Feb. 16 – FARM TO TABLE III: Sustainable and Organic

Posted by admin on January 26, 2012   |   Comments Off

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This Farm to Table III session seeks to inform and strengthen the sustainable and local foods community by providing a collaborative forum presentation featuring:

Gary Maunakea-Forth started MA`O Organic Farms in 2001 which has become one of the most innovative and successful organic farms in Hawai`i. The farm grows over 40 different varieties of
organically-certified fruits and vegetables on 24 acres in Lualualei Valley, Wai`anae and provides organic produce to more than 20 restaurants, farmer’s markets and supermarkets.

Roy Yamaguchi is one of the founders of the Hawaii Regional Cuisine movement. Roy’s in Hawaii Kai opened in late December 1988 and was immediately dubbed as the “crown jewel of Honolulu’s eateries” by Food & Wine. Today Roy’s Restaurants are located in seven states from Maryland to California.

Brooks Takenaka has over 30 years of professional experience in the Hawaii fishing and seafood industries. He is the Assistant General Manager of the Honolulu Fish Auction, operated by the United
Fishing Agency, and has been active in training fishermen and processors on proper fish handling for quality and seafood safety. Mr. Takenaka also assisted in the design of the state-of-the-art auction
facility at the “Fishing Village” on Pier 38 in Honolulu Harbor completed in August 2004.

Conrad Nonaka brings over three decades of executive business management skills to the Culinary Institute of the Pacific (CIP) table. Conrad is presently the Director of the Culinary Institute of the Pacific where he is developing the advanced culinary education program and system-wide initiatives for the University of Hawaii-Community Colleges in the area of culinary education.

Farm to Table III will share stories relating to sustainable, organic and grassroots initiatives. The panel will further share new developments in:

1. The “organic” farmer that brings us fresh and seasonal produce without employing the use of harmful pesticides and fertilizers.

2. The chef who incorporates market-based and seasonal foods into his menus.

3. The United Fishing Agency that provides Hawaii with fresh, wild and sustainable fish not available elsewhere in the nation.

December Recap- The Impact of APEC: How Hawaii Fared

Posted by admin on January 31, 2012   |   Comments Off

THE IMPACT OF APEC: HOW HAWAII FARED

The Honorable Brian Schatz, Lieutenant Governor of the State of Hawaii, Angela Vento, Regional Director of Sales and Marketing for Hawaii and French Polynesia, Starwood Hotels and Resorts, Carol Pregill, President of the Retail Merchants of Hawaii and Roger Morey, Executive Director of the Hawaii Restaurant Association briefed HSBP on how Hawaii handled and came through during APEC in November 2011.

Overall the impact of APEC for Hawaii was to reposition Hawaii’s brand as a serious place to conduct business. It is important to normalize the idea that Hawaii as a first class international venue, where world leaders come to do business. Kirk Tong, US ambassador to APEC, reported that HONOLULU provided the best APEC venue yet. Additional feedback from international leaders was that they were impressed by the fact that Hawaii knew about APEC and what it means; this hasn’t been the case in other host cities. The fact that hospitality is who we are supported the State’s success. The fact that we hosted the event so well has big impact for the perception of the rest of the world.

Long term impacts for Hawaii to look at are the need to beef up our international relations agencies. APEC was important and it was good the state got through it so well, but this is just the beginning. That there were journalists from the international visitor industry attending, and their exposure to the APEC hospitality experience in Hawaii will surely have a good long term impact.

JAN 26 – A COLLEGE EDUCATION – Equipping Graduates for the New Norm

Posted by admin on January 7, 2012   |   Comments Off

HSBP together with its partners:
Hawai‘i Economic Association; Hawai‘i Institute for Public Affairs &
Pacific Resources for Education & Learning
proudly presents:

A COLLEGE EDUCATION – Equipping Graduates for the New Norm

The average take home pay of college graduates is almost two times that of those with only a high school education. Over a college graduate’s lifetime, on average, he or she can expect to earn $1.3 million more than those with just a high school degree. Employment figures show a significant difference based on education level; high school drop outs are unemployed at a rate of 13.8% compared to 9.6% for college graduates.

However, the rising cost of a college education and soaring debt issues for graduates have come under fire in recent years. What is the value of a college education and how well are students being prepared to enter the tight job market? What are the hottest undergraduate fields of study today? How can we ensure that American–and Hawai‘i–graduates can compete globally?

These are the issues that face Hawaii’s leading higher education administrators as we enter a new year and a new norm in the national economic outlook. Join academic leaders from Hawaii’s public and private universities as they discuss the changing face of our educational systems in a world context.

Our featured speakers will include:

  • Virginia Hinshaw, PhD, Chancellor, University of Hawai‘i at Manoa
  • Bro Bernard J. Ploeger, SM, PhD, President, Chaminade University
  • Geoffrey Bannister, PhD, President, Hawai‘i Pacific University

Moderator: Helen Turner, Ph.D., Dean of Natural Sciences and Mathematics, Chaminade University

DATE: Thursday, January 26, 2012

TIME: 11:30 Sign In, Networking , 12:00 Lunch and Program 1:30 Adjourn

PLACE: Hawai‘i Prince Hotel, Waikiki, Mauna Kea Ballroom

PARKING: Valet Parking $7.00, No Host Parking $4.00, (Overflow parking at the Ilikai Marina)
WARNING! Cars parked at expired meters are towed immediately!

