 Welcome to Think Tech Hawaii episode is Restaurants Hawaii and my name is Cheryl Matsuoka, the Executive Director of the Hawaii Restaurant Association. I'd also like to introduce Siobhan Garcia, our Executive Assistant. Siobhan, why don't you introduce our guest today? Hi, yes, thank you. Today we have Tom Jones. He is the President and Co-Owner of Kiyotaku Japanese Restaurants. Welcome Tom. Good morning everyone. Hi, today we're answering all of your questions in regards to Oahu's Mayor Rick Longiardi's emergency order number 2021-11. The city and county of Honolulu will be requiring employees and customers of certain businesses to have proof of COVID-19 vaccinations to enter. On Oahu, the guest slash patron mandate is called Safe Access Oahu Program. Under this new program it requires anyone visiting indoor gym facilities, indoor entertainment, indoor recreation facilities, arcades, museum, bars, and restaurants. They will now need to show a proof of vaccination with an ID or a negative COVID-19 test within the past 48 hours before you enter. This Oahu mandate begins on Monday, September 13th, which is five days away. So that's why this is a timely discussion. We'll only be discussing the guest patron part of this emergency order as we only have 30 minutes. The other portion of the order, which is in regards to employee vaccinations, for those questions, please reach out to your human resources department as that is probably the best resource for your business. So first, I would like to ask Tom Jones if he'd like to do a statement first before we start going through all the questions, Tom, about this mandate set on Oahu. Sure, Cheryl. Thank you very much for having me. You know, I operate four restaurants here in Honolulu. I've been in the industry my entire life. Our whole focus is always about the customer and creating a really hospital environment of, you know, hospital, hospital environment, not a hospital environment, a hospitable environment, hospitality environment for them to dine in. We want to keep them out of the hospitals. And so, you know, this is a real challenge because we're faced with this, you know, global epidemic or pandemic. And, you know, it's interesting here and why because we have been, you know, somewhat free of, you know, what happened in the mainland a year ago, and so we were really, really fortunate. And I think in some ways, you know, maybe we let our guard down as a community and now we're faced with, you know, what the mainland counterparts were faced with a year ago. So we've really got to adjust and it's a challenge. It's a challenge for us. It's also a challenge for our leaders. They're faced with, you know, hospitals over, you know, burgeoning with, with, you know, COVID patients, they regular, you know, patients can't get in and get the normal care that they need. And so they're faced with trying to manage that for the community as a whole. And of course we have ourselves and we have our, you know, our customers, the individuals out there, the community at large, who have, you know, a variety of different, you know, opinions and positions on vaccination and masking and, you know, testing and so forth. So it's a really challenging position that we're all in right now. And I think we all really need to try to do the best, have an open mind, you know, consider the feelings of others and then do our best to work our way through this. And now we have this mandate, which is going to be really, really challenging for everyone. So let's get down to business and start answering some questions for our members. Thank you, Tom. And you know, this, this emergency order was announced at a press conference last Monday, so August 30th. So Tom, as it's only been a week and one day, we're also, you know, going through the process of learning all the different nuances of this emergency order. I'd like to have all of our members to go to the one Oahu, that's one Oahu dot org website. On that website, you will see all the frequently asked questions. So your answers may be there. And if not, then you call 808-768-CITY or 808-768-2489. So please call that number and ask your questions. On that website is also active the business attization form, and that form needs to be filled out by the restaurant tours so that the city knows that you're a restaurant and that you're now registered in the Safe Access Oahu program. So Tom, let's discuss some of the questions that our restaurant tours has sent in and all the different scenarios that are revolved around restaurants because you have some restaurants that have dine-in, some restaurants that have dine-in and, you know, a lot, lanai or open seating area. Some people are just in open seating areas. So full vaccination. First question, full vaccination according to the website is two weeks after the second dose or in the case of the Johnson & Johnson, two weeks after the single dose vaccination. So if a patron comes to the door and they've not been within that two-week window, what do we do? Well, then we'd have to ask them for a test result. And so the key here I think in this situation in order to reduce issues at the