Many of us recall when Costco opened its first store in Hawaii in 1988 and became one of a few Mainland retail chains with Hawaii operations (Longs Drugs doesn’t count as we all thought of it as a “local” Hawaii store.) Kmart followed a few short years later and the “import” of Mainland retailers to Hawaii was on!
Fast forward to 2014 and the list of Mainland retail operations with a Hawaii presence is long. Many of these Hawaii stores rank among the top tier in revenue of their chain’s U.S. operations. We all know there are barriers to having a successful business in Hawaii especially for companies without knowledge of the local market. Inquiring minds want to know what goes into the decision of a Mainland retail operation to open a Hawaii location. What are the challenges, and the differences in operating in Hawaii vs the Mainland?
On the flip side of Mainland companies coming to Hawaii are successful Hawaii-based companies that have taken the jump to “export” their business to the Mainland, navigate a different market, and attain
success across the ocean.
HSBP’s January program will cover both of these topics — the Mainland “import” to Hawaii and the Hawaii “export” to the Mainland. Our panel below covers both “shopping and eating” two popular local
Brian Tatsumura, Store Manager of Nordstrom Hawaii, will talk about the challenges and opportunities of operating the Seattle-based department store in Hawaii as well as Nordstrom’s future store plans. After 42 years of selling shoes in Hawaii through Liberty House and later Macy’s, Nordstrom opened its first full-line Hawaii store in 2008.
Dylan Ching, Senior General Manager of Duke’s Waikiki, is responsible for overseeing restaurant operations for Duke’s Waikiki as well as its 280-plus employees. Duke’s is a part of TS Restaurants, which includes 5 properties in California and 8 properties in Hawaii. Dylan will speak about the challenges and opportunities of taking a successful Hawaii operation and “exporting” it to the Mainland.
Add to that a commercial real estate professional familiar with the process of bringing Mainland retail brands to Hawaii (speaker to be confirmed) and it’s a panel you don’t want to miss.
The ancient Mayans and Aztecs believed that chocolate had magical powers. In Europe, it was the drink of the privileged and it was believed to have aphrodisiac powers.
In Hawaii, the first cacao tree was planted at Foster Botanical Gardens in 1850. Today, we are the only state with commercial cacao production. Our panel will share their experience in growing cacao, processing beans and creating specialized chocolate products. What makes Hawaii chocolates unique? And what is the potential for Hawaii’s emerging chocolate industry?
Local chocolates from the speakers will be for sale at this event – just in time for Christmas.
Chef Philippe Padovani is known as a master chocolatier. Owing to his lifelong passion for chocolates, in 2006 he created Padovani’s Chocolates. His avant-garde style of unique Hawaiian centric flavors set his chocolates apart from other chocolate makers and are enjoyed by world leaders and celebrities. Most recently, in continuing his pursuit for excellence, Padovani’s chocolates obtained the 2014 First Place in Chocolate Bon Bons during the Big Island Chocolate Festival judged by nationally acclaimed chefs Jacques Torres of Food Network from New York City and Chef Donald Wressell of Guittard.
Dylan Butterbaugh is the founder and chocolatier of Mānoa Chocolate Hawaii, an artisan chocolate maker crafting high-quality dark chocolate. Mānoa Chocolate sources premium cacao beans from farmers in Hawaii and around the world. All Mānoa Chocolate is locally roasted and manufactured from bean-to-bar in its Kailua factory. Butterbaugh attended the University of Hawaii College of Tropical Agriculture and became fascinated with the art and craft of transforming cacao beans into dark chocolate while assisting his friend with growing and roasting cacao. He launched Mānoa Chocolate Hawaii in 2010.
Derek Lanter is sales & marketing manager for Waialua Estate Coffee and Cacao and is in charge of processing and quality control at the mill. Product quality improvement, local distribution and developing brand identity have been his focus. Derek is a graduate of the University of Hawaii at Manoa with a master’s degree in East Asian Studies, a Master of Business Administration and a fellowship with the East-West Center. Prior to joining Dole Food Company, Derek worked as a roast master with specialty coffee in the San Francisco Bay Area.
Moderator: Pono Chong is the VP of Business Advocacy and Development for the Chamber of Commerce. He oversees the business advocacy program for the 1,000-member organization to educate policymakers about business issues and perspectives.
Panel Introduction: Corinne Ching served five terms in the Hawaii House of Representatives. She pioneered support for the industry of cacao, making it one of her top legislative initiatives. Corinne has developed a deep understanding of cacao’s potential as a connoisseur crop for Hawaii and continues her commitment to cacao as an industry advocate. She assists with the promotion of the annual Hawaii Chocolate Festival with Special Events Hawaii, as well as its month-long festivities in February.