting out front that morning and they were all wet and muddy, they had lost their cars and homes. I let them in, made coffee and started feeding them. Something that I didn’t know prior to the disaster was, in remote areas, the City and County needs assistance with helping the community. But you need to have the discussion PRIOR to the disaster. Because without an agreement, your business is “volunteering” its resources. It’s one thing if you’re a restaurant in Waikiki, but in a remote area … your restaurant and community could be cut off. An entire community, not able to get to the store to purchase much needed supplies and we were the only business open for over 400 people. There was nowhere else. People in the community could get food from the foodbank but many didn’t have the ability to cook. Another aspect to consider in being prepared, is your supply lines. We had to boat things in when the road was closed. We had vendors drop off supplies to a boat captain and crew on the beach and hand it off to a driver and hope that all the supplies actually made it to us. Everyone came together and got it done. Mahalo!

It’s a Very Rough Situation Things to think about: • Business interruption insurance is huge. That’s an important piece. It’s not cheap. • Realize a couple of key points of what to do in the

event of a natural disaster or unforeseen situation that forces you to potentially close the restaurant and maybe even serve as a shelter or a food bank or soup kitchen for those in need. • If we get a major hurricane and you’re the only thing that’s open in your neighborhood, that’s going to make a difference. • The unexpected could hit in the middle of a dinner shift. The power goes out. Do you have emergency lighting? Maybe it will come on in the building. Everybody has to have their emergency preparedness kit, for whatever business.

“With everything that is happening in our state right now, you have to be prepared for any possible situation” – Gregg Fraser, executive director of the HRA

• What role do you play in the recovery for the firstresponse team? In it? Out of it? Are you opening doors to help support the community, or closing and running for shelter yourself? • If you remain open, using resources and spending money, you feel money pouring out, but no money coming in. Should you have something that covers you for that? • Employees may be trapped in the restaurant. You can always lay them off due to lack of work, but they have to exist too. • How are you going to be able to sustain? Maybe your building is intact, but people aren’t going out and eating and spending. And you have no income because people can’t get to you. • With everything that is happening in our state right now, you have to be prepared for any possible situation. Because living on islands in the middle of the Pacific Ocean, especially if you’re on one of the neighbor islands in a remote area, you have to be prepared for hurricanes, floods and tsunamis. These things wreak havoc on your business. The building might be standing but you’re going to be closed.

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LOCAL & NATIONAL NEWS

Editor’s note: Kaua‘i’s North Shore communities were beyond-deluged with nearly 50 inches of rain in the 24-hour period from April 14 to 15, shattering long-standing rainfall records, flooding homes and businesses and causing massive Greg Fraser HRA Executive Director landslides cutting off access. In addition to being the executive director of the Hawai‘i Restaurant Association, Gregg Fraser owns Opakapaka Grill and Bar in Wainiha, Kaua‘i, that was also impacted by landslides that cut off access from Wainiha to Lumaha‘i in February. According to news reports in April, the restaurant served 300 to 400 breakfasts and about the same number of dinners daily, also feeding first-responders and displaced students whose classrooms were relocated to the Hanalei Colony Resort. County-wide losses from April flooding were still being tallied as of this writing.

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LOCAL & NATIONAL NEWS

Hawai‘i Lodging & Tourism Association

It’s a testament to the bold vision of founders Sidney and Minnie Kosasa and the innovative leadership of Paul Kosasa as he navigates a highly competitive business environment. Paul, a very active voice in our hospitality industry, and everyone at ABC Stores serve as inspirations to bold, fledgling, local entrepreneurs who want to succeed in the islands.

Youth Impact Program

The Hawaii Youth Impact Program will be held June 18-29 in Honolulu. Founded by Riki Ellision, the college and San Francisco 49’er great, YIP is an educational and leadership activity for disadvantaged youth in the islands. Last year, the University of Hawaii hosted YIP for the first time, with the involvement of gridiron studentathletes, U.S. Marine Corps, and U.S. Army Pacific. The two-week program consisted of 60 hours of classroom instruction and physical fitness training aimed at stimulating learning in the young people. Results from last year’s camp showed remarkable improvements rates in English and math, and the expectation is that high school graduation rates among the participants will grow and that they’ll make the right choices in life. The positive reception to last year’s Youth Impact Program was due to a number of business sponsors, led by renowned local chef Roy Yamaguchi, who rallied partners, including 20 local restaurants that fed the participants, the Hawai‘i Lodging & Tourism Association, First Hawaiian Bank, and Roberts Transportation, to offer food, transportation, and other services at no cost to the families. Roy runs a world-wide restaurant empire but still finds the time to serving others. He’s a true champion of the community, an innovator in the restaurant industry, and a force in the tourism and foodservice economy. He was named HLTA’s Restaurateur of the Year last year, a tribute to his innumerable contributions. For more information on Hawaii Youth Impact, visit youthimpactprogram.org.

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LOCAL & NATIONAL NEWS

awai‘i Lodging & Tourism Association members enjoyed a twofer in April when we held our bimonthly HIP mixer, short for Hospitality Industry Pau Hana, at Dukes Lane Market & Eatery in Waikiki, and presented ABC Stores with our Mufi Hannemann Kahiau Award for contributions to the President and CEO industry and community. Paul Kosasa, president and CEO of ABC Stores, which created Dukes Lane, accepted the award on behalf of the company and introduced us to the impressive amalgam of food-and-beverage services at this latest endeavor. Located on Kuhio Avenue on the ground floor of the Hyatt Centric Waikiki Beach Hotel, Dukes Lane boasts no fewer than nine—yes, nine—concepts under one roof: Basalt, a 150-seat restaurant; Spitfire Rotisserie & Flatbread, a takeout counter with fresh poke bowls, rotisserie offerings, and flatbreads; Ono’s Burger Bar, with a full lineup of burgers; Bakery, an in-house bakery with house-made pastries, sandwiches, and confections; Chill, a bubble tea, gelato, smoothie, and coffee bar; Dash, a grab-and-go with a variety of foods; Island Gourmet Coffee; Market, a gourmet food retail operation; and Vault, a wine, spirits, and craft beer store. With a new opportunity presented by the redevelopment of Hyatt Centric and Kuhio Avenue, Kosasa’s team at ABC Stores decided to forego their traditional retail format and go with something different. The result was Dukes Lane Market & Eatery, a full-service food enterprise offering a wide range of dining experiences and retail outlets with a strong commitment to local sustainability. What’s remarkable about the ABC Stores story is how a local, family-owned business—increasingly rare in a tourism economy dominated by big corporate names from outside the state—was founded by immigrants from Japan, grew into a pharmacy, and became a 76-store endeavor under the company’s umbrella across Hawaii, Guam, Saipan, and Las Vegas.

RESTAURANT CLOSE-UP

Upscale Comfort Food at Moena Cafe Local breakfast spot continues to grow internationally MARIA KANAI

rom banana chantilly pancakes to short ribs loco moco, the food served at Moena Cafe takes inspiration from comfort food, elevated by excellent cooking and fun flavors. The restaurant belongs to husband8

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and-wife team Nicole and Eric Chang – Eric handles the food, Nicole the operations. When you look at the popularity of the restaurant, it’s clear that the Changs are doing something truly great. It all started with Nicole, who

always had an entrepreneur spirit and dreamed of someday launching a business of her own in Hawai‘i. “I just never expected it to be a restaurant,” she laughs, although she does remember going out for breakfast with her girlfriends and talking about

how there were only a few options in Hawai‘i Kai. She says, “That started the conversation, but when I met my husband two years later, I didn’t think much about it, even though I knew he was a chef. Many conversations later, we realized that a breakfast spot might be the way to go.” Eric, who studied culinary arts at Kapi‘olani Community College, had worked for 15 years at Moana Surfrider Hotel prior to owning Moena Cafe. “There’s something special

about having other people taste dishes that I’ve made and it’s something I enjoy, I’ve always enjoyed cooking for friends and family,” says Eric. Moena Cafe currently has two locations in Hawaii: the original location opened in Hawaii Kai in 2002 and Kapolei in 2016. The company grew internationally too, with a location in Japan opening in 2013 and in Taiwan in 2016. There’s still room for growth too as Nicole says she’s hoping for two more locations on O’ahu next