doors to make sure that on our websites, you know, our cashiers or people who are entering the phone or receptionists are trained to ensure, you know, or ask the customers, you know, if you haven't been, you know, vaccinated fully for at least two weeks, make sure you bring a, you know, a valid, a negative test that's within 48 hours old. Very good, Tom, and we spoke about what you're going to be doing at your restaurants, which I think a lot of restaurants are going to be doing the same thing, you know, as it comes to the lunch hour or the dinner hour, the lines at the front door do get long. So do you want to kind of go through your process of what you're going to be doing at your restaurants? Sure. Again, I think the most important thing is to get out and let the customers know in advance. A lot of customers, though, you know, they come to your restaurant, they walk in or they drive in, and they haven't been to your website, they don't know that. So I think it's important for restaurateurs to figure out how can they communicate what the new rules are and what, and how they're dealing with those rules at their restaurant somewhere outside of the front door of the restaurant, either at the, you know, the parking lot, you know, when the people pull in or near the front door before the crowd gather so that there's, you know, we don't want to create, you know, a social distancing issues right at the entries to our restaurants. So what we're considering doing at Giotaku right now is having a banner, you know, that explains the basic details, what they are, and that our customers should have that ready. And we're thinking that it may be better for us to tell the customers what they need to have, but don't check them until they're actually at the table. So make sure they're aware 100% of what they need. And when the host or host is the seats that says, do you have all your paperwork ready? Are you good? And they'll say yes. And then we'll get them into the restaurant. And then we'll turn that process over to the servers, which means, of course, we need to train them as well. But that will help us prevent backlogs in the front. And it'll also give the servers an opportunity to, you know, be a little more hospitable and provide additional service to the guests. Hopefully we won't have situations where we have to escort people out. We'll see. No, that's very good, Tom, because, you know, we're in the business of hospitality, as you mentioned, we're here to serve our patrons and this mandate, you know, for us, we're trying to get through it and the best and most tactful way possible with customer service always in mind. So according to the website, what is not accepted, according to the mandate, is any out of country, it has to be a United States administered COVID vaccine card. So Tom, if a patron comes in and they say, you know, we're not from the United States, but we've been vaccinated in, you know, Japan or Italy or wherever other country, Canada, but we have that COVID card. Is that acceptable? Unfortunately, it's not. And so at that point, again, our hospitality skills come into play. We should be able to, you know, it's always better to tell guests what we can do for them, as opposed to tell them what we're not going to do for them. So I think it's really critical at that point to be able to offer some, you know, takeout and you may want to be prepared with some special quick to prepare takeout meals for those guests. And or if you're fortunate enough to have some outdoor dining, you know, at or adjacent to your operation, then you might want to consider, you know, offering them to dine outside. Now I can see Tom putting a tent in his parking lot. So acceptable proof of vaccination, which is the COVID vaccination card, which is from the FDA, it's a US FDA COVID card, plus an ID that has the same name is the proof. Now, Siobhan, you want to take the next question? Well, actually, quick, all that information and the samples are on the one Oahu.org website. So, you know, if you if you need tools to understand what's acceptable and what's not, you can go to the website. And there's pictures of all that you can download it, you can print it, share it with your team members that great training tool. Don't overlook that. Perfect, perfect. Siobhan. Yes, so the proclamation states that children under 12 are exempt from the vaccination mandate. How will restaurants be expected to verify a child's age, considering most 12 year olds don't carry any sort of identification. Right. Well, again, I think we'll go back to the mayor's press conference a week ago. He said that he was going to be trusting, you know, the general population to follow directions and to cooperate. And so, yeah, we don't have ID cards for seven, eight, nine, 10 year olds. I think that that's pretty much going to be on the honor system. You know, we don't have the occasional five foot 10, you know, eight, you know, 10 or 12 years old old kids. There are some some tall ones, but I think we just need to, you know, to trust in that case, trust the customers. And, you know, and, you know, just, you know, take them at their word. I