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The fast-food chain Wendy's has clarified its idea to implement “dynamic pricing.” The Conversation talked to the Hawaiʻi Restaurant Association about whether the concept could take hold in Hawaiʻi.
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Colliers International discusses the down direction for commercial real estate; Hawaiʻi Restaurant Association shares whether "surge pricing" could work in our state; we take a closer look at the heated debate over the state budget in the wake of Maui's wildfire recovery; and a tree consultant talks about the concept of tree equity across our communities.
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From the inside of Māla Ocean Tavern, you wouldn't think the restaurant is steps away from Lahaina’s burn zone. It's the first business on Front Street to reopen after the Aug. 8 fire destroyed much of the town. The owners hope the community sees the restaurant as a sign of hope. HPR's Catherine Cluett Pactol reports the response has been overwhelming.
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Several local eateries just made Yelp's “Top 100 Places to Eat in the U.S.,” with Adela’s Country Eatery on Oʻahu in the Top 10 for a consecutive year. The Conversation's Catherine Cruz dropped by early one morning while Adela Visitacion was busy preparing their signature noodles made with ingredients such as ʻulu and moringa.
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Thousands of Lahaina restaurant workers are set to receive financial aid in the form of $600 prepaid debit cards following a fundraiser by celebrity chef Guy Fieri. About $1.2 million was donated to the Hawaiʻi Restaurant Association. That money is being distributed to about 2,000 restaurant workers affected by the August fires on Maui.
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The city hopes to select a new administrator by the end of the summer. This comes after two finalists withdrew their names in the spring.
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Many will be celebrating Father’s Day this Sunday, including a local family who is the driving force behind a new restaurant in Waikīkī called Umi. The eatery is a tribute to the abundance of the sea, something owner and chef Vikram Garg is very familiar with.
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Local business Kīpuka Mills is opening big doors as its macadamia nut flour receives federal safe quality food certification. Comparable to almond and coconut flours, the product is tasty, gluten-free and sustainable. The Conversation's Catherine Cruz spoke to the co-founder about sharing her food with a wider audience.
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Maui's Relle Lum is one of 10 home chefs competing in season two of "The Great American Recipe" on PBS. She's a nurse practitioner by trade, but she shares her love for cooking and her favorite Hawaiian and local recipes on her website. Speaking to The Conversation, Lum shared the wisdom of her home kitchen.
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The U.S. Department of Labor recovered nearly $102K from a sushi restaurant that underpaid its chefs. Imanas Tei in Honolulu failed to pay 10 chefs for overtime. HPR's Zoe Dym has more.