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Monday, June 26, 2017

Love and Mino’aka: How Oral Health Affects Your Love Life – by Hawaii Dental...

As oral health advocates, we find it difficult to maintain a relationship with someone who refuses to replace his toothbrush every 3 months. It may sound picky, but we are not alone. Oral health matters more to women than men, according to a survey conducted by Delta Dental. In fact, poor oral hygiene is one of the top reasons women say they’ll break up with someone: 27% of women say they’ll end a relationship with someone who doesn’t brush twice a day. The survey also found that excellent oral hygiene is attractive! Nearly 80% of Baby Boomers and younger Gen Xers agree—good oral health is one of the sexiest qualities a partner can have. Unlike finding your soul mate, preventive oral health care is simple and painless. All it requires is brushing, flossing and visiting your dentist regularly. Who knows? Maybe you’ll find love at the dental office! Contact us today to learn how Hawaii Dental Service can ensure a lifetime of healthy smiles for your business and employees. MALLORIE L..

National Safety Month

June is National Safety month, which makes this a great time to reinforce the importance of safety in the workplace. In the restaurant industry, you are constantly moving and taking on tasks that require heavy lifting, use of sharp tools, walking across slick surfaces, or working with various temperatures. Most of the time the hustle of each shift can make completing these tasks quite stressful. All of these factors make accidents and injuries more likely. The most common forms of injury in the restaurant industry include: Slips, Trips, and Fall Cuts or Burns Lower Back Injuries Machine-Related Injuries With the open lines of communication and training on proper safety protocols, many of these accidental injuries can be prevented. Here are a few tips on avoiding potential workplace accidents and injuries: Stay on your feet. Wear slip-resistant footwear and use mats in areas that attract a lot of moisture to add some security to those slippery spots. But placement and maintenance a..

HRA Members and Board Members in attendance at 2017 NRA show held in Chicago...

Were you one of the 66,000 people at NRA Show 2017? The NRA Show ran May 20-23, several of our members were in attendance including Chairperson Michael Miller, Board Member Doug Harris, and Allied Members Aloha Shoyu.

HRA 2017 Annual Meeting Recap

On May 10, over 75 HRA members gathered at The Kahala Hotel & Resort for the HRA Annual Membership Meeting. Highlights of the meeting included: Announcement of HRA Pavilion at the Hawaii Lodging, Hospitality & Foodservice Expo on July 12 & 13 at the Blaisdell. Legislative report including the controversial minimum wage bill that HRA was instrumental in killing. Membership report highlighting a 25% increase in membership over the prior year. New partnerships to grow membership and increase the value of HRA membership. Board Elections – new terms to take effect July 1, 2017 After the meeting, board members invited attendees for drinks and pupus on The Lanai.

Executive Director’s Message: HRA Annual Membership Meeting

“Thank you” to all of the HRA members that attended this year’s Annual Membership Meeting. This year we had 10 new restaurant members join the HRA Board of Directors; Don Murphy of Murphy’s Irish Pub, Kahau Manzo of Pacific Beach Hotel, Jayson Lum of Moena Cafe, Amanda Kullman – Kipp of BLT Market, Taryn Silva of Luibueno’s, Scott Mackenzie of Wolfgang Pucks Express, Rede Eder of Hard Rock Cafe, Harold Watanabe of Yokocho Waikiki, Frank Nagamine of Jamba Juice and Jack in the Box and Kim Kakuchi of Sushi Sho. The Allied Members that remained on the HRA Board are Doug Harris of the Harris Agency and Naomi Azama of AB&A, Exclusive General Agent for HMAA. The two new additions to the Allied Member Board of Directors are Jason Wong of HFM and Matt Rose of Sanikleen USA. A special Thanks goes out to two of our long standing Board members that have retired from the HRA Board; Tom Frigge of TOBE Co. food Safety and Len Delekta of Image Apparel Hawaii. Mahalo for your years of support. The..

