2012 - HFM FoodService

Transcription

s e r v i n g yo u to d ay ’ s i n d u s t r y n ew s a n d i n fo r m a t i o n
spring 2012
TM
Ruby Tuesday’s
Grand Opening
Kihei, Maui
contents 26
spring 2012
4 Operators Edge
What’s up Nationally
18 Sam Choy’s Kai Lanai
20 Certified Angus Beef
Taste the Best
23HLTA
Many Benefits for HLTA Members
26 Ruby Tuesday’s Grand
Opening Kihei, Maui
36
30 HRA
Are You Being Buried
By Rising Utility Costs?
32 Nico’s Pier 38
18
36 Recipes Ideas
Money Makers!
32
38 Money Savors
Manufacturer Coupons
50 Upcoming Events
Culinary Calendar
53 Restaurant News
Openings and Closings
54 Hawaii Rancher
Pacific Whale Foundation
Foodservice in Paradise spring 2012
3
Operators Edge
Consumers Consider Healthy Choices
Operators Edge
H
ere are five menu trends
that are predicted will
emerge in the coming year.
These are:
American regionalism: In
addition to being more aware of
global cuisine, consumers are also
interested in regional specialties
here in the U.S. and are looking to
identify the “Best of” cuisines in
cities and regions.
Double-sided menus: To meet
consumer demands for choices,
foodservice operators will offer
double-sided menus - with regular
or indulgent fare on one side and
healthful, better-for-you options on
the other. The same concept will
that, while many consumers say they
are interested in various types of labeling on restaurant menus, the reality
is that consumers are typically much
better at `talking healthy’ than they are
at `behaving healthy’ when eating out.
About half of all consumers (48 percent) said they would be more likely to
choose an item that included fruits or
vegetables from restaurant menus.
For more information, check out
Consumer Trends in Produce 2011 in
the Consumer Research Center of the
PMA website.
Source: Lee Mannering for Produce
Marketing Association - From Field
to Fork
Do’s and Don’ts of Social Updating
I
t’s hard to decide what’s appropriate for posting on social
networks without an etiquette
road map — and harder still when
you’re doing it as a company, not
just as yourself.
Amalia Agathou of The Next
Web understands. To help marketers get the art of social updating
right, she has written an article on
what you should and shouldn’t do
in an online social environment.
Among her guidelines:
DO be informative. Cone’s
Consumer New Media Study found
that people expect value-adds, not
just entertainment, when following
brands. Discounts help, but think
bigger: 46% of survey respondents
want more than offers; they want
tips, tricks, or product info. Consider sharing how-to articles or videos
— info your users can actually use!
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be seen in premium and value pricing
of meals.
Consumer control: Customized
ordering systems will continue to
flourish, as will greater flexibility in
menu design, as operators turn the
ability to control the dining experience
over to consumers.
Slow it down: A return to more
time-intensive preparation methods will
show itself on menus with items described as “handmade” or “home style.”
Importing ideas: U.S. operators
with overseas branches will continue
to test product ideas and menu concepts there before bringing them here.
Produce Marketing Association’s
most recent consumer study found
In turn, ask them to share their tips
with a special hashtag on Twitter.
DON’T neglect replies. Social
media’s big difference from traditional
broadcast media is just that: It’s not
about broadcasting, it’s about discussion.
Connect on a level that makes the brand
feel human; that’s what visitors are seeking. Don’t hesitate to move the discussion to a private place (email instead of a
Facebook wall) when appropriate.
DO create traditions! In the same
way families bond over holidays with
lively gatherings around a heaping dinner, establish online traditions that you
share with customers on specific days.
DKNY holds a weekly rendezvous with
its followers to watch Gossip Girl!
DON’T parrot. Repetitive content
and info overload are the main reasons
people stop following brands. A full
44% of Facebook users say they will
unlike a brand for posting too often;
and 52% of tweeters call repetition
a deal-breaker. Mix it up a little, and
avoid adopting the voice of a robot.
The Po!nt: Mind your manners. Online engagement is like any other kind:
There are rules to socializing. Learn
them and you’ll be a social butterfly in
no time!
Source: MarketingProfs.com
Operators Edge
I
n today’s economy, it is more
important than ever for restaurants to promote their services.
Eating out is, after all, a luxury and a battle rages for the almighty
dining dollar. This leaves restaurants in a sticky situation.
“Restaurants need to promote
the benefits they offer, and they
need to do it at little or no cost,”
says Troy Brackett, owner of
RestaurantNews.com. “Fortunately,
we’ve been helping independent
restaurants and restaurant chains do
exactly that for over 12 years.”
It doesn’t matter how big or
small a restaurant is; each one can
make good use of a press release
to promote their restaurant news,
gain exposure and grow their
customer base.
But it isn’t enough to write a press
release and tell everyone how great
your restaurant is. The most important
thing for restaurant owners and operators to remember is to make sure their
press release is newsworthy.
For example, if you are about to
open a new restaurant, this would be a
newsworthy event. If you just want to
promote your restaurant even though
nothing new is happening there, you
need to find an angle.
The good news is that there are
plenty of things you can easily promote to gain publicity for your restaurant. For example:
• New menu selections and product launches
• Facebook or Twitter promotions
• A restaurant remodel
• Community service events
• Charitable donations made
• Celebrating a restaurant’s anniversary
• Holiday and special events
marketing
• Personnel promotions
Keeping your restaurant in the
public eye will bring the public into
your restaurant!
Source: Restaurantnews.com
Global Mobile Coupon Redemption
to be 8 Times Paper by 2016
T
he global redemption rate
of mobile coupons will
average at over 8 percent
by 2016; an eightfold increase over
the best paper coupons campaigns,
according to a new study by Juniper Research.
According to the “Mobile Coupons Whitepaper,” North American
and Western European markets
are now beginning to follow the
same growth path as the Far East
& China and by 2016 there will be
over 600 million regular mobile
coupon users worldwide.
The report found that mobile
coupons have compelling advantages over their paper and online
antecedents and are particularly
strategic for bricks and mortar retailers
in their quest to regain ground lost
to online retailers during the internet
revolution, as mobile coupons bridge
the divide between online and physical retailing and can be individually
targeted to drive traffic to stores.
The report warns, however, that the
rise in mobile coupon redemption rates
will only come after an initial period
of experimentation by both coupon
issuers and users, during which redemption rates may actually decrease
slightly. After this period, redemption
rates will then start to rise steadily.
“As with all new mass markets
there is an initial `shakeout’ period,”
said report author David Snow. “North
America and Western Europe are at
Operators Edge
Restaurant Strategies
for a Tough Economy
this stage now. For the next few years,
users will be signing up to multiple
coupon schemes and deciding on the
ones they like best - so now is a crucial
time for mobile marketing agencies
to get it right on behalf of their clients
and establish a loyal customer base.”
Other findings from the report
include:
• The integration of mobile coupons
and mobile payment data is rare and an
untapped opportunity.
• Redemption values will exceed
$43 billion globally by 2016, driven by
better targeting and mobile apps.
Source: Joseph Tarnowski for
Progressive Grocer
5
Operators Edge
5 Ways to Profit from
the Group Coupon Game
Operators Edge
G
roup-buying deal services such as Groupon
and Living Social are white-hot and for good
reason: they send buyers to your doorstep like
no other vehicle currently.
But, some would argue at what cost. These groupbuying services often send buyers that are simply
looking for deals and require the business owner to
effectively discount their products and services up to 80
percent in some instances.
If you think about it though, most advertising and
lead generation activities come with some cost associated. Few small businesses pay close enough attention
to their customer acquisition costs, but it’s one of the
greatest metrics going.
If you can determine how much it costs to acquire a
customer and how much profit you can make in a “lifetime” of serving that customer, then you can determine
how much you can afford to sink into acquiring more.
Since group-buying services can drive such a flood
of leads at a known cost, the real way to make the deal
game pay is to spend sufficient time developing programs to generate additional profitable business from as
many of those deal shoppers as possible.
There’s no question some percentage won’t be back;
but the key is to convert trial users into repeat and refer
business.
1. Check your attitude. I can’t tell you how many
businesses make Groupon users feel unwelcome. Think
about it, you paid to get me to try your place and then
you immediately make it a bad experience. If you’re
Source: John Jantsch, Duct Tape Marketing, for American
Express Open Forum
Turn Your Customers into Regulars
R
egulars are gold — from both the bottom-line
perspective and from a word-of-mouth marketing perspective. In its 2008 Operator Survey,
the National Restaurant Association reported that repeat
customers account for approximately 75% of sales at
both quick-serve and family dining; 70% at casualdining restaurants and 60% at white-tablecloth. And not
only do they fill the seats on a Tuesday night, they act
as brand ambassadors for the restaurant. So, how do you
transform a new customer into a regular one? And how
do you nurture that relationship into a sustaining, mutu-
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going to invest in a coupon, go over the top to make me feel
special - find out if it’s my first time in and maybe even give
me a surprise. You won’t start to make money off me unless
I come back and bring friends.
2. Capture data. Only one place I’ve used a Groupon has
made any effort to learn who I am. Give coupon buyers a
reason to join your community. Offer them recipes for the
meal they just ate, create a newsletter on trends related to
your store and ask for feedback on their experience. Maybe
even show them how they can review your business on Yelp
or sign up for your very cool referral program.
3. Tailor additional “coupon-like” promotions. These folks
respond to what feels like a deal. Think in terms of creating
special lunch menus, previews and guest talks, and then send
them routine announcements via email to get them back. (This
is also a great way to stay in touch with all of your customers.)
4. Prepare a valuable up sell. When your coupon deal seeker
comes to your place, honor their coupon with a smile and then
tell them about an even better deal you have just for them.
5. Create membership. Many businesses have embraced
the frequent buyer club approach and this goes very nicely
with the new trial coupon buyer. Make certain that you have
a way to expose them to a habitual way of buying more and
referring business.
ally beneficial one?
Five Ways to Woo Regulars:
1. Get to know them.
2. Hire staff with personality.
3. Give them free stuff.
4. Ask them for input.
5. Treat new customers like regulars.
For more business building tips and culinary inspiration
from Kraft Foodservice, sign up for Kraft Works. It’s FREE.
Content courtesy of Kraft Foodservice
Operators Edge
H
ealth and wellness matter to Americans, as six
out of 10 people report efforts to improve the
healthfulness of their diets. Their top motivations were a desire to feel healthier (54%), lose weight
(44%) and live longer (39%)*. Despite wanting to eat
healthier food, a significant portion of patrons will still
consider the entire menu - and a majority will often
order “in the moment” rather than ordering what’s
“healthy”**. These insights suggest that foodservice operators need to be thoughtful in finding ways to incorporate healthier choices into their menus while maintaining
flavor, variety and appeal.
Taste remains the number one purchase driver
(mattering most to 86% of respondents versus 58% for
healthfulness)*. Therefore, foodservice operators must
strongly consider flavor when creating healthier menus.
For example, practicing “stealth health” and quietly
incorporating reduced fat, reduced sodium American
cheese slices from a leading dairy brand can help operators ensure that they are making the menu adjustments
their patrons are seeking without sacrificing taste or
perceived appeal. Similarly, operators who want to offer
a more healthful tabletop option would do well to choose
a leading brand of 0g Trans Fat per serving spread made
with real sweet cream butter to protect their reputations
for good flavor.
On the plus side, patrons rank “healthy” meals higher
in freshness than average meals. In fact, 62% of patrons
expect a “healthy” meal to be fresher than an average
meal**. Recently the NPD Group reported that choosing
fresh ingredients is the number one definition of healthy
eating, followed (in order) by well-balanced food groups,
Operators Edge
Health and Wellness Matter
to Foodservice Patrons
the right portion size, and the proper cooking method***.
These findings indicate that operators can gain favor by
continuing the trend of incorporating natural, fresh and/or
locally-sourced ingredients into their menu offerings.
With more consumers counting calories, operators
should also consider reducing portion sizes where appropriate. Not surprisingly, 69% agreed that paying attention to
portion size could help their families’ health*. A growing
number of patrons are either ordering smaller portions or
boxing up some of their orders to take home.
Recently, patrons have begun looking for specific “beneficial” ingredients and nutrients on menus, such as omega
3 fatty acids, antioxidants, calcium and whole grains***.
Operators can score points by incorporating - and communicating - these positives, especially if they keep in mind
some of the tools that patrons use to make healthy dining
decisions. 40% of patrons look for healthy menu item symbols, 13% access a restaurant’s website before going out,
and 7% use a smart phone to look up information while at
the restaurant**.
Providing flavorful, healthful menu choices can help
today’s foodservice operators attract and retain business.
Successful operators will explore multiple avenues to accomplish this goal, including incorporating fresh, natural
ingredients (such as local produce and nutrient-rich cheese),
practicing “stealth health” using trusted brands, and adjusting portion sizes.
Content courtesy of Land O’Lakes Foodservice
*2010 IFIC Food and Health Survey
**Mintel Oxygen: Healthy Dining Trends, U.S., May 2011
***NPD Group’s Biweekly Dieting Monitor
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Operators Edge
6 Important Marketing
Trends to Watch in 2012
Operators Edge
T
8
rend reports abound, and with a bit of searching
you can usually find one targeted to whatever
your specific business niche might be. Too often,
though, these trend reports get delivered in overwhelming PowerPoint decks crammed with head-spinning data,
charts and graphs.
The renowned brand strategy consultancy Landor saves
us that migraine in their look ahead with an eminently
digestible article that looks at a host of different marketing areas -naming, demographics, image sharing, China,
mobile technology, on-demand media, design, innovation,
change and the notion of trends itself - and answers three
simple questions: What can we expect in 2012? What is the
impact on brands? What brands stand out?
Here are the most relevant trends for entrepreneurs,
startups and small businesses for 2012, in the context of
marketing and branding.
1. Abstract is the new concrete.
Names - for products, for companies - will get more
abstract. “Finding a name that is unique, memorable,
and - very important - ownable, has become increasingly challenging,” states Jason Bice of Landor. “Names
that are coined, abstract or arbitrary stand the greatest
chance of clearing the multiple hurdles involved in the
naming process.”
