Hawaii Hospitality May-June 2013 by Ursula Silva

LODGING & FOODSERVICE — MAY/JUNE 2013

HAWAII’S FEMALE CHEFS

Challenges

&Rewards ALSO:

BIG ISLAND BRAND OF HOOKIPA WAR ON WASTE LITTLE TOUCHES HRA AWARD WINNERS

Beverly Gannon, one of the original founding members of the Hawaii Regional Cuisine Movement

Official 2013 Expo Co-Sponsors

500 EXHIBITS! • INDUSTRY SEMINARS • PRIZES

WED, JULY 10 • 10AM - 6PM • THUR, JULY 11 • 10AM - 5PM FREE! • BLAISDELL CENTER • 777 WARD AVENUE • HONOLULU TEL: 808-261-3400 (OAHU) • www.douglastradeshows.com Open to industry only. Those under 18, children and guests not admitted.

Las Vegas travel prizes provided by

CONTENTS MAY/JUNE 2013 – Volume 28 – No.3

Hawaii's Female Chefs

War on Waste

Big Island Hookipa

12 Hawaii’s Little Touches 14 HRA Excellence Awards 15 Talk Story with George Szegeti 16 New Restaurants: Chef Chai and Liko Lehua Cafe

17 News Briefs 18 Association News ON THE COVER

Chef Beverly “Bev” Gannon. Cover photo courtesy of Nina Lee. Cover design by Ursula Silva

12 Serving the Hawaii Lodging & Tourism Association, Hawaii Restaurant Association and the allied industries in the Islands EDITORIAL DIRECTOR: Aimee Harris, aimee@tradepublishing.com EDITOR: David Putnam, david@tradepublishing.com ASSISTANT EDITOR: Lee Schaller, lee@tradepublishing.com ART DIRECTOR: Susan Whitney GRAPHIC DESIGNER: Ursula A. Silva PRODUCTION MANAGER: Blanche Pestana PRINT SHOP: Abe Popa, Bill Yiu Lin, Stan Mahoe, Michael Castelli ACCOUNT EXECUTIVES: Charlene Gray, charlene@tradepublishing.com Jennifer Dorman, jennifer@tradepublishing.com Rodney Fleming, rodney@tradepublishing.com Barry Redmayne, barry@tradepublishing.com Published and printed in Kalihi by:

287 Mokauea St., Honolulu, Hawaii 96819 Tel: (808) 848-0711 • Fax: (808) 841-3053 www.tradepublishing.com © 2013. No reproduction without permission. Statements of fact and opinion made in stories, columns or letters submitted by freelance writers and other contributors are the responsibility of the authors alone and do not necessarily reflect the opinion of Trade Publishing Co.

ASSOCIATIONS

CHECKING

Inn

ach of the Hawaiian Islands offers its own particular brand of hospitality, and with that in mind we launch a new series on the topic with this issue. First stop: the Big Island, which practices a form of hookipa (hospitality) with the more detailed definition of, “Whatever I have is yours.” The Big Isle—from its luxurious hotels and resorts, cozy B&Bs and welcoming restaurants—has an unparallelled brand of customer service. Those who live and work there talk about the nature of sharing, and of the deep sense of Hawaiian culture and spirit that hasn’t been as “diluted” by commercial interests as so many resorts around the world. These cultural experiences, from boat trips to see the lava to a visit to the Palace Theater, are great for the hospitality industry. Future issues will include articles on the nuances of hospitality that help define other Neighbor Islands. More about what’s inside … • The six winners of the Hawaii Restaurant Association’s (HRA) inaugural Employee Excellence Awards are featured in this issue. In selecting the winners, the HRA narrowed the number of nominations down to 24 finalists representing both front- and back-of-the-house positions. The nominees were judged on outstanding performance, professional commitment and exceptional service. Talk about a win-win, right? • Catch up on the state of women chefs in Hawaii as well as the “little touches” that welcome visitors to Hawaii’s hotels and resorts—and entice them to keep coming back. • A note to the faithful readers who are missing Rose Galera’s column, “Clean Talk with Rose,” in this issue: Her column will return in the July/August issue. Aloha!

David Putnam www.hawaiihospitalityonline.com

Are We There Yet?

Hawaii’s Female Chefs—the Challenges and Rewards BY LEE SCHALLER

In researching this story on Hawaii’s female chefs, we came across an impressive number of reports from national and even international sources on the topic. Many of them were pretty daunting, with headings such as “The kitchen still feels like a man’s world” and statistics pointing out that just 10 percent of the country’s executive chefs are women and that male chefs far surpass female chefs in receiving culinary awards and accolades. How does that apply here in our own backyard? In Hawaii’s growing visibility as a shining star in the culinary arena, how are our female chefs faring? Are more of them rising through the ranks? Are they receiving the recognition they deserve? Here’s what they have to say:

Are the Numbers Growing?

“I’m not finding so many,” says Bev Gannon, one of Hawaii’s most acclaimed chefs of any gender and one of the original 12 founding members of the Hawaii Regional Cuisine movement. Gannon as a chef and her three Maui restaurants, Haliimaile General Store, Joe’s and Gannons, have won countless culinary awards and on April 13, she was honored Bev Gannon with the Aipono Lifetime Achievement Award from Maui No Ka Oi Magazine. “Female chefs in Hawaii are still few and far between,” she says. “I’m not exactly sure why this is. But I know it takes 24/7 to do this job and that’s hard for a woman in Hawaii where they tend to get married early and start a family early. It can be daunting for a young woman—making a choice of marriage and kids or a 24/7 job. My life is my work—it’s my social life, my family life. You have to have a serious amount of drive to go up the ranks. You have to love cooking and love the food business—it’s the only reason you stay in this business. It’s like an addiction.” “It does not seem as though the number of female chefs in Hawaii is increasing,” says Leanne Kamekona, executive chef of the St. Regis Princeville Resort, Kauai. “On Kauai we only have five female chefs that I know of who currently are in the business.” “I personally have not noticed a drastic increase in female chefs,” says Russlyn Morita, sous chef at the Sheraton Kauai Resort, “but it did increase by one when I was recently promoted!” “I am fairly new to Hawaii and not too familiar with female chef numbers here,” says Celeste Pasag, sous chef at the Beachhouse at the Moana, in Waikiki’s Moana 4

Hawaii Hospitality

■

May/June 2013

Leanne Kamekona, executive chef at The St. Regis Princeville Resort, Kauai

Russlyn Morita, sous chef at the Sheraton Kauai Resort

Surfrider, a Westin Resort & Spa. “I can say that there are a lot of female chefs who are under the radar.” On the other hand, “The number of female chefs in Hawaii definitely is increasing,” says Chari Skinner, sous chef at Four Seasons Resort Lanai, The Lodge at Koele. “We have had a number of female students come to intern with us here at the Four Seasons. You can see there is an intense drive for them to break into the culinary field.” Addressing the difficulty of balancing work and family for a young female chef, Jacqueline Lau, corporate executive chef for Roy’s Restaurants-Hawaii, tells us, “I am happy to report that one of our longtime sous chefs just moved up in July to executive chef in Poipu and is doing an amazing job. She is super focused and knows the demands of leading a kitchen. I’m confident she will continue to grow and when the time comes, she will figure the ‘balance’ out when she is ready to start a family. It takes some thought but I am proof that you can have both. This balance is achieved not only by having a supportive partner, but also by the support of the people you work with. That is also a major key.”

