August 2025

Monthly News & Updates

Chairman's Message

Aloha HRA Members and Friends,

I hope everyone is enjoying their summer and getting to spend some quality time with their 'ohana, spend time with keiki and loved ones, and possibly even traveling to some exotic locations! Sometimes that can be challenging when you own and/or run a business, especially a restaurant, but I am a firm believer in finding that work/life balance, although at times it can be extremely difficult. As we move through the final stretch of summer, I want to express my sincere gratitude for your continued dedication to Hawaii’s restaurant and hospitality community. The month of August brings with it both challenges and opportunities, and as always, our strength lies in our ability to work together as a united industry.

Statistics show that this summer is turning out to be a bit softer for sales than last year. I often get asked what the reason for that may be, and I believe it is primarily due to the uncertainty that exists about the economy that is tied to fluctuations in tariffs, tourism, interest rates, rising costs, and inflation. Consumers are being cautious about their spending, and that includes but isn’t limited to, eating out and taking vacations. I am still optimistic, and hope things get back to “normal” soon. We certainly dodged a bullet with the Tsunami a couple weeks ago and the potential damage it could have caused throughout the state. The important thing is that we stay positive and focus on what we control and continue to take good care of our customers…. both internal and external.  

A few days ago was the second anniversary of the tragic Lahaina Wildfire, one of the worst disasters our state has ever experienced. There was an unprecedented and tragic loss of lives, as well as homes and businesses. There is still much rebuilding and work to be done, but it has been inspiring to see the resilience of the Maui Community and their commitment to rebuilding, while maintaining a sensitivity and cultural awareness as they do so. As the HRA represents all islands, we want to especially recognize our Maui Ohana and all that they have been through, and firmly stand behind them as they strive to rebuild their homes, businesses, and community as a whole.

Finally, I’d also like to highlight our upcoming Annual Hall of Fame Gala on Monday, September 29th, where we’ll honor some of the legends and rising stars of Hawaii’s restaurant scene. This is not only a celebration, but also an important fundraiser that helps us fund scholarships, education programs, and advocacy efforts. With great food prepared by the Chefs of Aloha and plenty of beverages to enjoy as well….we hope to see many of you there—tickets are going fast!

Mahalo for all that you do to keep Hawaii’s restaurant industry vibrant, innovative, and welcoming. As always, please reach out with your concerns, ideas, and stories, as we are stronger when we work together. Wishing you a safe and successful August!

Mahlo Nui Loa,

Mike Palmer

Chairman, Hawaii Restaurant Association

Managing Partner, Ho’okipa Partners LLC

Member Spotlight: Premier Restoration Hawai'i

Supporting Hawai‘i’s Restaurants Through Restoration, Cleaning & Construction Services

In the fast-paced world of food service, unexpected disruptions—like kitchen fires, water leaks, or equipment failures—can bring operations to a halt. That’s where Premier Restoration Hawai‘i comes in. As one of the state’s largest and most trusted restoration companies, we provide 24/7 emergency services to help restaurant owners recover quickly and safely. 

With licensed general contractors on staff and teams stationed across O‘ahu, Maui, Kaua‘i, and Hawai‘i Island, Premier offers full-service support tailored to the needs of restaurants. From water and fire damage restoration to mold remediation and biohazard cleanup, we specialize in minimizing downtime so businesses can reopen faster. 

We also provide post-construction cleanup, air scrubber rentals, and deep cleaning services—ideal for kitchen renovations, routine maintenance, or preparing for inspections. Our experience working in high-traffic commercial spaces means we understand the urgency and sensitivity required in foodservice environments. 

Whether you’re responding to an emergency or planning a preventative upgrade, Premier Restoration Hawai‘i is ready to help protect what you’ve built—so you can focus on what you do best: serving the community. 

Contact Us on Our 24/7 Emergency Line 



(808) 873-8886 

leads@premhi.com 

www.premhi.com 

4th Annual Hawaiʻi AI & Cloud Innovation Summit

September 10, 2025 | Hawaii Convention Center

The 4th Annual Hawai‘i AI & Cloud Innovation Summit: Presented by Google Public Sector brings together Hawai‘i's most forward-thinking government leaders, tech innovators, and industry experts for a day of practical AI implementation strategies. Hosted by the TRUE Initiative in partnership with Google Public Sector and DBEDT, this isn't just another technology conference; it's your roadmap to building a more efficient and secure digital government.

Discover how artificial intelligence is already transforming public services across Hawai‘i, from streamlined permit processing to enhanced cybersecurity frameworks. Learn from real case studies, participate in hands-on demonstrations, and network with the decision-makers who are shaping Hawai‘i's technological future.

Investment: $25 General Admission

Includes: Lunch, coffee breaks, and networking reception

Reimagining the School Cafeteria: Where Local Flavors Meet Nutrition

The cafeteria line of the future in Hawaiʻi's public schools won't look like the institutional food service many of us remember. Gone are the days of mystery meat and canned vegetables. Instead, students will soon enjoy fresh poke bowls featuring locally caught fish, vibrant salads harvested from island farms, and culturally significant dishes that honor Hawaiʻi's diverse culinary heritage.

Independent Restaurant Coalition Innovator Awards

Recognizing bold ideas. Fueling real impact.