The implication is that you need to become a better
storyteller. “Coined names come with zero baggage,”
continues Bice. “Unfortunately, they also come without a built-in meaning. Couple that with brands being
increasingly accountable to a very vocal and socially
networked public, and story becomes a crucial part of
what a name needs to deliver.”
2. Boomers - they’re baaack!
The 47- to 65-year-old demographic, also known as
the Baby Boomers, is an afterthought for most marketers. That means the estimated 77 million boomers in the
United States are under messaged and underserved.
“They control over 50 percent of discretionary
spending and enjoy 80 percent of all leisure travel,”
writes Landor’s Susan Nelson. “They represent about 40
percent of regular Facebookers. But the percentage of
marketers targeting the boomers? Negligible.”
That sounds like opportunity calling. A few smart
brands are catching on and catching up, but “so many
consumer packaged goods and media brands seem stuck
in the fallacy that early adopters are all young and cool,”
Nelson states. “They don’t get that there are a lot of boomers with plenty of money to spend.”
3. Trending is trending.
Hockey great Wayne Gretsky was once quoted as saying “I don’t skate to where the puck is; I skate to where the
puck will be.” It’s become a bit of a cliche, but customer and
market trends are changing at the speed of a hockey puck on
ice. One of the things that’s changing is trending itself.
“The emergence of ‘what’s trending’ is itself an upcoming trend impacting what we see (Charlie Sheen’s
#winning), what we don’t see (#occupywallstreet trending
blocked by Twitter) and ultimately how we interact with
content online,” advises Karl Isaac, Landor’s Executive
Director of Digital Branding. “Facebook’s change to feeds
organized by top stories sent a clear signal that trending is
an increasingly significant influencer of user interaction.”
Easy ways to hunt for trends via Twitter include Trendsmap, Topsy and Trendistic.
4. The photo’s the thing.
It’s true: a picture’s worth a thousand words. Over
90 billion images have been uploaded to Facebook. The
ultra-simple app Instagram is experiencing exponential
growth, and even behemoth GE used it to post “behind
the scenes” photos of manufacturing plants and distribu-
6. Creativity takes center stage.
Operators Edge
how to integrate tablets into places that intersect
with existing brand touchpoints. For example, many
new cars will soon be equipped with tablet-like
devices.”
According to Landor, the burning question for 2012
is this: How can companies rapidly and efficiently infuse innovation across their entire culture, capitalize on
the new ideas they spawn, and create value for customers and equity in their brand?
“It’s no longer enough to move the line,” states
Landor’s Allen Adamson. “Companies must reinvent
it. For example, Uniqlo has taken the basic Gap formula
and made it better, more fun and more edgy. This trendy
Japanese retailer, with its amazing new flagship store
in New York, can make anyone look cool, and for a very
cool price.”
What might the potential impact of these and other
emerging trends be on your business? How will you respond in 2012?
tion channels to foster a sense of consumer intimacy and authenticity.
According to Russ Meyer of Landor,
“Brands that can harness these emerging
social behaviors to their advantage, much
the way American Express did when it partnered with Foursquare to offer special deals,
will see breakthroughs in their relations
with the public. To be successful in 2012 and
beyond, brands will have to follow the trail
blazed by consumers in regularly sharing
relevant images online.”
Source: Matthew E. May Shibumi for American Express
Open Forum
5. Tablets, tablets everywhere.
“The tablet is the first true crossover
device for use both at home and out in the
world,” writes David Keefe. “And brands are
starting to understand the tablet’s relevance
to retail: Their owners increasingly take
them to grocery stores, pharmacies and car
dealerships.”
Keefe’s advice? “Start today. Migrate
your audience. Think video. Understand
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Operators Edge
N
atural disasters, fires, and
other emergencies are rare
occurrences in our lives,
but they do happen. This requires
all business owners to have a basic
plan of action if they want to ensure
the safety of their staff and their
customers. Here are a few of the
basics that are going to help make
sure that any emergency procedure
is easy to act on.
Educate Yourself
If you want to setup an emergency plan, you have to start by
learning a few things about your local safety codes and practices. Each
city is different so it is important to
implement policies that are congruent with the way things are done in
your area. Certainly there will be
fewer directions needed in smaller
cities that have one emergency
number only, but knowing who to
call and where to go for emergency
help is an important first step in
emergency preparedness.
Along with educating yourself
on local emergency practices,
you should investigate common
restaurant procedures for emergencies. How do other kitchens handle
a fire? Do you know how many
different types of fire extinguishers
there are and when to use them?
This is vital information and knowing this as an owner/operator is
imperative to the safety and success
of your business.
Write It Down
After you’ve done your research
you can begin to make a plan of action. Many safety standards require
you to have exits, equipment, and
precautions in place already, so a good
place to start is creating a plan for
training staff on where these are and
how to use them. Write out a plan of
action which details everything you
have learned and want to pass along to
your staff. This should include instructions for all types of
emergencies such
as fires, power
outages, and even
robberies. Natural
disasters or weatherbased emergencies are also
becoming more common.
If your area experiences or
is at risk of earthquakes,
you may want to have
another plan specific
to this threat.
Tell Your Staff
Once you’ve created
your plans of action and general
health and safety overview, you need
to sit down with staff and teach it.
Since there are two sides to any restaurant, the kitchen and the dining room,
it may be useful to do the session in
two groups. There are often slightly
different procedures for these groups
as far as muster points and available
emergency equipment.
Have a Drill
The last thing you need to do in
order to fully prepare your staff for
emergencies is to have a drill. The
truth is that it typically takes 15 minutes to run a basic fire drill from start
to finish. These drills may sound silly
and may not go over well with staff,
but they are important in keeping
everyone in the right direction. It is
going to help the emergency response
Operators Edge
Dealing with Emergencies
in Your Restaurant
team deal with this situation much
more quickly if you ensure that all
your staff and possible patrons are out
of the building.
Post Appropriate Signage
It is also important to provide reference material to your staff. Creating
a binder for emergency practices can
significantly reduce panic levels and
allows for quick training of new hires.
You should also post procedures for
some of the more common emergencies, such as fires in the kitchen, right
on the wall.
Source: Price My Kitchen
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Operators Edge
Emergency Situations in the Restaurant
Operators Edge
R
estaurants may not be prone to emergencies and
disasters, but they are fertile ground for potential
problems. Cooking in the restaurant can easily
cause a fire, floods can occur from weather or plumbing
issues, and burglaries can happen to anyone. Be prepared
for emergencies in the restaurant and have a plan for when
a disaster does occur by doing the following:
• Document all procedures. Include all emergency
procedures in your employee handbook.
• Make procedures visible. Hang posters with procedures in visible places around the restaurant.
• Provide safety supplies. Provide easy access to
safety equipment, such as fire extinguishers and gloves.
In addition, have one or more first-aid kits located in the
restaurant.
• Follow local codes. Follow all local safety and
health codes for your area, including fire codes.
Weather Emergency
Power Outage
Be aware of the steps to follow when an employee falls
ill or gets injured on the job, and download a sample illness/
injury report.
Power outages in restaurants can turn into emergencies
when they affect the guest experience and when food is in
danger of going bad. Learn more about how to prepare for
a power failure and what to do when it happens.
In many parts of the country, weather emergencies are
serious threats to homes and businesses alike. Learn how to
protect your employees and patrons when weather emergencies strike.
Fire
Kitchen fires can happen in an instant, and restaurants
should be prepared to handle fires with procedures and safety
equipment. Learn more here.
Robbery
Although quick-service restaurants are more vulnerable
to burglary, it can happen to any restaurant. Learn how to
maintain security and awareness to guard against losses and
keep employees safe.
Employee Illness/Injury
Source: Foodservice Warehouse
Smaller Portions a Bigger Concern
W
hile the public impression is that Americans are
into super-sizing meals, research now shows
that smaller portions are gaining fans. The NPD
group recently compiled a list of 30 factors in an effort to
determine which attributes consumers of different generations associate most with healthy eating. Among these 30,
“smaller portions” continually rose to the top.
• 43% of the over 5,000 adults surveyed indicated that
they ate smaller portions always or most of the time in
the past year
• “Eating smaller portions” ranked 11 out of 30 in importance among all generations
• “Eating smaller portions” ranked 8th in importance
among consumers aged 21-34
• 57% of respondents aspire to eat smaller portions in the
coming year
“Based on the interest in smaller portions among the
younger age groups and the size of these age groups, portion control is an area of opportunity for food manufacturers,” said Dori Hickey, director, product management at
NPD and author of the report. This also presents opportunities for operators as well.
Source: The NPD Group: How Consumers Define Healthy
Eating When They Dine Out
12
Operators Edge
Veg-Centric Menu Tips
Make Beans Count
Garbanzo, edamame, refried: a side or add-on of
beans can turn any meat-free dish into a main course for
vegetarians.
Resize Sides
Offer bigger side dish portions or a side sampler for
diners who want to skip the main event.
Make a Note
Many restaurants, like True Food Cafe, make note
of vegetarian and gluten-free options in menu copy, but
don’t create a separate section, which might get overlooked by flexitarians.
Let Veggies Shine
Instead of using vegetables, grains or vegetable protein to make meat-like “steaks” or “chicken,” let mushrooms, root vegetables, grains and beans stand on their
own merit.
Give it a Day
Not all operations are ready to skip meat, but giv-
ing a day over to
vegetable specials is
a good way to start
a more flexitarian
approach.
Celebrate the Season
Seasonal specials and harvest celebrations are another
way to put the focus on produce.
Have Options
Adding a tofu and/or a grilled vegetable option to a protein line-up of beef, chicken and fish is an easy way to make
sandwiches and salads, vegetarian-ready.
Bank on a Better Burger
With handcrafted, smashed and slathered versions of
veggie burgers, diners are willing to take another look.
Let Them Build It
Several emerging chains (and many established ones)
make meals easy for any dietary restrictions with buildyour-own service lines that offer an interactive way for
diners to choose their ingredients.
Content courtesy of ConAgra; ConAgra Culinary Trends
Whole Grains Work Magic on Menus
C
hefs polled in the National Restaurant Association’s 2011 ‘What’s Hot?’ Chef Survey pinpoints
four whole grains as on-trend: red rice, quinoa,
black rice and the broader category of ancient grains. Indeed, quinoa is popping up across foodservice segments,
and is certainly no longer the exotic that it once was. The
Operators Edge
W
hat can you do to add more vegetarian options to your menu?
new quinoa? Some call out freekeh as the next ancient grain
to light up foodservice. To be sure, whole grains are laying
claim to foodservice menus, impressing with healthfulness,
but also with complex flavor and eye-pleasing color. And
diners are responding, actively seeking out better-for-you
options.
Here’s a broad list of whole grains that we think offers
menu interest, wholesomeness, and most importantly, good
flavor: (1) Amaranth, (2) Barley, (3) Bulgur Wheat, (4) Colored Rice’s, (5) Corn, (6) Farro, (7) Freekeh, (8) Grano, (9)
Oats, (10) Quinoa, (11) Wheatberry, (12) Whole-Grain Pasta
and (13) Wild Rice.
For more trend guides, recipes and culinary tips from
Kraft Foodservice, sign up for Kraft Works. It’s FREE.
Content courtesy of Kraft Foodservice
13
Operators Edge
Operators Edge
14
Soups
On
A
lthough a cup or bowl
of soup has long been a
standard menu starter,
restaurants are now offering more
inspired choices and many rotating
selections. Soup is even the focal
point for a number of concepts, with
bakery-cafes a very active segment.
Those operations that employ
skilled chefs tend to create their own
signature soup recipes to lure customers. But to meet patrons’ higher
expectations, soup manufacturers
have also stepped up to the bowl,
expanding and upgrading their
offerings. Soup can be a significant
profit center for an operation, and
the higher the quality, the higher the
sales. Here’s what’s cooking.
Soup trends
• From-scratch quality. Fresh,
market-driven ingredients and
precise timing are priorities for creating consistently first-rate soups
in both restaurant kitchens and
R&D kitchens. The best bowlfuls
boast a good proportion and size of
particulates (vegetables, meat, seafood, herbs, etc.). Vegetables should
be vibrant in color and cooked
“al dente” so they don’t lose their
crispness when the soup is reheated
or held for service. The industry
trend is away from canned products
and toward freshly made, ready-toserve soups or concentrates packed
in cryovac bags. These go from
walk-in or freezer right into boiling water to maximize flavor and
texture and minimize waste.
• Accent on flavor. Complex, more
sophisticated flavors are on the rise —
many with Asian and Latin notes.
• Health as an ingredient. Operators are seeking out low sodium and
more vegetarian, vegan and glutenfree options, in response to customer
requests. Soup companies are listening
by developing products that fit these
criteria or identifying current varieties that can be labeled as such. Whole
grains like quinoa, farro and barley are
also entering the mix, and variations
on lentil and bean soups are increasing
— all of which add needed fiber.
• Value solutions. In this economy,
restaurant kitchens are looking for
creative ways to extend one product.
There’s a trend to reduce the number
of products in the back of the house
and add those that lend themselves to
multiple uses. Soups that can be crossutilized as pasta sauces or menued in
more than one way are in demand.
• Comfort with a twist. Comfort
foods surge in popularity during times
of economic stress, and soup is right
up there. “Creamy, regional American varieties like New England Clam
Chowder and Loaded Potato Soup
from the Midwest are especially big
now,” claims Susi Handke-Greiner, executive chef for R&D at Harry’s Fresh
Foods. Frain notes that casual dining
patrons are looking for soups that “fit
into the comfort zone but have a point
of difference — like tomato basil. It
brings classic tomato to the next level.”
• Clean labels. “All-natural is an
ongoing trend that’s reflected in the
newer push for `clean labels,’” states
Volker Frick, executive chef at Kettle
Cuisine. The fewer the ingredients
listed on the deck and the easier they
are to understand, the more appealing
the soup. Organic soups are also on
the wish list in some circles, and more
varieties are being developed to please
that customer.
• An eye toward presentation. Serveyourself delis and quick-service spots
usually provide simple bowls or takeout
containers for soup service, but casual
and fine-dining concepts are polishing
presentation with clever serving ware
and interesting garnishes.