agree. Yep. Of course, if they have a beard. I'm not sure about that. We have to do, we have to do our best. So one of the other questions that we have been asked is that the penalty listed may include jail time. So in this case, who is the person that is accepting the responsibility of this for this penalty. What I understand, as I read it, it seems to be the business, not necessarily the individual employee. So it's up to us as employers to train our staff and to protect, you know, them and also to protect our business as well. You know, I would say like, as we mentioned earlier, you know, when in doubt, air on the side of it would not necessarily be acceptable because if you didn't, then you could be held liable. So the go to option is always take out, you know, for customers, you know, we can do something for you for take out. I do think that, you know, it's critical for us to make a best face, best faith effort, you know, to do that but if it doesn't meet the criteria, then I think unfortunately, we're going to have to let the customers know that we're not able to serve them. And do we know who will be enforcing this mandate. Well, the this is a city and county mandate. So the mayor has basically two tools at his disposal he has the police department the city county police department, and he also has the liquor commission inspectors, and it's my understanding that know that they will use them. You know, so I think that that restaurants and bars, you know, have liquor licenses can expect the liquor inspectors to be out, you know, checking on them. I know that there have been restaurants that were cited for staying open past 10 o'clock in the past, and or were cited or warned that they may be not complying with the social distancing or capacity. You know, limits that were set in the past. So, in this case, we may find, you know, them doing that so I don't think that that patrons will see police officers. I mean, restaurant tours will see police officers at their restaurants, unless someone were to call the police and say they felt that a restaurant was in violation. So again, your best defense is a good offense. You know, if you're complying with the laws and you're doing your best faith effort to, to, to, you know, follow the precautions. And or if a guest complains to you that they feel that something is unsafe and you're able to address that with your great customer service skills, then your likelihood of having police coming to your restaurant is going to be significantly reduced. And I think that's the most important thing to think about is how can we reduce the likelihood that that's going to be happening and not, you know, be, you know, confrontational with guests like that. I think that's great advice. So will your guests be able to submit their COVID vaccination card prior to their reservation. I think that's up to each and every restaurant. Restaurants are going to be doing a lot of you know there's going to be for every restaurant there's going to be a different way of handling that I think there's a lot of creativity out there. As we saw when COVID first hit a year ago plexiglass was flying up all over the place and we were doing all these things to, to, you know, to adjust and to accommodate our guests. And so some restaurants can and probably will be able to do that. I'm sure there's going to be apps popping up that will help, you know, restaurants do that. But I think it's up to each and every restaurant, you know, to figure that out as long as they meet the minimum requirements. And so, if they want to, you know, have email address ended here do this or that. I think they can do that. There, there is a wellness app that I think it's wellness.org is that right what wellness tracker.org. I think is that is where.com is is a is a tool that is offered for free that people can use for their employees. And it's my understanding that they're trying to come up with something that may work for guests as well. And I think a lot of our guests are very reluctant to share their medical information, you know, their Vax card or their tests in a digital environment where it may be able to be used in some other way at some later later points. So in some cases low tech is often the easiest way to go. So again, that's a decision that each restaurant tour will make for themselves. Perfect. Back to a question that we've been asked from some of the restaurants is the question about if they have outdoor dining. But they have a space where, you know, inside that they will have to walk through first. And if the outdoor dining is not necessarily covered under this, what would be your suggestion that they should do being that they're going to be in the restaurant for a period of time, possibly passing through. The mayor said that if you're in the restaurant for less than 15 minutes, then you don't need to be, you don't need to produce a Vax, you know, card or a testing, you know, receipt, a negative, you know, test receipt. So if somebody was walking through, you know, the front door and going out to the outdoor dining on the outside and then passing on the way back, I think that would probably