Influence of the Media?

Celeste Pasag, sous chef at the Beachhouse at the Moana in Waikiki’s Moana Surfrider

Chari Skinner, sous chef at Four Seasons Resort, Lanai, The Lodge at Koele

Respect and Recognition

Jacqueline Lau, corporate executive chef, Roy’s RestaurantsHawaii

“Female chefs do get exceptional recognition where and when it is due,” says Kamekona. “And I believe we are treated equally in the kitchen.” “The female chefs who I think are ‘under the radar’ definitely are getting the recognition within their own organizations and I think that’s crucial to feeling appreciated,” says Pasag. “And yes, they are most definitely treated equally in the kitchen. I believe in working harder every day and trying to create an impact with my colleagues.” “In my experience, recognition is given when it is earned,” says Morita. “I do believe women are treated equally in the kitchen, but respect comes with hard work.” “Female chefs definitely are treated as equals in my kitchens,” says Gannon. “But they have to step up to the plate.” “Recognition always comes with time,” says Skinner. “I think new females in this field need to understand that recognition also comes from the desire and drive for their craft. Creating an exceptional culinary experience for a guest and blowing them away is always recognition, which drives us all. As for me, I have always been a tough female— outspoken and a voice in the kitchen. I think if you have a voice and are able to mesh with a crew, you will be treated fairly. There are more and more females breaking into the culinary world. I think we are giving the guys a run for their money. You have to have thick skin for this industry and working in the kitchen, your ego is always tested.” “I think there are a lot of up and coming Hawaii chefs in general who are getting themselves noticed—which is great for all of us!” says Lau. “It brings attention to Hawaii and everyone benefits, from farmers and ranchers to chefs. Last year at the Hawaii Food and Wine Festival, we did an event called ‘Girls Got Game.’ It featured female farmers, ranchers and chefs and got a really impressive response. I feel that as long as we keep bringing attention to all of us, we hopefully will get more women to step up and throw their hats into the ring.”

We asked our female chefs if the growing number of women in culinary competitions and as chef-hosts on TV’s Food Network is having an impact on their profession. Most of them say yes—”It’s calling more attention to female chefs,” says Kamekona. “Female chefs are on the rise; there is no doubt,” says Skinner. The Food Network does not determine their careers, but it does show that we are here to stay.” “I think seeing female chefs entices people to watch more,” says Pasag, “and also empowers other women to believe anything is possible. The culinary field has always been male-dominated and to see women succeed in it allows others to know it is achievable.” “It is really inspiring to see so many women chefs on TV now,” says Lau. “Food media is huge! The students I speak to watch these shows and know who all the chefs are. Most important is that it is inspiring the kids to want to cook—and this is great!”

Words of Wisdom

We asked these highly successful women chefs what advice they would offer an aspiring young female chef or culinary student. “Every day, think you are good,” says Gannon. “Have a real positive attitude. People eating your food and leaving happy? That’s great! There is nothing more satisfying and more challenging than this business. Empower yourself and be the best you can be as a person in that world.” “Work hard, be fair and never let the gender intimidate you or get in the way of doing what’s right,” says Kamekona. “Nothing great in the world has been accomplished without passion,” quotes Morita. “If you want to succeed in this business, you have to have the passion to work hard and exceed expectations.” “As a chef, you are only as good as what you put into it,” says Pasag. “Give 110 percent energy and focus into the task at hand and the rewards will be more than you can dream of.” “Stay focused,” says Skinner. “Do not let anything come between you and your craft. Your culinary journey is supposed to be challenging and hard—if it wasn’t, then everyone could do it. We have a chance to change people’s lives with food, and that is very special. Listen and learn as much as you can because this will determine how fast your career can grow.” “Take pride in yourself and in the job you do,” says Lau. “Be honest and hardworking with any task you take on and it will show. Be strong and self-dependent.”

“Work hard, be focused and never let the gender intimidate you or get in the way of doing what’s right.” Executive Chef Leanne Kamekona, The St. Regis Princeville Resort, Kauai www.hawaiihospitalityonline.com

War on Waste Happy guests stay at 'green' hotels BY KYLE LITTLE When you think of “going green” in the hospitality industry, your mind might conjure up images of placards instructing guests where to place their towels. But many local hotels and resorts have upgraded that old “leave it on the rack” chestnut with more proactive measures that encourage both staff and guests to reduce their environmental impact—and simultaneously cut down on energy costs. Here, Hawaii Hospitality explores how the hospitality industry is working toward reducing the size of its environmental footprint.

Conservation is Key

One of Hawaii’s resorts that is taking big strides toward being more “green” is The Westin Kaanapali Ocean Resort Villas. The resort has recently invested in a lighting retrofit and a carbon monoxide sensor system. Brian Fitzgerald, a spokesperson for Hawaii Energy (the ratepayer-funded conservation and efficiency program under the direction of the Hawaii Public Utilities Commission) notes that “the easiest, most cost-effective thing that properties can do to conserve energy and

reduce energy costs is to switch to energy efficient lighting, such as CFLs or LEDs.” For example, last year Hawaii Energy endowed The Westin Kaanapali with an incentive check of $215,657. It rewarded the Westin’s commitment to energy reduction and, more tangibly, its recent lighting retrofit. The resort replaced more than 9,500 incandescent lamps with Energy Star® qualified LED bulbs, which “reduces the resort’s electricity use related to lighting by more than 80 percent.”

