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Sheraton Waikiki - Hawaii Hospitality magazine

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PAID<br />

HONOLULU, HAWAII<br />

PERMIT NO. 583<br />

PRSRT. STD.<br />

U.S. POSTAGE<br />

Lodging & Food Service — January/February 2010<br />

The "New"<br />

<strong>Sheraton</strong> <strong>Waikiki</strong><br />

$187 MillioN<br />

ReNewal<br />

InsIde:<br />

- <strong>Hospitality</strong> Engineering<br />

Professionals<br />

- Beverage Trends


<strong>Hospitality</strong><br />

procurement<br />

and project<br />

management<br />

at its fi nest.<br />

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Aqua Aloha Surf<br />

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Aqua Hotel Renew<br />

Aqua Marina Hotel<br />

Aqua Palms Resort<br />

Aqua <strong>Waikiki</strong> Wave<br />

Embassy Resort Poipu<br />

Embassy Resort Maui<br />

Grand Wailea Maui<br />

Hanalei Bay Resort<br />

Hilton Kauai Beach Resort<br />

honolulu dallas las vegas miami<br />

Ilikai Hotel<br />

Kahana Beach Resort<br />

Kapalua Villas<br />

Kauai Coast Resort<br />

Lawai Beach Resort<br />

Luana Hotel<br />

Marc Suites <strong>Waikiki</strong><br />

Marc Royal Suites<br />

Mauna Kea Beach Hotel<br />

Maunakea Prince Condominiums<br />

Mauian<br />

Miramar <strong>Waikiki</strong> Hotel<br />

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Or just need FF&E and OS&E?<br />

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I N T E R N A T I O N A L<br />

www.summahawaii.com www.summainternational.com offi ce 808.254.8200 hospitality meets hospitality


17<br />

Serving the <strong>Hawaii</strong> Hotel & Lodging<br />

Association, <strong>Hawaii</strong> Restaurant Association<br />

and the allied industries in the islands.<br />

Editor: Elaine terry<br />

eterry@tradepublishing.com<br />

Art dirEctor: Susan Whitney<br />

GrAphic dESiGnEr: Ursula A. Silva<br />

prodUction MAnAGEr: Blanche pestana<br />

print Shop: Abe popa, Steven ikehara,<br />

Michael castelli, Albert Ganotici<br />

AccoUnt ExEcUtivE: charlene Gray<br />

charlene@tradepublishing.com<br />

pUBliShEr: Faith Freitas<br />

faith@tradepublishing.com<br />

published and printed by:<br />

287 Mokauea St., honolulu, hawaii 96819<br />

Tel: (808) 848-0711 • Fax: (808) 841-3053<br />

www.tradepublishing.com<br />

www.hawaiihospitalityonline.com<br />

© 2010. no reproduction without permission.<br />

Statements of fact and opinion made in stories,<br />

columns or letters submitted by freelance writers<br />

and other contributors are the responsibility of<br />

the authors alone and do not necessarily reflect<br />

the opinion of trade publishing co.<br />

ASSociAtionS<br />

CONTENTS<br />

Jan/Feb 2010 – volume 25 – no. 1<br />

4 Clean Talk with Rose<br />

4 Behind the Aloha<br />

4 The Green Way with Bryce Sprecher<br />

5 Wine in 2010<br />

5 Top Beverage Trends in 2010<br />

6 Tool Men: <strong>Hospitality</strong> Engineering<br />

Professionals<br />

11 Calendar of Events<br />

12 Capital Success: <strong>Sheraton</strong> <strong>Waikiki</strong><br />

16 News Briefs<br />

17 Association News<br />

17 Advertiser Contacts & Index<br />

18 Carl Lindquist (1934-2009)<br />

ON THE COVER <strong>Sheraton</strong> <strong>Waikiki</strong><br />

porte-cochere. Photo by Elaine Terry. Design by<br />

Ursula A. Silva.<br />

As we get ready to send this issue to press, it’s early<br />

december. in late november, we received the tragic<br />

news that carl “link” lindquist and his wife rae had gone<br />

missing — and were apparently swept out to sea by heavy<br />

rains the night of nov. 26, thanksgiving day. they had their<br />

last meal at hotel hana-Maui, where link served as vice<br />

president and managing director during the ‘80s, after a nearly 25-year career<br />

here at trade publishing.<br />

i was given the assignment of writing a memorial piece about link for this<br />

<strong>magazine</strong> and have interviewed many people so far. i only met link once or<br />

twice over the past five years of working here at trade but my first impression<br />

was on par with what people have said: he was a quiet and kind man with a<br />

great sense of humor. As I dig deeper and learn more about this extraordinary<br />

