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Saturday, November 18, 2017

New Member Profile: Mahaloha Burger

Mahaloha Burger is the brainchild of local Hawaiian Jesse Aguinaldo. After years working in the restaurant industry in Las Vegas, Jesse decided to come back home to Hawaii with the vision of opening up a burger joint that serves burgers made with fresh never frozen quality grass-fed beef and fresh natural ingredients without breaking the bank. That vision became Mahaloha Burger, which first opened its doors in 2010 at the first location in the heart of Waikiki at the Royal Hawaiian Shopping Center. Five years later, our second location opened in Kailua – a perfect setting for a meal after a day at the beach, this location serves up beer on tap and has its own seating area indoors and outdoors! Our third location opened this year at the Ala Moana Center – The Lanai. Our burgers are made with fresh local produce and fresh beef from 100% free range premium beef from the Big Island of Hawaii. No fillers, preservatives, antibiotics or growth hormones! Mahaloha Burger is home of the origina..

New Member Profile: Pint Size Hawaii

Who We Are Pint Size Hawaii is a full-service DSD distributor that has been operating in the Hawaiian Islands for over 30 years. Unlike broad-line distributors, Pint Size Hawaii represents select, market-dominant brands and provides a full array of services and logistics to support both our suppliers and our customers. We have an outstanding track record of building profitable market share, developing brands and creating long-term valuable relationships. Our Sales, Business Development and Marketing teams work with suppliers and customers to create individual, optimal marketing plans and our Operations and Merchandising teams ensure that the right inventory is delivered at the right time. What We Do Pint Size Hawaii services ALL the Hawaiian Islands with full-service, frozen/chilled/dry Direct Store Delivery and Just In Time local replenishment. With warehouses and truck fleets on Oahu, Kauai, Maui and Hawaii, Pint Size Hawaii can meet all distribution needs. We service all retail a..

It’s National Diabetes Month

November is National Diabetes Month, which is a great opportunity to spend some time learning about diabetes and how to prevent or manage it. Diabetes is one of the leading causes of disability and death in the United States. Its progression can result in major life-threating complications including stroke, kidney disease, nerve damage, and skin and eye complications. One in ten Americans has diabetes, and another 84 million adults in the U.S. are at high risk of developing type 2 diabetes. An important role the restaurant industry can play is offering and assisting guests with diabetes-friendly menu options. Eating can be tricky for individuals with diabetes, and many people may feel their meal choices are limited. The restaurant industry can help by being familiar with menus and nutrition and making healthy recommendations. Here are some recommendations on types of dishes that may be appropriate to offer someone with diabetes: Fish or meats (broiled or baked) Vegetables or salad W..

Cheap Eats: Keeaumoku Seafood

Guy and Augi stopped by Keeaumoku Seafood, feast your eyes.

Cheap Eats: Ono Loco Tacos

Guy took a quick drive to Salt Lake for tasty tacos.

Cheap Eats: Yakitori Hachibei

Downtown hotspot with great deals and beautiful salads.

Hawaii Restaurant Association’s 11th Annual Hall of Fame Gala – by Hawaii Mom Blog

11th Annual Hawaii Restaurant Association Hall of Fame Inductees Originally Published on Hawaii Mom Blog, September 19, 2017 Last night I had the honor of attending the Hawaii Restaurant Association’s 11th Annual Hall of Fame Gala. The event brings together people from across the state and beyond to pay tribute to those who have helped to create and shape Hawaii’s culinary scene. The 11th Annual Hall of Fame inductees were: OAHU Barry O’Connell – President/CEO – HFM Food Service Stanton Ho – Award-Winning Pastry Chef, Educator, Mentor – Leeward Community College Robert Chinen – Instructor, Kapiolani Community College Tammy Fukagawa – Executive Vice President, TS Restaurants Bill Tobin – Owner/Managing Partner – Tiki’s Grill & Bar James and Allan Petersen, Sharon Peterson Cheape – Owners and Founders, Petersons’ Upland Farms Chai Chaowasaree – Owner, Chef Chai and founder, Hawaii Island Chefs KAUAI Peter Yukimura – Founder – Koa Trading MAUI/MOLOKAI/LANAI Robert “Bob” Longh..

