As previously reported, the Hawaii Restaurant Association had a new feature to the July Hawaii Lodging, Hospitality and Foodservice Expo – “The HRA Pavilion.” HRA was a title sponsor of the Expo and we proudly displayed a 12 foot by 15 foot banner with our logo which...
A commonly overlooked step in safe food handling is improper thawing of frozen products. Here are some basic do’s and do not’s. The best way is to take the food out a day or 2 before use, and allowing it to defrost by leaving it under refrigeration. This allows the...
On July 20, 2017, as part of the Trump Administration’s Unified Regulatory Agenda, the United States Department of Labor (“DOL”) announced its intent to rescind regulations prohibiting tip pools which include certain restaurant staff. Under prior DOL rules issued in...
On a dairy, the quality of your product is impacted by every aspect of your business, from the office work to the milking of the cows. We can know quality by testing milk, but ultimately it is the high standards that we set ourselves that make us stand out from our...
Business Plans Hawaii was born from Valerie Koenig’s love of consulting. While working at Grant Thornton, she identified a niche in the restaurant industry for owner operators who needed help with their business plans to raise money, get loans, and create marketing...
Pacific Gateway Center (PGC) is a 501 (c) (3) non-profit organization whose mission is to empower immigrants, refugees and low-income workers in building skills so they may access opportunities to achieve self-sufficiency through education and training. To advance our...