Soup stars
Many restaurants like to rotate in
new soups on a seasonal, weekly or
even daily basis. But certain varieties
remain perennial favorites and can
never be taken off the menu.
Datassential Menu Trends Direct
reports Americans’ top picks.
• Chowder is the most popular soup
type overall, appearing on 15 percent of
menus among restaurants serving soup
• Vegetable soup follows in menu
popularity with 14 percent menu penetration
• Clam chowder, chicken noodle,
tortilla and French onion soups all
appear on about 10 percent of soup restaurant menus
• Some less common soups that are
popular at QSRs are broccoli-cheese,
chicken & rice and Italian wedding soup
• Midscale establishments are most
likely to menu minestrone, chicken &
rice, lentil and pea soup
• Casual dining restaurants menu
some higher end soups like French
onion, tortilla soup and gumbo
Source: Restaurant Business
Operators Edge
Y
ou can’t pass a supermarket tabloid without
seeing a celebrity’s weight
splashed across the cover, can’t
change a channel without being
confronted by a weight loss show,
and can’t open your inbox without
news of another fad diet. With such
hyper-attention paid to body image,
it is no surprise that awareness to
health has pervaded the American
consciousness and restaurant-goers
want to see healthier options when
dining out.
According to a 2010 Technomic
trend report, roughly 50% of restaurant patrons would like to see more
health-conscious items when making meal decisions. For operators,
this means one in two diners would
like to consider a healthier meal
when they open a menu, regardless
of whether they order it or not.*
Final Ruling for Menu Labeling
Law Still Pending
T
he Food and Drug Administration (“FDA”) issued
proposed rules requiring
nutrition labeling on menus and
menu boards for chain restaurants
and for foods sold in vending machines. The proposed rules would
implement the nutrition labeling
requirements mandated by Section
4205 of the Affordable Care Act
(“Section 4205”).
Restaurants and similar establishments would have to post the
number of calories for most items
listed on menus or menu boards
and would also need to make
available more detailed nutrition information upon request. A
compliance standard stricter than
FDA has applied to restaurants
since 1993 is also proposed. Separately, vending machines would
have to provide calorie disclosures
for each item offered. The final
requirements will be important
not just for restaurants and other
foodservice establishments, but also
for food processors and others who
supply these segments of the food
industry.
FDA expected to issue a final rule by
the end of 2011 on restaurant labeling,
with an implementation date as early as
6 months after passing the final rule.
Proposed Requirements for
Restaurants and Similar Retail Food
Establishments
Establishments Covered
• Restaurants or similar retail food
establishments with 20 or more locations, doing business under the same
name and offering for sale substantially the same menu items.
• Movie theaters, airplanes, bowling
alleys, and other establishments whose
primary purpose is not to sell food
would not be subject to these proposed
regulations.
• A “restaurant or similar retail
food establishment” would be an
establishment that sells restaurant or
Operators Edge
Healthier Menus
Lead to Happier Lives
restaurant-type food whose primary
business activity is the sale of food
to consumers. An establishment’s
primary business activity would be the
sale of food to consumers if either:
1. The establishment presents
itself as a restaurant, or
2. Greater than 50 percent of the
establishment’s total floor area is used
for the sale of food.
• Restaurants and similar retail food
establishments not covered (for example, if they are part of a chain with
fewer than 20 locations) can choose to
“opt in” to the federal menu labeling
requirements by registering with the
FDA every other year.
• The proposed rule invites the public to comment on whether additional
types of food establishments should or
should not be covered by the new rules.
As of February 1, 2012, the publication
date of this edition of Operator’s Edge,
no final ruling has been released.
15
Operators Edge
10 Restaurant Marketing Tips for 2012
W
Operators Edge
e have ten restaurant
marketing trends and
tips for building your
business this year.
1. Quest for survival.
The great redwoods are hundreds of years old and without a
devastating forest fire these trees
cannot release their seeds and
would never have new growth. The
redwood fire is a perfect analogy for today’s restaurant brands.
The restaurant industry has been
through a devastating forest fire
all its own. There will be some
restaurant brands that will never
come back.
Case and point, how many
restaurant chains have declared
Chapter 11 and shuttered locations
this year? There will be some new
growth on the old trees, like the
old restaurant brands reinventing
themselves for today’s consumer.
We are seeing this with IHOP and
Denny’s creating new hybrid brands
along with Red Robin, PF Chang’s
and others following suit. And there
will be completely new growth that
we have never seen before, just like
some of the new restaurant brands
that are popping up all over — particularly in the fast-casual space.
Which tree is your restaurant brand?
Never to be seen again or reborn?
2. Reinventing your
brand for today’s
consumer — the new
consumer mindset.
The new economy is creating a
new consumer paradigm. Consumers that were once wary and kept
their wallets closed may have to
keep them closed for another year.
16
All economic indicators still show
consumers are not spending as much
as they used to, and restaurant operators have felt this cutback firsthand.
Unfortunately only the strong will
survive and today’s restaurants are
seeing a shake-out of those brands that
are weak and can’t survive, and those
that can reinvent themselves, still will
be profitable, and will dominate.
In case you haven’t noticed, there
is a new consumer mindset. Spend
less, save more, don’t use credit
and whatever you do, don’t indulge.
Maybe not every guest you serve, but
consumers show no signs of opening
their wallets anytime soon. Change is
required. Those restaurant brands that
realize that consumers have changed
and understand what they can provide
to those target groups of consumers
will win! It is not going to get better
for some time, so embracing change is
the only option.
4. Social media showing
promise. Interactive
relationship management
for 2012 and beyond.
3. Negative feedback —
from comment to crisis.
5. Foodservice at retail —
blurring lines.
Every restaurant gets a bad review
now and then. That is what we used
to think. Today, there are many places
that consumers can complain about or
praise a restaurant like Yelp, Trip Advisor and Patch.com, and there are dozens
of comments, videos and photos posted
online every day about businesses that
can either help or hinder. Comments,
photos, or videos can turn to crisis, as
many saw firsthand from Domino’s
employee video debacle. That is why it
is imperative to have a crisis communication plan for 2012. Understanding the
threats and having a plan to deal with
them if they arise is better than waiting.
It could be too late.
Marketing professionals were beginning to utilize the new social media
applications in 2011 and this trend
will continue to increase in 2012. The
usage of Twitter, Facebook and mobile
ordering has been showing promise for
numerous brands that have dedicated
resources to keep content and communications fresh. Video content is on the
rise for restaurant brands and this will
also continue through 2012. 2012 will
also bring greater focus to “interactive
relationship management” for restaurant marketers. Creating engaging,
informative, and clever communications for your guests and keeping them
involved with your brand online and
off, is what we call the “new enhanced
loyalty strategy,” a must for today’s
restaurant operators and marketers.
Walk into any 7-11 in Chicago, and
the first thing you see is fresh fruit. No
you aren’t seeing things...the retailer
has integrated fresh fruit and graband-go food items and seen tremendous results. Target and Wal-Mart
continue to transform their locations
to be more food-focused. Other mass
retailers are also getting into the game.
Influence comes from any number
of directions. There aren’t hard lines
between what is relevant to a marketer
in one category versus another these
days. Consumers tune in to what’s relevant, and what’s served up in a unique
way, and tune out the rest. They don’t
‘consume’ marketing by category.
Foodservice-at-retail brands are
watching restaurants, are you watching them?
Catering is not a new revenue channel, but with today’s new online social
media applications, catering is a whole
new ball game for restaurant marketers. Guests are now able to access their
favorite restaurant in any city, and
can place an order with a click of their
cell phone. Today’s savvy restaurant
marketers are using online catering resources and some are creating custom
catering platforms to capitalize on this
lucrative market.
Within the next year, catering sales
will become a greater focus for restaurant brands determined to get the most
out of their operation and generate
sales outside of the restaurant’s four
walls. The beauty of adding a greater
sales focus on catering for many operators is it allows them to utilize their
existing resources — food and staff
— to make more money even if their
dining room is not full.
Restaurant marketers should think
of catering as another day part entirely.
Catering should have its own menu and
training along with a catering marketing strategy, plan and target prospects.
Those restaurants that incorporate these
must-haves will win big.
7. Fast-Casual is still the
“sweet spot.”
Last year we said the fast-casual
segment of the restaurant industry
has changed the way people eat, and
the same holds true today. These fast
growing, revenue-positive brands are
still the ones to watch. Chipotle and
Panera brands both reported doubledigit sales increases, and continue to
dominate by offering today’s consumers what they want.
Tomorrow’s fast-casual players
are starting to look like two different
groups, perhaps three. Those fastcasual restaurants serving high quality
and oftentimes four-star dining-style
menu items or what we term: “Fine
Fast Casual.” Then there are those that
are more on the side of quick-serve
but enhanced menu items and dont
make them more “Quick Fast Casual.”
Finally, we are also seeing “Chain Fast
Casual Hybrids,” IHOP and Denny’s
chains replicating their concepts to fit
within the fast casual framework. We
will see growth in all three of these
areas in the next year, and marketers
should watch these brands and their
marketing efforts closely.
8. Marketing today is like
the combo platter.
There are so many different ways to
communicate to guests today it is like
a combo platter of marketing. From the
traditional mediums like newspaper,
direct mail, radio and television to
in-store marketing materials like table
tents, posters and check presenters, to
all the social media touch points — it’s
enough to make a person’s head spin.
It won’t be getting simpler anytime
soon. The name of the game is to
use a combination of communication
vehicles to ultimately reach your end
users. Integration of a message into
all aspects that touch a consumer is
how to make the biggest impact. The
right mix of communication vehicles
is unique to each brand and their
specific target guest demographics.
But one thing is for sure, a one-vehicle
communication method is long gone
— integrated marketing communications is here to stay. What does your
communications combo platter look
like for 2012?
9. Social Consciousness.
Ethical consumerism has become
the phrase to describe Americans’ penchant for shopping with a conscience.
And it’s no longer just about environ-
mentally-friendly materials, but now
the consequences of manufacturing
and consumption as well. Brands have
responded by significantly stepping up
the number of products taking an ethical stance, such as organic, hormonefree, eco-friendly, locally-grown,
cruelty-free and other “ethical” claims.
So how do these impact restaurants?
To begin, they point to issues of
biodegradability, recyclability, reusability, and even the reduction of packaging
overall. Brands are now being held much
more accountable for their environmental and social practices; if you’re not
tuned in to all these ethical demands,
you’re simply going to lose out.
“Enviro-biographies” are going to be
attached to just about everything, letting
consumers know the entire life story
of a product: where the materials were
harvested, where it was constructed,
how far it traveled, and where it ended
up after being thrown away or recycled.
10. Change required!
Bouncing back from
the brink.
Operators Edge
6. Catering!
It’s time for restaurant marketers to
realize nothing is the same. Change is
required! For many restaurant marketers, change is already underway.
Marketers are struggling to keep their
brands relevant for today’s consumers
and are using various methods to reach
them. Getting one’s share of the dining
out dollar is the ultimate challenge.
Restaurant brands are waking up and
realizing the world has changed and
that consumers have the ultimate upper
hand. How will your restaurant brand
survive? Can you bring a brand back
from the brink? Only time will tell.
Source: By Linda Duke, CEO, Duke
Marketing LLC, and editor, Restaurant
Marketing Magazine
17
Operator News & Views
18
Sam Choy’s
Kai Lanai
78-6831 Alii Drive, Suite 1000
Kailua-Kona, Hawaii 96740
7 a.m.-9 p.m. Sunday-Thursday
7 a.m.-9:30 p.m. Friday-Saturday
Breakfast, lunch and dinner; full bar
333-3434
[email protected]
www.samchoy.com
By: Wanda A. Adams
Writer, editor, author Island Plate I & II
Web site and blog: ourislandplate.com
Facebook: wandaadams
A
t Sam Choy’s age — 59—
a lot of businesspeople
decide to “throw the parachute out and slow down a little
bit,” says perhaps the Islands’ most
recognizable chef.
He’s perched on a high stool at
the rear of his new restaurant, Sam
Choy’s Kai Lanai, several hundred
feet above the undulating Kona
coastline, overlooking Kona, Keauhou and Hualalai Bays. Wearing
a baseball cap, bermuda shorts and
a Tanioka’s polo shirt, a cell phone
welded to his hand chirping texts every few minutes. Looking thoughtful and happy, he concludes “I don’t
feel like slowing down at all.”
Obviously not. At last count,
Choy was operating two restaurants
(Kai Lanai in Kona and Breakfast,
Lunch and Crab on O’ahu), traveling 7 months a year to private
catering jobs and celebrity chef TV
appearances, overseeing wholesale
food operations producing sauces,
dressings and a frozen food line,
writing too many books to keep
track of, hosting his Island TV cooking show, assisting with the in-flight
food menu for American Airlines and
preparing to be the only Island chef
on a panel of huge culinary names
at the upcoming American Culinary
Federation conference in July, 2012, in
Orlando, Fla.
Kai Lanai, on the site of a former
Wendy’s Restaurant above Keauhou
Shopping Center —once described by
a fancy food critic as having the best
view of any restaurant in Kona — is
Choy’s first Big Island venture in more
than a decade, though he lives there.
The restaurant is a half moon with
a tier of high and low chairs to allows
maximum access to the view with the
bar at the rear, indoor and coveted outdoor lanai seating areas. The bathrooms
with glass sinks that capture the color
of a perfect blue bay, have to be seen
to be believed. Sam makes a point of
asking, with his Big Island smile, when
someone returns from the lua, “Hey,
what’d you think? Something, eh?”
Kai Lanai has 170 seats; they did
300 covers back to back at lunch and
dinner on a recent weekday, said executive chef Scott Hirashi, 36, who has
been with Choy most of his cooking
career (Sam booted him out for a few
years to get some hotel experience and
build his versatility). It’s been like that
since opening day Sept. 9, Hirashi said.
Their philosophy: “Same great Sam
Choy food, better view and keep the
prices in the local range,” Hirashi said.
Indeed, anyone familiar with the
Kaloko location will see many familiar
menu items: seared poke ($12), of
course, that beef stew omelet ($9), pancakes with haupia sauce and mac nuts
($8; he should do a dessert version, it’s
so rich and satisfying), four kinds loco
moco ($9-$12).