Banana chantilly pancakes

MOENA CAFE Short ribs loco moco

HAWAII KAI WHERE: 7192 Kalanianaole Hwy, Ste D 101, Hon, HI 96825 WHEN: 6:30am to 3pm daily PHONE: 808-888-7716 KAPOLEI WHERE: 91-5431 Kapolei Pkwy, Ste 1001, Kapolei, HI 96707 WHEN: Monday, Wednesday, Thursday and Friday: 8am to 9pm, Tuesday: 8am to 3pm, Saturday: 7:30am to 9pm, Sunday: 7:30am to 8pm PHONE: 808-628-4737 WEBSITE: http://moenacafe.com

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RESTAURANT CLOSE-UP

year and hints at expanding to the mainland in the future. Growing up, Chang says his mom cooked more traditional Japanese dishes, while his dad leaned towards more local flavors. “Both my parents had an influence in my cooking style,” he says. He tries to source as much local ingredients as possible, partnering with vendors like Nalu Farms and Kula Tomatoes. As executive chef, he whips up recipes that gear towards upscale comfort food, such as the Beet & Goat Cheese Salad with roasted beets, fried goat cheese and candied pecans over field greens with a house balsamic vinaigrette, or the popular Moena Burger, a teriyaki homemade burger served with lettuce and tomato on ciabatta bread with a side of chips or house salad. And of course, pancakes are always popular, with a variety of specialty flavors like cinnamon roll, chantilly sauce and strawberry and milk. “Moena means a place of relaxation and rest,” he says. “With the café, that’s what we want for our customers – we hope this is a place where they can relax, sit with their friends and family and enjoy their food.”

RESTAURANT CLOSE-UP

The Fish Hopper Seafood and Steaks RESTAURANT CLOSE-UP

BY FERN GAVELEK

ith a name like Fish Hopper, you expect fish to be jumping right outside—and they do—as the seaside restaurant is located right across from the ocean in historic Kailua-Kona Village. The Fish Hopper Seafood and Steaks came to Kailua-Kona in 2007, sprucing up the former location of the long-time Ocean View Inn—a restaurant landmark along bustling Alii Drive.

The popular, open-air ambience of the building was kept intact and diners can smell the salt in the air while watching and listening to the happenings of Kailua Pier. Tour boats come and go, locals cast fishing poles right from the seawall, and canoe regattas and the dramatic start and finish of the Ironman World Championship are staged all within view. Plans are in the works to expand the restaurant with a second story overlooking the bay. In the meantime, The Fish Hopper seats 180 in its dining room and caters

The SesameCrusted Ahi & Coconut Prawn Salad at The Fish Hopper. 10

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Fish is king at Kona’s Fish Hopper, where the locally caught mahimahi is tantalizing prepared in a parmesan crust.

to visitors and residents. Like its sister restaurant of the same name on Cannery Row in Monterey, California, The Fish Hopper serves a wide variety of fish selections while practicing the sustainable fishsourcing tenets of the Monterey Bay Aquarium Seafood Watch. Overseeing menu offerings and the team of 12 culinarians is Executive Chef Pedro Almazan. The Mexico City native came to Kona after working 10 years at The Fish Hopper Monterey. Between the two locations, he has clocked two decades with the company. “It’s a great company to work for; the owners are very hands-on,” shares Chef Almazan. “They make sure employees are happy and we get what we need.” Owned by the Shake family, The Fish Hopper’s trademark clam chowder is a 1950 family recipe. The

The Poke Nachos, an award-winner at local poke contests, is a Fish Hopper favorite.

Macadamia-Crusted French Toast using Big Isle Punaluu Sweet Bread and a Sesame-Crusted Ahi Tuna & Coconut Prawn Salad for lunch featuring Chinese cabbage, a fan of local fruit and a sweet chili dressing. A dinner favorite is the Poke Nachos—an award-winner at island poke contests. It boasts freshly cubed and marinated ahi, won ton chips, avocado, Sriracha aioli and salsa verde. The dish is finished off with furikake and local seaweed.

A favorite ingredient chef sources from HFM is the marinated and quartered Roland artichoke hearts, which accompany the swordfish entree and are featured in a ravioli. “They are really nice in size and seasoned well,” he details. He also especially likes the Roland kalamata olives wedges, noting “they are already cut in half” for easy preparation of the Greek Omelet. Due to demand, the Fish Hopper offers gluten-free menus for lunch and dinner and has gluten-free bread available for breakfast. “We have a glutenfree Chantilly Cake too,” adds chef. While the restaurant serves a wide range of entrees for its hearty, American-style cuisine—steaks, chops, chicken and burgers— Almazan notes fish remains king at The Fish Hopper.

THE FISH HOPPER SEAFOOD AND STEAKS WHERE: 75-5683 Alii Drive, Kailua-Kona, HI 96740 WHEN: Breakfast 7 a.m., Lunch 11 a.m., Dinner 4 p.m.

The Coconut Macadamia-Crusted French Toast uses Big Isle Punaluu Sweet Bread.

FOR MORE INFO: PHONE: 808-326-2002 WEBSITE: http://fishhopper.com/kona/

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“Monterey Style” delicacy has won multiple awards and is extremely popular by diners—in Kona it’s also sold to-go for parties in insulated containers complete with choice of bread bowls or rolls. The no-msg Sea Watch clams for the creamy concoction are sourced from HFM. Chef Almazan claims other trademark offerings include the Coconut

RESTAURANT CLOSE-UP

Local Comes First at Hukilau Lanai Kauai’s fine-dining restaurant highlights local food with a sustainable focus RESTAURANT CLOSE-UP

MARIA KANAI

xecutive chef and owner Ron Miller of Hukilau Lanai has an infectious love for food, one that’s clearly Executive Chef and owner Ron Miller been adopted by everyone in the kitchen. For him, food isn’t just sustenance. It’s a thing to be enjoyed and loved. “There is a camaraderie in the kitchen – the whole social side

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of working with a team and making good food together. That’s really fun for me. I love being in a good environment like Hukilau Lanai,” says Miller, who is from Pittsburgh and got his start out by working for a catering company during high school. After graduating, he studied hotel and restaurant management in college and got into the culinary world, picking up necessarily cooking skills along the way. Miller began working at Hukilau Lanai in 2002 and became an owner with his wife Krissi in 2010, shaping

the restaurant into a fine-dining location for Kauai customers. The menu highlights local food with a sustainable focus. Miller works closely with surrounding farms and farmers, like Makaweli Meat Company, Kauai Shrimp, Hamakua Heritage Farms, Kaneshiro Farms and Kauai Fresh Farms. Hukilau is also the only restaurant on Kauai to partner with the Monterey Bay Aquarium Seafood Watch, a program that supports healthy oceans by ensuring that all seafood sold at the restaurant is fished or farmed in ways that

Hukilau Mixed Grill - 3 fresh island fish with Chef’s creative preparation (selection changes regularly)

Hawaiian Chocolate Factory” warm cake has become an immediate, classic hit, with an oozing chocolate center and vanilla bean ice cream. Miller adds, “HFM has been a great partner because they’re always there and they’re easily accessible. They’re reliable. Whenever I have a question about a product, they’re very knowledgeable and they get back to me right away. We appreciate their support very much!”

HUKILAU LANAI WHERE: 520 Aleka Loop, Kapaa, HI 96746 WHEN: Tuesday to Sunday 5pm to 9pm; close on Monday

Ono (Pacific Wahoo)

FOR MORE INFO: PHONE: 808-822-0600 WEBSITE: https://hukilaukauai.com/

PHOTO KERRY COOPER

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minimize their environmental impact. “Throughout the years, it’s become easier to source local,” says Miller. “We do believe that local tastes better. I know it sounds a little cliché, but it’s true – supporting our local farmers is important. Hawai’i is a small island, and you get to know people. Getting to support the local farmers is really good business.” A popular highlight on the menu is the house-made charcuterie. The plate features Kaneshiro pig and is served with coppa di testa, pork and mushroom pate, mortadella, summer sausage, pickles and baguette. Another must-try dish is the fish special, which rotates weekly and can be ahi, mahi mahi, ono, opah, hebi or Hawaiian snapper – whatever is local and fresh. For dessert, the “Original

RESTAURANT CLOSE-UP

The Seared Ahi Steak is a popular entrée at Monkeypod Kitchen by Merriman.