Hawaii Energy presents The Westin Kaanapali Ocean Resort Villas with an energy-efficiency incentive check. 6

Hawaii Hospitality

■

May/June 2013

In hotel parking structures, sneaky energy suckers (aka exhaust fans) hide out in the dark corners of garages and literally blow money away. The electricity required to run exhaust fans 24 hours a day is exceptionally high. To address this issue, The Westin Kaanapali installed its garages with carbon dioxide monitoring system that determines the concentration of carbon dioxide levels and triggers exhaust fans only when deemed necessary. On average, the run times of exhaust fans can be reduced by 83 percent. In a recent Hawaii Energy case study, The Hawaii Prince Hotel reached 80 percent or higher energy savings. The annual savings is $182,901. And with Hawaii Energy incentives, the payback period was “zero.” In the Westin’s case, the combination of a new lighting retrofit and garage system will save the resort an “estimated 1,914,958 kilowatt hours (kWh) of energy annually—a third of the electricity the property purchases from the utility each year. This is equal to $608,956 in savings,” says Hawaii Energy. With numbers like these (along with Hawaii Energy’s incentive program), Westin anticipated recouping its retrofit budget in less than 6 months. “We will continue our powerful commitment to transform the resort and its services into a greener operation, says Angela Nolan, The Westin Kaanapali general manager. “We

What do you do with your waste oils? want to reduce the impact of business activities on the environment and move toward a long-term goal of carbon reduction.”

I.D. and Reduce Waste

In addition to saving on lighting and fans, savvy hoteliers have a variety of other energy-reduction strategies at their “disposal.” In fact, waste management is one area where the hospitality industry notoriously overspends. Local companies such as Oasis Environmental Group offer environmental consulting to several types of business, including the hospitality industry. Such services help hotels reduce waste, create safe work places, properly dispose of waste and stay in compliance with all local, state and federal regulations.

“After hiring staff to sort recyclables, a Chicago Hyatt reduced its waste volume by 80% and retrieved nearly $10,000 worth of hotel property out of the waste stream.” ~ Green Hotels Association Recycle: Bottles, Cans & Grime

In-room recycling might seem like an undemanding waste-management solution for hotels—and it is—but the benefits can be immediate. Outrigger Hotels and Resorts launched its in-room recycling program in 2006 at its two Waikiki beachfront hotels, encouraging visitors to leave recyclables in a designated area within the guest room. Over the past seven years, the program has collected a total of nearly 80 tons of recyclables that otherwise would have gone into landfills. In 2012, eight Outrigger Hotels and Resorts in Waikiki “waged war

on waste.” The properties collected more than 883,000 plastic bottles and aluminum cans from guest rooms—a whopping 20 tons of recyclables (or 30 Mauna Kea mountains or a tower 540 times taller than Diamond Head.). “We recognize and embrace our responsibility to protect Hawaii’s natural beauty for both our residents and guests,” says Barry Wallace, executive vice president of hospitality services at Outrigger. From the 2012 recyclables, Outrigger raised more then $20,000 for Parents and Children Together (PACT), a local family service agency. “We’re proud of the Outrigger recycling effort in Waikiki, not just because it creates opportunities for people to do the right thing for the environment, but because it is a very simple and easy way that our guests can give back to Hawaii families. Every cent—and can and bottle—helps,” Wallace says. Hotel restaurants present another class of “green” possibilities—from controlling food wastes to installing energy efficient kitchen equipment. Yet, it’s a restaurant’s grease trap and its FOG (fats, oils and grease) that get the attention of Pacific Biodiesel, a production company that converts restaurant waste into biodiesel fuels generators. Outside the foodservice industry little is known about grease traps, but they have become environmentally important for two reasons: They help keep sewer systems working properly, which keeps wastewater out of sight, and the grease interceptors hold FOG— an energy resource that is processed into a high quality fuel replacement called biodiesel. “Our ‘Restaurants for Renewables’ program highlights many local restaurants, resorts and other food establishments that are recycling used cooking oil and grease trap waste for community-based biodiesel production,” explains Dana Shinsato, account executive for Pacific Biodiesel Logistics. “We are proud to work with these local businesses that are contributing to a cleaner, greener and a more energy independent future for Hawaii.”

Partner with Pacific Biodiesel and support renewable fuel production in Hawaii. Restaurants joining our program receive benefits including: ■

Free Pick-up Service for used cooking oil

■

Reliable and convenient collection

■

Custom containment solutions

■

Discounted grease trap services

■

Emergency service 24 hours a day

■

Membership in Restaurants for Renewables To become a member call

Oahu 808-851-7117 Maui 808-877-7718 Hawaii Island 808-935-7718

www.hawaiihospitalityonline.com

For ingenious hotel & restaurant ideas, visit greenhotels.com What to do with the FOG that can’t be reused has long been a critical issue for Hawaii’s overburdened landfills. Pacific Biodiesel began recycling that waste several years ago, and in 2011 diverted more than 19,600 tons of grease waste from landfills.

The Customer is Always Right

Of course, no survey of green hospitality initiatives would be complete without mention of linen reuse programs and their ilk. An American Hotel Association poll of its members cites that 75 percent of hotels have some sort of placard or card alerting guests to the wasted water used to launder towels and sheets, and how the guest can participate in waste reduction by reusing their linens. A similar study notes that guests who voluntarily participate in such green initiatives during their stay express higher satisfaction levels than guests who don’t. In fact, many travelers now select their lodgings based upon how truly green their green is. To this end, CNN reports that TripAdvisor and similar websites are rewarding hotels for their good green behavior with programs such as “GreenLeader,” which allow users to search for lodging with environmental criteria. A TripAdvisor survey found that 71 percent of guests plan to select hotels over the next year based on environmental consciousness. Interested hotels can apply for “GreenLeader” status at the TripAdvisor website, and then customers are encouraged to provide feedback as to the veracity of the hotel’s claim. (from top): Outrigger trashes its 2011 recycling record by a 15 percent gain in 2012 and raised more than $20,000 for Parents and Children Together charity; Sample of a carbon monoxide gas detection system from Clear Blue Energy Corp.

