 My name is Cheryl Matsuoka, the Executive Director of the Hawaii Restaurant Association and the Hawaii Restaurant Association Educational Foundation. Thank you Mahalo for joining me here on Restaurants of Hawaii on the ThinkTech platform. Today, you'll have a treat. I'm excited because Waihata and Company Limited is the 2023 presenting sponsor of Hawaii Restaurant Association's Hall of Fame Gala. This spectacular event recognizes Hawaii's food service industry's leaders. And why is a pioneer, which is Waihata Company and Limited, why is it so important that they be the presenting sponsor of this event? So today, I have two guests and it's two gentlemen that you've met before. First, I want to have Chris introduce yourself. Hi everyone. Thank you, Cheryl. Hi, Andy. How are you? Good to see you both again. My name is Chris Lee. I am the Director of Sales and Marketing for Waihata and Company Limited. And Chris is also on our board of directors for both the Hawaii Restaurant Association and the Hawaii Restaurant Association Educational Foundation. And Andy, could you please introduce yourself? Hi, Cheryl. Hi, Chris. It's me again. My name is Andy Huang. I'm the VP and COO of LNL Hawaiian Barbecue. It's a pleasure to be here. Thank you, Andy. And Andy is the incoming chairman of the Hawaii Restaurant Association. So these two gentlemen have years of experience in our industry. And we're just happy to have this conversation today. So first of all, Waihata and Company Limited has chosen to be the presenting sponsor of this year's 2023 15th annual Hall of Fame. So I'd like to have Chris first start off the very beginning. Please share with us, Chris, you know, how Waihata became such a pioneer in Hawaii's food service industry. Well, Cheryl, I'm not sure if you're aware. This year we made 110 years, you know, as a locally owned and operated food service distributor in Hawaii. So our teams and we're really very proud of that and celebrating this milestone for us as an organization. But we started off back in 1913 in the Carajan Hilo with our founders, Yuichi and Naeko Hata. And I wish Russell was here to tell this story because, you know, he's probably the best person to do so. But from our perspective, you know, Russell really helped us into, you know, becoming the organization who we are today. We're really focused on a shared strategy and how we approach our customers, our service and our market. We also have a great culture here at Waihata. You know, we have our core values that really focus around our people, making sure that we are contributing back to our community, our industry. And that's really what drives us to be the company that we are today and helping us be at the forefront of the food service industry. You know, we're really proud to have a very talented and diverse team. Many of our team members have come from the food service industry, so they know exactly what it's like to be on the other side of things. So we definitely know how to approach our customers, how to work with them, especially understanding their everyday challenges. So we're really proud to be a sponsor of this year's Gala. We're really excited about the people that will be recognized today or at this year's event as well as the ones in the past. So we're very grateful and honored to be able to do this. Thank you so much. And you're right. It's really three generations of the Hata family that's worked to grow the Waihata brand across the state of Hawaii. In 2014, you know, Russell, chairman, president, and CEO, he founded Chef Zone, right, Chris? And bringing over 5,000 restaurant quality products to the food service operators and the public. And I don't know if everyone knows that, but I'm a card-carrying member of Chef Zone also. You know, that's a free membership to join. And you get to go in there and feel like you're a chef because you'll see all the chefs walking in there. Chris, when I'm in there, you know, guarantee I'm going to run into a chef at one of the restaurants. So Waihata has adopted the solutions delivered with the Loha tagline. And they have just really brought in some really great products. And now, Chris, there's a room and it's called, what is that room with that? Is it like Gourmet? Yep. So we have this specialty showroom. It's a passion project and one that Russell's really putting a lot behind. We're really excited. We're going to be announcing a new brand with it over the next few months. But we're working really hard. Our teams are working really hard to identify products, not only nationally, but also internationally. Some specialty gourmet products that you can't find anywhere else in Hawaii. So we're really excited about what that's going to bring and add to our portfolio of offerings to our customers. I think that's so cool because, you know, my husband, that's his favorite space to go. You know, we go through and we always have to go in there last just to see what's in there because there's always something that we've never seen before. Chris is like, wow, this is like super cool. And my husband loves cooking. So, yes, yes. So Andy, you have been in the food service industry. We talked about this earlier over two decades, Andy. So what is, what does the name Waihata mean in the food service industry to you? You know, Waihata, yeah, has always been the leader of Hawaii's food service industry with a long history, supporting, you know, all sizes of restaurants. I've known them since my first job at the restaurant 20 over 20 years ago. I always loved the way they support the industry through the years. Their service, their sales team are always very supportive. I remember like times that, you know, we're really short product on the weekend and their sales person, you know, will just go to their warehouse, grab the stuff, you know, and just bring it over to our restaurant to help us through the weekend because there's no ordering during the weekend. So that, you know, shows the level of support that