MONKEYPOD KITCHEN by Merriman, Ka‘anapali BY FERN GAVELEK

sister restaurant to Monkeypod Kitchens by Merriman in Wailea, Maui; and Ko Olina, Oahu; Monkeypod Kitchen in Ka‘anapali serves Hawaii Regional Cuisine. Owned by Chef Peter Merriman, who is known for forging working relationships with local farmers and ranchers, the restaurant relies on a cornucopia of locally sourced Executive Chef Brandon LaClair at ingredients. Monkeypod Kitchen Located right by Merriman in at ocean’s edge Ka‘anapali, Maui. with offshore, open-air views of neighboring Lanai, Monkeypod Ka‘anapali caters to beachgoers, Whaler’s Village shoppers and those wanting to mark a 14

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special occasion or impress a date. “We work hand-in-hand with our local farmers to make sure we are serving the best quality and freshest ingredients available—every day,” says Executive Chef Brandon LaClair. “Our Kale Salad is a perfect example of this; it’s almost 100 percent locally sourced using kale, oranges, Maui sweet onion and macadamia nuts. All of these ingredients flourish here in the Hawaiian Islands.” Chef LaClair, a culinary arts grad from Johnson and Wales University, grew up in Delaware and became fascinated with food as a child. “Each year I would help my mother maintain our backyard garden, which helped me learn about where our food came from as well as let me be creative at a young age while cooking with my mom,” chef recalls. “While in high school, I worked in a small mom and pop seafood restaurant as a bus boy

Monkeypod Kitchen by Merriman focuses on small-batch liquor and spirits for its beverage program. The Monkeypod Mai Tai relies on Old Lahaina rums and house-made mac nut orgeat.

and prep cook. Immediately, I was hooked on the energy of the restaurant business. As soon as I learned I could make a living cooking food, it was a done deal!” Chef LaClair oversees all food operations and hiring of the restaurant’s back-of-the-house staff. While Monkeypod Ka‘anapali seats 400 diners both inside and out, the restaurant does anywhere from 300-600 lunch covers and 700-1000 dinners daily. “As you can imagine, it takes an army to keep up with those kinds of numbers,” notes LaClair. “I am fortunate to have an amazing team

RESTAURANT CLOSE-UP

of approximately 60 talented cooks and chefs alongside me.” A trademark menu item includes the Seared Ahi Steak. It’s topped with caramelized onion, served over Jalapeno Mashed Potatoes with baby bok choy and finished with a soy-sesame Maui onion sauce. “HFM supplies a huge portion of the ingredients that we use daily,” details chef. “From local produce grown at Maui’s Kumu Farms to locally made noodles, HFM helps us source the best of the best.” “Hamakua’s Ali’i Mushrooms is a very special ingredient we use a lot,” adds LaClair. “We source these beautiful, meaty mushrooms as part of our house-roasted mushroom mix for our Hamakua Wild Mushroom and Truffle Oil Pizza, house-made Kale and Hamakua Wild Mushroom Gnocchi, and our Kauai Shrimp and Hamakua Mushroom Potstickers.” The restaurant’s favorite, handcrafted cocktail is the Monkeypod Mai Tai. It sports a honey lilikoi foam inspired by the islands and is concocted with local Old Lahaina rums, fresh lime juice and housemade mac nut orgeat. All bar syrups are made from scratch and Monkeypod focuses on small-batch liquor and spirits in its beverage program. “Our cocktails are designed to be unique and interesting, but most of all, fun,” points out Jason Vendrell, corporate beverage manager. “We are always experimenting with new ingredients and hope that our enthusiasm is contagious.” Chef agrees, “We’re always looking for ways to freshen up our drinks, food and overall experience at Monkeypod Kitchen by Merriman.”

Choose from strawberry, chocolate, banana or coconut pie at Monkeypod in Kaanapali.

MONKEYPOD KITCHEN BY MERRIMAN, KAANAPALI WHERE: 2435 Kaanapali Parkway in Whaler’s Village, Lahaina, HI 96761 WHEN: 11 a.m.-11 p.m., Happy Hour 3-5:30 p.m., 9-11 p.m. FOR MORE INFO: PHONE: 808-878-6763 WEBSITE: www.monkeypodkitchen.com/dine_ka_anapali

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FEATURE STORY

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NEW The Hawai‘i Food & Wine Festival Highlights the Islands’ Emerging Crops BY LESA GRIFFITH

he eighth annual Hawai‘i Food & Wine Festival starts Oct. 6 on Hawai‘i Island with a stellar lineup of chefs conjuring Tuscany through a sixcourse dinner. It’s just one of twelve events held on three islands—bringing together more than 100 talented chefs, mixologists, and wine and spirit makers from Hawai‘i and around the world.

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FEATURE STORY

GROWTH:

FEATURE STORY

Moringa, aka malungay, will be a featured emerging crop at The Howard Hughes Corporation Presents Crops and Hops, on Oct. 24.

Underlying this one-of-a-kind, world-class celebration of eating and drinking is an important, multifaceted mission. The festival raises the profile of Hawai‘i as a food destination with incredible homegrown talent and ingredients while also raising money to support a nascent agricultural sector and culinary education. As part of the goal to put the islands on the agricultural map, the festival launched an Emerging Crop Cook-Off last year. The crop happened to be able to swim—Neal Fraser of Redbird in Los Angeles, Jason Fox of Commonwealth in San Francisco, and Colin Hazama of the Royal Hawaiian Hotel worked their magic on tilapia, specifically the kind raised by the Kohala Mountain Fish Company. (Hazama’s seared and butter-basted tilapia with Kona 18

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Why moringa? “There are a lot of great ingredients to choose from,” says HFWF CEO Denise Yamaguchi, “but we wanted to pick an ingredient that is available year-round and offers versatility in the kitchen.”

Star Hawai‘i chef Chris Kajioka uses moringa powder in his signature charred cabbage dish. “I have had the leaves in soup a lot—usually chicken soup with winter melon,” says Kajioka. Back in 2016, when he

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FEATURE STORY

abalone and sea asparagus-tomato relish won.) From breadfruit to dragonfruit, oysters to kampachi, Hawai‘i’s agricultural production is growing in diversification with each passing year. While some of that energy is spent trying to cultivate staples shipped in from the continent—such as chickpeas and blueberries—other efforts are being made to grow items from closer to home, such as pohole fern shoots and what are labeled as “ultra-exotic tropical fruits.” This year, three chefs will see who can impress a panel of tough judges— including Roy Yamaguchi and Alan Wong—with their use of moringa. They can choose to use fresh leaves or a powder that looks a lot like green tea. Recently recognized in the west as an untapped “superfood,” moringa, aka malungay or kalamongay, is a staple of Philippine cuisine.

FEATURE STORY

was doing menu development for his acclaimed restaurant Senia, he learned that Wai‘anae pig farmer David Wong was making a powdered version. “When I tasted it,” says Kajioka, “it was very similar to matcha in its bitterness. It also had a great earthiness that I thought would go perfectly with a caramelized brassica—and voilà.” Pastry chef Michelle Karr-Ueoka is a champion of moringa and uses it in her famed desserts, adding it to chocolate truffles and even a strawberry shortcake. At this year’s Emerging Crop Cook-Off, which is part of the Oct. 24 festival event Crops and Hops, presented by the Howard Hughes Corporation at Ward Village, the competing chefs’ supply of moringa will also be from David Wong’s Mountain View Farms.

Diversity is good

Tilipia from the Kohala Mountain Fish Company was a featured emerging crop at the festival last year.