in the spirit of the law meet the requirement of, you know, outdoor dining. The question I think really becomes and again, this is on a case by case basis, what constitutes outdoor dining. And so if you have a place with a very large window, that, you know, that's open to the, you know, the fresh air that may not quite make it. But if you've got one full wall or two full walls completely exposed to the outside, you know, we're on a line type of a of an arrangement that I think you'd be pretty safe in in designating that as outdoor dining. If you have any question at all again, I would refer to, you know, one a wahoo.org. Again for that Tom. Yeah, Cheryl. Yes, do you have any other questions, Siobhan? No, I think we'll turn it over to you. Okay, good. So, so Tom, as you know, you know, restaurant tours are entrepreneurs and they are trying to figure this all out. Many of the restaurants who say, you know, they're in a zip code area that is 50% or less vaccinated a zip code area, you know, that don't, they don't have a following of a lot of people who have been vaccinated. What is your recommendation to that? Wow, that's a real challenge. I'm very fortunate. Yeah, I'm really fortunate. Our vaccination rate is at about 95 to 98% right now. So we're, we're, you know, have a relatively easy time of it. We do have a couple very important key employees that aren't vaccinated. They're considering it right now. So my recommendation, you know, there is, and I think it's the same, you know, it's like we have family members, you know, sometimes that aren't vaccinated either or close friends. And I think that confrontation is really, you know, not very productive in these situations, listening, asking questions, finding out, you know, what are the underlying reasons for people's positions on why they may not be vaccinated. I think it's really important. And then, you know, thoughtfully explaining the benefits of, you know, being vaccinated, not only on for the individual, but for their family, for their friends, and for the community at large, I think oftentimes can be helpful. Some people do have very, very strong feelings about this. And the stronger the feelings, the less likely we are going to be able to change them. So, given that, I don't think it makes much sense to make an enemy, you know, you know, out of that situation, at least we can be friendly over it, and, and handle the situation in a friendly way. I'm sure that's not much consolation for us, you know, a restaurant that might lose three, four, five, six, or more, you know, really key employees. This is a temporary measure that we're going through right now, and hopefully we'll be able to get through it. I would also, you know, you know, challenge those restaurants that are in that situation to really rethink, you know, what they're doing, you know, how they're doing their business and what they're doing and figure out ways to be able to, you know, help those employees, you know, get their testing taken care of. So, if they're, you know, and wearing, you know, like maybe a higher quality mask at our restaurants, we've insisted on a 95 masks for those employees that aren't going to get vaccinated. There's some inconveniences they can't necessarily eat with the other employees or things of that nature. And those may, in some cases, be a reason for them to go ahead and decide to get vaccinated. But restaurant tours can really, you know, amp up their takeout sales and do a lot of other things, I think, to really try to compensate for that. So I would recommend to double down on your creativity, you know, work it out, you know, and just do the best that you can. You're so right, Tom, because right now the restaurants that are located in, you know, the low vaccinated zip codes, you know, and, you know, I am one of them. And so we really move to the takeout model. So I get it, Tom, you know, we're just trying to stay afloat until we can just weather out this pandemic. Right. One thing that really hasn't been addressed is, is if you've had COVID, and you have COVID antibodies but you haven't, you know, been vaccinated, you know, and so that that I think, you know, I think the mayor and the governor need to be figuring out a way to address that because people should be able to get, you know, you know, a not a vaccination card, but an antibody card that shows that they've been exposed. And that technically should qualify as vaccination and we've been trying to figure that out on our site. So that's something to think about it. So that's a group of people that we really haven't addressed at this point, and they may fall into that area of not wanting to get vaccinated because I had it already. And, you know, and so proof of a prior exposure, you know, might qualify as a vaccination card. Exactly. We have mentioned that in other discussions before. And, you know, the state, the governor, the mayors are all trying to get us to that, you know, 80% of the eligible, right, that are able to get vaccinated to get the dose. And so, yes, that's a good, good suggestion. So, Tom, we just have a few, you know, like another five minutes. Is there anything