Hawaii Hospitality

■

May/June 2013

The Big Island’s Brand of BY LESLIE LANG

Hookipa

(from top) Chris Luedi of the Fairmont Hotels and Resorts Hawaii; Paul Streiter, owner of Jackie Rey’s Ohana Grill in Kailua-Kona at a local relay race; Petra Weisenbauer of the Hawaii Island Bed & Breakfast Association and owner of Hale Moana Bed & Breakfast in Pahoa.

ach Hawaiian island is slightly different in its style of hospitality, says Paul Horner, managing director of marketing at the Big Island Visitors Bureau. On the island of Hawaii, he says, it’s all about hookipa. “The straight English translation of hookipa is hospitality,” he says, “but what it means to people here on the Big Island is that, ‘Whatever I have is yours.’ ” Horner’s ancestry on the Big Island goes back at least 15 generations, and so he knows that “this is a value people are taught growing up on this island. If they had friends or family coming over, their parents would tell them, ‘You know your favorite chair? That’s not your favorite chair tonight.’ “You don’t even blink an eye, but are willing to share whatever you have. It may be stories, it may be food … I think that’s the quality of service we deliver here on this island. Sharing the deeper meaning of hookipa. Welcoming someone into your home, and your home becomes their home.” Paul Streiter owns Jackie Rey’s Ohana Grill in Kailua-Kona. He describes his restaurant as “family upscale.” Though he doesn’t actually mention the word hookipa, he describes that Hawaiian value in his approach to customer service. He says he doesn’t look for 5-star wait help, but instead concentrates on hiring people who have “hospitality in their blood.” And he, too, talks about how the staff at his restaurant greets patrons the same as when welcoming guests into their homes. “If you invited people to your home for 5 o’clock, and they arrive 10 minutes early, you’re not going to make them wait outside,” Streiter says. “You’re going to invite them in, and say, ‘You’re a little early and I’m not quite ready, but have a beer!’ “I am able here to find employees with the aloha of ‘having people in their own home,’ and so I can practice my brand of customer service. They have to be able to read what a guest is feeling and looking for, whether they’re from Kansas, Maui or down the block.” Petra Weisenbauer, board member and former chair/CEO of the Hawaii Island Bed & Breakfast Association and owner

of Hale Moana Bed & Breakfast in Pahoa, says that Big Island visitors “are not just here for white sandy beaches and that fluffy Hawaiian image. They’re really interested in the culture, and maybe also a little more rugged nature. I find that ties in very well with Hawaiian cultural experiences.” Most Big Island B&Bs, she says, offer personal introductions to the area, and help with itinerary planning, so guests can learn about the local culture based on their interests. “I refer guests to a Native Hawaiian guide; Warren Costa, for instance,” she says. “He offers both customized tours and standard packages. He’s a local Hawaiian and has worked in the national park for a number of years as a ranger and has an anthropology background. I also refer to Kalapana Cultural tours, and to Lava Ocean Adventures tours, the boat trip out to the lava. “Then you have the Palace Theater [cultural Hawaiian program] with Leilehua Yuen, and other practitioners or Native Hawaiian elders who promote and perpetuate the culture. I find it’s unique here on this island; that there are so many people offering so many different puzzle pieces to the whole picture.” Another way Big Island B&Bs customize their presentations to guests, she says, is by having personal relationships with the businesses they refer to. “For instance, when I send people to Kaleo’s (restaurant), they bring my business card,” she says. “Kaleo’s knows they come from me, and they get special treatment and are treated very nicely.” There’s that concept of hookipa again. Chris Luedi is general manager of the Fairmont Orchid, and regional vice president for Fairmont Hotels and Resorts Hawaii. He says that while the Fairmont’s Big Island guests are definitely looking for a luxurious stay, they, too, are seeking a more understated and local experience. “We have hundreds of examples where a guest talks about great mangos or tomatoes, and the next day our employee brings them one from their garden at home. Or a guest mentions their child wants to learn hula, and the employee says, ‘If you www.hawaiihospitalityonline.com

can come at 5 tonight, I’ll be at a hula class with my 3- or 4-yearold, and you can join in.’ We encourage our employees to do that.” He describes one of the hotel’s main goals as offering an “engaging experience” that comes from the hearts of its employees. “We talk about guidelines, about The “Baliwood gang” of Jackie Rey’s how we’d like them to do their jobs, but they must be engaging. We want them to have a bond with our guests, and we support them in doing things for our guests.” So many people on the Big Island, Luedi says, come from families deeply rooted in canoe paddling, lauhala weaving, taro farming, hula, making bamboo pu and similar. The hotel offers cultural programs that bring these activities to the guests. “Guests are always asking how we train our employees to do these things,” he says. “But they’re already incredibly knowledgeable. They don’t have to read a book; they already know it. It’s the cornerstone of what our guests can experience.” Luedi, who hails from Switzerland, has become deeply rooted in Hawaii. Before coming to the Islands, he worked for Fairmont’s five-diamond hotel in Scottsdale, Ariz., where he wore a suit and went through two French cuff shirts a day.

B&Bs such as the Hale Moana in Pahoa exemplify the Big Island’s sense of hookipa. 10

Hawaii Hospitality

■

May/June 2013

Despite the commercial size of the 32-acre Fairmont Orchid Hawaii, the Kohala Coast resort prides itself in doing its part to retain the Big Island’s sense of culture, well-being and aloha.

13-HFA-0181 Expo Buyers Guide.indd 2/22/13 9:19 AM - 1 -

(Cyan) (Magenta) (Yellow) (BlacK)

We’re trained to offer longer warranties. Getting a job done right, on schedule and on budget is just the start of what you can expect from Hawaii Finishing Alliance organizations, contractors and craftsmen. Our members undergo continuous training from suppliers like Sherwin Williams, so only our contractors can offer extended warranties. In the long run, that means less worry and more savings on your building maintenance budget. To learn how we can benefit you, call Ray at 808-864-2630 today. We’ll definitely make it worth your while.

“My life is completely different now than it was 15 years ago,” he says, “in a very good way.” After Scottsdale, he helped open the Fairmont Kealani on Maui, where he immersed himself in Hawaiian language, chanting and hula. He and a friend paddled 1,750 miles to Kure Atoll and back, a voyage about which the documentary “Family of the Waa” was made. By the time he got to the Big Island, he says he was in a position to truly appreciate how connected people there are to the Hawaiian culture and its values. “I walk around and find a whole lot more Native Hawaiian-speaking people than I’ve met on Maui,” Luedi says. “We have all these things on all the Islands, but here some of it is more focused. “What attracts me to the Big Island is the deep sense of culture and Polynesian spirit. It’s not only in the resorts, but it’s everywhere. It’s deeply rooted, not diluted as much by other influences,” he adds. “People are still truly living along old Hawaiian principles of respect and integrity and perseverance, and sense of family.” All of which tie back to the Big Island’s value of hookipa—whatever I have is yours.

HiFinish.com

www.hawaiihospitalityonline.com

Matsumoto & Clapperton Advertising

Date: 2.22.13

Little Touches Basking Our Guests in Amenities BY DAVID PUTNAM

Sheraton Kona’s Lily Dudoit leads a group of guests along the Keauhou Bay Cultural Preserve Tour.

