August 2026

Monthly News & Updates

Chairman's Message

Aloha HRA Members,

Can you believe it's already August? Summer is quickly coming to a close, and I hope everyone has had a wonderful and memorable season.

I'd like to begin by thanking everyone who helped make our 18th Annual Golf Tournament such a success—from the volunteers who worked behind the scenes, to our sponsors and partners, and of course everyone who came out to play. Despite the looming threat of Hurricane Fausto (which thankfully never materialized), it was a fantastic day, and we're grateful for everyone who made it possible.

I'd also like to highlight our upcoming Hall of Fame Gala on Monday, September 28, 2026. This special evening celebrates a new class of restaurant pioneers whose passion and dedication have helped shape Hawaii's restaurant industry. As we honor their accomplishments, we also celebrate the future of our industry by inspiring the next generation of culinary professionals to follow in their footsteps.

Lastly, I wanted to share a recent dining experience that reminded me why our industry is so special...

Hurricane Lala: HRA Stands with Our Members

Hurricane Lala's impact across Hawaiʻi from August 15-17 has been felt deeply throughout our restaurant and food service community. From the Big Island's Kaʻū District — where communities like Nāʻālehu, Waiʻōhinu, and Pāhala sustained catastrophic damage — to flooding, downed trees, and power outages across Maui, Oʻahu, and Kauaʻi, many of our members have been directly affected. Our thoughts are with every member, employee, and family navigating recovery.

If your business or property was impacted by Lala, submitting a damage report to your local county emergency management agency is a critical first step. These reports help direct resources to affected communities, support requests for state and federal funding, and may be required to access certain disaster relief programs. Additional assistance programs — including anticipated SBA disaster loans and utility bill adjustments — are being announced in the coming days.

World Central Kitchen Activates for Lala Relief in Hawaiʻi

World Central Kitchen (WCK), founded by Chef José Andrés, has activated in Hilo and is serving meals to families impacted by Hurricane Lala. WCK teams pre-positioned on Hawaiʻi Island ahead of the storm's August 15 landfall and are now coordinating with local partners to reach affected communities across the state. This continues WCK's ongoing work in Hawaiʻi, following their response to the 2023 Maui wildfires and earlier 2026 Kona Low storms.

For HRA members who want to support relief efforts, WCK is accepting donations to fund meals for those impacted. It's a meaningful way for our industry to come together and give back to the communities we serve every day.

Registration Open - 18th Annual Hall of Fame Induction & "Chefs of Aloha" Dine Around

Join us in celebrating and honoring outstanding individuals in Hawaiʻi's foodservice industry at the 18th Annual Hall of Fame Induction and "Chefs of Aloha" Dine Around on Monday, September 28, 2026 at the Sheraton Waikīkī. The evening begins with registration and cocktails at 5:00 PM, followed by the Dine Around featuring the Chefs of Aloha at 6:00 PM, and the Hall of Fame Program at 6:45 PM.

This year's inductees are select individuals who have demonstrated dedication and commitment to the growth of the restaurant and food service industry in Hawaiʻi, contributed to the enhancement of its quality and image, and demonstrated service through outreach. The 2026 class includes Caleb Hopkins (Practice Aloha Hospitality — Māla Ocean Tavern, Coco Deck Lahaina Kitchen + Bar, Pizza Paradiso, and Pineapple Robot), Gene Kaneshiro (Columbia Inn & the Hawaiʻi State Department of Education), and Dwight Otani (D. Otani Produce).

Hawaii Restaurant Association in the News

• Hawaii News Now — Honoring Local Legends: Hawaii Restaurant Association Prepares for Hall of Fame Event



• Fox Weather — Tropical Storm Lala's Impact on the Restaurant and Hospitality Industry

Restaurant Sales Rise for Fourth Consecutive Month in July

Nationally, restaurant sales continued their upward trend in July, marking the fourth consecutive month of gains. Eating and drinking places registered total sales of $103.6 billion on a seasonally adjusted basis in July, according to preliminary U.S. Census Bureau data — up 0.5% from June's sales volume of $103.0 billion. Over this four-month period, monthly sales volume has increased by more than $3 billion.



Restaurant sales now stand 5.0% above July 2025 levels, signaling continued resilience in consumer dining behavior even as gas prices ticked higher during the month. The sustained growth reflects the enduring priority consumers place on restaurant experiences, though operators continue to navigate elevated costs and cautious spending across other categories.

Webinar: GLP-1s and the Restaurant Industry — Understanding Consumer Shifts and Emerging Opportunities

Join the National Restaurant Association on Tuesday, August 26 for an exclusive discussion of the Association's latest consumer research on GLP-1 users and their dining behaviors. With roughly one in eight adults currently taking some form of GLP-1 medication — a number expected to grow as affordability and insurance coverage expand — understanding how these consumers dine, spend, and engage with restaurants is becoming increasingly important for operators.

The webinar will explore key findings from the NRA's research and discuss emerging opportunities for restaurants to adapt menus, service models, and marketing strategies to serve this growing consumer segment.

Dining Is Leading America's Summer Travel

New data from the National Restaurant Association's 2026 Summer Travel and Dining report reveals that restaurants rank as travelers' top vacation activity this summer. According to the report, 98% of domestic summer travelers plan to visit a restaurant during their trip — making dining the number-one vacation activity, ahead of shopping, sightseeing, and the beach. Even more notable, $3 of every $10 spent at U.S. restaurants comes from travelers and visitors.

The findings underscore the significant role restaurants play in the visitor economy — particularly relevant for Hawaiʻi operators. Among domestic travelers, 79% want to experience local cuisine and plan to seek out restaurants known for the foods and flavors of their destination, 88% plan to visit a restaurant they have never tried before, and 87% say dining is one of their favorite parts of traveling. For operators serving visitor markets, the report highlights meaningful opportunities to attract and engage travelers who are actively seeking authentic local dining experiences.

2026 Mid-Year Outlook: What Operators Should Be Watching



Modern Restaurant Management's 2026 Mid-Year Outlook brings together restaurant industry experts to share their perspectives on the current operating environment and what operators should be watching in the second half of the year. The commentary reflects a market defined by cautious consumer spending, shifting guest priorities, and a growing emphasis on quality experiences over pure convenience.



Key themes include the continued rise of GLP-1 users reshaping dining behavior toward smaller portions, higher protein, and lower sugar preferences; the growing consumer selectivity that rewards restaurants offering standout experiences; and the importance of investing in food quality and hospitality as differentiators. It's a practical read for operators looking to align their menus, service model, and guest experience with where the market is heading.

The Real Cost of Understaffing: Why Workforce Planning Is a Strategic Investment

A joint report from the National Restaurant Association and Workday reveals that understaffing is far more than an operational inconvenience — it's a material drag on growth, service quality, and sales. According to the research, being short just one employee can cost a restaurant thousands of dollars in annual sales, and new hires take significant time to reach full productivity. On average, hourly workers take 31.8 days to become "net positive," while managers and salaried staff take 72.2 days.

The impact goes beyond individual shifts. Nearly half of operators say they cannot operate at full capacity when understaffed, 43% delay expansion or modify menus, 34% reduce hours, and about one in five close on days they would normally be open. The report reframes hiring and staffing decisions as strategic business investments rather than short-term costs — a perspective that becomes increasingly important as the industry navigates continued labor market pressure.