Industry Spotlight – Food Media Placement Tips by Erika Engle

It may be easier than you think to get free coverage for your food and beverage business, even if you don’t know anybody in the media industry. First, decide where you want to be seen. To determine that, answer some questions. What’s your product? Who is, or who are your customers? Who are the customers you don’t have yet? Which medium are they most likely to use? Choose that one. OR, you can use an old farming approach to getting your business covered by the media. Say you’ve got a handful of seeds to sow over a wide area. You’re going to BROADCAST them. That’s where the term came from, just so you know. Rather than just approaching one media outlet, maybe you want to approach several. If so, put together a news release explaining the who what when where etc., of your restaurant, or product, or other-best-thing-since-sliced-bread. Not a great writer? Use bullet points. Media people are busy and they get about 5.2 million emails every day, so the quicker something is to read, th..

Mahalo from the Chairman –

In this month’s Mahalo from the Chairman piece I wanted to recognize a very special person to the Hawaii Restaurant Association, Matt Rose from the Sanikleen Corporation. Matt has been an active member of the HRA since 2015 and has been making a noticeable impact ever since. Matt has been serving on the Marketing and Communications Committee almost from the day he joined our organization. Since then Matt has been instrumental in helping to set a clear picture of what the goals and objectives for that committee need to be. Because of his leadership and caring nature, Matt was asked to be the Vice Chair of the Marketing and Communications Committee in July of 2017. If you ask me, Matt has one of the hardest and most demanding tasks of anyone on our board. He is in charge of the monthly newsletter that you are reading today. In just a short time Matt has helped to retool, refocus, and reformat our newsletter into something that we can all be proud of. Because of his passion and commitmen..

Mahalo from the Chairman – October 2017

In this month’s Mahalo from the Chairman piece I wanted to recognize a very special person to the Hawaii Restaurant Association, Matt Rose from the Sanikleen Corporation. Matt has been an active member of the HRA since 2015 and has been making a noticeable impact ever since. Matt has been serving on the Marketing and Communications Committee almost from the day he joined our organization. Since then Matt has been instrumental in helping to set a clear picture of what the goals and objectives for that committee need to be. Because of his leadership and caring nature, Matt was asked to be the Vice Chair of the Marketing and Communications Committee in July of 2017. If you ask me, Matt has one of the hardest and most demanding tasks of anyone on our board. He is in charge of the monthly newsletter that you are reading today. In just a short time Matt has helped to retool, refocus, and reformat our newsletter into something that we can all be proud of. Because of his passion and commitmen..

The different types and importance of maintaining Logs – not the campfire type of...

A tool that managers use to maintain safe food in their operations are taking and recording of logs. There are a variety of logs that should be kept as a record of safe food handling, and help avoid surprises when inspected. The ones we will focus on are refrigeration, cold and hot holding, cooling, and sanitizer. Taking and maintaining records of these Critical Control Points (that should sound familiar!!) is a major way to help ensure safe food by identifying when those CCP’s are out of range. The manager should then make corrections to the procedures or call for repairs to equipment. Refrigeration logs should be posted by each refrigeration unit, usually on a clipboard. The temps should be taken at least twice a day. Any cooler out of range – above 41 de– needs to be checked out, and if necessary, have all foods removed until repairs are completed. As a side note – this is why all your refrigeration – walkins, reach ins, line drawers… need to have an easily found thermometer. Therm..

Cheap Eats: Burgers and Burritos

Can't decide between the best of both world's, we've found your perfect eatery.