because I do have more questions, but is there anything you want to wrap up with because I want to give you an opportunity to, you know, give that that sage advice that you have as a as a restaurateur of how many decades to our restaurants were really trying to figure it out. Many of them, Tom, you know, in 2020, it was just devastating for them. So even though we had a little bit of surge during the summer, you know, that didn't make up for the whole 2020 that they did lose money. One third of our restaurants received the restaurant revitalization and that other two thirds Tom did not. And so those restaurants who are still financially, you know, struggling and then they have this new mandate on top of that. And they're in the zip code area that is a low vaccinated zip code area, and you know they have to rely and take out but is there any advice, any sage advice that you can give those restaurant tours. Well, just just real quick on the financial side, you know, getting your PPP forgiveness if you were fortunate enough to get PPP getting your PPP forgiveness on PPP one covered, and then applying for your employees, you know, employee retention credit could provide a lot of, you know, cash flow to you right this minute and so if you haven't done that do that right away, because it could be a make or break situation for you, then there's PPP to and the ERC for 2021 as well so that's financial advice. But again, I think that it, you know, we've been in the hospitality business our whole lives I got, you know, I started when I was 14 I'm 66 next, you know tomorrow actually. And, and so I've been at this for a long, a long, long time. And we're in the people business. So, you know, it's a lot of people are employees serving a lot of people our customers. And so it's a people business so rely on your human relation instincts and skills in this situation when you're talking to your customers, and your employees and hopefully the city officials who may be talking to you about your business, but it's all about having a positive and cooperative, you know, of, you know, mindset about, you know, dealing with these things, be optimistic be creative. And you'll be able to get through this hopefully there's a lot of resources out there. And again go to, you know, the website, what is it one of wahu.org. Yes. And there's a lot of resources there as well. And of course, if you get in a real gym, you can call Cheryl or I because he's wincing like don't call me but no we're the HRA is here to help restaurant owners whether you're a member or not we're here to help the restaurant community at large. So, if you get in the gym give us a buzz we'll we'll try to do the best we can to help you out, which is so true Tom you know through this whole pandemic, Tom and I started together he was the chairman he has been a past three time right Tom four time over the many years, chairman of the Hawaii restaurant association and when we started this whole process together Tom in early 2020 right and you know little did we know that 19 months later. This is a once in a lifetime issue for us, you know once in 100 year type of event and so it's just challenging us at every corner but you know and there have been casualties in our industry and I feel really, you know bad for for the restaurants that we're not able to make it but people are still opening other restaurants so there's a lot of optimism and a lot of skill talent creativity and willpower and that's really key to and I'll also say if you are a restaurant that is fortunate enough to be doing fairly well, you know think about our frontline workers, I'm going to be working on, you know talk to the lieutenant governor's office this weekend we're going to start working on ways that we can start providing meals to our frontline workers. They need our help more than ever right now. And so those of us that are able to, we should, you know, do that and also to there's going to be listening that that can afford to help a restaurant do that buy some bentos and donate them. That's a great way to help our industry as well so we're here for the community, as much as we possibly can. We're feeding Hawaii's people for hundreds of years and we're going to keep on doing it. And you're so right Tom, you know we appreciate our community support, you know, all of the support that our community has been doing which is, you know, ordering takeout if you can't dine in, ordering gift cards, you know, for a graduation or a birthday. I just did that. And, you know, that's the best thing to do because we want to see our favorite restaurants stay around. So I have I have a one minute warning coming up from Eric so in closing, as a Wahoo's restaurants if you're here for the new emergency order, please go to one a Wahoo.org for any questions or call 808-768-CITY. You will find all the answers and to your questions that you need and get the resources because this mandate gets in effect in five days, September 13. This is Cheryl Matsuoka, the executive director of the Hawaii Restaurant Association and we are the voice of Hawaii's food service and restaurant industry. Thank you. Aloha.