When Choy reflects on the 20 years
since he became the only lifelong local
resident (born, raised, trained here)
among the original 12 Hawaii Regional
Cuisine chefs, he says he’s proud. “I
never changed my style. Everybody can
do finesse and I love it — I think Alan
Wong is the Thomas Kellerman of Hawaii — bur I like simple ‘ono food.”
It gives him a huge kick to serve
customers found him like ants find
a sugar bowl. “Imagine standing
in line to eat at a bowling alley,”
recalled Captain Cook farmer and
photographer Ken Love who was
on hand to take pictures and listen
in. Before that, Love said, “nobody
went to eat at hotels but when Sam
was cooking, we went.”
Sam Choy’s Kaloko, buried in
an industrial park above Kona was
eagerly discovered more than 20
years ago by the world’s food press
in the heady early days of HRC.
While Sam expanded to O’ahu,
his sisters operated the crazy-busy
spot but after their death of their
mother, the restaurant’s chief taster,
on the Mainland. He had a message to
carry: Hawai’i food — our real, indiginous food — is good stuff.
He grew a bit stern when I asked him
where the so-called “ next generation”
of Hawaii chefs is: “They gotta learn
how to work. They look at us and they
think, ‘Ho! Easy.’ Not. they gotta learn
to work hard for a long time. They’re
just looking at money, money, money.”
That’s why he believes in seeing
young chefs move around, especially
through the hotel system where they
can have experiences from banquet to
fine dining. “Hotel builds character.
It makes you gut it out. If you want to
ride it out, you can. If you want to be a
spectator, you can. But if you want to
be a swimmer, you can swim and you
can win.”
When he speaks wuth young chefs,
his message is threefold: Work ethic
(on time, well-groomed, stay late, offer to help even if it’s not your kuleana). Knife skills. Attitude (“To me,
the most important. I always tell my
cooks, if you’re mad, go home; you
have to cook with love.”)
“Those are the three, baby!”
He gestured proudly at Scott Hirashi, a Pearl City boy with roots on
the Big Island: ‘“That’s the future.”
And for Sam Choy: He and his
partner, Rick Holland, have a plan to
bring Kai Lanai restaurants to O’ahu,
Las Vegas, Colorado Springs, maybe
more locations.
“It’s been a really magical ride” he
said. “And it’s not over.”
Wagyu beef stew, Okinawan
sweet potatoes and brown rice
at a high-end reception and have
people love it.
“I think the (recent) celebration of the HRC anniversary,
which I was sorry I had to miss,
means that all our hard work
paid off,” he said, reflectively.
“The recognition around the
country has been a boon to everybody. The chefs all went off
into their own little worlds and,
for the most part, did well And
everyone benefited, the locals,
the guests, the wholesalers, the
farmers, the fishermen.”
He grows a little nostalgic;
after many years in the hotel
system, he opened his first
spot in a bowling alley and the
“they weren’t having fun anymore,
Choy said. The sight of Mama Clairemoana Choy’s empty chair at the end of
the counter was too much.
The Choys grew up in La’ie all
participating in the family restaurant
and lu’au business, the Hukilau Cafe (the
site where they used to harvest fish and
operate an imu is now known as Hukilau
Beach). In the ‘80s, the parents returned
the favor, moving to Kona, where Sam
had opened Sam Choy’s Kaloko in 1981,
to be near their hardworking children
and grandchildren. (Sam and wife, Carol,
have two sons.)
Mama and Daddy Hung Sam
Choy’s recipes became the basis of
many of the restaurant’s most popular
recipes — Daddy’s stew, Mama’s squid
lu’au, the family’s way with leftovers,
including Sam’s signature seared poke
and Papa’s beef stew omelet.
Sam laughed his infectious laugh
when I recalled having my first taste
of his mom’s squid luau at But Island
Bounty food festival more than 20
years ago; an enticingly flavored thick
emerald broth with impossibly tender
squid. “That dish has gotten me in so
much trouble — trying to explain it on
the mainland,” he said. They called it
Hawaiian vichyssoise with octopus.
Kona, local and visitor alike, has
embraced Choy’s return: He can’t
walk from back to front of the place
in less than 20 minutes. The locals
mostly give him the eye flash unless
they know him well. But the visitors
call out; they want to shake his hand,
tell him a story about their last visit to
Kaloko, have him autograph a book,
get their picture taken with his trademark shaka. You see the heads turn as
he walks by: “It’s HIM! It’s Sam!”
Although he’s recognized by all
as the face of Hawaiian food, he said
it was somewhat purposeful that he
largely abandoned the Islands to work
19
Certified Angus Beef
20
There are many brands of beef, but only one Angus brand exceeds expectations.
The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. Ten quality standards
set the brand apart. It’s abundantly flavorful, incredibly tender, naturally juicy.
Available at
For more information on the
Certified Angus Beef ® brand,
contact your HFM Sales Representative
or call 808/843-3200 or 800/272-5268.
Restaurateurs, like you, are always
looking for new ways to bring
guests to the table. Maybe you
need a promotion for a slow night
of the week? You may want to
feature a new chef, distinctive
cuisine or simply create a buzz in
your marketplace. One way to do
so is a beef and wine event.
Downtown 140 and The Wooster
Inn, restaurants in Ohio, have
reaped the rewards of beef and
wine events focused on Certified
Angus Beef ® steaks and red wines.
Both restaurants regularly serve
the brand, yet their beef and wine
events allow guests to experience
this premier beef in a new light.
“The opportunity to offer our
guests an enjoyable evening, in
addition to pairing great beef with
carefully selected wines, is a
change from the traditional date
night,” said Ken Bogucki,
executive chef at the Wooster Inn.
P A I R I N G S
While the wine is the star at an
event like this, he points to the
food as essential for highlighting
the wines. To ensure a perfect
pairing, Bogucki collaborated with
a team of experts: his wine
distributor, sous chefs, a favorite
guest and a representative of the
beef brand.
“We tried the wines, made our
selections and paired them with
appropriate cuts and courses,”
he says. “Since we had a winter
dinner, we gave the meal
heartier flavors.”
The five-course Wooster Inn meal,
valued at $65 person, paired
Argentinean and Chilean wines
with flank steak, sirloin and
tenderloin for a unique blend of
tastes and textures. Chef Don
Triskett’s menu at Downtown 140
offered a variety of cuts as well, like
strip carpaccio, ribeye cap and top
sirloin, paired with wines from Ste.
Michelle Wine Estates.
Beyond the wine and the food,
planning of every detail is essential.
Both restaurants looked to the
Web for promotions. In-house
signage, check stuffers and flyers
also invited guests to attend. Local
media and community leaders
were guests, too. The restaurants
also involved staff, giving them
ownership in the courses served.
“The successful execution of an
event requires energy and
attention, as well as creativity,”
Bogucki says. “Most restaurants
just try to match wines to their
existing menu, but a wine event is
an occasion for bringing your best
to the table.”
P E R F E C T
For more information about the
Certified Angus Beef ® brand and how
you can become licensed to promote it,
contact your HFM sales representative
at 808-843-3200 or 800-272-5268.
21
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To order, visit www.hfmfoodservice.com or call 1-800-843-3200.
Proud to provide variety from a LEED® Platinum certified plant—the
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©ConAgra Foods, Inc. All rights reserved.
Reporting Locally
Hawaii Hotel &
Tourism Association
Many Benefits for HLTA Members
Y
ou may not realize that the
Hawaii Lodging & Tourism
Association is one of the
largest private business associations
in the state, and certainly the largest
in the visitor industry. The HLTA is
a statewide association of 156 lodging properties, from world-renown
companies to bed-and-breakfasts,
with 400-plus members from a
diverse array of companies, public and private organizations, and
professionals and individuals with
interests in the visitor industry.
The benefits of HLTA membership are many. The HLTA serves as
the voice of the lodging and tourism
industry, representing the association before federal, state, or county
executive and legislative bodies. The
HLTA’s seminars enable managers
and staff to learn more about safety
and security, labor relations, workers compensation, and repair and
maintenance issues.
The association publishes a
pictorial membership directory. It
offers exclusive member discounts
on lodging, airlines, business
services and equipment, car rentals,
shipping, prescription drugs, and
much more. There are discounts for
booth space at the well-attended
Hawaii Lodging, Hospitality &
Foodservice Expo held annually at
the Blaisdell Center.
Of course, the HLTA sponsors
the Visitor Industry Charity Walk,
which has become the
state’s largest singleday fundraiser and
a source of muchneeded funding for
local charities. There
are also many opportunities for educational
partnerships with schools
throughout the islands.
Members participate
in general and chapter
meetings, programs
like the Na Poe Paahana awards for outstanding employees, and social mixers—events that are a particularly
well-received and important benefit of
HLTA membership.
“Kauai Coffee Company is very
proud to partner with the HLTA in
promoting diversified tourism on
Kauai and throughout the state,” sales
and marketing manager Marty Amaro
told us. “As an allied member we’re
able to utilize a tremendous network
of resources as we market the Kauai
Coffee Company brand, our Kauai Estate Visitor Center, agri-tourism, and,
ultimately, the Garden Island itself.
Working with the HLTA has proven to
be a winning strategy and we’re looking forward to building on that success
in the years to come.”
Sanj Sappal is area vice president–
Hawaii/Guam for Securitas Security
Services USA and one of the HLTA’s
staunchest supporters. He says, “The
Reporting Locally
by Mufi Hannemann, President and CEO
Hawaii Lodging & Tourism Association
Hawaii Lodging & Tourism
Association
has been the
best conduit
for relationshipbuilding! I’ve
been a member
for close to 20 years,
which pretty much expresses my overall satisfaction
with HLTA. The contacts and
relationships developed have
been maintained and nurtured
over these years and have
translated into business or at
least a foot in the door. …
Getting to know someone
new is what it’s all about and how
relationships develop. This is one of the
main reasons I’ve been a proud member
for so many years.”
The HLTA brings countless benefits to its members, and none more
so than long-term relationships in an
ever-changing industry. For a business providing a service or product
to the visitor industry, or for anyone
with a connection to travel and tourism, membership in the Hawaii Lodging & Tourism Association is worth
serious consideration.
For information, visit the HLTA’s
website at www.hawaiilodging.org or
by contacting membership director
Karen Nakaoka, at (808) 923-0407 or
[email protected]
23
Feature Story
Feature Story
26
Ruby Tuesday
Kihei
303 Piikea Ave Kihei, HI 96753
7 a.m.-11 p.m. Monday-Thursday & Sunday
7-midnight Friday & Saturday
Breakfast, lunch, dinner; full bar
633-4571, www.rubytuesday.com
By Wanda A. Adams
Photos by Ryan Siphers
R
ick Nakashima and Kevin
Martinez enjoy a challenge.
Nakashima, co-owner
and vice-president of RubyTuesday Hawaii, and Kevin Martinez,
chef of the new 256-seat RubyTuesday restaurant at Pi’ilani Village Center, off Pi’ilani Highway
in Kihei, Maui, believe in the
RubyTuesday formula of classic American dining in a family
friendly environment.
But they also enjoy bulging the
box a bit to fit the unique tastes
and preferences of Island diners.
Nakashima, for example, wooed
RubyTuesday into accepting his
vision for the new restaurant,
featuring displays of uniforms,
photographs and other mementos
of Maui County sports teams. “It
builds a story,” said Martinez. “It’s
almost, not to say a museum, but it
gives us a lot of pride to say we do
care about Maui.”
And, because the owners thought,
rightly, that the tourist-heavy market
would bear it, Kihei’s is the only RubyTuesday that serves breakfast seven
days a week. (The other four Ha-
waii stores — Ala Moana, Mililani,
Moanalua and Windward Mall — are
open for breakfast only on weekends
and corporate RubyTuesday spots
generally only do Sunday brunch,
Nakashima said.)
Martinez offers a short plate
lunch-type menu in addition to the
eration of a family
that own Mexican
and steak restaurants in tiny Del
Norte, Co. There, like most restaurant kids, he did it all, from washing
dishes to working the line. Then he
set off for a career in hotel restaurants, working first in Las Vegas and
then moving to Maui two and a half
years ago.
His upbringing not only prepared
him for his career but for the joys of
raising a family in a small, relatively
isolated place (his graduating class
was the largest ever at 68 students).
Now his four boys go to Kamehameha
III and Lahainaluna in Lahaina,
and he enjoys opportunities to get
involved with the community such
as contributing to Project Graduation
efforts and taking donations for the
Maui Food Bank at the restaurant.
RubyTuesdays fits right in. The
restaurants welcome youngsters and
the food isn’t fussy. “It’s down-home
cooking; it’s comfort food,” said
Martinez. “Everybody loves a great
burger, everybody loves great ribs.”
(And Martinez knows from beef: His
dad is famed for his aged, hand-cut
steaks.)
So did Martinez have to go to
“RubyTuesday school” to learn this
job? Well, sort of. He took some turns
around the kitchens at RubyTuesday
Ala Moana and Moanalua to familiarize himself.
But he already knew, for example, the secret to a great burger:
quality meat and proper seasoning.
RubyTuesday offers a Prime Burger
made up of three prime cuts — New
York, fillet and ribeye — and it
comes on a “not bun,” a really buttery, melting bread.
As to ribs, it’s the dry rub; the
long, slow cooking; and the bath in
sauce at the end. (Their standard is a
Southern type — headquarters is in
Tennessee — with brown sugar and a
light touch of citrus.)
A feature of RubyTuesday restaurants is the Garden Bar, with items
made fresh daily. It’s grown to 28
dishes, nine dressings (a favorite is
the broccoli-bacon-cheese with coleslaw dressing). “Name me five items
you’d put in a salad and I
guarantee you, we have ‘em,”
Feature Story
“fresh American fare” menu that is
the heart of the RubyTuesday way.
A pair of island-made barbecue
sauces — Asian (orange-peanut)
and mango-kiawe — join the more
standard tomato barbecue and
spicy honey sauces for ribs offered
at RubyTuesday elsewhere. There’s
edamame, pineapple and mac
salad on the salad bar.