COST: Registration (by January 23)
$34 for Members , $40 for Guests & Non-Members , $370 for Tables of 10
Late Registration (after Jan. 23) $10.00 additional. All Reservations Must Be Honored

For information call Roberta Cullen at (808) 537-2356 (No Telephone Registration)
Please register online at: www.HSBP.biz
All Credit Card Payments MUST be made online

Dec. 8 – AVCO HOLIDAY BUSINESS MIXER

Posted by admin on November 18, 2011   |   Comments Off

***Payment for the mixer is paid directly to AVCO, do not pay HSBP***

Door Prizes, Business Networking , and Much More! (click for flyer)

Also Featuring Food from….
Hawaiian Grown Catering
Live Sushi Bar to include Hand Rolls
(Creamy Spicy Ahi, Crab Salad, Lobster Salad & Veggie)
Dynamite Chicken with Firecracker Sauce
Coconut Shrimp with Paradise Sauce & Honey
Macadamia Nuts
Chinese Style Roast Pork with Hoisin Sauce
Tender Boneless Sterling Silver Kalbi Short Ribs
Seasonal Garden Crudite with Assorted Dressing

REGISTER WITH AVCO: http://TheAVCO.com
PDF Flyer: AVCO HOLIDAY BUSINESS MIXER
PAYMENTS ARE MADE TO AVCO via CHECK ONLY

Dec. 1st: THE IMPACT OF APEC: HOW HAWAII FARED

Posted by admin on November 4, 2011   |   Comments Off

Presented By: HSBP together with its partners:
Hawaii Business Magazine, Hawaii Restaurant Association & Waikiki Improvement Association

The annual Asia-Pacific Economic Cooperation (APEC) summit convened in Honolulu last month, taxing public and private resources in Hawaii like never before. The summit brought together heads of state from 21 nations, along with their entourages. Nearly 20,000 government business leaders, family members and friends attended the event, and 2,000 members of various media outlet covered the summit meetings and activities.

What was the impact of APEC on Hawaii’s Hotel, Retail, Restaurant,  Government and Community sectors, and how did Hawaii fare as host city in this international arena? A panel of leaders from each of these sectors will discuss what was done to prepare for the event, what really happened during the event and what are the long-term impacts of hosting international events such as the APEC summit.

Panelists will include:

  • The Honorable Brian Schatz, Lieutenant Governor of the State of Hawaii
  • Angela Vento, Regional Director of Sales and Marketing for Hawaii and French Polynesia, Starwood Hotels and Resorts
  • Carol Pregill, President of the Retail Merchants of Hawaii
  • Roger Morey, Executive Director of the Hawaii Restaurant Association

HSBP MARCH 2011 BOARDROOM SERIES RECAP

Posted by admin on November 4, 2011   |   Comments Off

On March 21, 2011, 13 HSBP members visited the Hawaiian King Candies factory. Our host was Bernard Nunies – Partner at Hawaiian King who shared the Hawaiian King Story, Established in 1978, Hawaiian King Candies has earned a worldwide reputation for its superb creations, especially its chocolate-covered macadamia nuts: the finest nuts harvested from the Big Island of Hawaii, and coated with rich chocolates made with their exclusive formulas. In Hawaii and Guam, Hawaiian King branded product is available exclusively at DFS Galleria and is also available throughout the international travel retail market. In 2010, Hawaiian King Candy was purchased by Bric-A-Brac Inc.

Many people do not see Hawaiian King Candies in our stores – because most of their products are custom packaged for their customer brands. Some of these include Hawaiian King, Aloha Hawaii, Tropical Island Gourmet and Dole Foods. After the presentation we visited the state of the art factory where nuts are prepared and sorted – 10 lbs blocks of cacao are prepped and melted for candy making. We even tasted freshly dipped premium chocolate covered macadamia nuts right off of the production line…before packaging. Yummy! At the end of our tour and presentation we were all presented with boxes of chocolate covered macadamia nuts and chocolate covered pineapple.

HSBP APRIL 2011 BOARDROOM SERIES RECAP

Posted by admin on November 4, 2011   |   Comments Off

On April 28, 2011, 26 HSBP members visited the Hilton Hawaiian Village and Waikiki Beach Activities (WBA). Hosted by HSBP member and President of WBA Bob Hampton – members enjoyed a beautifully presented and delicious continental breakfast as we looked out on the sandy beach area fronting the Rainbow suite.

Jon Conching, vice president of sales and marketing for Hilton Hawaii, spoke to the group about the history of the hotel starting back to when the hotel was called the “Niumalu Hotel”. The hotel was later purchase by Henry Kaiser and Fritz Burns and renamed “Kaiser Hawaiian Hilton”. In 1961 Conrad Hilton bought out Henry Kaiser and Prudential bought out Fritz Burns and it was renamed the Hilton Hawaiian Village. It wasn’t until the late 1990’s that Hilton would own the property 100 percent. Jon also gave the group a preview of what to expect as far as the expansion plans for both the hotel and the Hilton Grand Vacation Club.

The group then went on the “back of house” tour of the Waikiki Beach Activities (WBA), where we previewed all of the activities that WBA has to offer to both guests and kamaaina’s at the hotel – including chaise lounges, umbrellas, standup paddles boards, tubes, masks, snorkels, fins and more. They also shared background information on the history of the grounds. Waikiki Beach Activities plays a large role in making this property truly a village. Everything a guest needs is right on the property including fun activities for keikis and adults!