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In a recent Instagram post featuring an image of a handful of bright green pods from O‘ahu-based Ho Farms’ first crop of English peas, chef Ed Kenney wrote, “When we opened Town 13 years ago, our choices for locally grown produce were fairly limited. Now, the diversity has blossomed and there’s hardly a need to look beyond our shores for ingredients.” Festival CEO Denise Yamaguchi emphasizes that highlighting the fruit of Hawai‘i farmers’ labor and promoting sustainability in the islands has been a priority since the event launched in 2011. Emerging crops—as well as emerging agriculture technologies—contribute to the state’s economic and social well being. It’s a fact that is underscored by the Aloha+ Challenge—the state’s localized version of the United Nations Sustainable Development goals, to be achieved by 2030. The challenge includes the commitment to at least double local food production, so that Hawai‘i is growing 20 to 30 percent of the food consumed here. The challenge’s online dashboard indicates that Hawai‘i

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Chef Colin Hazama won last year’s Emerging Crop Cook-Off with his crispy Kohala Mountain sunfish (left) with Wailea Agricultural Group’s ulu and hearts of palm puree, Ho Farms watermelon radish, ginger watercress pesto, and smoked sunfish dashi.

Festival co-founder chef Roy Yamaguchi with Jeremiah Tower, who was honored as the first Culinary Hero in the festival’s kick-off event in May.

currently produces 9.1 million pounds of food a year. That sounds like a lot, but according to a 2012 University of Hawai‘i study, residents and visitors consume about 2.5 billion pounds of food annually. In addition, the dashboard reports that, “Local food production is on a downward trend, with a decrease 22

FOODSERVICE IN PARADISE 2018 ISSUE 3

by approximately 10 percent (for select food categories) from 2015 to 2016. This trend may be attributed to environmental factors such as soil conditions, drought, and natural and manmade disasters. Other factors include the availability of farm and labor workers, land for farming, and associated costs of water and elec-

tricity (to pump the water). However, the 2016 data is 20 percent higher than 2008 data, which was the lowest point in production in 20 years. At that time, energy prices skyrocketed due to the cost of oil from the global financial crisis.” Despite the dip, there are encouraging signs of progress, with

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programs and operations such as GoFarm Hawaii, created by a band of agricultural groups including the University of Hawai‘i’s Agribusiness Incubator Program and the Department of Agriculture, and the Whitmore Village Agricultural Development Plan, which envisions Wahiawa as a food production hub. “Education—on both sides of the food equation—is a key part of advancing agriculture in Hawai‘i,” says Yamaguchi. “We aim to help do that through entertaining and delicious events. I guarantee you there will be people at Crops and Hops who will have never heard of moringa, much less that it could add to the islands’ economy. If they leave the festival with a better understanding of Hawai‘i’s potential as an agricultural powerhouse, and if a few chefs discover some new ingredients they didn’t previously use, we’ll consider what we do a success.” FOODSERVICE IN PARADISE 2018 ISSUE 3

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2018 HFWF Event Schedule

Symphony of Flavors Under the Tuscan Sun

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ISLAND OF HAWAI‘I October 6, 2018 | 5:00pm to 9:00pm Waikoloa Beach Marriott Resort & Spa Let your taste buds ride on a journey over the Atlantic Ocean to the exquisite countryside of Tuscany. This six-course dinner will bring Tuscan cuisine to life highlighting the natural flavors of each dish. Six Cuisines of the Sun alumni chefs will craft dishes thoughtfully paired with wines by Southern Glazer’s Wine and Spirits Hawaii.

MAUI October 21, 2018 | 5:00pm to 9:00pm Hyatt Regency Maui Resort and Spa As the sun sets over the Pacific, Kitchen Stadium comes to life with Symphony of Flavors at Hyatt Regency Maui Resort and Spa. This indulgent six-course dinner will hit all the right notes as six culinary masters create dazzling dishes harmoniously accompanied with wines paired by Southern Glazer’s Wine & Spirits Hawaii. Ticket price starting at $250

Ticket price starting at $250

Feng Shui & Cocktails O‘AHU October 25, 2018 | 5:00pm to 9:00pm THE MODERN HONOLULU Let our chi guide you as it flows through the exquisite flavors of Asia at Feng Shui & Cocktails, a chic party around the Sunrise and Sunset pools at THE MODERN HONOLULU. We’ll captivate you with invigorating cocktails from the country’s finest mixologists and tantalize your taste buds by thirteen fierce chefs. Our Feng Shui Master will bring an element of mystery and destiny for this whimsical night of food, cocktails, and fortune. Ticket price starting at $225

The Howard Hughes Corporation Presents Crops and Hops

Spiked! MAUI October 20, 2018 | 5:00pm to 9:00pm Sheraton Maui Resort & Spa It’s time to add a little spice to your life with Spiked! at Sheraton Maui Resort & Spa. Thirteen distinguished chefs will treat you to a flavorful exploration of seasonings and herbs from one station to the next. Stimulate your taste buds with creative combinations that pepper each plate with zest and zing, paired perfectly with coveted wine, refreshing cocktails, and beer. Ticket price starting at $200

O‘AHU October 24, 2018 | 4:00pm to 7:00pm Ward Village Crops & Hops will feature locally grown emerging crops, alongside 20 craft beers from around the world. Emerging crops are known as the next breakthrough crops that are close to being successfully grown in our islands. Last year, HFWF hosted the first Emerging Crop cook-off with three of its master chefs preparing Kohala Mountain Sunfish (aka tilapia). This year, HFWF will feature moringa for the cook-off. Come watch our chef finalists duke it out for the title of Emerging Crop King Chef. At this event, you’ll not only be able to taste three preparations of moringa, but also eight other dishes made with other emerging crops created by our chefs that will be paired with IPAs and craft brews by Anheuser Busch and Southern Glazer’s Wine & Spirits. Ticket price $95

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Hawaiian Airlines Presents Winederland O‘AHU October 26, 2018 | 5:00pm to 9:00pm Hawai‘i Convention Center Oenophiles rejoice, Winederland invites you to swirl, sip, and savor 20 coveted wines poured by winemakers of acclaimed vineyards on the rooftop of the Hawaii Convention Center. Experience the ultimate wine tasting while enjoying exquisite creations from twenty world-class chefs. Wine and dine or mix it up with hand-crafted cocktails and beers. Experience Winederland your way. Ticket price starting at $225

7-Eleven Hawaii Presents Slurp

Naughty or Nice

O‘AHU October 26, 2018 | 9:00pm to 1:00am Hyatt Regency Waikiki Beach Resort and Spa

O‘AHU October 28, 2018 | 11:00am to 1:00pm Outrigger Reef Waikiki Beach Resort

Ticket price starting at $95

Decadence O‘AHU October 27, 2018 | 5:00pm to 9:00pm Ko Olina Resort with Aulani, A Disney Resort & Spa and Four Seasons Resort O‘ahu at Ko Olina Escape your daily routine and delight in a night of decadence. As you gaze at the sunset on the sands of the Ko Olina Resort lagoon, twelve world-renowned chefs are prepared to satisfy your taste buds with lavish cuisine. Winemakers from across the country will take you to their vineyards through a sip of their finest wines and the mixologists will mix up your night with haute hand-crafted cocktails. You won’t want to miss the grand fireworks show as it lights up the night sky. Ticket price starting at $250

O‘AHU October 28, 2018 | 9:00am to 3:00pm Hawai‘i Convention Center Come out and play for a day-packed with food, fitness and fun at Keiki in the Kitchen on the rooftop of the Hawaii Convention Center. We have an activity-packed day for the whole family to enjoy! Our new Hawaii Made Marketplace by Kids for Kids will showcase locally-made goodies by young aspiring chefs in the community. Culinary superstar finalists of the Hawaii Gas Presents the Localicious Recipe Contest will whip up their best, fresh dish for a panel of judges. And HFWF18’s world-class chefs will be present to sign autographs, take photos, and compete in the celebrity chef fitness challenge. To end on a sweet note, grab your keiki and decorate Halloween-themed cookies with a superstar celebrity chef. Don’t miss the excitement at Keiki in the Kitchen Family Sunday! Cookie decorating activity is limited to the first 1,000 kids upon arrival at Keiki in the Kitchen. Purchasing a ticket to the event does not confirm your child for the cookie decorating activity, you must physically check-in. Ticket price $5

Do you dare to be naughty or will you concede and be nice? Enjoy indulgent, gluttonous grub to satisfy your deepest cravings if you’re on the naughty list. Or if you’re feeling nice, explore a vegan menu with plantbased, cruelty-free cuisine. You’re not going to want to miss this clash of a feast. Which will you choose? Ticket price $115

Saks Fifth Avenue Presents Halekulani Culinary Masters Gala – A Tribute to Paul Bocuse O‘AHU October 28, 2018 | 5:00pm to 10:00pm Halekulani In honor of the most celebrated French chef, Paul Bocuse, Hawaii Food & Wine Festival will pay tribute to Bocuse’s legacy through its annual Halekulani Culinary Masters Gala. As the founder of the international chefs’ competition, Bocuse d’Or, Chef Bocuse lead the way for culinary innovation with fresh ingredients and unexpected flavor combinations. Six world-class chefs will take inspiration from the art of Chef Bocuse in a six-course, wine-paired dinner for an evening of celebration and honor. Ticket price $1,000

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We’re keeping the party alive all night at 7-Eleven Hawaii Presents Slurp! Don’t miss the after party on everyone’s calendar. Devour your way through slurpy dishes such as pho, ramen and more created by six world-class chefs. We’ll also be serving thirst-quenching beers, hand-crafted cocktails mixed with 7-Eleven’s famous frozen beverage. Eat, drink, dance and get your slurp on!

