July 2025

Monthly News & Updates

Chairman's Message

Aloha HRA Members and Friends,

I am deeply honored and excited to step into the role of HRA Chairman beginning this month. I am humbled to be nominated and ultimately elected as chairman by my peers of business owners and leaders, and I take the role very seriously. I would like to give a huge mahalo to Andy Huang for his dedication and hard work as Chairman this past year…. He has been a great leader, role model, and advocate for our industry, and will continue to be. HRA had a banner year under Andy’s leadership, and I want to keep that momentum going.

I have been an HRA member for 5 years now and have seen the positive impact we have had advocating for our industry, the community, and the state of Hawaii…. and it is impressive. Last month, Pacific Business News published a list of the largest business advocacy groups in the state, and the Hawaii Restaurant Association is ranked #3 statewide with 1,254 members (and counting)! We represent over 4,000 restaurants, cafes, diners, and bars in Hawaii that employ over 90,000 employees, making our industry the 3rd largest employer in the state after the military, state government, and hotels…. directly contributing over $8 billion to the local economy…. that’s powerful. I truly believe that the HRA is the best it’s ever been, and it is getting better everyday thanks to you…. our members. It is not only your membership that makes us great, but your collective voices, years of experience, community stewardship and involvement, and active participation that helps us to have a positive impact on the industry and community in Hawaii.  

I also want to thank our affiliate members, as you are an integral part of our industry. Restaurants rely on partnerships with our vendors…including but not limited to… distributors, insurance companies, banks, repair companies, utilities, software companies, etc. We all have the ultimate goal of serving our customers and community and can’t do it without each other. Finally, I want to thank our President & CEO, Sheryl Matsuoka and our VP of Operations, Holly Kessler, for their tireless dedication to the HRA and our Mission and Vision, as well Jaylina Abuy, Delle Tanioka, Kenia Sciarilli, and the rest of the administrative team that help support the HRA.

Our next big annual event is the HRA Hall of Fame, where we honor industry leaders and the Chefs of Aloha on Monday, September 29th, at the Sheraton Waikiki. Many of you have attended this event and know it is our signature event of the year and a great time is always had by all. Tables are now on sale and we are looking forward to another great sellout event, so reserve your tickets and/or tables now! 

I humbly ask all of you to get involved as much as time allows, as you get out of HRA what you put into it. We always need volunteers, legislative testimonies, and of course…. food! Thank you all for your continued support of the HRA. With your help, I will do my best to help lead and drive our industry forward and make it stronger every day. IMUA!

Mahalo Nui Loa,

Mike Palmer

Chairman, Hawaii Restaurant Association

Managing Partner, Ho’okipa Partners LLC

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FEAST Summit – Exclusive Presale Access for HMAA Members

Friday, October 31, 2025 | 8:30 - 3:00 pm (registration opens at 7:00 AM)

Sheraton Waikiki Beach Resort

HMAA and Hawai‘i Food and Wine Festival are excited to announce the FEAST Summit on Friday, Oct. 31 – Hawai‘i’s premier gathering of leaders in Food, Education, Agriculture, Sustainability, and Tourism. This one-day conference brings together global and local innovators to spark conversation and inspire collaboration.

FEAST Summit is designed for chefs, restauranteurs, hoteliers, food and beverage brands, travel companies, agriculture leaders, culinary students, and entrepreneurs. It’s the ultimate platform for industry pioneers and emerging talent to connect, innovate, and inspire change.

Here’s a glimpse of what to expect!

• More than 50 industry leaders will share ideas and discuss trends in Hawai‘i’s culinary, hospitality and agriculture sectors. Through expert panels, interactive sessions, and high-level networking, FEAST Summit ignites conversations about pressing issues impacting these vital industries.
• Key topics will include advances in AI and hospitality, workforce development, sustainable food systems, cultural preservation, the power of social media, food and beverage trends, redefining luxury, the rise of celebrity chefs, and more.
• HMAA is pleased to present a special networking and grand tasting luncheon, “Taste Our Love for Hawai‘i: The Future of Hawaii Regional Cuisine,” spotlighting chefs shaping the future of Hawai‘i Regional Cuisine while honoring its pioneers. Featured chefs include Shaymus Alwin, Kealoha Domingo, Chris Kajioka, Jackie Lau, Keaka Lee, Robynne Maii, Jonathan Mizukami, Mark Noguchi, Sheldon Simeon, and Kitchen Scraps Fan Favorite winner Mari Wills.
• A marketplace of Hawai‘i-based food entrepreneurs and value-added makers will emphasize locally sourced ingredients. 

Join us at this celebration of legacy and innovation—where great food, meaningful connections, and a shared love for Hawai‘i come together in one powerful moment.

HMAA members are invited to enjoy exclusive presale access to the FEAST Summit before tickets are released to the general public. From July 17 to 24, use code HMAA4HFWF to unlock tickets and secure your spot at this premier event.

Plus, the first 100 ticket purchasers to use the code will receive a special 15th Annual HFWF commemorative gift! Presale access is available for a limited time only.

For more information, visit www.HFWF.me. We hope to see you there!

Hawaiʻi Energy’s EmPOWER Grant program is coming back!

Here in the islands, we have the highest electricity rates in the country. Energy prices are a big reason it can be challenging for small businesses, restaurants, and nonprofits to keep their doors open in Hawaii. That is where the EmPOWER Grant program comes in.