Independent restaurants and bars are where creativity meets community. Whether it’s prioritizing your team’s well-being, reducing waste, building community partnerships, or finding new ways to grow sustainably, you push boundaries. You try new things. You create places that matter.

That’s why the Independent Restaurant Coalition and Chase are teaming up to recognize 40 independent restaurants and bars across the country that will each receive $25,000 to strengthen the ideas, practices, and business models that set them apart and prove that success and responsibility can go hand in hand.

If you’re building something bigger than your bottom line, you’re encouraged to apply. Let us help take your next big idea even further – and inspire others to follow your lead.

Save Money with Hawaiʻi Energy's Rebates

Hawai‘i Energy makes it easy to implement your projects quick. They will help you identify energy-saving opportunities and provide attractive financial incentives that significantly offset costs, reduce payback periods, and positively impact your bottom line. To get started, contact your Energy Advisor and visit their website.

The Rise of Theatrical Tableside Dining: From Flavor to Flames

In an era dominated by digital experiences and takeout convenience, something remarkably analog is making a dramatic comeback in restaurants nationwide. Theatrical tableside dining—where preparation becomes performance and food transforms into spectacle—has reemerged as one of 2025’s defining culinary trends. From flaming cocktails that dance with blue flames to dramatic carving rituals and sauce preparations executed with surgical precision, restaurants are discovering that dinner and a show can happen simultaneously, at the very same table.

Appetite for Change: Food & Beverage is Rewriting the Retail Rulebook

Over the past decade, few trends have reshaped the landscape of retail real estate more than the rise of food and beverage. Once considered an amenity or a supporting act, today F&B plays THE starring role, driving footfall, shaping identities, and anchoring major redevelopment efforts across the globe.

Across Australia’s leading retail and mixed-use centres, F&B has quietly emerged as the most powerful catalyst for transformation. Dining is now central to the customer experience, commercial performance, and cultural identity of leading precincts.

From the layered dining ecosystems of our CBD retail precincts, the community-focused transformation of Parramatta Square, and the headline-grabbing launch of Market Pavilion at Chadstone, food is the headline act. And globally, precincts like Fifth + Broadway (F&B – That’s Right!!!) in Nashville or and Dubai Hills Mall by Emaar in the UAE, F&B has moved from the margins of retail planning to become the anchor of customer experience and commercial strategy. These centres offer a glimpse into how F&B, lifestyle and culture can fuse to become the main attraction.

Food is more than flavour; it’s the framework for the future.

Boosting Sales with Sunday Brunch and Family-Style Dinners: Smart Moves for Restaurants

In today's competitive restaurant landscape, finding innovative ways to boost revenue is essential for survival and growth. Two powerhouse strategies stand out for their proven ability to drive sales: Sunday brunch and family-style dinner services. These dining experiences aren't just meal periods—they're revenue-generating engines that can transform your restaurant's financial performance when executed properly.

According to recent industry data, restaurants implementing well-designed brunch programs have seen revenue increases of 15-25% for their weekend business, while family-style dining concepts have boosted average check sizes by 22% compared to traditional à la carte service. The beauty of these approaches lies in their ability to create memorable experiences that customers are willing to pay premium prices for while simultaneously optimizing your operational efficiency.

Small But Mighty: How Independent Restaurants Win with Agility, Authenticity, and Community

National chains bring with them the benefits of size: expansive advertising budgets, advanced technology, and nationwide name recognition. But with that scale often comes complexity: more layers, less flexibility, and a growing distance from the communities they serve.

Independent restaurants and smaller multi-unit brands may not have the same reach, but they have something just as powerful: the ability to adapt quickly, get to know their guests by name, and become a meaningful part of their neighborhoods.

This article examines how small restaurants can leverage their strengths into a competitive edge, offering practical, community-driven strategies that go beyond general advice

Inspector: Creating a Culture of Cleanliness in Multi-Location Restaurant Operations

The stakes for restaurant cleanliness have fundamentally changed. While health inspections remain important, they represent only the minimum threshold of acceptability. Today's consumers make split-second judgments about your brand based on cleanliness cues that go far beyond what any health inspector might note.

Consider the explosive growth of TikTok restaurant reviews where influencers document dining experiences in real-time. A single video showing a dirty bathroom or unsanitary conditions can rack up millions of views within hours. These digital moments reflect a profound truth: a single negative cleanliness experience can severely undermine customer trust and impact perception of your entire brand for years.

The business consequences are severe. Industry surveys consistently show that cleanliness ranks among the top factors influencing diners' decisions to return, with a majority of consumers reporting they would never revisit an establishment after encountering cleanliness issues. High-profile foodborne illness outbreaks demonstrate how cleanliness failures can haunt restaurant brands for years, eroding customer loyalty and revenue that took decades to build.

Restaurant job growth stalled during the last two months

Job growth in the restaurant industry screeched to a halt during the last two months, as a rise in people leaving their jobs offset hiring activity. 

Eating and drinking place employment levels were essentially flat in June (+400) and July (-300), according to preliminary data from the Bureau of Labor Statistics (BLS). That followed a 3-month period in which the industry added nearly 68,000 jobs. 

These employment figures represent the net difference between hires and separations each month. Although hiring remained relatively steady in recent months, there was a notable increase in the number of employees quitting their jobs. This narrowing between hires and separations caused overall job growth to stall