Go Big! Restaurant Marketing

Yes, it’s that simple. You can only grow restaurant sales organically by increasing transactions or ticket average. The real genius is figuring out how to attract more customers with initiatives that create traffic to increase transactions, and then optimizing each transaction for a higher register ring and better margin on items sold. Brick & Mortar business model Macro & Micro Factors Macro & Micro factors are the dynamics that directly impact the restaurant business environment Macro drivers are overall business environmental factors you can’t control: New Household developments and smaller households The changing dietary trends towards fresh and naturally processed ingredients Changing population demographics – The purchasing power shift to Millennials Changing dining out habits (82% of meals eaten at home) caused by economic pressure Micro drivers are industry and competitive Initiatives that reshape the consumer’s expectation and satisfaction of brand service thresholds. Te..

Understanding Restaurant Business Drivers:

There are only two ways that you can organically grow restaurant same store sales year-over-year. 1. More transactions 2. Higher ticket Yes, it’s that simple. You can only grow restaurant sales organically by increasing transactions or ticket average. The real genius is figuring out how to attract more customers with initiatives that create traffic to increase transactions, and then optimizing each transaction for a higher register ring and better margin on items sold. Macro & Micro factors are the dynamics that directly impact the restaurant business environment Macro drivers are overall business environmental factors you can’t control: New Household developments and smaller households The changing dietary trends towards fresh and naturally processed ingredients Changing population demographics – The purchasing power shift to Millennials Changing dining out habits (82% of meals eaten at home) caused by economic pressure Micro drivers are industry and competitive Initiatives tha..

Understanding Restaurant Business Drivers

There are only two ways that you can organically grow restaurant same store sales year-over-year. 1. More transactions 2. Higher ticket Yes, it’s that simple. You can only grow restaurant sales organically by increasing transactions or ticket average. The real genius is figuring out how to attract more customers with initiatives that create traffic to increase transactions, and then optimizing each transaction for a higher register ring and better margin on items sold. Macro & Micro factors are the dynamics that directly impact the restaurant business environment Macro drivers are overall business environmental factors you can’t control: New Household developments and smaller households The changing dietary trends towards fresh and naturally processed ingredients Changing population demographics – The purchasing power shift to Millennials Changing dining out habits (82% of meals eaten at home) caused by economic pressure Micro drivers are industry and competitive Initiatives tha..

Preventing Foodborne Illness – Glove Usage

Last month, we talked about proper handwashing. The next step in helping to prevent foodborne illness is proper glove usage. Gloves are available either as latex or vinyl, and powdered or powdered free. Preference is up to the Chef and staff, however, some people have a latex allergy, or can develop one with use. Gloves are also available in different colors such as blue or black. These colors are not fashion statements – if a glove section or finger is torn or cut off, these more noticeable colors can be noticed in foods easier. A good way to prevent gloves from breaking is to make sure the proper size is available and being used. If they are too tight, they will restrict the hands movement, too loose allows a fingertip of the glove to be unwittingly cut off. I personally will never go back to the fast food joint where I had a Chef’s Surprise – 2 inches of a latex glove in my burger!! After you properly wash your hands, put the gloves on. Make sure your hands are dry, otherwise get..

The Best Water in the World from Hawaii for Hawaii

Living Aloha & Being Pono Hawaii Volcanic Beverages is proud to announce the successful statewide launch of its ultra premium naturally alkaline artesian water brand. The healthy and delicious Volcanic mineral water comes from a protected, deep and sustainably abundant aquifer on the Big Island located on the slope of the massive and ancient Mauna Loa volcano which is the largest mountain on Earth from base to summit. The pristine water averages an alkaline pH level of 8.0+, which properly hydrates by reducing the high levels of acidity in our bodies. The water is responsibly packaged in beautiful, re-usable crystal glass bottles, and in recycled plastic (RPET) bottles. Hawaii Volcanic is a conscious brand that promotes “Living Aloha” by being positive, healthy, active, and kind to others and to the Earth. We are an ultra-premium natural beverage and lifestyle company that proudly manufacturers delicious health and wellness beverages in Hawaii. All of our beverages are sustainably so..