“Our agreement allows us a 2
percent local menu,” Nakashima
said. That’s where the prime
beef loco moco, the Portuguese
sausage or SPAM and fried rice at
breakfast come in. And, of course,
steamed rice is an option in place
of fries or mashed potatoes.
“We hold up their name, their
standards,” said Nakashima. “It’s
not always an easy blend, but it’s
been a successful formula for us.”
Martinez, 41, is a roll-with-thepunches kind of chef. He grew up
in the business, the third gen-
27
Feature Story
Feature Story
28
said Martinez.
On Maui, Nakashima said, the
firm was able to fill its 75 front-ofthe-house and 32 kitchen openings
with an experienced crew. He’s
especially high on Martinez. “He’s
been a huge, huge find for us. He’s a
hard worker, a leader by example.”
Like his partner, Ted Davenport, Nakashima grew up in
Hawai’i Kai and went to Kaiser
High School. Davenport became a
Subway franchisee and Nakashima
went into construction. The two
kept in touch and Nakashima
came on board when the company
landed the first Hawaii RubyTuesday franchise in Mililani in 2004.
RubyTuesday Kihei is based
largely on their hugely successful
Moanalua store. “All our managers liked that layout,” he said, so
designer Karen Sakamoto worked
from that model.
What makes a successful layout
from a manager’s perspective? The
ability to see as much as possible
of the entire space from the host
podium, easy and logical traffic
flow for both staff and customers,
no hidden spaces.
Nakashima said a key upside
to being a franchisee in a market where costs of all kinds are
steadily rising is the buying power
of a large organization. “We have
good food costs; they haven’t gone
crazy like other costs (primarily
utilities),” said Nakashima.
RubyTuesday products and
other nonperishable foods flow to
franchises here via HFM Foodservice.
He said restaurants have to be
joined at the hip with their food sales
people, each giving the other heads
up on menu changes, seasonal promotions, supply challenges, good buys.
Said Nakashima: “There has to be a
lot of give and take of information.”
Nakashima is particularly proud
of the look of the Kihei restaurant;
polished and upscale with an innova-
C
tion he stole from a restaurant (not
a RubyTuesday) while attending a
franchisee meeting in Tennessee.
Lots of restaurants have flat-screen
TVs scattered around the walls, but
he loved the look of five TVs in a row
above the bar, each tuned to a different channel via DirectTV.
“It’s a classy look,” he said, looking around, admiringly. “We’ve come
a long way.”
M
Y
CM
MY
CY
CMY
K
Springtime recipe
ideas from
Crispy Chicken Tenders
1 quart
buttermilk (for marinade)
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons garlic powder
24 chicken tenderloins, thawed
3 cups all-purpose flour (for dredging)
2 quarts canola oil (for frying)
P
lace chicken tenderloins in a large plastic container
and cover with buttermilk. Marinate in buttermilk for at
least 8 hours and up to 2 days in refrigerator. Drain
buttermilk from chicken. Combine salt, paprika, pepper
and garlic powder. Liberally season chicken with this
mixture. Place flour in a large paper bag and add chicken
pieces to bag (three at a time). Shake until chicken is
thoroughly coated. Remove and repeat until all tenderloins have been coated. Heat oil in a deep fryer or
heavy-bottomed pan to 350° F (190° C). In small
batches, fry chicken 8-10 minutes until golden brown or
internal temperature reaches 180° F. Remove chicken
and drain on a rack over a sheet pan. Yield: 24 chicken
tenders.
Garlic Buttermilk Dipping Sauce
This cool and creamy dipping sauce can
also be used as a salad dressing or dip for
vegetables or chips.
1 cup
buttermilk
8 ounces
sour cream
1 packet (0.4 oz) Hidden Valley
Ranch® Buttermilk Recipe
Seasoning Mix
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
and grated or finely
minced
In a small bowl, combine
all of the ingredients, whisking well until smooth. Chill
for 30 minutes and serve
with the chicken
tenders for dipping.
Yield: 2 cups (8
servings).
Contact your HFM Sales Representative.
MEADOW GOLD DAIRIES
925 CEDAR STREET • HONOLULU, HI 96814 • 808-949-6161
www.lanimoo.com
Reporting Locally
Hawaii Restaurant Association
Reporting Locally
Are You Being Buried by Rising Utility Costs?
F
or the benefit of all businesses, the Hawaii
Restaurant Association (HRA) has introduced
a major component of the Energy Reduction
Program: lighting optimization and efficiency modernization. This program is available to all businesses,
both within and outside the restaurant and food service
industry; anyone needing assistance to lower their
operating costs.
Highlights of the lighting program developed with
and sponsored by Philips Lighting Company:
Guarantee: calculated kilowatt savings
Warrantee: extended fixture and lamp replacement
Philips Funding: provide low interest funding
for qualified businesses no up-front or out-of-pocket cost
complete upgrade for ‘free’; paid for by lower utility
costs, rebates and tax savings monthly payment less than
the utility savings, results in a net positive cash flow
Tax Savings: receive significant tax savings and
depreciation benefits. Take advantage of tax laws for
increased write-off in the current year and additional accelerated depreciation by building owners that in many
cases will cover the whole project cost
Utility Rebates: rebate applications will be
prepared and submitted on your behalf
Payout Duration: most projects have a simple
payout close to one year with the utility savings, rebates
and tax incentives
Guarantee: Philips Lighting company stands
behind the turnkey program
Who should consider the Energy Reduction
Program to maximize their savings:
• Old lighting systems still using incandescent, halogen or original fluorescent lighting
• New or recently upgraded systems – for significant
untapped additional savings
• Anyone who has installed or considering installation of a photovoltaic (PV) system: conduct lighting and
equipment efficiency upgrades to optimize the return on
your PV system and avoid over-sizing a new installation
Our goals are to provide a program:
• Easy to implement turnkey solution
• Generates real savings and financial relief
• Provides a GREEN solutions, while saving money.
30
People Serving People
For further information and to arrange for a free nocommitment evaluation, contact the Hawaii Restaurant
Association at: [email protected] or 808561-0763.
Thank you for the opportunity to provide this valuable
service to you!
*
It’s better
business.
Hands down.
Turn walk-in customers
into sit-down regulars.
In surveys, two out of three people think your restroom
indicates the state of your kitchen. So, if you count on repeat
business at the register, it pays to remember the restroom.
Swap folded towel dispensers for TorkSelect Roll Towel dispensers
to reduce waste and cut cost by 10%. Visit talktork.com
© 2011 SCA Tissue North America LLC. All rights reserved.
®Tork is a registered trademark of SCA Tissue North America LLC, or its affiliates.
32
Nicos
By Wanda A. Adams
Photographs by Glenn Poulain
I
t reads like a little French fable:
Chef marries Fisherman’s
daughter. Fisherman helps Chef
start a small, charming waterfront
restaurant. Chef rises before dawn
each morning to buy fish on the
harbor. Word spreads and his little
restaurant prospers and grows.
But in fact, it’s no romance (except for the getting married part)
and it didn’t happen in France. It’s
strictly business and it happened
in Honolulu.
The chef is Nico Chaize, who
grew up in Lyon, France, and
the Fisherman, his father-in-law,
is Jim Cook, who grew up in
Kane’ohe, O’ahu.
Chaize began six years ago with
a hidden-away takeout window in
a corner of some warehouse space
Cook was leasing in the then-new,
state-owned Fisherman’s Village at
Pier 38. It took a while, but within
a year, Nico’s had gained a reputation with everyone from foodies to
Harbor View Center, 1120 N. Nimitz Highway (Pier 38)
Lunch: 10 a.m. - 4:30 p.m. Monday-Saturday; 10 a.m.- 4 p.m. Sunday
Dinner: 5-9 p.m. Monday-Saturday
Fish Market: 6:30 a.m.- 6 p.m. Monday-Saturday; 10 a.m.- 4 p.m. Sunday
Takeout Breakfast: (coffee, pastry, bento) daily from 6:30 a.m.
540-1377, www.nicospier38.com, facebook.com/nicospier38
dock workers for simple but sophisticated food, fast service and plate lunch
prices. A few years later, they were
doing 600 lunches a day and were at
full capacity in their living room-sized
kitchen and order space.
After a month’s closure at the end
of 2011, Nico’s Pier 38 returned in
mid-January as a gorgeous, 220-seat
view restaurant with a couple of
sister businesses, including Nico’s
Fish Market, a new fish-and-all-thetrimmings gourmet shop next door.
But it’s still a people’s place at heart,
with counter service and plates for
$10 and below at lunch and $15 and
below at dinner.
Cook, who began his varied career
as a fishing boat captain but now is a
partner in a family of enterprises (POP
times are tough.
Maintaining a successful seafood
restaurant takes a lot of hard work,
particularly careful attention in
purchasing, he said, given the fluctuating supply and precipitous rise in fish
prices over the intervening years.
It’s also taken some consumer education, Nico said. For one thing — and
the Frenchman smiles and laughs at
the irony of this — dockside restau-
rants are rare in the Islands. Nico’s
had to be good enough to lure people
across Nimitz Highway into an industrial neighborhood with which they
were unfamiliar. “The whole concept
was being close to the source (the sea,
the boats, the auction),” Nico said.
Another challenge was that Islanders weren’t accustomed to eating some
of the more readily available fish Nico
could purchase at affordable prices.
Swordfish, for example: “People from
Europe, from the Mainland, when
they see it, they order it, they cannot
believe the price, but local people,
I had to prepare it in different ways
and now they learn to like it.” It is, for
one thing, the mainstay of his fish and
chips, in the top five of
his menu items.
No. 1 is, and always
has been, Furikake ‘Ahi.
They sell 250 orders of
that dish every day.
Nico’s in its new incarnation is a spacious room
with ordering and pickup
areas on the mauka side,
a full bar at the center,
a long row of roll-up
garage-style doors opening onto a covered lanai
from which the harbor
can be viewed.
While the menu continues to focus
on fish, he’s been able to expand, adding a pizza oven (three types of 12inch pizzas for two) and doing more
land-based dishes at dinner (Red wine
braised short ribs, Steak frite, Bistro
classic lemon thyme roasted chicken).
And there’s a daily menu of classic
plate lunches, such as Pork chops in
garlic butter soy sauce, Chicken katsu,
Fishing & Marine commercial
fishing gear, two ice plants and four
fishing boats), has also partnered
with Chaize to launch the new Harbor View Center, a meeting space
and banquet/party/ballroom facility
just upstairs from the restaurant.
The early days at Nico’s were
anything but romantic, Cook
recalls: “I think the first day we
served two or three of our employees here (at POP).”
And that daily
trip Nico makes to
the United Fishing
Agency auction at
5:30 a.m.? “If you
think it’s romantic,
come try it. It’s
early and it’s cold,”
Cook said.
But he’s proud
of what the family has been able to
accomplish: “Our
goal was to make a
place where people could come
and be exposed to the harbor and
get a fresh Hawaiian fish meal at
a reasonable price,” said Cook,
who notes that fishing has always
been a rather invisible industry
in Hawai’i, to its detriment when
33
34
Loco moco and a Hawaiian plate on
Fridays. Fisherman’s stew is served
in a sourdough bread bowl (his fresh
breads come from Ba Le Bakery,
not far away on Nimitz).
The new bar has been a particular hit, especially at lunch, which
surprised but pleased Chef Nico.
“A beer or a glass of wine at the bar
with lunch and a view of the harbor. It is the French way,” he said.
“I would do the same thing with a
view like that.”
Nico’s Fish Market, just off the
restaurant’s main door, is unusual in
that you can not only buy whole and
cut fish and many forms of poke, as
well as fresh and frozen specialty
items (roe, hand-picked crab, etc.)
but also the ingredients to make
many seafood-centered favorites.
There are fresh vegetables and
herbs; canned vegetables, sauces
and stocks; breadcrumbs and panko;
Arborio rice for risotto and that sort
of thing. They pack and ship fresh
fish and they make some take-home
versions of Nico’s Pier 38’s best selling
dishes. They also do takeout breakfast
items (coffee, pastries, bento).
Harbor View Center offers yet
another reason to venture makai of
Nimitz into the Fishing Village.
General manager Winston Gample,
formerly of Kahala Caterers, said the
rooms are meant to serve the general
public as well as its nearest neighbors,
the fishing and shipping communities
(HFM Foodservice has already reserved
the ballroom for an upcoming event
called Taste of the Islands on April 24th).
Gample, who began his kitchen
career washing dishes at the old Trattoria, worked at the Hilton Hawaiian Village and then ventured out to
become chef at Tad and Pat’s Catering,
is busily designing menus to accommodate everything from a casual pupu
party to a formal wedding reception.
“What’s Nico’s does for the restaurant isn’t enough to meet the needs
of what will be happening here. They
don’t do canapes; they don’t have
carving stations. We’ll need to add all
that,” said Gample. With the remodel,
the chef has the space to provide the
more varied catering menu.
The 3,000-square-foot banquet room and the fully audio/
video-equipped meeting room fill
a somewhat vacant niche in Honolulu: small- to-midsize spaces with
adequate free parking.
The 1,500-square-foot deck off the
banquet room faces makai and offers
a 180-degree view from Aloha Tower
on the diamondhead side to Tripler
Hospital on the ‘ewa end. “The sunsets
are incredible,” Gample said.
A service kitchen just off the meeting spaces will accommodate cold
food preparation and the finishing of
hot dishes; a dumbwaiter the size of a
freight elevator serves the hot kitchen
backstage at Nico’s one floor below.
“This is the only facility except
maybe Ko’olau Ballrooms where you
get a view like this, not just be enclosed in in four blank walls,” Gample
said, looking out over the fishing boats
busily chugging in and out of the
harbor and the giant cranes lifting containers like Tinkertoys. “It’s beautiful
at night, all lit up.”
“I love
the smell of
fresh
ahi
in the morning.”
While you’re waking to the smell of coffee,
Nico’s checking fish.
Bringing it fresh from the auction to your plate, every day.
Nico wouldn’t have it any other way.