New Member Profile: Baku

BAKU specializes in modern robatayaki cuisine, where the simple elements of premium cuts and open fire create wonderfully rich flavors. The dining experience centers on the energy of the open kitchen and BAKU’s custom-built, eight-foot robata grill; a design centuries old that is fueled by binchōtan, a specially-sourced charcoal made from Japanese white oak that burns at more than 800 degrees and gives meat and seafood an appealing smoky flavor. Tradition is just the beginning however. Local kiawe wood is added into the mix infusing the food with layers of flavor rooted in the island surroundings, and recipes incorporate chef-driven creativity in the presentation and use of ingredients from Hawaii farms and local producers. BAKU also serves the highest quality sushi and sashimi and offers a meticulously curated beverage program featuring premium sake, international wines and craft cocktails aimed at complimenting the food. The restaurant’s location boasts unmatched views – peering ov..

Stop the Spread of Flu Viruses in Restaurants

Prevention is better than a cure for any disease, and flu is no exception. Working in the restaurant industry comes with a certain responsibility to make sure you are not exposing customers to the risk of getting sick. Knowing how the virus is spread and what you can do to avoid infection are the first steps to keeping your customers and co-workers safe. The influenza virus is transmitted in different ways: By direct contact with someone who is infected. By touching objects, like doorknobs and countertops, that have been contaminated with the virus. By inhaling flu particles that have been released in the air. People with the flu can spread the virus while being up to 6 feet away from other individuals when they cough or sneeze. The virus can live on surfaces for up to 8 hours. There are several ways restaurant workers can help stop the spread of flu viruses: Do not go to work if you are sick or think you might have the flu. Wash your hands frequently with soap and water, or use a..

Colds and Oral Health

Colds and Oral Health– by Hawaii Dental Service Between the sniffling, snot and sneezing, do you ever stop to ask yourself, “Why do my teeth hurt when I have a cold?” Sinuses are air chambers that rest behind your cheeks, eyebrows, and jawbones. They have tiny hairs (“cilia”) inside them, which help clean out mucus and keep air chambers free of debris. However, when you get a cold, the chambers can get blocked with excess mucus. The bacteria begin to spread, which often results in illness. Since one of the air chambers is located above and behind the upper jaw, it can cause what seems like a serious toothache when in fact it is just sinus pain. Other illnesses that may be the root of all of your (tooth pain) evil: The flu Sinus infection If your tooth pain continues even after your cold is gone, you may have a dental problem. Make an appointment with your dentist so you know for sure Contact us today to learn how Hawaii Dental Service can ensure a lifetime of healthy smiles for ..

Cheap Eats: Pokeway

Cheap Eats took a stroll down Fort Street, in downtown Honolulu, for ono fresh fish.

Cheap Eats: Umamiya’s Shabu Shabu

Guy Hagi and Ian Scheuring visited our local neighbor Umamiya's Shabu Shabu.

Cheap Eats: Domo Cafe

Guy Hagi and Will Chen visited China Town's Domo Cafe for some tasty dishes.

HRA Labor Day Pa’ina Event Recap

Despite flash flooding and hazardous road conditions, over 250 HRA members, guests and media turned out for a fantastic evening at 3660 on the Rise as Chef Russell Siu hosted us for a Labor Day Pa’ina. A special menu was prepared featuring:Entertainment was provided by Frank Tau’a III – singer/songwriter and freelance musician – the event Emcee was Dan Pence of Hawaii Volcanic Water, and the evening featured a raffle courtesy of Richard’s Meat Market which included four unique meat pack prizes catering to foodies: Crab Boil, Meat Lovers, Backyard BBQ and Surf n Turf. The Miller/Coors models along with the Absolute models displayed the prizes in a boxing ring “Round 1” type of setting. It was fun and unique and the winners took home great food prizes each valued at over $150. Mahalo to event sponsors: Media Coverage An exclusive meet & greet was attended prior to the main event by thirty eastbound and westbound media (digital access link below each media title) Hawaii Mom Blog “Haw..

Cheap Eats: O’Kims Korean Kitchen

Cheap Eats visited O'Kims Korean Kitchen on Smith Street for some tasty grinds.