A Love Letter to Straws – by Hawaii Dental Service

What would a tropical drink be without these decorative devices? Whether crazy or straight—straws certainly don’t suck. Other than the 24 hours following tooth removal, we don’t see any reason to skip on straws. Here’s why we love them: Straws keep cavities out. Sweet and sour make a good team for your takeout order—not your teeth. When beverages high in sugar and/or acidity touch your teeth, bacteria is left behind to cook up cavities, enamel erosion and other dental issues. Even if you never drink soda, acid can hide in healthy places like sparkling water and Kombucha. Straws act as a teeth tunnel, limiting liquid contact. For optimal protection, make sure to position your straw towards the back of your mouth. Straws never throw shade. Dark drinks can create surface stains, dulling the shade of your smile. Sip through a straw to prevent surface stains on those all-important front teeth. So even if you take your coffee black you can still smile white. Straws appreciate your ..

May is Hepatitis Awareness Month!

We have quickly approached the anniversary of the Hepatitis A outbreak that affected our local, Hawaii community back in May of last year. This was a [detrimental occurrence] that weighed heavily on local restaurants; seriously impacting sales, staffing, and, in some cases, the ability to gain customers. With May being Hepatitis Awareness Month, it is a great time for us to remind ourselves of what Hepatitis is and how we can prevent outbreaks in the future. Hepatitis is a condition that refers to the inflammation of the liver and results in minor to severe illness. There are three types of hepatitis: Hepatitis A, B, and C. Hepatitis B and C are both spread through blood and bodily fluid transmission and have lifelong symptoms that can lead to liver disease. Hepatitis A, however, is spread through the ingestion of food and other items that are contaminated with the hepatitis virus. One of the most common sources of the virus is fecal matter. Hepatitis A is the most common form of the..

HRA Staff participate in LEI event at the Hawaii Convention Center

Marcus Fiske (HRA ProStart Coordinator), Justine Perkins (Kaiser High School Culinary Instructor), Gregg Fraser (HRA Executive Director) On April 18, HRA executives and staff attended the LEI event at the Hawaii Convention Center to promote the Hawaii Restaurant Association Educational Foundation ProStart program. LEI is a HTA-sponsored workforce development project created by ClimbHI to inspire Hawai’i’s youth to select careers in the Hawai’i visitor industry by providing them with the necessary means to achieve success. From the student’s perspective, LEI represents an opportunity for Leadership, Exploration, and Inspiration, and from the hospitality industry’s perspective, LEI provides an opportunity to Lead, Expose, and Inspire Hawai’i’s youth. For more information visit www.climbhi.org/lei Marcus Fiske (HRA ProStart Coordinator), Sunny Obrey (HRA Executive Assistant), Gregg Fraser (HRA Executive Director)

HRA April Membership Mixer Recap

On April 25, over 80 HRA members and guests gathered at The Brewseum in Honolulu and learned why it’s called “Honolulu’s Len Delekta (Image Apparel Hawaii), Jeff (Guest), Michael Miller (Tiki’s Grill and Bar), Jim Cremmins (Y Hata) Best Kept Secret.” This one-of-a-kind establishment uniquely displays various original war and Pearl Harbor memorabilia. The museum was a perfect venue for HRA members to network and exchange business cards while enjoying the on-site brews offered by the Brew Pub. A good time was had by all. If you have not attended an HRA mixer, what are you waiting for? Don’t miss out on the fun! Michael Miller (Tiki’s Grill and Bar), Sharon Shigemoto (Hawaii Gas)

Executive Director’s Message: Surviving the Competition

Gregg Fraser, HRA Executive Director New restaurants are opening in every part of town. There are an array of menu choices and concepts, some that mirror your own. So how can you compete with the new place? Most don’t have a lot of money for a big advertising campaign. You know some of your customers are going to try them out. How can I get them back and keep my other customers? Many cringe whenever a new place opens up near their restaurant because people like new things – cars, clothes, movies, and restaurants are no exception. When new competition comes to town, a dip in business is inevitable. If it lasts for more than a few weeks, you should start looking at ramping up your advertising (which doesn’t have to cost a lot of money) and closely examine your menu and customer service. Get your hands on a copy of your competitor’s menu (because they most likely have a copy of yours) and see what they’re offering, and at what prices. You don’t want to duplicate their menu, nor do you ..