HMAA Presents Keiki in the Kitchen Family Sunday

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Not Your Average Water Company How Hawai‘i Volcanic Beverages is giving back to the Islands MARIA KANAI

ater is Life. That’s the simple motto of Hawai‘i Volcanic Beverages, a missionfirst premium naturally alkaline water and beverage company based out of Kea‘au on Hawai‘i Island that’s doing so much more than just selling water. Company founders Jason and Channon Donovan, a husbandand-wife team, have developed the “Hawai‘i Volcanic” brand around living a healthy, pono (doing what’s right) lifestyle. Inspired by Hawai‘i’s beauty and culture, the Donovans sustainably harvest, package and offer

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naturally alkaline healthy bottled water products in Hawai‘i. They use the company’s success to partner, donate, and volunteer with hundreds of local non-profits. We had the opportunity to chat with them and learn about how the business began and all the good things they’re up to.

Doing Things Right

The Donovans were always entrepreneurs, even before they moved to Kaua‘i in 2001. They lived together in South Florida as the owners of a printing and graphic design business called Fluid Digital Graphics. They

also managed a production company called Zen, which successfully produced the largest multicultural educational and inspirational music festival events of that time, nationwide and in South America with top-notch artistic talent. The events attracted hundreds of thousands of people. In 1999, they went on vacation to Kaua‘i where they not only got engaged, but fell in love with the island, the people, and the culture. The stressful entertainment business was taking its toll on Jason’s health so Channon suggested they make a drastic life change and move to

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Beach clean up

Kaua‘i. “My initial thought was no way are we going to move out into the middle of the Pacific Ocean! But, as usual she was right. We needed to live a healthier active lifestyle,” says Jason Donovan. In 2001, Jason and Channon sold everything, got married at the beautiful Limahuli O’ Makana garden on the North Shore of Kaua‘i and then stayed on Kaua‘i. For work, they co-created the eco real estate business model with Hanalei-based Kaua‘i Tropical Properties, but it didn’t quite

Jason and Channon Donovan

“We understand and respect that water is sacred, water is life,” – Channon Donovan Gym sponsorship

fulfill their entrepreneurial spirits. The business idea for Hawai‘i Volcanic Beverages hatched 11 years ago when they noticed most of Hawai‘i’s bottled drinking water was imported from foreign countries. “We thought, we’re in Hawai‘i, so of course we should be drinking the best water in the world

from Hawai‘i,” says Jason. The idea stuck. As they started the researching and planning process, the first priority of the Donovans was to make sure they did everything pono (To do what’s right, as it should be). “We understand and respect that water is sacred, water is life,” says

Channon. “After all, the root words of Hawai‘i are ‘Ha,’ the breath of life, and ‘wai,’ which means fresh water, prosperity, and abundance.” They sought and received the blessing of respected kahuna (wise elder) and konohiki (steward of the land), Uncle Ed Kaiwi of Anahola, FOODSERVICE IN PARADISE 2018 ISSUE 3

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Kaua‘i. They agreed with Uncle Ed that the water company’s success and growth from day one would always benefit Hawai‘i and its people. With this perpetual promise, in 2014 the company successfully launched its

which in turn helps to prevent disease, slows down the aging process, stops free radicals from forming, flushes toxins from cells and provides essential minerals that promote normal blood flow. The minerals

“We’ve learned it’s not what you say out here but what you actually do”

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– Jason Donovan first product in Hawai‘i, an ultrapremium naturally alkaline artesian water packaged in beautiful custom re-usable 777ml crystal glass bottles.

About Wai

Hawai‘i Volcanic sustainably sources water from its 500-feet deep privately owned artesian wells located in Kea‘au at the base of Mauna Loa on Hawai‘i Island. The water begins as tropical rain and snowfall and is naturally filtered through more than 15,000 feet of nutrient-rich lava rock. During this process, the water becomes naturally alkaline with a constant pH averaging 7.4 to to 9+ and is enhanced with electrolytes and minerals such as silica, magnesium, potassium, and calcium. Thanks to the near constant rain and snowfall received in this area, the sustainable resource is replenished everyday with billions of gallons of water and has been for more than a million years. “It’s one of the most robust and sustainable water resources on the Earth,” says Donovan. Micron filters remove any sediment such as lava rocks, and then the water flows through UV lights to ensure the purity and give the products 2-year plus shelf life. “We bottle the water in its naturally perfect form, it’s a living, healing water from Hawai‘i Island, the source of life.” says Donovan. Alkaline water has many benefits: it is said to reduce acidity in the body

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in Hawai‘i Volcanic Water such as silica help tissue repair by serving as an antioxidant. Magnesium helps regulate muscle contractions and calcium strengthens bone structure, teeth and cells, while potassium aids the growth of cells. It’s a long list of natural health benefits, all in one bottle, naturally. Speaking of bottles, Hawai‘i Volcanic uses both re-usable, recyclable crystal glass and upcycled RPET (Recycled plastic). “We bottled in glass exclusively for three years waiting for biodegradable plant plastic bottles to be perfected, but eventually started bottling in RPET in 2016 out of market demand necessity,” says

Donovan. He’s excited for the new plant based biodegradable plastics to soon be perfected, and says he continues to attend seminars and participate with bio-plastic research as part of the HV Labs programs sponsored by the company. “Biodegradable plant-based plastics are almost perfected. We will proudly be one of the first in the world to use them as soon as they are made available – there is one that is made from algae and sugar cane. We’re nearly there,” says Donovan.

Pono Programs

Hawai‘i Volcanic’s number one mission is to help preserve the natural beauty of Hawai‘i and to help perpetuate and nurture the culture of Hawai‘i. “We’ve learned it’s not what you say out here but what you actually do,” says Jason. “When I first met Channon 21 years ago, I was 22 and didn’t know, think about, or care about the environment,” says Jason. “Channon, being part Native American, was raised to respect and care for the aina (land). She taught me how important it is to care for the earth and to plan ahead for at least the next seven generations who will inherit the earth when we are gone.” Coming to Hawai‘i has also inspired them both to think even more about the earth’s well-being. “Here, you’re outside surfing, hiking, adventuring, constantly surrounded

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Discovery Island Playground

and immersed in nature. If you’re living in a big city, you don’t really get inspired – you can feel like you’re stuck in the matrix and it’s very hard to think out of the box. Channon bringing us to Hawai‘i was the best thing that we’ve ever done together for the betterment of our lives. We give thanks every day for being here. Our son Finn was born and is being raised here in this paradise. It’s our responsibility to Finn and to all keiki (children) to keep Hawai‘i and the earth healthy, clean and abundant,” says Donovan. Today, the Donovan family through Hawai‘i Volcanic-sponsored pono programs is happy to be actively involved in hundreds of statewide community projects such as beach & reef cleanups, restoring sacred places (heiau) and essential watersheds, and even creating and building the new eco-friendly “Discovery Island Playground” at the Anaina Hou community park in Kilauea, Kaua‘i to name a few. One particular

