May 2025

Monthly News & Updates

Chairman's Message

Aloha HRA Members and Friends,

I hope this message finds you well and that business has been strong as we head into the summer season.

We’re just weeks away from one of HRA’s most anticipated events of the year—our Annual Golf Tournament on Wednesday, June 4th! This event is more than just a day on the course—it’s an opportunity for our members, partners, and supporters to come together for a day of camaraderie, fun, and giving back. Proceeds from the tournament support HRA’s programs, including scholarships and workforce development initiatives for the future leaders of our industry. Whether you’re swinging a club or joining us at the post-round banquet, we hope to see you there!

HRA President Sheryl Matsuoka and I attended the National Restaurant Association Show in Chicago. It was an energizing experience—full of new food innovations, cutting-edge equipment, and operational ideas that can help elevate our local restaurants. We also participated in the Leadership Summit, where we had the opportunity to hear from national industry experts on key issues such as immigration law, economic forecasts, workforce trends, and what leaders across the country are anticipating for the future of our industry. We’re excited to bring these insights home and share what we’ve learned with all of you.

As we enter the warmer months, I encourage everyone to support our local restaurants and foodservice businesses. Whether it’s a quick takeout meal, a family dinner, or celebrating a special occasion—every visit makes a difference. Your support helps sustain jobs, preserves our local flavors, and strengthens the communities we live in.

This season is also a great time to refocus on operations and prepare for the busier summer period. As you fine-tune staffing, inventory, and promotional strategies, HRA continues to be your resource for best practices and advocacy. We're closely monitoring legislative developments that may impact our industry and will keep you informed with updates and opportunities to get involved.

Finally, I’d like to recognize the continued efforts of our culinary students from the Hawaiʻi ProStart Program, who represent the future of our industry. Their passion and dedication are truly inspiring, and your ongoing support—whether through mentorship, sponsorship, or participation—makes all the difference.

Thank you for your continued commitment to Hawaii’s restaurant industry. I look forward to seeing many of you at the golf tournament and continuing our work together throughout the year.

Warm Regards,

Andy Huang

Chairman, Hawaiʻi Restaurant Association

Hilton Hawaiian Village, Tapa Tower

Outdoor Dining in Paradise:

Are you protected?

Understanding Liability in Outdoor Dining

Now that outdoor dining is officially permitted in Honolulu, it’s important for restaurant owners to understand the potential risks of furnishing those new spaces. One common pitfall is using residential furniture from big-box retailers. These products are not built to commercial standards and often lack key safety features like ADA compliance or durability ratings. If someone gets injured due to product failure, the liability may fall on your business. Commercial-grade furniture is built and tested to protect against that risk—and protect your guests.

What to Know About Umbrellas in Hawaiʻi

Umbrellas used in restaurant settings face daily wear and tear—especially in Hawaii’s windy conditions. Many restaurants take their umbrellas in and out each day, which can quickly break down lighter consumer models. HRA Member Tropical J’s offers umbrellas that are made in Hawaiʻi, for Hawaiʻi, specifically designed to stand up to our island tradewinds. Built with aluminum or fiberglass frames and reinforced for commercial use, our umbrellas can also be repaired and recovered unlike most umbrellas that get tossed after one bad day. That serviceability makes a big difference in long-term cost and safety.

Choosing Flexible, Durable Furniture

For restaurants that need to bring furniture in at night, stackable and foldable designs are often the best option. Commercial-grade furniture is designed for daily handling, with heavy-duty frames made from resin, coated metal, or UV-resistant plastics. Many options also include antimicrobial finishes, making them easier to clean and safer for guests. Investing in furniture that balances strength, flexibility, and cleanability helps restaurants stay efficient while creating a professional outdoor experience.

To learn more—and to see current specials on commercial umbrella and furniture packages—visit TropicalJs.com or click on the button below.