New Member Profile: Pineapple Printz

How to increase your brand identity and bottom line with logo apparel Investing in retail apparel – the DOs and DON’Ts Hawaii is a tourist economy and t-shirts are the easiest most sought out souvenirs to bring home. Many successful restaurants, from individual to chains, promote their business through retail apparel sales. There are three primary incentives for the restauranteur to create a retail zone: Advertising, Branding and New/Added Revenue Streams. The person wearing a t-shirt or hat with your company logo on it, is a walking billboard implicitly endorsing our establishment to everyone who sees that shirt. “Yeah I love the food so much I bought a shirt” or “I’m such a loyal customer, they rewarded me with this really cool shirt.” On any level, endorsement advertising is the most sincere. If your restaurant is in a highly competitive area like Waikiki or North Shore, the more you can be seen, the more you will be noticed and ultimately frequented by tourists and locals alike..

New Member Profile: VALPAK

Keeping your restaurant busy and profitable is a big job. Valpak can help! We can connect you to your customers with everything from print ads, web pages, to online and mobile coupons. We have a long history of helping to fill restaurant tables. For over 30 years Valpak has been mailing coupons to consumers to save them money and support local businesses. We started out with coupons in our iconic Blue Envelope. Now, we’ve integrated our print with our online and mobile apps as well. Our business is continuing to grow. This year Valpak of Hawaii will surpass 40 million envelopes and over 1 billion coupons mailed to Oahu home owners! The best thing about Valpak? We are a locally owned business, and are right here, in your neighborhood. Valpak of Hawaii is the trusted name in local direct mail. Our print ads in the Blue Envelope are delivered to 11 zones over Oahu. Each zone has 20,000 homes we mail to. The zones allow your business to have more control over your advertising and to targ..

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

Hawaii’s population is diverse, with needs, desires and motivations that can vary wildly among generations. Zeroing in on what different age groups look for in a local restaurant can give you a distinct competitive advantage and guide you in creating messaging that not only piques their interest, but brings them in your doors. In a previous blog on restaurant visit decline [link to previous article], I shared a few ways businesses can weather negative trends, including competitive pricing, unique promotions and pushing the experience of eating out — all of which greatly benefit from knowing your audience well and tweaking your advertising message and medium to hit their buttons. For example, if you’re targeting Millennials, your ad vehicle is just as important as the message itself. This group gets their information on their smartphones, not from the daily newspaper, so maybe an Instagram campaign or photo contest is in order. The youthful “Generation Z”, nearly one-third of Hawaii’..

What is one of the best ways to prevent foodborne illness?

One of the best and most effective ways to keep your foods safe in any operation is proper handwashing and glove usage. Over 85% – let me repeat that – 85% – of foodborne illness are connected to improper handwashing/glove usage. Does your staff know this fact, and do they know the proper steps? Let’s have a basic review. First – when should they be washed?? After eating, drinking, smoking or vaping, coughing, sneezing or scratching any part of the body. Also, before and after working with raw products, handling dirty equipment, and returning from the restroom. The first group prevents any bacteria that are on your body or clothing from being transferred to the food. The second group includes working with raw product, after breaking down of equipment, and use of restrooms. Bacteria on your hands are introduced into the foods, and any bacteria in the food can stay on your hands, and get introduced to the next foods being handled. Something that is frequently overlooked is when equipme..

HRA 2017 Employee Appreciation and Excellence Awards Recap

Top Row (L-R): Michael Miller (Tiki’s Grill & Bar) / HRA Chairman, Gregg Fraser / HRA Executive Director. Bottom Row (L-R): Collin Brown, Leila Perreira, Eric Change (Chef Owner, Moena Cafe), Shirley Chu, John Romero. On Monday, March 20, 2017 at The Kahala Hotel and Resort, over 200 Hawaii Restaurant Association members and guests were in attendance to witness over 40 employees of various Hawaii restaurants and food service companies receive awards during the Employee Appreciation and Excellence Awards ceremony. In addition, this year HRA added a new category – Best New Restaurant of 2016. Over 20 restaurants were nominated for this honor. And the winners are: Front of House – Restaurant John Romero (Sommelier) / STRIPSTEAK WAIKIKI Back of House – Restaurant Collin Brown (Cook) / IL GELATO HAWAII Front of House – Allied Leila Perreira (Customer Service Representative) / Y. HATA & CO., LTD. Back of House – Allied Shirley Chu (Nutrition Assistant) / KAISER PERMANENTE Best New Res..