“Everything we do, we do with the intent to make the world a better place.” – Jason Donovan project they are excited about is the Seabin Project (www.seabinproject. com). Their goal is to by the end of this summer, partner with Hawaii Surfrider Foundation and Sustainable Coastlines Hawaii to install multiple Seabin systems at the Waikiki Marina. The Seabin is a new portable device designed by Australian surfers that collects rubbish and oils by sucking in water and not marine life from the surface, which is then collected in a catch bag for proper recycling and disposal. Internationally, Hawai‘i Volcanic contributes to WavesForWater.org and Onedrop.org – two non-profit organizations that work tirelessly to provide those in most need access to

clean drinking water and sanitation. “Our company is Mission First. We are inspired by other companies’ creating and inspiring positive change like Patagonia and Olu Kai. We are educating people about why naturally alkaline water is better for them and at the same time we are promoting living aloha by being conscious and caring humans,” says Jason. “We’re out there every day happily investing time and money into new technologies like algae bio-plastics and the Seabin. Everything we do, we do with the intent to make the world a better place. The kids are always watching, and always learning. We owe it to them to lead by example. They are the future, they are the Aloha.” FOODSERVICE IN PARADISE 2018 ISSUE 3

LOCAL & NATIONAL NEWS

Meat Industry Seeks Ways to Keep Up with Customers

onsumers are constantly changing. As a result, all segments of the meat industry need to continue to change the way they communicate and market to those consumers to stay successful. This was the underlying message of a session titled, “Tomorrow’s Meat Consumers: Driving Trends and Disrupting the Industry,” presented by Midan Marketing Managing Principals Danette Amstein and Michael Uetz during the North American Meat Institute’s Meat Industry Summit in San Antonio April 16-19.

“You need to understand who you’re marketing to and what guides their purchases,” Mr. Uetz said. “We’re (the meat industry) not going to own the ‘center of the plate’ like we used to own it. We’re not going to own ‘share of stomach’ like we have in the past. We need to know our consumers to remain in this industry … in order to stay relevant.” Ms. Amstein added, “Our world is changing. We need to make small changes in our industry now to be prepared for the future. There’s a lot of disruption going on.” The primary message the two delivered during their presentation was that understanding the consumer was the key to success in the changing meat industry. “We are all guided by what’s in the consumer’s mindset and what drives them to make purchases on a daily basis,” Mr. Uetz said. “If you don’t keep that in mind, no matter where you are in the food system, you are

going to miss out.” For many years, Generation X (those born between the early 60s to the late 70s) has been considered the forgotten generation — marketing and communication is rarely directed toward this group, Mr. Uetz said. However, he contends that the baby boomers are the forgotten generation when it comes to the meat industry. “We as an industry aren’t doing a great job of following boomers through their transition to their golden years,” he said. “We aren’t focused on their nutritional needs, we aren’t focused on their needs with the package sizes they are looking for. We need to pay more attention to this group of consumers.” Of course, understanding the millennial consumer is also important. Next year, for the first time, millennials will take over boomers in numbers, Mr. Uetz said. Millennials want to be able to relate to the products they purchase. “They are ‘connected’ and want to

“We as an industry aren’t doing a great job of following boomers through their transition to their golden years” -Michael Uetz

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“Consumers are moving health and wellness from being a fad to being mainstream,” -Danette Amstein The Midan team outlined four macro trends to consider while trying to reach today’s changing consumers: Educated eating; sustainability and the environment; transparency; and big data and technology. “Consumers are moving health and wellness from being a fad to being mainstream,” Ms. Amstein said. “They are becoming more conscious, more intentional about health. They’re looking for their customized meat product.” Today’s consumers are shopping for meat products that satisfy their specific needs. The latest Power of Meat Study revealed that sales were up 4% to 5% for meat products that had a claim on their package (such as grass-fed, organic, antibiotic-free, etc.) over conventional meat products that made

no claims. The good news for the meat industry is that consumers are thinking about protein more than ever before, Ms. Amstein explained. The bad news is that today, when consumers think of protein they don’t only think of meat. “We lost the battle to claim protein as our own,” she said. “It used to be when consumers said protein they equated it to meat, now it equates to all sorts of products. We have to figure out how to point out the differences in the value of the protein that we can offer in meat products.” Today’s consumer not only talks about protein differently but sustainability, too. Sustainability is a hot button issue both for the meat industry and its consumers, but not everyone talks about the topics in the same way. “Consumers use different words to describe sustainability,” Ms. Amstein said, and corporations do, too. Organizations go through four phases in their approach to sustainability: COMPLIANCE – Taking on sustainability as a necessity, not something the company necessarily wants to do. COST REDUCTION – Companies start to realize that there are cost savings that can occur because of sustainability efforts, which makes taking on sustainability processes more appealing.

VALUE ADDITION – Companies in this phase realize that sustainability is a way to differentiate the company from others in the industry. EMBRACED – By the time companies reach this phase they are all in. Sustainability becomes part of who the company is. Sustainability becomes a part of the company’s mission is and it is taken into consideration in everything they do. “There is some education that’s going to have to take place when it comes to sustainability,” Ms. Amstein said. “We, as an industry, are going to have some work to do on educating consumers on what sustainability really means.” Communicating about sustainability goes hand-in-hand with the need for transparency with consumers in the meat industry. “If you think about transparency it’s really about truth and trust,” Mr. Uetz said. “If your end user doesn’t trust your company and your product, the sale isn’t going to happen.” Consumers care about the companies where the products they consume come from, Mr. Uetz explained. Millennial moms lead the way with transparency movement. Eighty-six per cent would pay more for a product with full transparency. Source: www.foodbusinessnews.net

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LOCAL & NATIONAL NEWS

understand as much as they can about the products they are buying,” Mr. Uetz said. This translates to opportunities for the meat industry when it comes to marketing and communication, he explained. Generation Z (those born after 1996) are very social, highly educated, think about the environment, want to give back, have never known a time without a computer and look to social networks for advice on what to buy. Ninety-six per cent of this generation has a cell phone and at least half are connected to the internet at least 10 hours a day.

OPERATOR'S EDGE

Operators Work to Get the Experience Right Consumers more interested than ever in memorable restaurant experiences, NPD Group finds From mobile ordering apps to in-store digital kiosks, technology has enabled restaurants to increase the speed of service for guests, but often at the expense of the dining experience. However, that may be changing as the latest research from The NPD Group reveals that today’s consumers are more interested than ever in memorable food and beverage experiences. “The trend has been all towards speed, get in and out and turn the table,” said Warren Solochek, NPD vice president of industry relations. “People put more value on experience than they have in the past.”One indication of consumers’ increased interest is that there is faster growth for experiential spending than the 32

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acquisition of “things,” NPD found. Additionally, 48 percent of consumers surveyed by NPD in 2017 said they planned to purchase food and beverage experiences as holiday gifts. The experiential purchase intent is strongest among Gen Z, Millennials, high-income households and households with kids.

Digital spending also skews experiential. Restaurant meals and snacks accounted for the second-highest percentage of mobile app purchases, after music. Restaurant revisits can become experiential when operators use one of three levers: experts, eater-tainment or evolving technology, according to NPD. For example, club

Top categories for mobile app purchases Music Restaurant meals/snacks Apparel Movies or TV shows Tickets for movies, concerts, travel, etc. Video games or video game system Groceries Beauty products Gift cards Toys/games 0

2.5

7.5

12.5

17.5

22.5

% among mobile app users

Source: The NPD Group/Digital Evolution of Foodservice 2018

Service remains key factor for consumers

Technology and hospitality intersect

When Chicago-based Wow Bao, a 10-unit, fast-casual Asian chain that was an early adopter of self-ordering kiosks and mobile ordering, opened its first fully automated restaurant last December, some may have thought the intention was to cut people out

Older Gen Z (13-20)

Millennials (21-36)

Gen X (37-52)

Young Boomers (53-64) 0

Source: The NPD Group/Digital Evolution of Foodservice 2018

of the people business. In fact, Wow Bao said it was all about bringing hospitality back to the industry. “This is a way to up the game…be at the crossroads of hospitality and technology,” said Wow Bao CEO Geoff Alexander. While guests at Wow Bao’s newest location can order and pay at a digital kiosk or online and then pick up their food from an LED-lit cubicle without any human interaction, the new prototype also includes a few front-of-house staff whose only job is to deliver guests hospitality, or whatever else they need. “We can be fast, we can be slow, we can be funny,” Alexander said. “We’re about getting the food out in your hands and then having a pleasant conversation.” Or not, depending the customer. “It’s not just about how fast you can do it,” he added. “We have a

responsibility to give value to diners… that’s more than just food, that’s interaction with people.”