they provided for our industry. It's just, you know, it's amazing. You know, and also remember, like I used to go to their warehouse and pick up the last minute items on San Island, you know, I'm so glad that they built Chef Zone now. So it's very, a lot more convenience to go there to grab the last minute items or just browse around. They have all kinds of cool gadgets. Many of our L&L store owners also go shop at the Chef Zone and then we also went to their Test Kitchen provided by their head chef, corporate head chefs and then showing us some of the new products. Very cool. They have a really nice, amazing setup over there. Nice. Thank you. Thank you. And so Chris, you know, Hawaii Restaurant Association is so honored that Russell Hata and why Hata is this year's Hall of Fame Presenting Sponsor. In 2009, Frank Hata, Russell's dad was inducted into the Hall of Fame and this year, Russell Hata himself is being inducted into the Hall of Fame for all of his years of dedication and major contributions to Hawaii's food service industry. Russell has played such a large role, especially in aiding Maui. I'm going to tell you that I know for a fact that why Hata was one of the first out of, as soon as the fires hit, that you folks had a plan and you folks were already filling a container that was leaving to go over to Maui. Could you please share with our viewers and members, you know, what it means to why Hata to be the presenting sponsor as well as contributing, you know, to the relief efforts in Maui? Yeah, you know, we really, again, it comes back to the genuine, you know, approach and outlook that Russell and the Hata family have on our responsibilities here in Hawaii. You know, one of our core values is Nibboloha and Gibboloha and we really truly, our leadership, our people all engage in what we do on a daily basis for our customers, but what it ultimately impacts within our community. And, you know, to me, that's really what keeps me engaged in wanting to do what's right, you know, not just for our customer success, but for our community's success as well. So, you know, when the tragedy is happening on Maui, you know, our team got together across our departments. We have puddles, Davey and Weekly, but this one, you know, we really put our heads together to see what are the needs, what anticipating, what they would need, you know, not just side food, but other things, you know, to distribute food. So, we work with our partners in logistics. We got a container over here. We identified some disposable takeouts, all of the things that we would need in time of crisis, and we're able to put that onto a container and get that over directly to Maui. And in addition, with Chef Zone and our reach in the community, not just to our food service partners, but also to the public as well, we put out a call to action in our social media, where we have over 34,000 followers on our social media, and, you know, we're able to get the communities helping that regard too. So, we had products dropped off to Chef Zone. So, on top of the container that we had filled to get over to Maui, we had additional three containers of other products that we were able to take to the White Food Bank for distribution. But that's just, you know, one of the things that we do, you know, it's very natural for us to identify ways that we can help not just our industry, but others as well across the state. So, you know, I'm very proud, and our teams are very proud to be able to do these kind of things, and we're very grateful that we have an owner and a family that really understands the importance of this. So, it takes a village, and, you know, we're just happy to be a part of this family. And I heard exactly what you just said, you know, it was the day after the fires. I mean, it was the day that we found out about the fires, and you were already mobilizing and ready to send that container out by that next day. And I was like, oh my God, you know, you all work so quickly. And I just wanted to let you know, Chris and Andy, that, you know, the Hawaii Restaurant Association Board of Directors, every year we give back to the Hawaii Restaurant Association Educational Foundation. We call them the HRA Educational Foundation, and a portion of the proceeds from the Hall of Fame goes back to the ProStart program. So, we can provide scholarships for the students in the culinary program. Right now, we have 12 local high schools that have the ProStart program. So, we give scholarships to the students so they can continue the culinary studies. You know, those are future culinary leaders. And we also provide school grants to the 12 ProStart high schools so that the teachers and the schools can purchase items that's needed in their classrooms. Remembering that their classroom is just a classroom with desks and chairs, and it doesn't really always come with a mixer and an ice machine and things that you need to teach culinary. This year, this year, we also are going to be giving a portion of the proceeds to the Maui Relief Fund because we know that it's going to take, like Chris just said, a village to rebuild Maui. As right now, they're still struggling through it. So, Andy, I'm so sorry, guys. So, Andy, as you know, it's already reaching a month that we've been in this, right? And it's been a long month, and we just want to see some relief over there. So, a portion of the Hawaii Restaurant Association's Hall of Fame will be going over to Maui. So, Andy, the founder of L&L, Eddie Flores, was also inducted into the Hall of Fame in 2008. And for all that Eddie has accomplished and helped uplift the food service industry, and this year, Eddie got to serve for the first time on the inductee selection committee. And this selection committee is a small committee that is formed by past inductees. So, what does the Hall of Fame represent to restaurant tours and industry leaders who have been inducted? What is your feelings about people who have been inducted into the Hall