Courtesy of Sheraton Kona Resort & Spa at Keauhou Bay

rom around the world, vacationers come to Hawaii to be pampered and spoiled by the best beaches, bluest waters, lushest tropical foliage and the most ono food. But the quest for that something extra to offer visitors never ends. Hotels and resorts work hard to provide unique “little touches” that can help make a guest’s stay a lifetime memory. One of the more intriguing amenities offered by many of the Islands’ vacation spots is providing a romantic setting to vacationing couples for vow renewals, complete with tiki torches and Hawaiian music by the ocean. For example, who could resist this pitch by the Outrigger Reef on the Beach and Outrigger Waikiki on the Beach? Lovebirds traveling to Waikiki this Valentine’s Day have the chance to ‘hoi hou ke aloha,’ or fall in love all over again, with a complimentary beachfront vow-renewal ceremony available exclusively to guests … “When people think of Hawaii, they often think of romance, which is why we’re so happy to be able to offer our guests the opportunity to renew their vows while staying at our beachfront properties,” says Patsy Narimatsu, the hotels’ director of sales and marketing. For Valentines Day, 25 couples renewed their vows, bringing the number to 10,000 couples since Outrigger Hotels and Resorts began the program in 2003. Vow-renewal ceremonies are held year-round at the hotels.

Cultural Sophistication

Once upon a time a sliver of soap and a plastic vial of shampoo were the extent of hotel amenities. And yet, while the list of “little touches” has grown tremendously, one popular attraction common to Hawaii hotels and resorts is when local staff members set aside time with guests to “talk story”—share stories about the Islands’ history, culture and traditions. Of course, each resort and hotel also has customized ways in which to pamper guests. At the Halekulani, guests will find the hotel “promotes a familty-oriented culture where guests are part of the extended Halakulani family,” says Audrey Goh, director of housekeeping. 12

Hawaii Hospitality

■

May/June 2013

Got the sniffles? Expect a Halekulani staff member to drop by with some nice hot tea. Getting married? Well, if a Halekulani housekeeper spots a wedding gown, in no time rose petals are likely to be scattered about the bed. Goh says the Halekulani “empowers the staff to do things for guests that are not in the script” of advertised amenities. For example, 142 Halekulani housekeepers got together to make and sign a quilt stitched by the hotel’s seamstress for a guest from Japan who had leukemia. The quilt, the guest told them, “gave me warmth.” On the North Shore of Oahu, one of the “little touches” for guests at Turtle Bay Resort is having a romantic picnic set up for “proposals.” Or, on request, a trail of rose petals will lead guests to their room. And on a more practical level guests can even get their shoes shined. “Our goal at the concierge desk is to ultimately meet or beat our guest’s expectation in servicing them,” says Roy Nacapuy, concierge supervisor. “As members of the Concierge Association of Hawaii (Oahu), we are always on the lookout for new ideas that we can share with other hotels.” At the Sheraton Kona Resort & Spa at Keauhou Bay, the staff welcomes each guest with a shell lei greeting and offers a daily tour of Hawaii Island to help guests make the most of their visit. “We feel it is so important to share this area’s rich history with our guests,” explains Lily Dudoit, the resort’s Alakai

Guests at the Royal Hawaiian are greeted with a fresh lei, signature Royal Pink Elixir beverage and refreshing oshibori towel and homemade banana bread at check-in.

Kawena Mechler, far right, officiated as Kimberly and Matthew DeCovich of Waterford, Mich., renewed their wedding vows on Valentine’s Day at Outrigger Reef on the Beach and Outrigger Waikiki on the Beach. Performing at the ceremony were, from left, Rodney Bejer and Tiana Barrett. Photo courtesy of Outrigger Hotels and Resorts

Hooluana (director of cultural activities). “As one of the most important historical areas in all Hawaii, by sharing Keauhou’s history with guests through our guided tours, we find they gain a much deeper appreciation for where they are staying and they have a much keener sense of Hawaii as a place. “We couple our many cultural offerings with touches such as manta ray talks, coffee talks, nightly island entertainment at Rays on the Bay and even slide races at our Manta Ray Super Slide and Pool so that everyone has the opportunity to learn about Hawaii, enjoy all that a resort stay in Hawaii should encompass and more.” Each Thursday morning guests can drop over to Keauhou Coffee Company, where Mama’s 100% Kona Coffee growers offer free samples while explaining the process of growing a perfect cup of Kona coffee.

Unending Surprises

“Little touches” help guests at the Westin Princeville Ocean Resort Villas stay busy. Every Tuesday and Friday from 6 to 9 p.m. the resort’s Keiki Club offeres activties for kids 5 to 12 that help introduce them to Hawaiian culture and traditions, such as lei-making and learning a Hawaiian “Word of the Day.” This also allows parents a muchThe RumFire is a popular fun spot appreciated night out. at the Sheraton Kauai Resort. Every Wednesday is movie night on the lawn and on Saturdays the resort holds a mixology class. The resort also will pre-stock the villas according to guests’ wishes, and provides free shuttle service to St. Regis beach and nearby shopping. At the Sheraton Kauai Resort, guests can stop by RumFire and compare wines rated 85+ by Wine Spectator. They also can enjoy a memorable and private Halelani dinner—with islandinspired dishes spearheaded by Executive Chef Roger Liang— at one of the resort’s poolside bungalows. At check-in the Royal Hawaiian, a Luxury Collection creates a unique welcome experience with fresh lei greeting, a signature Royal Pink Elixir beverage, a refreshing oshibori towel and homemade banana bread compliments of the resort’s chef. Honeymoon couples receive a “complimentary bubbly toast” of sparkling wine at the Sheraton Maui Resort & Spa,

either in their rooms or with their dinner at any of the resort’s restaurants. And should guests become ill, the housekeeping and security staff will send care packages. If a guest at the Moana Surfrider and Sheraton Princess Kaiulani mentions that he or she is feeling under the weather, the resorts’ associate may send fresh oranges to the guest’s room without having to consult with a manager. Other housekeeping “surprises” there can include fresh flowers (anniversary), a baby travel kit, ballons (birthday), postcards to send home, heart-shaped petals (honeymooner), bathrobes (adults and kids), earplugs and eye pads for those with trouble sleeping and fresh flowers to welcome returning guests. The Sheraton Waikiki provides copies of Kupaa Magazine, which highlights unique events around Oahu, fun tips for new activities, restaurants and shopping and informational stories of Hawaii. The hotel will personalize the front cover of the magazine to reflect the return guest’s trip purpose, such as an anniversary or birthday with a headline stating the guest’s name and the occasion. On special request, a guest there may find messages spelled with flowers in their room, or towel origami shaped as monkeys, turtles, burgers, flowers or swans. Guests at the Waikiki Parc enjoy a “Welcome Program” from their room attendant, says Diane Ako, director of public relations for the Halekulani Corporation. After check-in day the “room attendant will place their personal (handwritten) welcome card plus a few Hershey Kisses candy on the bed (below the pillows) for the guests.” On guests’ last day in paradise a departure card is “placed at the foot of the bed with some Hershey Kisses,” Ako notes. Room attendants also use the cards to communicate daily with guests, Ako says, leaving notes such as “I hope you enjoyed your birthday dinner at Nobu Waikiki last night,” or “I hope you are feeling better today, there is an extra tissue box on your nightstand.” And when all our hotels and resorts have pleasingly and completely spoiled visitors, perhaps as they depart the Islands they’ll say, with a big smile, “Mahalo nui loa.”