Open Monday-Saturday: 10-9 Lunch & Dinner, Sundays 10-4 Lunch Only • Telephone: 540-1377 • Fax: 540-1376 • www.nicospier38.com
1129 North Nimitz Highway (across from the Nimitz Business Center) • Honolulu, HI 96817
Featured Recipes
Recipes
Mango Balsamic Crab Salad
Featured Recipes
Targeted Food Cost $3.75
Suggested Menu Price:$14.95
Food Cost 25%
Light and fresh mango and crab meat salad perfect as a large entree or small side salad.
Shrimp Baked With Feta Cheese
Targeted Food Cost Food Cost: $4.25
Suggested Menu Price:$18.95
Food Cost 23%
A tasty baked shrimp and tomato dish seasoned
with capers, oregano and Ouzo and topped with
melted Feta Cheese.
Roasted Red Pepper
Risoni Pasta Salad
Targeted Food
Cost: $3.95
Suggested Manu
Price: $17.95
Food Cost 22%
A tasty Southwest salad prepared with pasta,
bell peppers, cilantro and grilled chicken.
Amarillo Ceviche
Targeted Food Cost:5.95
Suggested Menu Price: $22.95
Food Cost 26%
Fresh shrimp, cooked octopus, and sauteed
scallops combined with a spicy Peruvian
sauce, tomatoes, bell peppers, chives, green
onions, and garnished with chopped cilantro.
36
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ouch PACKS
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ame: _____________________________________________________________________________
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h a copy of your original foodservice distributor invoice showing your FIRST ORDER’S purchases of 2 or more
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38
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•
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Shelf Stable
Pouch PACKS
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ALL
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(Check all that apply.)
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Howmanymeals/people
o Side Dish
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doyouservedaily?_________
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MAIL REBATE TO: Yeso
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Title:
purchases made from Foodservice Distributors only. Limit one free case of DOLE Fruit Parfait or Fruit Crisp Products per
•
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Manager/Director
Name:
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moreName:
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DP12005
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o Yes! Please send me E-mail updates with the latest opportunities, new product information
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cases of qualifying DOLE Fruit Bowls® Products between January 1 - June 30, 2012. Requests must be postmarked no
later than July 31, 2012. Contract price accounts excluded. Checks payable to company only. This offer is not valid in
conjunction with any other offer or on cases offered for resale. It is available to Foodservice Operators on purchases made
from Foodservice Distributors only. Limit one free case of DOLE Fruit Bowls® Products per customer location. Maximum
DOLE Fruit Bowls® Products rebate is $50.00. Multiple units, chains or affiliated groups must participate on an individual
basis with individual distributor invoice showing proof of purchase of your first order. Please allow six to eight weeks for
delivery of your rebate. Retain a copy of your receipts and rebate form for your records.
Shel
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Primary Distributor: ___
City:_______________
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DP12005
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©2011. TM & ® Dole Food Company, Inc.
DP12005
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Operator Coupons
saVe
Operator Coupons
PREMIUM DRY SOUPS
Up to
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Up to
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Up to
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soup
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Our complete
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Our complete portfolio of Premium Dry Soups is so flavorful and satisfying,
Our
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Premium
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you’ll be to
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your
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enjoy
advantages
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you’ll be proud
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own.
Plus
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advantages
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Chicken Noodle
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frozen
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you’ll be proud to call them your own. Plus you’ll enjoy advantages that
Ask
Your
DSR
go far beyond
frozen
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Quality:
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and
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Quality:
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Premium
Quality:
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Menu a variety of soups each day with simple and
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versatile preparation – soups ready to serve in 30 minutes
cook preparation
• Cost & Energy
Savings: Shelf-stable
just-add-water
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Ease: storage
Menu and
a variety
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period: February 1, 2012 – December 31, 2012 (
Beef Vegetable & Barley
5
150!
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redemption per case
10048001763576
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10048001112312
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Hearty Chili with Beef
10048001110844
redemption per case
10048001110820
Italian Style Wedding with Meatballs
10048001112336
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Lentil and Roasted Garlic
10048001112343
Promotional period: February 1, 2012 – December 31, 2012 (Maximum redem
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$
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coupon.
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# of cases purchased
total rebate
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coupon.
(maximum 30
(maximum
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P.O. Box 552
Please highlight eligible items on invoice. Handwritten
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Macaroni and
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City,
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on
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KNORR
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Jour
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listed below.
Attn:
Rebate
Department
©2012 Unilever Food Solutions.
KNORR
is a registered
trademark
of the Unilever
Groupthrough
of Companies.
02/12
5. Offer
valid
only for
purchases
made
foodservice
distributors.
Club
stores and
Cash & Carry purchases
are not period:
eligable.
Promotional
February 1, 2012 – December 31, 2012 (Maximum redemption value
of $150; 30 total cases.)
Address
6. All claims must be postmarked by January 31, 2013. Allow 8 to 12 weeks delivery
Foodservice in Paradise spring
2012
French Onion
10048001112312
10048001763576
for rebate.
City
St
Garden Vegetable
10048001763552
Broccoli Cheese
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1. Rebate for foodservice operators in the U.S. only. Rebates are for specific locations and
• Cost & Energy Savings:
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Offer valid Serve
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through foodservice
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Club stores and
Premium 5.Quality:
the finest
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7. Void
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NEW Tomato
10048001110837
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Macaroni and Cheese
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you’ll be proud
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is the smart
Qualifying rules:
please
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Creamy Tomato & Roasted Red Pepper
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French Onion
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December
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(Maximum
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NEW Tomato
PREMIUM DRY SOUPS
Minestrone
®
Operator Coupons
41
Operator Coupons
Operator Coupons
Ask Your DSR For
Details
42
Operator Coupons
Ask Your DSR
For Details
Ask Your DSR
For Details
43
w Faster Scouri
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3 times more durable
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medium-duty green
scouring pads
ProductOperator
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Special Offer
• Ideal for removing
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Scotch-Brite™ General Purpose Scouring Pad
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TO RECEIVE YOUR FREE BOX OF 20 SCOTCH-BRITE™ GENERAL PURPOSE SCOURING PAD 96:
Purchase one (1) case of 60 Scotch-Brite™ General Purpose Scouring Pad 96
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™
3M will ship one (1) FREE Box of 20 Scotch-Brite™ General Purpose Scouring
Pad 96 to you.
Offer good on purchases made through March 31, 2012. Submission must be postmarked by April
30, 2012. Limit one free box of twenty (20) pads per operator location. By submitting this form you
certify that this is a first time purchase of this product for the business. Allow 2–4 weeks for delivery.
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FST promotions. Void where prohibited, taxed or restricted. Questions? Call 3M at 1-888-877-2407.
1. Purchase one (1) case of 60 Scotch-Brite General Purpose Scouring Pad 96
NAME:
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3M and Scotch-Brite are trademarks of 3M.
3M Food Service, Scotch-Brite™ 96 Pad Promotion
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© 3M Complete
2011. All rightsthis
reserved.
3M Center, Building 225-3S-06, St. Paul, MN 55144
78-8134-0486-6
™
2.
Services Division
NAME:
3M Center
St. Paul, MN 55144-1000
BUSINESS NAME:
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operator
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pads(20)
intopads
the per
waste
stream
— 2Bytosubmitting this form you
Scoucertify
of this product
the business. Allow 2–4 weeks for delivery.
3 times
morefordurable
ring!that this is a first time purchase
Offer does not apply to distributors.
Thiscomparable
offer may not be used in conjunction with any other 3M
than
FST promotions. Void where prohibited,
taxed or restricted.
medium-duty
green Questions? Call 3M at 1-888-877-2407.
ad
STATE:
78-8134-0486-6
78-8134-0486-6
STATE:
STATE:
ZIP:
ZIP:
ZIP:
Operator Coupons
Ask Your DSR
For Details
45
Operator Coupons
Hellmann’s®ExtraHeav
Hellmann’s®ExtraHeav
Hellmann’s®RealMayon
BestFoods®RealMayon
Operator Coupons
™
Capitalize on some of the hottest trends BestFoods®RealMayon
™ foodservice, without breaking the bank!
in
Capitalize on some of the hottest
trends
StockupandeaRn uP tO $600onUnileverFoodSolutions’MVPs–
in foodservice, without breaking
the bank!
theversatile,on-trendproductsyouneedinyourkitchentoday.
See reverse
side for eligible product information.
StockupandeaRn
uP tO $600onUnileverFoodSolutions’MVPs–
Hellmann’sLight®Mayo
See reverse side for eligible product information.
Hellmann’sLight®Mayo
™
™
# OF CASES
BestFoods®LightMayo
CapitalizePURCHASED
on some of the hottest trends
(minimum 3 cases
per category)
in foodservice, without breaking the bank!
CATEGORIES
CORe Bases
QualifyingKNORR®andLeGoût®SKUs
StockupandeaRn uP tO $600onUnileverFoodSolutions’MVPs– For consumer and chann
# OF
CASES
Introducing
our MVP – Most Valuable Products – lineup!
PURCHASED
Make tIMe fOR tea
QualifyingLipton®SKUs
and recipe ideas, visitun
earnprovidingtheflavorsthatkeeppatronscomingbackformore!
an extra $1/case BOnus to your rebate! or email info@unilever
Aspartofourongoingcommitmenttoquality,we’vemadesomeimprovements
(minimum 3 cases
sanDwICh sOlutIOns
category)
CATEGORIES
QualifyingHellmann’s®andBestFoods®SKUs
toourmostpopularproducts.UnileverFoodSolutions’coreMVPsarekitchenessentials,
See reverse side for eligible per
product
information.
Buy our Featured innoVation products and
ClassIC
sauCes & gRaVIes
CORe
Bases
QualifyingKNORR®SKUs
Core BaSeS
Make
tIMe fOR tea taBle
reBate/CaSe
the more categories you buy from...
$
the more
you save per case!
sanDwICh
sOlutIOns
# OF CASES
PURCHASED
buyfrom4categories save$5/case
(minimum 3 cases
buyfrom3categories
save$4/case
ClassIC
sauCes & gRaVIes
per category)
CATEGORIES
buyfrom2categoriessave$3/case
CORe Bases
buyfrom1category save$2/case
reBate/CaSe taBle
Make tIMe fOR tea
Qualifying
shownfrom...
on back
the more categories
youSKUsbuy
side. Must purchase a minimum
3 cases per
of a category
to qualify
the more you ofsave
case!
sanDwICh sOlutIOns
ClassIC sauCes & gRaVIes
Earn
Up To
buyfrom1category
save$2/case
the more categories you buy
from...
___________
the more youOperator
save perInformation:PleasePrintClearly
case!
Namesave$5/case
buyfrom4categories
buyfrom3categories
Title save$4/case
Phone
Title
OperationName
___________
TOTAL # OF CASES
(A + B)
Hellmann’s®ExtraHeavyMayonnaise4/1gal.
City
$1/CASE
SUBTOTAL + BONUS $
___________
(MAXIMUM $600)
$
$
10048001203533
10048001214481
10048001202884
10048001255088
10048001203508
10041000006156
10048001265407
®
operatormustpurchase3-caseminimumcombinationofHellmann’s
and/or
Hellmann’s®HoneyMustard4/1gal.
___________
Hellmann’s®LightRanch4/1gal.
Hellmann’s®ExtraHeavyMayonnaiseBIB30lbs.
10048001265445
(MAXIMUM $600)
Wish-Bone®Italian4/1gal.
3. Thisofferisgoodonlyfortheitemnumberslistedonthiscoupon.
Hellmann’s®RealMayonnaise4/1gal.
10048001265308
BestFoods®RealMayonnaise4/1gal.
10048001265742
BONUS
4. Verifypurchasesbysubmittingcopiesofinvoicesalongwithcompleted
BONUS REBATE/CASE
Hellmann’s®RealMayonnaisePail30lbs.
10048001265544
coupon.Handwritteninvoiceswillnotbeaccepted.
(MAXIMUM $100) BestFoods®RealMayonnaisePail30lbs.
10048001265582
5. Offervalidonlyforpurchasesmadethroughfoodservicedistributors.
Hellmann’s®RealMayonnaiseBIB30lbs.
10048001265483
Zip
ClubStoreandCash&Carrypurchasesarenoteligible.
BestFoods®RealMayonnaiseBIB30lbs.
10048001265766
___________
6. AllclaimsmustbepostmarkedbyJuly31,2012.Allow8to12weeks
Hellmann’s®RealMayonnaisePC204/3/8oz.
10048001265377
deliveryforrebate.
BestFoods®RealMayonnaisePC204/3/8oz.
10048001265759
Hellmann’sLight®MayonnaisePC204/7/16oz.
10048001267074
7. Voidwhereprohibited.
Hellmann’sLight®MayonnaisePC504/7/16oz.
10048001267197
8. Limitonecouponperlocation.Couponcannotbecombinedwithotheroffers.
1. RebateforfoodserviceoperatorsintheU.S.only.Rebatesareforspecific
BestFoods®LightMayonnaisePC204/7/16oz.
10048001267654
Hellmann’s®ExtraHeavyMayonnaisePail30lbs.
10048001265629
your
entire order.
Wish-Bone®Dressings.
Promotional
Period: January 1, 2012 - June 30, 2012
State
___________
x $1/CASE =
$
E-Mail
Distributor
City
Qualifying Rules:
9. UnileverFoodSolutionsreservestherighttocancelthispromotionatanytime.
Name
Mailcouponandqualifyinginvoicesto:
locationsandwillnotbeprocessedforagentsorotherrepresentatives
10.Pleasehighlighteligibleitemsoninvoicesubmission.
Promotional
Period: January
1, 2012 - June
30, 2012
For consumer and channel insights, menu solutions ofoperators.
MVP – Deal #142042
™
11.CustomersonapurchaseagreementwithUnileverFoodSolutionsdonot
and recipe ideas, visitunileverfoodsolutions.us/mvp
2. Earnamaximumof$600.00percoupon;100-casemaximumeachforthe
qualifyforrebate.
P.O.Box552
TraverseCity,MI49685-0552
Attn:RebateDepartment
or email [email protected]
1.
2.
Address
City
State
Phone
Distributor
State
E-Mail
3.
4.
City
5.
