March 2026

Monthly News & Updates

Chairman's Message

Aloha HRA Ohana,

I want to take a moment to recognize the resilience, creativity, and dedication that define Hawaiʻi’s restaurant community. The early months of the year often bring both opportunity and uncertainty, and it’s in this space that our industry continues to demonstrate its strength. Whether you hosted a packed dining room, managed takeout surges, weathered power outages and flooding, or navigated staffing challenges, your efforts are what keep our industry thriving.

The Legislative Meet & Greet on January 26th was a great event with many legislators and HRA members in attendance. And of course, our 2nd Annual Hawaii Restaurant Food Service Expo that took place on February 25th and 26th was fantastic, with over 2,600 attendees at the show. It takes a village to pull off this event and I want to extend A HUGE MAHALO to Sheryl Matsuoka, Holly Kessler, and the entire HRA Admin team and all of our volunteers who made this event happen! Also big thanks to our Expo sponsors: Y. Hata & Co. Limited, Sysco Hawaii, Spot On, American Savings Bank, First Hawaiian Bank, and Hawaii Gas. This event just keeps getting better every year! Our next event is our 18th Annual HRA Golf Tournament, presented by HMAA on July 28th, 2026 — teams sell out every year, so register your team today.



2026 Annual Meeting Recap

Thank you to all who gathered with us for the HRA Annual Meeting to celebrate our industry's achievements and set the stage for a thriving 2026.

Mahalo to our Annual Meeting sponsors and supporters: Presenting sponsor Y. Hata & Co., Limited; Silver sponsors Arancino at The Kahala, Finance Insurance Company, Ltd., Tanaka of Tokyo, and Westman Group. Thank you to American Savings Bank for providing the beautiful location at your Chinatown Campus, and our participating restaurants: Ki Club, Kuhio Avenue Food Hall, La Pina Cantina, and dessert from Il Gelato and Y. Hata & Co., Limited.

L&L Hawaiian Barbecue Earns Spot on Entrepreneur's 2026 Franchise 500

Hawaiʻi's own L&L Hawaiian Barbecue has been named to Entrepreneur's 2026 Franchise 500, earning the No. 138 spot in the world's most comprehensive franchise ranking. The recognition reflects the brand's continued national expansion, strong franchisee support, and the enduring appeal of its signature Plate Lunch — a format rooted in Hawaiʻi's multicultural food traditions that L&L has helped introduce to audiences across the country and beyond.

Now operating more than 230 locations worldwide, L&L continues to grow as one of the most recognized Hawaiʻi-based restaurant brands on the national stage.

Tariffs and What They Mean for Hawaiʻi Businesses

With Hawaiʻi importing the vast majority of its food and goods, the ongoing federal tariff landscape carries direct consequences for local restaurant operators. Rising supply chain costs, tighter margins, and shifting vendor pricing are already being felt across the industry — and according to recent reporting, the full impact has yet to fully arrive.



A recent Honolulu Civil Beat article breaks down who actually pays when tariffs are imposed, and what small businesses here can do to navigate the uncertainty ahead.

What Keeps You Up at Night? SpotOn Wants to Know.

SpotOn is collecting honest, unfiltered feedback from independent restaurant operators across the country — and your voice matters. From unpredictable food costs and delivery commissions to staffing gaps and system reliability, this short 3–4 minute survey is designed to elevate the operator perspective and inform future industry tools and advocacy.

Results will be shared in early April. Take a few minutes to add your point of view to the conversation.

Get Involved — Join an HRA Committee

One of the best ways to deepen your connection to Hawaiʻi's restaurant community is to get involved from the inside. HRA committees are open to all members and offer a direct way to contribute to the association's work — whether that's shaping industry advocacy, supporting events, or helping promote the businesses that make up our community.



Current committees include Events, Government Relations, Marketing, and Education — each playing a distinct role in advancing HRA's mission and serving our membership.

If you've been thinking about getting more involved, this is the place to start.

Webinar: Immigration Compliance Essentials for Restaurants

Immigration enforcement remains a heightened and evolving issue for restaurant operators. The National Restaurant Association and the Restaurant Law Center hosted a practical webinar led by Fisher Phillips attorneys covering I-9 compliance, how to communicate with employees about enforcement-related topics, and the steps operators should take if a Notice of Inspection is received.



If you missed it, the session is available to watch on demand — and given the current enforcement environment, it's worth the time.

Restaurant Performance Index Shows Cautious Optimism

The National Restaurant Association's Restaurant Performance Index edged into positive territory in its most recent reading, reflecting a modest improvement in operators' outlook for future sales and business conditions.

While the index signals cautious optimism, current conditions remain mixed — with softer same-store sales and ongoing customer traffic challenges still top of mind for many operators.

Restaurant and Foodservice Sales Expected to Reach $1.55 Trillion in 2026

The National Restaurant Association's 2026 State of the Industry report projects total restaurant and foodservice sales will reach $1.55 trillion this year, with the industry on track to add more than 100,000 jobs. While the outlook carries cautious optimism, the report makes clear that operators continue to navigate a challenging environment — with restrained consumer spending, elevated costs, and uneven traffic still top concerns heading into the year.



For members looking to benchmark against the broader industry picture, this is the data point to know.

5 Restaurant Experts Dish on Menu Pricing Strategy

With food costs and wages up significantly since 2019, menu pricing has never been more critical — or more complex. Five industry experts break down how to approach pricing strategically rather than reactively, covering everything from true cost calculation and portion adjustments to how much the market will actually bear.

The takeaway: sustainable pricing isn't about maximizing short-term revenue, it's about building a business that can weather ongoing cost pressure while still delivering value to guests.

AI Has Arrived in Restaurants, But ROI Is Lagging

More than half of limited-service restaurant chains are now actively investing in AI — with another 22% planning to start this year. But according to a new industry report, few operators have seen the technology meaningfully move the needle yet. Marketing, personalization, predictive analytics, and voice ordering are the most common applications so far, and the consensus is clear: the promise is real, but results are still catching up to the hype.

For independent operators weighing where to invest, this is a useful reality check on where AI actually stands right now.

Restaurants Say Tech Innovation Isn't Taking Away Jobs

Eight in ten restaurant operators say technology gives them a competitive advantage — and most see it as a way to support their teams, not replace them. Drawing from the NRA's 2026 State of the Industry data, this article examines where tech investments are going this year, how operators are using AI and automation to reduce pressure on staff, and what guests actually want from technology when they walk through the door.