of Fame? Yes, you know, our founder, Eddie Flores, was honored to be inducted into the Hall of Fame in 2008. And like him and every other inductees are all the leaders in the industry. They all have contributed to this restaurant industry for many years and supported hundreds and thousands of jobs in Hawaii. This event is a way to say thank you to all the people who help the Hawaii community economy and all the family grew up in Hawaii. Many of us have fond memories going to restaurants with friends and families, not just like L&L, but also like zippies and liliha bakery, rainbows driving. There are many, many more restaurants that, you know, still helping build more memories for the families for future. So, without these restaurant tours, their employees' hard work, it would not be possible. So, we really appreciate their contribution to the restaurant industry. So, you know, a way to say thank you. Thank you. Thank you. And so Chris, do you think it's important for the Hawaii Restaurant Association to continue putting on this awards event every year at the Hall of Fame? Absolutely. You know, I think it's one of the few occasions where we can get all of the restaurant owners, industry leaders, community leaders in the same room. And I think there's, you know, close to 500, if not more guests attending this event annually. And it's just such a great time to spend with one another, you know, maybe talk a little bit of business, but, you know, for the most part, just enjoy each other's company, you know, and camaraderie and, you know, taking a moment to recognize those individuals that really made a positive impact in the industry and in our business. So, yes, I think it's so important that we also pause in our busy lives and take this opportunity to recognize those individuals. Thank you, Chris and Andy. So, the leaders who have been inducted into the Hall of Fame are recognized by the community for achieving the highest and contributing pioneers in the food service industry. You've met many of these leaders who have been inducted. So, what stands out for you when I'm talking about the Hall of Fame inductees? What stands out for you? No, the main attribute I feel is they're passionate in the food industry, you know, from creating food, providing the material to make the food. And they're all very passionate about providing not only to the local community, but also to the visitors to share what's aloha, right? What's Hawaii, what's aloha to spread aloha through the whole country and through the world. We now, there are more and more people understand what is Hawaii cuisine and, you know, and in the industry, it's, Russian industry is tough, right? So, to be able to stay for this many years and still thriving, it's, it just showed that they have a lot of bread and they're really passionate about helping the community. So, that's one thing that I really feel like, you know, everybody is, they're so passionate. Exactly, right? And sometimes I wonder, you know how hard work it is, Andy, you've been in it for two decades, right? And they stick in there and they still continue to open up restaurants. It's amazing. It's because they're passionate, you know, they're, they love the food service industry, the whole hospitality, seeing people gather, as you mentioned, and creating memories in the restaurants, all the celebrations that are done in these restaurants, it means a lot to our community. So, so Chris, you know, what do you think, you know, how important is it to recognize our restaurant and food service industry leaders consistently? And why is it important? Yeah, that's a good question, Cheryl. You know, I have the privilege of knowing many of these individuals personally and professionally and, and I don't, I can assure you that not one of them would do it to be recognized or for anything other than the fact that, as Andy mentioned, you know, their true passion in seeing, you know, Hawaii thrive, the industry thrive, their people thrive, right? So, you know, again, it's really not about their individual success, but about the success of others. And then when you look at individuals like Chef Jason Pio, you know, and what he's done quite literally for the future generations of Hawaii, you know, with his working in developing future chefs, future business owners, you know, what he's doing with local products and perpetuating our culture and sharing it with the world, you know, that's, that's unbelievable. And, you know, it just goes to show how much of an impact every single one of these people, you know, this year and in prior years have had on on creating what boys, you know, now known as a culinary destination around the world, right? So, yeah, I could not be more honored to be a part of this, you know, having to be able to have why hot to be a sponsor for this event, you know, it's just something that we're very humbled and proud of. Thank you. And you're right, Chris, you know, we had many, many nominations and only five were selected through the selection committee and these five last year we had 10, but this year they're like, you know, Cheryl, there's five that really stand out. Number one, Rasul Hacha, all of he's done not only for the food service industry, but also for the the culinary education, you know, at the KCC and the Culinary Institute of the Pacific, because these are future leaders in our culinary industry. So the support that he's given over at the different colleges also, you know, if Kwak, who is the current chairman of the Hawaii Restaurant Association, he that man is amazing. He has done so much personally to help the food service industry above and beyond. And he's just an amazing guy. And, you know, he's been in the food service industry as long as Andy, right, Andy? Yes. Yes, longer. Right, working shoulder to shoulder, you know, then we have Linda Rosario. And she has been in the industry for many years also Jason Peale, who have been so honored to get to know better now that