Guests at the Sheraton Kauai Resort can enjoy an evening by the fire. www.hawaiihospitalityonline.com

2013

Employee ExcellenceAwards HRA Honors 6 for ‘Exceptional Service’ Three front-of-the-house workers and three who hold back-of-the-house positions at Hawaii restaurants recently received the Hawaii Restaurant Association’s (HRA) inaugural Employee Excellence Awards. The awards, presented during a luncheon at the Hawaii Prince Hotel Waikiki on March 11, honor non-management restaurant employees who “exemplify outstanding performance and exceptional service,” according to the HRA. The six award recipients were selected from among 24 finalists. Front-of-the-house winners were John Larson and

Quinn Mears, both of Hula Grill Waikiki, and Rona Tam of Big City Diner. Back-of-the-house winners were Ivan Aberilla of the Hawaii Prince Hotel Waikiki, Monico Bacani of Gyotaku Japanese Restaurants and Mark Gedeon of Tiki’s Grill & Bar. “Our industry plays an important role in our state’s economy,” said Tom Jones, chair of the HRA and president of Gyotaku Japanese Restaurants. “More importantly, it provides a tremendous opportunity for those who believe that hard work pays off and who enjoy serving others.”

Front-of-the-House Winners JOHN LARSON, HULA GRILL WAIKIKI

Breakfast Head Wait & Breakfast Server Trainer

QUINN MEARS, HULA GRILL WAIKIKI Bartender

RONA TAM, BIG CITY DINER Quinn Mears, Hula Grill Waikiki

John Larson, Hula Grill Waikiki

Rona Tam, Big City Diner

Server/Administrative Assistant

Back-of-the-House Winners IVAN ABERILLA, HAWAII PRINCE HOTEL WAIKIKI Lead Cook Banquets

MONICO BACANI, GYOTAKU JAPANESE RESTAURANT Dishwasher

MARK GEDEON, TIKI’S GRILL & BAR Line Cook

Ivan Aberilla, Hawaii Prince Hotel Waikiki 14

Hawaii Hospitality

■

Monico Bacani, Gyotaku Japanese Restaurant May/June 2013

Mark Gedeon, Tiki’s Grill & Bar

TALK STORYwith George Szigeti A Tradition of Kokua Aloha,

It’s well known that tourism is the heart of Hawaii’s economy, pulsating energy into all parts of our community and helping to fulfill the hopes and dreams of kamaaina across the Islands. The industry is also recognized for its “heart” in serving Hawaii’s communities by supporting local charities, nonprofits and education. Our signature community event is the Hawaii Lodging & Tourism Association’s (HLTA) annual Visitor Industry Charity Walk that has raised more than $24 million for local charitable institutions since its inception in 1978. Held on Kauai, Oahu, Molokai, Lanai, Maui and the Big Island, it is the state’s largest single-day fundraiser. In 2012, more than 12,412 walkers statewide raised a record $1,371,817. It’s more than just a matter of raising funds … it’s a lot of fun, too. It’s an opportunity for the hospitality industry ohana to get together and party. Participants pass by checkpoints manned by hotels providing entertainment and handing out food and snacks. Walkers can enjoy everything from malassadas to cookies, shave ice, strawberries dipped in chocolate and spam musubi. And that’s followed by a big lunch and more entertainment at the finish line. Which is why it’s the only walk that may make you gain weight.

The 2013 Visitor Industry Charity Walk will be held Saturday, May 4, on Molokai and Lanai; Saturday, May 11, on Kauai, Maui and Hawaii Island; and Saturday, May 18, on Oahu. There are some mini-fundraiser prequels in support of the Charity Walk. For example, Sunday, May 5, from 11:30 a.m. to 2:30 p.m., you can enjoy a Cinco de Mayo “Zumbathon” for just $20 per person (proceeds go to the Charity Walk) at the Hawaii Prince Hotel Mauna Kea Ballroom featuring exciting music and popular licensed local instructors. You’ll find more special fundraising events online at hawaiilodging.org.

All of the money raised in the Charity Walk stays in the Islands, and we’re happy to know that our collective effort makes a positive difference to the hundreds of nonprofits that support people in need across the state. Statewide chair Julie Arigo, general manager of the Waikiki Parc and HLTA chairperson elect, invites one and all to join in the 2013 walk for a morning of food, fun and a bit of exercise, with a minimum $25 donation. To find out how to sign-up, please visit charitywalkhawaii.org. While the Charity Walk is HLTA’s signature event, the association is also very active in the educational arena. HLTA sponsors internships, provides college scholarships, coordinates partnerships between member companies and schools, and supports learning in other ways. Industry representatives participate in career fairs, speak about tourism to students, and contribute to the community both professionally and personally. A prime example of the strong partnership between the visitor industry and schools can be found in our annual Citizenship Award—a collaboration by the Department of Education, HLTA and the Honolulu Star-Advertiser—to honor outstanding seniors from each of Hawaii’s 42 public schools for their service to school and community. Recipients are standouts among their classmates that best exemplify the Department of Education’s vision of a model public high school graduate who, among other things, exercises the rights and responsibilities of citizenship. A $1,000 scholarship was awarded to a top senior from each school. In addition, the honorees were featured in the Star-Advertiser and saluted at a luncheon on April 11. Each honoree was being sponsored by an HLTA member and was seated with that member at the luncheon. We are proud to share in the goal of making Hawaii a better place to live for everyone. Mahalo! George D. Szigeti is president and CEO of the Hawaii Lodging & Tourism Association (HLTA). www.hawaiihospitalityonline.com

NEWRestaurants Ch e f Ch a i ’s

1 0 0 9 K apiolani Blvd. • (808) 582-0011 • chefchai.com

hef Chai Chaowasaree is a perfectionist. You can see it in his newly opened restaurant’s impeccable decor and in the artistic flair of his dishes. The award-winning chef says that presentation is very important because, “I believe we not only eat with our mouths, but also with our eyes.” From its urban-chic black and white interior with a small bar and piano to its elegant—yet Chef Chai Chaowasaree minimalist—lanai seating area, the new Chef Chai restaurant had to be built from scratch in the new Pacifica Honolulu condo on Kapiolani Boulevard, across from the Blaisdell Center. “We signed the lease back in September 2012, but we’ve been busy installing and constructing everything from the very tiles on the floor on up,” explains Chaowasaree, “so we just had our ‘soft’ opening recently (mid-February).” Famous on the local haute cuisine scene for his previous two restaurants—Singha Thai Cuisine in Waikiki (open since 1989) and Chai’s Island Bistro in the Aloha Tower Marketplace (which closed after 14 years in December due to a lost lease) —the Bangkok native also wears the executive chef hat (literally!) for Hawaiian Airlines (“Sometimes I don’t get much sleep,” he says). Despite his culinary reputation for fine dining, Chaowasaree is trying to keep the menu prices affordable ($10-$42) while offering a variety of appetizers, entrees and desserts.