Zip
E-Mail
MVP – Deal #142042
Distributor
P.O.Box552 City
rebateandbonusduringthepromotionalperiod.Toqualifyforbonuspayment,
operatormustpurchase3-caseminimumcombinationofHellmann’s®and/or
RebateforfoodserviceoperatorsintheU.S.only.Rebatesareforspecific
Wish-Bone®Dressings.
©2011UnileverFoodSolutions.Hellmann’s,
BestFoods,BringOutTheBestandtheBlueRibbonDevice,Wish-Bone,KNORR,KNORRUltimate,LiptonandLeGoût
3. Thisofferisgoodonlyfortheitemnumberslistedonthiscoupon.
areregisteredtrademarksandLeGoût095andtheMVPlogoaretrademarksoftheUnileverGroupofCompanies.3437211/11
ofoperators.
4.
V
erifypurchasesbysubmittingcopiesofinvoicesalongwithcompleted
Earnamaximumof$600.00percoupon;100-casemaximumeachforthe
®
and/or
operatormustpurchase3-caseminimumcombinationofHellmann’s
5. Offervalidonlyforpurchasesmadethroughfoodservicedistributors.
Wish-Bone
®Dressings.
Zip
Thisofferisgoodonlyfortheitemnumberslistedonthiscoupon.
6. AllclaimsmustbepostmarkedbyJuly31,2012.Allow8to12weeks
Verifypurchasesbysubmittingcopiesofinvoicesalongwithcompleted
deliveryforrebate.
7. Voidwhereprohibited.
Offervalidonlyforpurchasesmadethroughfoodservicedistributors.
8. Limitonecouponperlocation.Couponcannotbecombinedwithotheroffers.
AllclaimsmustbepostmarkedbyJuly31,2012.Allow8to12weeks
™
deliveryforrebate.
Voidwhereprohibited.
Limitonecouponperlocation.Couponcannotbecombinedwithotheroffers.
qualifyforrebate.
Qualifying Rules:
OperationType/Segment
Address
TOTAL
REBATE
Details
ofoperators.
+ BONUS SUBTOTALHellmann’s®SupremeRanch2/1gal.
®
CategORy
3
CASES
If your
purchase
includes2.
hellmann’s
and/or
of 3 cases
of a category to qualify
Earnamaximumof$600.00percoupon;100-casemaximumeachforthe
Hellmann’s®SupremeCaesar4/1gal.
MINIMUM 3 (B)
sanDwICh
sOlutIOns
___________
x
=
___________
®
for that category payout.
wish-Bone Dressings add $1/case
rebate to
Hellmann’s®BalsamicVinaigrette4/1gal.
Operator Information:PleasePrintClearly
Ask Your
Title
DSR For
Operator Information:PleasePrintClearly
OperationName
Details
Name
10048001916378
10048001916385
Featured innoVation
Period: January 1, 2012 - June 30, 2012
City
of 3 cases of a category to qualify
$ Ask Your DSR For
Get a $5 rebate for each case of Bun Basket®
x$
=
$
TOTAL # OF CASES
Brioche
Buns or Brioche Mini Buns you purchase,
TOTAL
1. RebateforfoodserviceoperatorsintheU.S.only.Rebatesareforspecific
(MAXIMUM $100) (A + B)
SandwiCh
SolutionS
Qualifying SKUs shown on back
REBATE
up
to
20
cases.
salaD DRessIngs
# OF DRESSING
Featured innoVation
BonuS!
OperationName
buyfrom1category save$2/case
Address
Qualifying SKUs shown on back
ClaSSiC SauCeS & GraVieS
(MAXIMUM $500)
(A)
(SEE TABLE TO LEFT)
KNORRUltimate®RoastedChickenBase1/25lbs.
BONUS
BONUS REBATE/CASE 10048001914718
TOTAL # OF CASES
KNORRUltimate®LowSodium
CategORy
4
(MAXIMUM $100)
(A
+ B)
RoastedBeefBase6/1lb.
10048001914510
ClassIC sauCes & gRaVIes
KNORRUltimate®LowSodiumRoasted
___________
__________________________ KNORR®Demi-GlaceSauceMix4/28oz.
___________
ChickenBase6/1lb.
___________
x
= 10048001914503 ___________KNORR®HollandaiseSauceMix4/1.5lbs.
LeGoût®095™BeefBase12/1lb.
10037500859309
LeGoût®095™BeefBase(noMSGadded)12/1lb. 10037500758787
# OF ™DRESSING
Featured
innoVation BonuS!
LeGoût®095
BeefBase2/8lbs.
10037500859422
™
ChickenBase12/1lb.
10037500885308
LeGoût®095CASES
If your purchase
includes hellmann’s® and/or
™
LeGoût®095
ChickenBase(noMSGadded)12/1lb.
10037500758794
MINIMUM
3 (B)
®
SUBTOTAL
REBATE/CASE
™
wish-Bone
Dressings add $1/case rebate to
LeGoût®095 ChickenBase2/8lbs.
10037500885421
(MAXIMUM
$500)
(SEE TABLE TO LEFT)
LeGoût®CreamSoupBase6/25.22oz.
10037500898513
___________
your entire
order.
BonuS! Purchaseacombinationof
LeGoût®CreamSoupBase(Lacto-Vegetarian)6/28oz.10037500758961
®
atleast3casesofHellmann’s
and/or
Wish-Bone®Dressingstoqualifyforour
Qualifying
Rules:
__________________________
___________
BONUSrebate!
BONUS
BONUS REBATE/CASE
$100
# OF CASES ABOVE
Promotional
(A)
reBate/CaSe taBle
$
10041000002912
10041000002837
Buy our Featured innoVation products
and
10041000001403
earn an extra $1/case BOnus to your rebate!
$
x$
=
$1/CASE
$
Buy our Featured
innoVation products
and
earn an extra $1/case BOnus to your rebate!
make time For tea
SUBTOTAL
REBATE/CASE
# OF CASES ABOVE
(MAXIMUM $500)
(A)
(SEE TABLE TO LEFT)
CategORy 1
CategORy 2
CORe Bases
___________
x __________________________=
___________Make tIMe fOR tea
TOTAL
KNORR®ProfessionalLiquidConcentrated
Lipton®BlackTea10/100ct.
BeefFlavorBase4/32fl.oz.
10048001145440
Lipton®SmoothBlend4/24ct.
REBATE
# OF KNORR®ProfessionalLiquidConcentrated
DRESSING
Featured innoVation BonuS!
Lipton®SmoothBlend24/3gal.
SUBTOTAL + BONUS CASES
ChickenFlavorBase4/32fl.oz.
10048001145433
If your purchase includes
hellmann’s® and/or
MINIMUM
3 (B)
KNORRUltimate®RoastedBeefBase6/1lb.
wish-Bone® Dressings 10048001914695
add $1/case rebate to
KNORRUltimate®RoastedBeefBase1/10lbs.
10048001914749
___________
___________
your entire order.
KNORRUltimate®RoastedChickenBase6/1lb.
10048001914688
SUBTOTAL
REBATE/CASE
#
OF
CASES
ABOVE
(MAXIMUM
$600)
KNORRUltimate®RoastedChickenBase1/10lbs. 10048001914732
6.
Phone
MVP – Deal #142042
This offer
P.O.Box552
46
™
Serve a Premium Burger
or Sandwich – AND SAVE!
7.
8.
on purchases
qualifyforrebate. invoiced from March 1, 2012 through
is valid
August 31, 2012.
Rebate must be postmarked by September 30, 2012.
Type of Establishment (Please Check One)
Rebate Calculation/Qualifying Items:
n
Ju
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purchase of listed products in the past six months)
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_________________________________________________
RECEIVE
RECEIVE
Purchase any listed Saucemaker™, Bay Valley® Brand,
Thank You® Brand or Mi Pueblo™ product and receive
$3.00 per case. Maximum rebate allowed: $500 per
customer.
33
$
(See back for qualifying products.)
To receive your rebate:
PER
PER
$
CASECASE
1. Place orders for qualifying products between February 1, 2012
and June 30, 2012.
2. Complete this rebate form (front and back) and return it with a
copy of your invoices to:
PER
$
heese
Sauce
Rebate
Cheese
Sauce Rebate
CASE
Cheese
Sauce Rebate
ve named customer only.
________________________________________________
___________________ State: ______ Zip: ______________
Bay Valley Foods Rebate Offer
Operator Coupons
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Oldsmar,
FL
34677-7008
$3.00 per case. Maximum
rebate
allowed:
$500 per
$3.00
per case.
Maximum
rebate allowed: $500 per
________________________________________________
VALID FOR NEW BUSINESS ONLY (No
purchase
of listed
products
thepurchase
past six months)
VALID
FOR NEW
BUSINESS
ONLYin(No
of listed products in the past six months)
customer.
customer.
Rebate requests
must be postmarked
no later than July 31, 2012.
_______ Fax: ______________________________________
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______________________________________________
_________________________________________________________________________
Name/Title: ____________________________________________________________________________
$3
VALID
FOR
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To receive
yourin
rebate:
To receive
your rebate:
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(Must Match
Invoice):Name
_______________________________________________________
Company
(Must
Match
Invoice):
_______________________________________________________
State:
______
Zip:
______________
Purchase any listed Saucemaker™, Bay Valley® Brand,
1. Place orders for qualifying
between
Februaryproducts
1, 2012 between February cu
1. products
Place orders
for qualifying
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Rebate is valid for the above
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is customer
valid for the
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RECEIVE UP TO
PER
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Thank You® Brand or Mi Pueblo™ product and receive
and June 30, 2012.
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(See
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____________________________________________________________________________
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2. Complete this rebate form
and back)
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of Store: __________________________________________________________________
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customer.
To
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receive
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_______________________________
P.O. Box 2008
___
______________________________________
Fax: ______________________________________
P.O. Box 2008
________________________________________________
Oldsmar, FL 34677-7008 Oldsmar, FL 34677-7008
_________________________________________________________________________
E-mail:
________________________________________________________________________________
_____ State:
and______
June 30, Phone:
2012. _________________________
Rebate requests must be postmarked
no latermust
than be
Julypostmarked
31, 2012. no later than July 31, 201
Rebate requests
of Store (If
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______________________________________________
Address
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(front and
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and______________________________________________
return it with a
___
copy_____________________________________________________
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____________________________________________
State: ______ Zip: ______________
City:
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____
For BrokerP.O.
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__________________________________________________________________________
Broker Name: ___________________________________________________________________________
___
ompany
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(Must
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_______________________________________________________
_________________________________________________
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____________________________________________
State: ______
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___
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_____________________________________________________
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y Name: __________________________________________________________________
Broker
Name:
____
______________________________
State: ______ Phone: _________________________
City: _______________________________________
State: ______ Phone: _________________________
____
-mail:
________________________________________________________________________________
$
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RECEIVE
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____________________________________________________
_______________________
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ity: _______________________________________
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______
Phone:
_________________________
Bay
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any Valley
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__________ Fax: ______________________________________
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and receive
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and
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rebate
allowed:
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_____________________________________________
City:to
_____________________________________________________
______
Zip: ______________
State: ______ Zip: ______________
_____________________________________________________
Bay Valley Foods Rebate Offer 1. Place or
$500
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is valid for the
________________________________
Phone: per
______________________________________
Fax: ______________________________________
Fax: ______________________________________
P.O. Box 2008
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____________________________________________________
and Jun
___
_________________________________________________________________________
E-mail: ________________________________________________________________________________Oldsmar, FL 34677-7008 Oldsmar, FL 34677-7008
2. July
Comple
_________
State:
______
Phone:
_________________________
To
receive
rebate:
___
Rebate requests
no latermust
thanbeJuly
postmarked
31, 2012. no later than
31, 2012.
s of Store (If
Mailing
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of Store
______________________________________________
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June 30, 2012.
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_____________________________________________________
State: ______ Zip: ______________
copy of
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andBroker
back)Use
and
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Only
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__________________________________________________________________________
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___
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Valley Foods Rebate Offer
________________________________________________________________________________
y Name:E-mail:
__________________________________________________________________
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Name:
___
BoxPhone:
2008 _________________________
_______________________________
City: _______________________________________
State:P.O.
______
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___
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49
Upcoming Events
Culinary Calendar
March
April
June
March 6-17
April 21
June 3
Upcoming Events
After eight installations of his pop-up restaurant
in Los Angeles, chef Ludovic Lefebvre is bringing
LudoBites Nine-O to Hawaii. He will offer a
special menu of creative small plates at the Four
Seasons Resort Hualalai at Historic Ka’upulehu
from March 6-17, 2012.
For more information, visit fourseasons.
com. LudoBites Nine-O, 100 Kaupulehu Dr.,
Kaupulehu Kona, HI 96740, 808-325-8000,
800-819-5053.
March 8-10
The main event for the Kona Brewers Festival will
be held at King Kamehameha’s Kona Beach Hotel
luau grounds in Kailua-Kona on March 10. Guests
can taste a few of the 70 craft beers offered, as
well as unlimited samplings of island cuisine from
30 Hawaii chefs. Tickets cost $60. Other events
of the festival include home brew competitions, a
beer and food pairing dinner (March 8), a charity
golf tournament (March 9), and a Walk/Run for
Hops race (March 10).
For more information, visit
konabrewersfestival.com.
March 8, April 12, May 10
On the second Thursday of each month, Dragonfly
Ranch on the Big Island hosts free concerts
followed by a $40 Dragonfly Healthy Food Club
gourmet theme dinner. Club members assist the
chef and learn to prepare a gluten-free meal.
There is also a tour of the organic Dragonfly
garden prior to the meal preparation.
For more information, visit www.
dragonflyranch.com or call 808-328-2159.
Dragonfly Ranch, P.O. Box 675, Honaunau
Kona, HI 96726, 808-328-2159.
50
The East Maui Taro Festival was born out of a desire
to allow farmers and locals alike to network and share
their love for taro, a Hawaiian diet staple. Visitors
enjoy island cuisine emphasizing the taro root from local chefs and can even try their hand at pounding taro
into traditional poi. Events take place all day from 10
a.m. on at the Hana ballpark.
For more information, visit www.TaroFestival.
org.