he is being inducted for all of his years and how he's mentored so many. And then Alan Hull. Alan Hull is just a really, you know, he's had his hands in so many different restaurants over all the years. And so we're just really happy to acknowledge all of the inductees this year into the Hall of Fame. So Andy, you've been in the industry for two decades, you know, and a leader yourself. So could you please describe what it takes because, you know, we have a lot of people listening in who are looking at these people, you know, up there being inducted into this Hall of Fame. What does it take to get to this level of achievement? You know, it's just a humbling experience in the industry for this long and able to meet all these great leaders and pioneers through the years. It was just an amazing experience for myself. You know, the restaurant industry is constantly evolving and changing. There's so many challenges you might face every day and not no day a day is the same, you know, it's not easy to run a restaurant business and it's harder to even survive, right? Most of our new restaurants won't survive for three years. You know, to be successful in this industry, you will need to be passionate. You have to be flexible. You have to enjoy the challenges and you have to like problems solving. You have to solve problems all the time and it is heartbreaking to see some of the longtime restaurants shutting their doors during the pandemic, but also glad to see many leaders that survive and thrive because these industry leaders got together and put their smart hats on and keep us moving forward and keep the industry going. After all, our tourist industry, the largest industry in Hawaii and Fuen Beverage is also one of the largest industry in that segment. So it's just you got to be passionate, you have to like challenges and then you will do well and you like to serve people. And people just love the food service industry, we're the hospitality industry as you said Andy and people just love it, you know, and we're a huge industry and whether that's a person who's, you know, supplier or they're a farmer to the restaurant or fishery to the restaurant, it's all part of the food service industry, which is a very large as you said. And Waihata, Chris, they have done so much to support Hawaii's food service industry, as I mentioned, from the education side, which is our pro start program in local high schools. We have 12 of them to the community colleges, which has culinary programs for our future leader, our future culinary leaders to the Hawaii Restaurant Association, Hall of Fame, and they have support Russell and Waihata has kept supporting the food service industry. Is there anything I miss, Chris? Anything else you want to share that I have missed? Well, you know, I think we're very fortunate because our customers support us as well, right, and without them and like Andy says, you know, our customers are the ones at the forefront of the challenges and the battles and working every day to put great experiences for their guests out there. You know, for us, it's really about just trying to anticipate what those needs are, having the industry knowledge and working with our teams to make sure that we meet those demands and needs every single day. So, you know, it's truly a blessing for us to be able to work with such great partners and customers every day and, you know, helping them achieve, you know, their goals and their success. Thank you, gentlemen. I'm getting the warning right now. Before I close the show, Chris, is there anything I missed? No, you know, I just want to encourage, you know, everyone to come out and enjoy a fun night and recognize these industry leaders and, you know, what a great job HRA is doing, you know, not just for the customers, but for their members, but for, you know, the industry and the community as a whole, you know, the outreach and support for Maui, you know, what HRA and what you're doing on your leadership, Cheryl, is truly amazing. And like you said, you know, it's going to be a long journey ahead of everyone there and your commitment and leadership is truly needed during times like this. So thank you very much for that. Thank you, Chris. Don't let me start crying again. And Andy, before I close the show, is there anything else that you would like to say? Yeah, like you mentioned, you know, the reason why, why do we, why, you know, a restaurant association like to share the proceeds to the Maui recovery, right? You know, after all, we are a part of this community and Ohana. We as an organization have the capability to reach a larger audience. I think we have the responsibility to help. Some of our members were also affected by the tragedy. By donating part of the proceeds, we can bring awareness to our food service community and help relieve effort. This is going to be a long, long recovery row ahead of us for those affected. So we want to help in any way possible. So thank you. Thank you so much, gentlemen. And Hawaii Restaurant Association is so grateful for Russell Hata and the Wai Hata Company by supporting and being our presenting sponsor for our 15th annual Hall of Fame. Then the Hall of Fame recognizes the food service industry leaders. Then we still have a few tickets left and the deadline is coming up really soon. So as Chris said, join us when we honor five people that are being inducted into the Hall of Fame, 13 chefs that are providing the food and seven beverage sponsors. So if you have any questions, go to our website info at HawaiiRestaurant.org. And again, the Hawaii Restaurant Association is the organization unifying, representing and supporting the Hawaii restaurant and food service industry. Thank you to you, our community, for always standing with us to uplift Hawaii's food service industry. Our collective is only as strong as its individuals. So we deeply value your continued aloha and support. And everyone remember, live well and eat well. Thank you very much.