Delivering a singular experience

Guests of Le Coq Rico, a poultry house in New York City and Paris that serves contemporary French-American food, can make a reservation using an online platform, but that’s the end of the high-tech hospitality. “We offer classic, attentive service—a direct, thoughtful interaction between our staff and our guests,” said chef and owner Antoine Westermann. “We want our guests to feel warmth and hospitality when they come to our restaurant—like they are having dinner in our home. That is the point.” Diners are also treated to a unique experience at Le Coq Rico as the restaurant’s “poultry sommeliers” guide diners in understanding the flavor profile and aging process of responsibly raised, heritage-breed poultry that is served whole. The experience also extends beyond the restaurant to the diners’ home, as leftovers are packaged with printed recipes, such as Poultry Broth Bouillon with Seasonal Vegetables, to help transform extra food into a subsequent meal. “It is very much inspired by Parisian culture,” said Westermann of the leftover packages. “This is in our roots, it’s who we are—leftovers cannot, and should not, be wasted.” Source: Nation’s Restaurant News FOODSERVICE IN PARADISE 2018 ISSUE 3

OPERATOR'S EDGE

dinners, chef-created specialties and sommeliers all add an expert touch to the dining experience; food is the eater-tainment experience when customers stand in line for access to a buzzworthy restaurant; and dishes that are social-media-worthy align with evolving technology. No matter the lever used, service is critical to the value proposition of restaurants. “Service, how people are treated once they come into your store, is still really important,” Solochek said. “Restaurants can’t forget that human interaction is important.” While those who want to talk to a real person at a restaurant have historically tended to be older generations, NPD found that younger generations are also craving more human interaction. Thirty percent of older Gen Z-ers (ages 13-20), 28 percent of Millennials (ages 21-26), 34 percent of Gen X-ers (ages 37-52) and 41 percent of younger Boomers (ages 53-64) preferred to talk to a person. “There’s a very close relationship between service and how [consumers] rate their food and beverage,” Solochek said.

% of digital service non-users who prefer to talk to a person

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Debunking 7 Myths

About Gen Z’s Food Habits

Think you’ve got marketing to Gen Z all figured out? There’s a new report that might surprise you.

xperts at leading student affinity network and marketing firm UNiDAYS say Gen Z—those born after 1995—are already more influential in the marketplace than the muchstudied millennials. With spending power of $828 billion in the U.S., and 78 percent spending most of their money (after tuition and bills) on food, Gen Z is a population segment the food industry is watching closely as they wind their way through college dining hall lines, order by app at fast-casual spots and blithely spend $20 and up on meals regularly. What do you know about Gen Z’s true attitudes toward food? Have you

been thinking about them all wrong? Check out some surprising facts reported by UNiDAYS’ quantitative online survey of 1,873 U.S. Gen Z students.

1. Myth #1: The broke college student

College-age students are broke, no matter what the era, right? False. “Move past the broke student

mentality,” advises UNiDAYS. “We often hear the phrase ‘poor college student,’ but it’s time to get over the misconception that students are completely broke.” The study concludes that Gen Z is not as down-and-out as we might’ve assumed. “For the most part…they still have more disposable income since they’re not yet faced with expenses like rent, a mortgage, utilities or children.” Ah, youth!

2. Myth #2: They spend as little as possible of their budget on food

Good news for the food industry: 78 percent of Gen Z-ers surveyed told UNiDAYS that once tuition and bills are taken care of, the rest of their FOODSERVICE IN PARADISE 2018 ISSUE 3

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money goes to food, dining out specifically. “When they do eat out, Gen Z spends more dollars on average than what we typically expect of students,” the survey found. “Nearly half of those surveyed spend $10 to $20 on an order, and 15 percent spend $20 or more.”

3. Myth #3: Gen Z isn’t smart with their money

Just because Gen Z is willing to shell out for quality food doesn’t mean they don’t appreciate value offers, according to the study: “They have money to spend, but want to be careful about how they spend it.” Compared to previous generations (Material Girls and Boys?), “Gen Z has already proven to be more financially savvy and responsible.”

FOODSERVICE IN PARADISE 2018 ISSUE 3

4. Myth #4: It’s too hard to market to such a diverse group individually

Communities where Gen Z-ers are engaged—real-life and online communities for yoga, spinning, animal rescue, volunteering, civic groups, etc.—can be a scalable starting point for marketing that makes this generation feel special (a basic need of all generations), allowing you to gather info at the same time. “Deliver an exclusive offer to a community where Gen Z is an engaged member,” UNiDAYS advises. “While loyalty programs are

undoubtedly a rich source of data, they tend to be skewed towards your best customers. Being able to get a complete picture of a particular audience segment will help you better identify consumer behaviors and preferences.”

5. Myth #5: Once you have a decent Facebook and Instagram page, you’re all set

41 percent of Gen Z-ers surveyed say they learn about new menu items through social media networks. However, “while social networks and word of mouth are key, that’s not

enough to capture Gen Z’s attention,” according to UNiDAYS. “A whopping 93 percent of students surveyed said they are more likely to try a restaurant that offers student discounts. Brands who embrace this feedback will stand out in a sea of noise.”

6. Myth #6: Meals are habitual for Gen Z

7. Myth #7: College kids don’t venture past their meal plan

Almost 48 percent of survey respondents don’t have campus meal

plans, 63 percent buy all of their own food and 18 percent regularly go out to eat even if they have meal plans. The main competition for dining halls? Not to start a town-and-gown debate, but it’s local restaurants that offer student discounts (78 percent of students say they take advantage of these types of special offers) are

competition for onsite campus dining, home cooking does not appear to be with Gen Z. Although almost all respondents have access to kitchens, less than half that do (43 percent) prepare meals often at home, and 14 percent said they never cook at home. Source: Nation’s Restaurant News

FOODSERVICE IN PARADISE 2018 ISSUE 3

TRENDING

“Today’s students are somewhat open minded and spontaneous when it comes to eating out, suggesting that a well-timed, well-placed offer could easily draw them in,” according to the survey, which found that 48 percent of respondents would try a new quick-service restaurant chain once a month, and only 5 percent said they plan their meals in advance. UNiDAYS recommends taking advantage of that spontaneity and openness with mobile push alerts for promotions of menu items, since Gen Z-ers rarely leave home without a phone or other mobile device, allowing opportunities to reach them anytime and anywhere.

Turkey’s versatile. It’s delicious. And it’s fully qualiﬁed to work all over the menu. It can stand alone, or it can stand in for other proteins. Dress it up. Dress it down. Make it crazy. Make it classic. And make it your own.

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FAVORITE RECIPES

INGREDIENTS

1 16-ounce Certified Angus Beef top sirloin steak, or top sirloin cap 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon fresh cracked pepper, plus more to taste 1 pint cherry or grape tomatoes 1/3 cup extra virgin olive oil, divided 4 pre-baked naan bread or similar flatbread 1/2 cup olive tapenade 1/2 cup grated or hand-shaved Parmesano Reggiano cheese 2 heads frisée lettuce, outer dark green leaves removed, ripped in bite size pieces ®

FAVORITE RECIPES

Mediterranean Steak Flatbread

Serves 4 flatbreads

DIRECTIONS

1. Preheat grill to medium high and place a cast iron pan or grill vegetable basket on the grill. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Toss tomatoes with 2 tablespoons olive oil, season with salt and pepper to taste. 2. Place tomatoes in hot pan, stirring occasionally, until soft and beginning to blister, about 2 minutes; remove and set aside. 3. Grill steak in cast iron or directly on grate to desired doneness (125°130°F for medium rare). Remove from grill and let rest. 4. Reduce grill temperature to medium. Brush naan on both sides with remaining olive oil and crisp on grill, 1 minute per side. 5. Slice steak thinly against the grain. 6. Spread naan with olive tapenade and top with blistered tomatoes, steak, frisée and parmesan. If desired, drizzle lightly with additional olive oil and season with salt and pepper. Slice and serve. FOODSERVICE IN PARADISE 2018 ISSUE 3

YOUR BUSINESS. OUR PASSION. 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. Contact your HFM representative today, or call (808) 843-3200. www.hfmfoodservice.com

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

brewed coffee

creamers

iced tea

juices

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or used with permission. SUNKIST is a registered trademark of Sunkist Growers, Inc., USA used under license by Nestlé Professional Beverages. ©2018 Sunkist Growers, Inc *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 5672

FAVORITE RECIPES

Bao Beef Buns Makes 30 Recipe courtesy of BeefItsWhatsForDinner.com

INGREDIENTS

• 12 ounces Certified Angus Beef ® cooked pot roast • 1 cup chopped spinach, green onions or Swiss chard • 1/2 cup hoisin sauce • 3 cans (10 biscuits each) refrigerated buttermilk biscuits

DIRECTIONS 1. Chop or shred pot roast; place in large microwave-safe dish. Cover, vent and microwave until heated through, stirring occasionally. Stir in spinach and hoisin sauce. Microwave until sauce is thickened and beef is coated with sauce. Set aside.