April 28
Honoring Hawai‘i’s beloved canned meat, the Waikiki
Spam Jam is a festive annual street festival, now in
its 10th year. Held along Waikiki’s Kalakaua Avenue,
the event will feature food (with, of course, Spam!)
and family-friendly entertainment. There will also be
merchandise tents offering Spam-themed clothing
and other items. The event, which begins at 4 p.m.
and ends at 10 p.m., benefits the Hawai‘i Food Bank.
Admission is free.
For more information, visit www.
spamjamhawaii.com.
May
May 12
Kick off the Big Island’s 4th Annual Ka’u Coffee Festival with a cup of locally produced Ka’u coffee while
wandering through the tents, learning about the Ka’u
coffee industry, and tasting coffee-inspired foods. Vendors will be selling bags of locally grown coffee, and
there will also be a Ka’u Coffee Recipe Contest. This
free event is open to all ages and runs from 9 a.m. to 4
p.m. at the Pahala Community Center.
For more information, visit kaucoffeefest.com.
At the Taste of Hawaii - Ultimate Sunday Brunch,
guests can wander the grounds of Smith’s Family
Garden Luau as they indulge in cuisine from 50 of Hawaii’s chefs; drinks including wine, beer, specialty coffee drinks and smoothies from 15 beverage vendors;
and live music all day at this fundraiser for the Rotary
Club of Kapa’a. Tickets are $100 in advance and $125
at the door and the event, which runs from 11:30 a.m.
to 4 p.m.
Visit tasteofhawaii.com for more information.
Smith’s Family Garden Luau, Wailua Marina
State Park, 174 Wailua Rd., Kapaa, HI 96746,
808-821-6895.
June 8 - 10
Hosted by Master Sommelier Fred Dame, this
renowned event, Kapalua Wine & Food Festival convenes all star winemakers and sommeliers, celebrity
chefs and connoisseurs from around the world in
series of exceptional wine tastings, festive evenings
functions and gourmet cooking demonstrations at the
spectacular Kapalua Resort. Paid Admission. Ritz
Carlton Kapalua Resort.
To purchase tickets and learn more visit http://
www.kapalua.com.
June 13 - 17
Nothing better than dinner and a movie, Taste of
Wailea, which is The Maui Film Festival’s signature
culinary event. This is your chance to sample the best
of the best that Maui has to offer in one evening, all in
one location, while relaxing and watching some of the
greatest flicks.
To purchase tickets and event information
579-9996 [email protected].
The 10th Annual Taste of Wailea features the
work of Maui’s finest chefs.
Saturday, May 5, 2012
6:00–9:00 p.m.
Leeward Community College
General Admission grazing
$100 through April 30, 2012
$125 from May 1, 2012
A n E vEning
of i ndulgEncE
L’ulu, Leeward Culinary Arts Gala is an opportunity to invest in educational opportunities for Hawai‘i’s culinary
students. This social event of the Leeward side brings together the leaders of Hawai‘i’s Regional Cuisine in support
of Leeward Community College’s Culinary Arts Program. Guests indulge their senses with the delectable cuisines
of Hawai‘i’s finest chefs alongside the Culinary Arts Program’s instructors and students. Exceptional entertainment
and a silent auction, complimented by an array of wines, beers, spirits, and specialty coffees and teas complete the
festive atmosphere and extraordinary ambiance of dining amid the Culinary Arts Program’s new dining and
kitchen facilities.
ThE REsTAuRAnTs
Alan Wong’s Restaurants
‘Ama‘Ama at Aulani,
A Disney Resort
Azure Restaurant,
Royal Hawaiian Hotel
Chai’s Island Bistro
d.k.’s Steakhouse
He‘eia Pier General Store & Deli
JW Marriott Ihilani Resort & Spa
Mariposa at Neiman Marcus
Nalo Farms
Roy’s Restaurant
The Pearl at Leeward CC
Town
3660 on the Rise
ThE chEfs
Alan Wong
Patrick Callarec &
Ronald Viloria
Jon Matsubara
Chai Chaowasaree
D.K. Kodama
Mark Noguchi
Scott Higa
Mark Freiburg
Dean Okimoto
Roy Yamaguchi
Ian Riseley
Ed Kenney
Russell Siu
For general information/sponsorship opportunities contact:
Fabi Castellano p: 455-0300 e: [email protected]
Tommylynn Benavente p: 455-0298 e: [email protected]
ThE fuTuRE of food susTAinAbiliTy
Join us at L’ulu as we continue to feature the
partnerships that seek to manage our natural
resources and environment in a sustainable
manner and reshape the local marketplace.
Thirteen chefs will partner with farmers, ranchers,
and aquaculturists to feature a locally grown or
produced food item in their menu offering.
Join the chefs as they continue to link agriculture
with the restaurant industry and strive to provide
diners with products that are fresh, local and as
diverse as our islands themselves.
Picnic
on the Lanai
In April 2009, Kaka‘ako Kitchen started a “Family Style”
6-7 course dinner on a Sunday evening once a month
called Picnic on the Lanai.
Since then, each dinner has been sold out weeks ahead
of time. The price per person is very reasonable and
affordable at $35.00 plus tax and gratuity. Children 5-10
are $12 and ages 4 and under are free.
Guests are also delighted that they are able to bring their
own wine, champagne, sake and beer with no corkage
charge. Glasses are provided but guests mush bring their
own wine openers.
Patrons have included our little keiki in strollers to our
kapuna (elderly). It is truly a wonderful way to spend a
relaxing Sunday with friends and family.
Chef Russe
ll Siu
Hawaii Ranchers Dinner
Sunday, April 22, 2012, 6:30 p.m.
CARNE CRUDO SERVED ON HOUSE
BAKED MELBA TOAST
SWEDISH MEATBALLS
NALO GREENS, MANDARIN ORANGES, PECANS,
DRIED CRANBERRIES, SPRINKLED WITH FETA
ROASTED RED POTATOES AND MAPLE SMOKED
BACON, ONIONS, GARLIC AND HERB BUTTER
STEAMED WHITE RICE
BROCCOLI YUZU HOLLANDAISE
SEARED PEPPERCORN CRUSTED NEW YORK STEAK
DRIZZLED WITH GREEN PEPPERCORN SAUCE
ROAST PRIME RIB OF BEEF, HOUSE MADE AU JUS
AND CREAMY HORSERADISH
CHOCOLATE MOUSEE
KAKA‘AKO KITCHEN
WARD CENTRE, GROUND FLOOR
ph. 596-7488 fx. 596-9114
Restaurant News
Hawaii Restaurant News
www.gayot.com
Openings
Chef Alan Wong, of Alan Wong’s Honolulu and The
Pineapple Room, is opening ALAN WONG’S AMASIA
at the Grand Wailea, A Waldorf Astoria Resort. The
restaurant is set to open in spring 2012 and will feature
a sushi bar and robata grill, as well as a bar serving up
private-label liquor and signature cocktails. The menu
will focus on flavors from around the world, including
Peru, Singapore, Spain and Japan. ALAN WONG’S
AMASIA, Grand Wailea Resort Hotel & Spa, 3850
Wailea Alanui, Wailea, HI 96753, 808-875-1234.
Saigon Pearl near the Ala Moana Center features
a large menu of Vietnamese dishes. Options include
barbecued meats, pho, lemon grass chicken and shaken
beef. The restaurant is open for lunch and dinner daily.
Saigon Pearl, 1430 Kona St., Honolulu, HI 96814, 808955-7888.
Rakuen Sushi Lounge has opened in Honolulu across
from the Hawaii Theatre. The menu offers sushi rolls
(California roll, caterpillar roll, rainbow roll, etc.) plus
dishes like Wagyu beef tartare and island poke. Rakuen
Sushi Lounge, 1153 Bethel St., Honolulu, HI 96813, 808524-0920.
News Bytes
New Location for Ono to Go
Ono to Go, a Honolulu food truck that offers poke
and plate lunches, has moved from its steady location at
1346 Kapiolani Boulevard. It can now be found at 920
Sheridan Street during lunchtime Mon.-Sat. Ono to Go,
Hawaii Food Trucks, 920 Sheridan St., Honolulu, HI 96814,
808-673-3933.
Chef Mavro Unveils Winter Menu
Restaurant News
After eight installations of his pop-up restaurant in
Los Angeles, chef Ludovic Lefebvre is bringing LudoBites Nine-O to Hawaii. He will offer
a special menu of creative small plates
at the Four Seasons Resort Hualalai
at Historic Ka’upulehu from March
6-17, 2012. For more information, visit
fourseasons.com. LudoBites Nine-O,
100 Kaupulehu Dr., Kaupulehu Kona, HI 96740, 808325-8000, 800-819-5053.
Chef George Mavrothalassitis has introduced the winter menu at Chef Mavro. Dishes include sea urchin “oursinade” (a velouté from Provence)
with poached Kauai shrimp; Yukon
potato crusted island snapper with
brussels sprout petals, pancetta
and raïto sauce; and Colorado lamb
with French curry vadouvan and
poha rice eggplant fritters. Meanwhile, pastry chef Lynette
Pflueger has created a Valrhona Manjari chocolate cremeux
with pomegranite “caviar” and acai sorbet. Chef Mavro,
1969 S. King St., Honolulu, HI 96826, 808-944-4714.
Chef Shuffles
William Chen has been named chef de cuisine of Beachhouse at the Moana Surfrider, a Westin Resort & Spa. He
has more than 15 years of restaurant and hotel experience,
having studied at the Culinary Arts at Le Cordon Bleu,
Paris, with world-class chefs including MOF (Best Craftsman of France) Nicolas Bernardé. Chen had opened Beachhouse at the Moana as the restaurant’s sous chef in November 1997. Most recently, he was chef de cuisine at The St.
Regis Princeville Resort in Kauai where he oversaw the
Makana Terrace, the Mailani Show, St. Regis’s Hawaiian
dinner show, Nalu Kai, the pool restaurant and private dining. Beachhouse, Moana Surfrider, A Westin Resort & Spa,
2365 Kalakaua Ave., Honolulu, HI 96815, 808-921-4600.
Edwin Mizuno has joined the Hawaii Prince Hotel
Waikiki as executive chef, returning to the hotel where he
worked as a sous chef in the 1990s. Mizuno will oversee
banquets, room service and restaurant venues Prince Court,
Hakone, Bird of Paradise, Reef Lounge and Marina Front
Cafe. Prince Court, Hawaii Prince Hotel Waikiki, 100 Holomoana St., Honolulu, HI 96815, 808-956-1111.
Terry Hamada has been appointed to the position of
Director of Food and Beverage at the Halekulani in Honolulu. He will oversee La Mer, Orchids and House Without A
53
Restaurant News
Key, as well as three bars, in-room dining and catering and banquets. Hamada was most recently the Hotel
Manager of the Grand Park Otaru Hotel in Hokkaido,
Japan. Halekulani, 2199 Kalia Rd., Honolulu, HI 96815,
808-923-2311, 800-367-2343.
Lynette Pflueger has replaced Wai Kit “Perry” Ho as
pastry chef at Chef Mavro. Chef Mavro, 1969 S. King
St., Honolulu, HI 96826, 808-944-4714.
Closings
CLOSED FOR GOOD
Take your taste buds on a walk down memory lane!
Check out our exclusive closed restaurant database for
Hawaii to virtually visit your favorite dining spots from
the past. Kincha, R.I.P.
La Mer at the Halekulani hotel closed on February 27 and
is scheduled to re-open on June 4, 2012. The resort property
is undergoing refurbishments. La Mer, Halekulani, 2199
Kalia Rd., Honolulu, HI 96815, 808-923-2311.
Firenesia, the luau at the Sheraton Keauhou Bay Resort &
Spa, has been replaced with a new show from Island Breeze
Productions. Haleo features a traditional luau feast and Hawaiian music and dance that celebrate the history and people
of Keauhou, from the birth of King Kamehameha III to the
Battle of Kuamo’o. Firenesia, Sheraton Keauhou Bay Resort
& Spa, 78-128 Ehukai St., Kailua Kona, HI 96740, no phone.
Grilled cheese food truck Melt is no longer roaming the
streets of Honolulu. The owners are working on Prima, a new
Italian restaurant in Kailua.
Hawaii Rancher Natural Beef
Pacific Whale
Foundation
The Pacific Whale Foundation’s Ola Catering
featured the newly introduced Hawaii Rancher
Natural Beef, by making available Teriyaki Beef
plates, Hawaiian Style Hot Dogs, and Hamburgers. Hawaii Rancher Natural Beef is the Local,
Sustainable, Antibiotic and Hormone-free brand
of beef produced by a cooperative of participating Ranchers throughout the State. Ola Catering
followed its mission of providing a high quality,
delicious, natural and locally supported product,
which was “sold out” success. “The response was
overwhelming to this wonderful tasting local
and natural beef” proudly stated volunteer Joe
Chmeleck of HFM Foodservice, the exclusive
distributor of the Hawaii Rancher Natural Beef.
Greg Kaufman and
Megan Kilgore.
Left to right: John
Garman, Monica
Copelin, Jess Rickard,
Gentry Copelin and
Mark Corcoran.
John Garman and Jess Rickard.
54
Hawaii Ranchers
Dinner
Carpaccio
Filet Mignon • Olive Oil • Shaved Parmesan Cheese
/
Classic Steak Tartar
Filet Mignon• Toast Point
/
Country Style Mini Hamburger
Rustic Chopped Top Sirloin • Focaccia Bread • Red Potato Salad
/
Top Sirloin
Chimichuri • Corn & Tomato Salsa
/
Rib Eye
Tarragon Cream Sauce • Haricot Verts
/
Filet Mignon
Sauce au Poivre • Horseradish au Gratin Potatoes
/
Strip Loin
Steak Salad • Arugula Greens • Michelle Dressing
/
Dessert
French Macaroons • Häagen-Daze Ice Cream
/
Beverage
Coffees • Teas • Soft Drinks
$85.00
per person • tax & gratuity not included
BYOB, corkage fee waived
Reservations Only • please call 735-7717
limited seating available
Monday • May 21, 2012 • 6:30 pm
CaféLaufer
3565 Waialae Ave • Honolulu, Hawaii
VIEW VIDEOS
HEAR STORIES
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2012 - HFM FoodService

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