Pan-Seared Fresh Kauai Prawns with Beet Risotto

“My focus is on balanced, healthy eating—no butter, no MSG—and using herbs and spices and education instead (the menu features an entire page on the effects of certain foods on your body). We do have meat here, but only the finest cuts: boneless chicken breast, beef tenderloin and fresh fish,” he says. Chaowasaree also makes a point of buying produce from local farmers and employing Kapiolani Community College culinary program graduates when possible. His signature dish? “I’ve got a new one: Kataifi and Macadamia Nut-Encrusted Jumbo Black Tiger Prawns.” Perfect.

~ JACKIE M. YOUNG

Poached Pear and Rainbow Vegetables Salad with Raspberry Guava Vinaigrette

Spicy Garlic Gochujang Shrimp and Apple Kimchee Summer Rolls 16

Hawaii Hospitality

■

May/June 2013

NEWRestaurants

Li ko Leh u a C a f é

177 Kaumana Dr., Hilo • (808) 935-7272 • likolehua.com

company truck slows down in front of Hilo’s Liko Lehua Café, way up Kaumana Drive in a mostly residential neighborhood, and its driver calls out a question to the owner of the tiny take-out spot, who’s standing on the storefront’s porch. “Ribs on Friday, right?” Co-owner Dawn Kanealii laughs, waves and shouts back an answer. She describes her new restaurant, housed in an off-white building with dark teal posts, as a “burger shack” but its menu goes way beyond burgers. Best sellers include the crab cake sandwich, grilled Portobello mushroom sandwich and the “Hula Girl,” which is a teriyaki/mushroom/Swiss cheese burger. And Liko Lehua Café is one of the few places around Hilo where Hawaiian food is always available in the steam table. Kanealii and her fiancé Matt Kleinfelder started in that spot, formerly Lucy’s Okazuya, about a year ago, but as a place to make their Liko Lehua Gourmet Butters (their lilikoi butter is the best known; the tropical-flavored butters are distributed throughout Hawaii at Longs, Sack N Save, Hilo Hattie’s, airport shops and more). This year they added the café, and have steadily acquired a loyal following (customers drive in from as far as Puna, she says) and a buzz about town. It’s all home-style—the food, the building, the people—and

it’s working. They deliver between Keaau and Kalanianaole School in Papaikou (minimum delivery $30), and in fact about half their business is delivery. She says they pay attention to the way they prepare food for delivery. There’s always a “patty paper” separating the burger from its bun, for instance, she says “so integritywise it’s the same quality as if you were eating it right away, right here.” And, she says, they aim to make food local people like. “We wanted to offer something for the entire family,” she says. “Our food is kid-tested, husband-tested. It’s the stuff we’ve made for dinner for years.”

Co-owner Dawn Kanealii and her daughter Alexis Amon-Wilkins, 14, who also works at the restaurant

Liko Lehua brand gourmet butters

~ LESLIE LANG Dawn’s younger children, on the restaurant’s front porch

NEWSBriefs Cross Named Hotel Manager

Thomas Cross has been named hotel manager at the Hapuna Beach Prince Hotel on the island of Hawaii. “His leadership and experience as a senior manager in hotel operations and intimate knowledge of Hawaii Island make him the ideal person to take the helm of this beautiful property,” says Jon Gersonde, Prince Resorts Hawaii vice president of operations. Cross takes the reins at the Hapuna Beach Prince Hotel following a seven-year stint at the Turtle Bay Resort on Oahu, where he was resort manager. His background also includes serving as food and beverage director at both the Kona Village Resort and the Hawaiian Regent Hotel, now

Taking part in the presentation at Nanakuli High Schools were, from left, Tiki’s Grill and Bar manager Edwin Fabro, chef Mike Kealoha, executive chef Ronnie Nasuti and Nanakuli seniors Jaysha Santiago-Luafalemana and Skye Kaohu-Scorse.

known as the Waikiki Beach Marriott Resort and Spa.

Bus Expo Rolls In

The 14th Biennial Pacific Bus Expo 2013 was held this spring in Honolulu. The three-day expo in March included a variety of displays and forums, including the Aloha Bus Maintenance and New Technology forum hosted by Soderholm Sales & Leasing, Inc. at its offices on Dillingham Boulevard. The

Thomas Cross

A new school bus was on exhibit at the Pacific Bus Expo.

opening reception was held at the Pacific Club. Showcased at the event were more than 15 buses, vans, motorcoaches and ADA compliant vehicles. Manufacturers’ reps, vendors and financing firms also were on hand to meet with business leaders from the Islands’ tourism industry.

Tiki’s Chefs Visit Nanakuli

Tiki’s Grill & Bar, working with the Hawaii Culinary Education Foundation, recently cooked up some education

and excitement for 50 students at Nanakuli High School as part of the school’s Career & College Ready program. Ronnie Nasuti, Tiki’s executive chef, and chef Mike Kealoha demonstrated Island-style bacon and eggs (kobacha puree, hoisin glazed braised pork belly; a poached quail egg garnished with chives/black salt). “Be sure you love the culinary profession whole heartedly,” Nasuti told students. “If you don’t, you won’t make it. If you do, it will be more than a gratifying experience and career choice.”

www.hawaiihospitalityonline.com

ASSOCIATION News Newly Elected Officers Forge Ahead By Shelly Awaya

new executive board was installed at the March 13 chapter meeting and this team already has hit the ground running by forming various committees and appointing chairpersons, as well as forecasting our upcoming expenses to be proactive and brainstorm fundraising options. Most of our meeting venues for 2013 have been secured, with just the guest speaker and topic to confirm. Additionally, with our Publicity Committee Chair Elaine Simon returning home to Oahu, we hope to involve more members by tapping into various social networking streams. This will help promote the chapter and cast a wider net to recruit potential members. Here are the newly elected officers and board