SBA Launches Onshoring Portal to Advance America’s Economic Comeback

New Tool Connects Small Businesses to Network of more than 1 Million Domestic Suppliers

The U.S. Small Business Administration (SBA), announced the launch of the Make Onshoring Great Again Portal, a free tool designed to help small businesses identify U.S. manufacturers and producers. With a database of more than 1 million American suppliers, the searchable portal will empower job creators to source domestic suppliers to support their operations – which will in turn support American jobs, reconnect our supply chain with U.S-based production, and end our nation’s concentrated dependence on foreign suppliers and adversaries like the Chinese Communist Party.

What restaurant operators might like about the Big, Beautiful Tax Bill so far

Working Lunch: In this week's political podcast, Aaron Frazier of the National Restaurant Association breaks down how the tax and spending bill approved by the House could impact the industry.

Hiring Summer Staff While Staying Compliant

Hiring for the summer rush? Whether you're bringing on your first batch of hourly workers or scaling up for your busiest season, it's critical to stay compliant from day one.

Join Workstream and President & Founder of the Restaurant Recruitment Roundtable, Jamie Starner, as they walk you through the essential compliance steps every operator needs to remember when onboarding new employees this summer season.



They'll cover everything from the required government forms and keeping track of labor laws to implementing an onboarding process that works for you, and staying ahead of costly mistakes. Perfect for restaurant owners, managers, and HR professionals, this session will help you build a workforce that’s ready to deliver without exposing your business to compliance risks.

How Casual Dining Can Recoup Sagging Bar Sales and Boost Traffic

The economy is slowing traffic at many of the large and mature casual-dining chains, but 67% of customers still prioritize alcohol when choosing a restaurant in that segment.



That was one of the trends that emerged during a Technomic session on “What Consumers Really Want from Behind the Bar,” held during the National Restaurant Show in Chicago. Dave Henkes, Technomic senior principal and head of strategic partnerships, and Julie Heseman, director, research & insights, presented a snapshot of the casual-dining bar scene and how operators can win the battle for traffic and alcohol sales.

From Restaurant to Retail: Here’s How to Turn a Signature Dish Into a Supermarket Star

Partnerships are key when navigating the complex process of converting restaurant dishes into retail success stories. 

That was the central theme of a National Restaurant Association Show session, presented by two industry experts from Johnson & Wales University. 



“Just because you have a successful restaurant item, doesn’t mean it’s going to be successful at retail,” said Jeff Binczyk, director of the university’s Larry Friedman Center for Entrepreneurship, who conducted his doctoral research on food launch failures. “I recommend following this process, because within each one of the steps, it’s wrought with potential errors that could lead to a failure.” 

Restaurant Menu Engineering Techniques to Maximize Profit

Too many restaurant menus are built on intuition and aesthetics, not real numbers. If you’re making decisions based on gut instinct or what “feels right,” you’re guaranteed to be leaving money on the table.



If you want to escape the guesswork and increase your monthly profits, you need to use menu engineering—it blends psychology, data, and clever design to help you sell more of your most profitable items.

What Restaurateurs Need to Know about Third-Party Cybersecurity Risks

How Cybercriminals Exploit Third-Party Vendors to Attack Restaurants 

As online ordering continues to triumph and restaurants become more digital, opportunities for cybercriminals increase. To bolster your defenses, it’s important to look beyond your own digital footprint and consider your third-party vendors—and how hackers can use these connections to get to you. 

From Kitchen to Counter: Outfitting Your Team for Comfort, Style and Brand Visibility

In the food service industry, branded apparel is a critical extension of your business's identity. The uniforms worn by staff, from kitchen to counter, represent your brand in every customer interaction, making apparel a strategic business decision rather than merely an operational requirement.

Thoughtful selection of branded gear, including t-shirts, polos and hats, ensures a professional, cohesive look while also reinforcing your establishment’s unique personality.

The HRA Vision

The Hawaii Restaurant Association is the organization unifying, representing and supporting the Hawaii restaurant and food service industry.

Mission Statement

To provide exceptional value through membership benefits, industry advocacy, community involvement, educational resources and networking opportunities.