2. Cut parchment paper to line basket of stove-top steamer, cutting hole in center as needed. Add water to steamer, making sure water level is below basket. Bring water to a boil. 3. Meanwhile, place biscuit dough pieces on cutting board. Flatten each piece of dough into 3-inch square, extending corners; press corners onto board with thumbs. Place about 1 tablespoon of beef mixture in center of dough square. Bring two opposite corners up and over filling and pinch together; bring remaining two corners up and over filling,

pinching all seams and corners together to form square bun. Repeat with remaining dough and filling. Turn buns over until ready to cook. Place buns into steam basket in batches, keeping at least 2 inches apart. Cover and steam 7 minutes or until dough reaches temperature of 190°F and the filling is 165°F. Gently remove buns from basket with long handled tongs; cool. Repeat until all buns are steamed. Serve bao buns with sauce as desired. Cook’s Tip: Keep edges of dough free of sauce for best sealing. FOODSERVICE IN PARADISE 2018 ISSUE 3

FAVORITE RECIPES

Thai Spring Rolls Serves 4

INGREDIENTS

• 3/4 pound Certified Angus Beef ® sirloin, thinly sliced • 3 tablespoons Sriracha or pepper sauce • 2 teaspoons red curry paste • 1 tablespoon black sesame seeds • 1/2 cup rice wine vinegar • 1/4 cup mirin (rice wine) • 1 tablespoon chopped ginger • 2 tablespoons sugar • 2 teaspoons salt • 8 ounces pre-packaged slaw mix • 1 tablespoon canola oil • 8 spring roll wrappers • 12 pieces asparagus (2 to 3 inches), blanched, cut in half lengthwise • 12 ounces pre-packaged Mediterranean salad mix • 6 ounces Asian sesame with Ginger salad dressing or any soy-based salad dressing • 16 mandarin orange segments • 1/4 cup chow mein noodles

DIRECTIONS 1. Combine sriracha, curry and sesame seeds and marinate sirloin overnight in refrigerator. 2. Combine vinegar, mirin, ginger, sugar and salt; bring to a boil, stirring occasionally. Turn off; let sit for 10 minutes. Pour liquid through strainer over slaw mix, cool and marinate overnight in refrigerator.

FOODSERVICE IN PARADISE 2018 ISSUE 3

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Ask your HFM Sales Representative about promotional offers!

Hidden Valley® and the Hidden Valley® logo are registered trademarks of the HV Food Products Company and are used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA. Smart Balance® is a registered trademark of Boulder Brands USA, Inc. and is used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA. All other logos are registered trademarks of Ventura Foods, LLC, Brea, CA 92821 USA. ©2018 Ventura Foods, LLC.

FAVORITE RECIPES

INGREDIENTS

Jalapeño Beef Poppers Yields 42

DIRECTIONS 1. Combine ground beef, cheese, jalapeños, salt, pepper and mustard seeds in a large mixing bowl. Portion by hand into 42 “popper” shape balls, approximately 1-ounce each. 2. Crack and whisk eggs; put in a shallow dish. Combine bread crumbs and put in a second shallow dish.

FAVORITE RECIPES

• 2 pounds Certified Angus Beef ® ground chuck • 12 ounces shredded cheddar cheese • 6 jalapeños, seeded and minced • 1 tablespoon salt • 1 tablespoon fresh ground black pepper • 1 teaspoon whole mustard seeds • 12 eggs • 1 cup plain bread crumbs • 1 cup panko bread crumbs • Frying oil as needed • Dipping sauce - see Honey Lime Crème Fraiche

3. Prepare a pot with frying oil; heat to 325° F. Roll poppers in egg mix, 6-8 at a time, roll in bread crumbs; repeat. Deep fry 4 minutes in batches. Allow to dry on paper towels; serve warm with Honey Lime Crème Fraiche for dipping.

FOODSERVICE IN PARADISE 2018 ISSUE 3

CALENDAR OF EVENTS

Culinary Calendar 2018 JULY

JULY 11 & 12, 2018

CALENDAR OF EVENTS

Hawaii Lodging, Hospitality and Foodservice Expo Blaisdell Center 10:00 AM- 5:00 PM (HFM will be located at Hall 1 (Arena); please RSVP at hfm2018expo.eventbrite.com for a chance to win $1,000 in purchases) Visit HFM FoodService to sample new items, experience new services, explore new ideas, and more!

http://douglastradeshows.com/expos/lhfattendee-preregistration

HFM Food Expos

Visit any of our Food Expos 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.

SEPTEMBER 11, 2018 2017 Kona Food Expo Mauna Lani Bay Hotel & Bungalows 10-3pm

https://hfm2018KonaFoodExpo.eventbrite.com

SEPTEMBER 12, 2018 2018 Hilo Food Expo Grand Naniloa Hotel Hilo 10-3pm

https://hfm2018HiloFoodExpo.eventbrite.com/

SEPTEMBER 19, 2018 2018 Oahu Food Expo Pomaikai Ballrooms 10-4pm

https://hfm2018OahuFoodExpo.eventbrite.com

FOODSERVICE IN PARADISE 2018 ISSUE 3

SEPTEMBER 26, 2018 2017 Maui Food Expo The King Kamehameha Golf Club 10-3pm

https://hfm2018MauiFoodExpo.eventbrite.com

OCTOBER 9, 2018 2018 Kauai Food Expo Kauai Marriott Resort & Beach Club 12-5pm

https://hfm2018KauaiFoodExpo.eventbrite.com

OCTOBER

OCTOBER 6-28, 2018

Hawaii Food & Wine Festival **See Feature Article for details of events The Hawaii Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 150 internationally renowned master chefs, culinary personalities, winemakers and mixologists. Hawaii Food & Wine Festival (HFWF) is a program of the non-profit, Hawaii Ag and Culinary Alliance. Its mission is to attract national and international attention to the extraordinary culinary talent and the diversity of quality locally grown products to ensure Hawaii maintains its competitive edge as a world-class destination.

www.hawaiifoodandwinefestival.com

“Angus” alone doesn’t define quality. Our brand does. There’s Angus. Then there’s the Certified Angus Beef ® brand.

Proudly raised by families like the Thomases, Baker City, Oregon Proudly raised by families like the Thomases, Baker City, Oregon

Our reputation as the very best Angus beef was earned through a set of 10 exacting standards that other Angus beef doesn’t have to meet. We don’t settle for any Angus and neither should you. Lookreputation for our logo.as the very best Angus beef was Our earned through a set of 10 exacting standards that other Angus beef doesn’t have to meet. We don’t settle for any Angus and neither should you. Look for our logo.

Exacting standards. Exceptional Angus beef. Exacting standards. Exceptional Angus beef.

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The Sysco Brand family has been delivering quality, innovation and profitability for decades and we are passionately committed to the success of every customer, supplier, community and partner. Our services and solutions are crafted with our customersâ&#x20AC;&#x2122; diverse needs in mind and our family of products is unsurpassed, backed by the largest Quality Assurance team in the industry. When Sysco brands are on the table, success is on your menu. Call your HFM Marketing Associate today to learn more.

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