• President: Rose Galera, Clean Plus Systems • 1st Vice President: Derrick DeMello, ALSCO • 2nd Vice President: Ivy Kwok, Outrigger Waikiki on the Beach • Secretary: Veronica Mayer, Hotel Renew • Treasurer: Diane Lum, Team Clean Inc. • Board of Directors: Juana Barit, Aston Waikiki Banyan; Sean Enoka, Team Clean Inc.; Randall Higa, Hawaii Department of Education; Bernie Kodep, Team Clean Inc.; Tia Micky, Team Clean Inc.; and Jo-Ann Yonamine, Outrigger Reef on the Beach

Rose Galera, Clean Plus Systems

The next Oahu meeting will be held at the Aston Waikiki Beach Hotel’s Coconut Club, on the 21st floor, on Wednesday, May 8, at 10 a.m. Please email Veronica Mayer at vmayer@ hotelrenew.com to RSVP for this meeting, or call 808-354-2817. The meeting’s guest speaker will discuss computer safety, security, and fraud. For the latest updates, please visit www.hawaii-ieha.org.

Restaurateurs: The Other ‘New Best Friend’ By Roger Morey, HRA Executive Director

n the previous issue of Hawaii Hospitality I wrote about making vendors your new best friends, and went on to explain that successful vendors can play an important role in the success of your operation. The opposite of that is also true: Vendors

are well served by meeting the needs of restaurants. The concept is not complex. Rather than trying to sell your product or service to customers, try giving them solutions. Do their customers have difficulty reading menus? As our

Attention Hotels & Restaurants Prevent Lime Scale & Corrosion in All Water-Using Appliances • Dishwashers • Ice Machines • Water Heaters ELIMINATES WEEKLY CHEMICAL WASHES

CALL TODAY!

BEFORE

AFTER 18

Hawaii Hospitality

808.395.2996

www.nanotekhi.com ■

May/June 2013

population ages they may need to re-design their menus with larger fonts. Or, maybe the problem is lighting. If you’re in the printing business or are a lighting contractor, now is the time to let the restaurateur know that your company can be a problem solver. One of my strongest memories as a sales person was calling on a small customer, one that I didn’t particularly like calling on because he purchased so little from me. However, on one occasion just as I walked in through the door he was hit with a crush of customers. It was overwhelming. Without being asked I set down my sales pad down and jumped in and helped. He appreciated that and went from a small customer to a large customer. When I made the effort to see his business the way he did, he understood that I wasn’t simply selling—I was helping. It makes a difference!

MarketPlace “Hawaii’s Air Duct Cleaning Professionals”

Avoid fire hazards, Maintain indoor air quality, Save energy.

ProTouch Systems, is a full service point of sale (POS) solutions provider for the bar/restaurant and retail industry. We strive to be your profitability specialists offering industry knowledge, providing recommendations to cut costs and increase your bottom line, while streamlining restaurant and retail business operations.

Serving All Islands Phone (808) 832-1178 ASCS, VSMR, CVI, CECS, NADCA & IKECA Member

www.airProhawaii.com

Maui, Hawaii pH: TwiTTer:

808.572.5159 @ProTouchSystems

www.ProTouchSystemsHI.com

Call (808)848-0513 for more information

FREE

TRash/LinEn ChuTE FiRE inspECTions For peace of mind

CaLL 839-1300 For your appointment

sales@goctechnologies.net www.goctechnologies.net

Join us at the Market Place

Drain Blast uses the power of Mother Nature to eliminate organic blockages in drains & soda fountain lines. • Specially formulated to digests organic masses by using friendly bacteria • Contains no harsh chemicals environmentally friendly • Safe to use on all plumbing • Cleans and deodorizes the entire plumbing system • Eliminates soap scum & drain flies

Cleaning • Repairs • parts installations • Compactors automatic odor Control systems Factory Chute supplier

Concrete Restoration & Waterproofing Commercial • High-Rise • Residential Interior & Exterior

• Masonry • Concrete Spall Repair • Plaster, Texture & Acoustic

• Concrete Staining • Epoxy Coating • Decorative Concrete Floor Coating

(808) 386-7404

Special Market Place Rates!

For more information contact:

Charlene Gray P: 738-4938 charlene@ tradepublishing.com

www.tripledpainting.com Lic. No. C 5513, C 33, C 31, C 55

Save the Date! JULY 10th & 11th, 2013 Rose Galera, CEH, has contributed a Clean Talk article to Hawaii Hospitality magazine for years … this month is respite, but her column will return for the July/August issue—perfect timing for the 19th annual Hawaii Lodging, Hospitality & Foodservice Expo—where she plans to man a booth for the Hawaii Chapter of the International Executive Housekeepers Association. Please visit her booth, where she can answer all of your housekeeping questions. The expo is the largest trade event in Hawaii and the only venue that provides industry buyers from throughout the state access to a full range of products, services and equipment. Industry

seminars are also presented. Open to the industry. Admission is free! For more information on the Hawaii Lodging, Hospitality & Foodservice Expo, reserving exhibit space or registering as an attendee, please contact: Exposition Director Ken Kanter at Douglas Trade Shows Phone: 261-3400 Email: kanter@lava.net Web: www.douglastradeshows.com

Official 2013

500 EXHIBITS

Expo Co-Sponsor

WED, JULY 10 • ! INDUSTRY SEMINA FREE! • BLAISDEL10AM - 6PM • THUR, JULY 11 RS • PRIZES TEL: 808-261-3 L CENTER • 777 WARD AVEN • 10AM - 5PM 400 (OAHU) • ww UE • HONOLUL Open to indu U w.doug •

stry only. Thos

Las Vegas trav

e under 18, child

10.875_Hosp_P

ROD.indd

el priz

lastradeshows

ren and gues

es provided by www.hawaiihospitalityonline.com HLHF13_8.125x

.com

ts not admitted

ROOM SERVICE

You’ll find RCM Construction Corp. checking into some of Waikiki’s finest hotels. RCM’s restoration specialists perform quality concrete repairs to walls, lanais, decks and railing systems damaged by the elements. Minimizing disruptions. Bringing rooms back online quickly. Neatly, Efficiently, Effectively.

Call RCM Construction for Room Service. We provide solutions for a wide range of concrete problems.

RCM Construction Corporation The Concrete Restoration Specialist

CONSTRUCTION CORPORATION

Phone: 545-2177 Fax: 538-1914

866 Iwilei Rd., Bay 219 Honolulu, HI 96817 Lic.No. ABC 13668