Join the introductory webinar where they'll go over the details of this program and show you how to apply for reimbursement funding to help you upgrade to more energy-efficient equipment and, ultimately, reduce your operating costs!

Please note: the EmPOWER Grant opens August 1st, but you can get all the information you need to apply in the pre-launch webinar on July 30th at 11am.

Major Tax Policy Changes - What Restaurants Need to Know

Tuesday, July 29, 2025

On July 4, sweeping tax policy changes became law. Now learn how the changes will directly affect restaurant operators, restaurant workers, and the communities they serve. For some operators it may mean more working capital for upgrades and expansion. For some industry employees it will mean a break from income tax on part of their income. But when does this happen? Is it temporary or permanent? What key features do restaurant operators need to track when planning in the months ahead? Register today!

In this webinar, participants will learn more about how a restaurant operator can:

• Fully expense the cost of equipment like a new refrigerator, kitchen oven, or dining room furniture in year one.
• Reduce their tax liability when repaying a loan, due to the restored business interest expense standard.
• Explain the benefits of “No Tax on Tips” and “No Tax on Overtime” to their employees.

**Please note: After this webinar takes place, it will be available for on-demand viewing. Please register even if you cannot attend the live presentation. You will receive a link to the on-demand presentation where you can watch at your leisure.

Carryout Services: 7 Brilliant Marketing Strategies to Launch Your Restaurants New Offerings

Today, you can expect that your customers are always looking for convenience. They may choose to dine out when they don’t want to cook, but they may also not want to dine in. So, that’s where carry-out services come into play.

If you don’t offer carry-out services to your customers, you’re leaving money on the table.

Whether you’re a fine dining establishment branching into takeout or a casual diner expanding to accommodate busy families, launching a successful carry-out program requires more than just putting a “To-Go Available” sign in the window.

In this article, we look at carry-out services and seven brilliant marketing strategies to launch your restaurant’s new offering. With these digital strategies, you can spread the word, attract new customers, retain current ones, and keep your restaurant moving forward.

Bigger Bites: How Restaurant Owners Can Scale Smartly and Keep Their Edge

Running a restaurant is like conducting a symphony on a tightrope. There’s the melody of good food, the rhythm of customer service, and the improvisational solos of daily chaos. But when the music starts to hum consistently — when your tables stay full, your team is humming, and your books are finally in the black — that’s when your thoughts naturally drift to what’s next. Scaling. Growth. Another location. Maybe more.



But before you open that second dining room or launch a new concept, you’ve got to get your house in order and understand what it really means to grow without burning the whole thing down.

2025 Midyear Food and Beverage Trends

Unlock the latest insights shaping the future of food & beverage and get a sneak peek at 2026 trends.

Uncover how GLP-1s, tariffs, ultra-processed foods, and whimsical restaurant concepts are shaping the industry. Plus, get a sneak peek at Datassential's 2026 trend predictions that should be on the radar for the year ahead and beyond. Download your complimentary report and get actionable insights to navigate what’s next.

How to Increase Restaurant Sales: 15 Strategies That Drive Revenue

There’s one problem every restaurant owner is trying to solve: how to increase restaurant sales without spending money on expensive ads or giving up huge chunks of profits to third-party apps.

It’s tempting to chase quick wins with deep discounts or paid promos, but those tactics usually eat into your margins as fast as they spike short-term numbers.

And no, increasing restaurant sales doesn’t mean turning your restaurant staff into pushy upsellers trying to squeeze a few extra dollars out of every order.



The real wins come from small, smart shifts; things like improving your online ordering system, highlighting your most profitable dishes, and giving existing customers more reasons to come back.

What every food and drink brand must know about AI and innovation

AI can speed up your pipeline – but it won’t tell you why everyone still picks chocolate. Here’s how to innovate without losing your edge.

Training at Scale: How to Grow Restaurant Teams Without Losing Brand Soul

Restaurant expansion is an exciting milestone, but it brings a hidden risk: as you grow, your team culture and operational standards can get lost in translation. Whether scaling a single concept across new locations or managing multiple brands under one roof, the ability to deliver training that scales without becoming generic is mission critical.

Craveworthy Brands has learned that training is far more than a system for consistency, but a strategy for unlocking loyalty, performance and culture across every unit. After 15-plus years leading training practices in hospitality, they have seen firsthand how the strongest brands turn their playbook into a methodical growth engine. Here is how to about build programs that scale with intention and stick with your teams.

How Quick-Service Restaurants Can Use Technology to Reduce Wait Times in 2025

In today’s fast-paced dining environment, quick-service restaurants are under pressure to serve more customers in less time—without sacrificing quality. As customer expectations rise, reducing wait times has become more than a convenience; it’s a competitive advantage. Technology is now playing a crucial role in helping quick-service restaurants streamline operations, optimize staff efficiency, and speed up service. From self-order kiosks to real-time kitchen display systems, digital solutions are reshaping the way these restaurants operate. This article explores how leveraging the right technology can significantly cut down wait times and elevate the customer experience in 2025.

How Restaurant Robotics Is Reshaping Operations and Service

As restaurants continue to battle rising labor costs and staffing shortages, robotics is quickly becoming more than just a buzzword. For many operators, it’s a practical, hardware-based solution that helps maintain service standards while keeping the kitchen and front-of-house running smoothly. Beyond labor savings, robotics also helps meet increasing hygiene expectations and throughput demands.