person, i wish i could have had the opportunity to know him better.<br />

What a great loss for the close-knit hana<br />

community and for everyone the lindquists<br />

touched over the years. i’ve been told that<br />

anywhere from 800 to 1,500 people are expected<br />

at their memorial service in hana this coming<br />

weekend, Dec. 13, with many flying in from the<br />

mainland.<br />

thanks for all you did for us, link. Your<br />

memory here at trade publishing lives on.<br />

Aloha,<br />

12<br />

18<br />

CHECkiNgInn<br />

www.hawaiihospitalityonline.com 3


CleanTalk<br />

with Rose<br />

By Rose Galera,<br />

CEH<br />

Hi Rose,<br />

What should cleaning professionals<br />

consider important in cleaning for health<br />

and cleaning as a science?<br />

Mahalo, Miko<br />

Aloha Miko,<br />

Many cleaning professionals will agree<br />

that the most important tool is the cleaning<br />

cloth. Yet, why do many still call it a “rag”?<br />

the dictionary defines cloth as “a piece<br />

of fabric used for a specific purpose.” it<br />

defines rag as “a worthless piece of cloth.”<br />

A professional cleaning cloth should by<br />

no means be considered worthless. this<br />

valuable tool should rightfully be called a<br />

“professional cleaning cloth.” one in good<br />

condition will reduce cleaning time and<br />

improve the cleaning process dramatically.<br />

Edges should be hemmed, and the best<br />

sizes generally recommended are 11x11,<br />

13x13 and 15x15. Properly folded, it can<br />

provide a maximum of 16 cleaning sides.<br />

cleaning cloths generally are taken for<br />

granted without much thought given to<br />

their type, use, care, cleaning processes,<br />

rotation of and budget inclusion.<br />

the most phenomenal, efficient and<br />

effective cleaning cloths today are the<br />

super and ultra microfiber cloths. they<br />

collect more particles of dirt and enhance<br />

germ kill more than any other fabric<br />

known. their cost is absorbed by their<br />

ability to perform outstandingly; they also<br />

do not require the use of chemicals, are<br />

environmentally safe and leave behind no<br />

chemical residue. A “green” cleaning tool<br />

is beneficial to everyone, especially allergy<br />

and chemically sensitive individuals.<br />

As a cleaning professional, i have<br />

worked with and promoted microfiber<br />

technology for nearly 10 years and highly<br />

recommend it.<br />

consider this: A cleaning cloth is to a<br />

professional cleaner like a paintbrush is to<br />

a professional painter. it is the professional<br />

tool of the trade.<br />

Rose Galera has 50 years of professional<br />

cleaning experience. She can be contacted at<br />

678-8021 or CPSII@hawaii.rr.com.<br />

4 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

Behind<br />

By Peter Apo<br />

Mass travel<br />

has become<br />

so commonplace in<br />

the last half century<br />

that we forget it’s<br />

still a new global<br />

phenomenon. in<br />

less than a hundred years, we have<br />

gone from animal-powered wagons to<br />

high-speed trains and jumbo jets. From<br />

moving small groups of people a few<br />

miles a day to moving millions across<br />

continents in hours. And in the same<br />

day, we house them, feed them and<br />

entertain them.<br />

remarkable.<br />

travel is the world’s largest growth<br />

industry, and there’s no end in sight.<br />

Why should we be so sure the growth<br />

curve will continue? Because the<br />

urge to travel is innate to the human<br />

condition. to see how other people live,<br />

to experience the great wonders of the<br />

The<br />

Way<br />

Green<br />

Bryce with<br />

Sprecher<br />

wrote earlier about i the U.S. Green<br />

Building council’s<br />

creation of the<br />

leadership in Energy<br />

and Environmental<br />

design (lEEd)<br />

standard. While<br />

LEED efforts are excellent, a new<br />

organization has been formed recently<br />

called the international living Building<br />

institute (ilBi), and its approach goes<br />

much further.<br />

As stated on the ilBi Web site, “the<br />

international living Building institute<br />

issues a challenge ... to all of humanity<br />

to reconcile the built environment<br />

with the natural environment, into<br />

a civilization that creates greater<br />

biodiversity, resilience and opportunities<br />

for life with each adaptation and<br />

development.” this goes for hotels as<br />

well!<br />

One example of a living building<br />

is the omega center for Sustainable<br />

living (ocSl) in rhinebeck, n.Y. this<br />

the<br />

world, to escape the humdrum of life<br />

in our hometown. humans are travel<br />

junkies — and they are willing to spend<br />

a significant percentage of their annual<br />

income seeking respite and rejuvenation.<br />

i would note one profound global<br />

condition being impacted by mass travel.<br />

the solution to the world’s conflicts<br />

cannot be achieved through politics.<br />

the conflicts are cultural. tourism<br />

brings people together in intimate<br />

cultural exchanges. As we meet each<br />

other eyeball to eyeball, friend to<br />

friend, host to hosted, we build bridges<br />

of understanding and friendship one<br />

encounter at a time.<br />

tourism is paving a road to world<br />

peace, and i am proud to be a part of it.<br />

Peter Apo is a cultural tourism consultant,<br />

providing training for incorporating<br />

<strong>Hawaii</strong>an values and hospitality traditions<br />

into the visitor industry.<br />

state-of-the art water reclamation facility<br />

and environmental education center<br />

brings together wastewater recycling,<br />

clean energy, green architecture and<br />

other sustainability elements that can<br />

be replicated locally. the ocSl is in<br />

many ways like a hotel — there are lots<br />

of people coming and going, they have<br />

conferences and parties, etc. — yet it<br />

supplies all its own energy and recycles<br />

all of its water. its operation is carbon<br />

neutral. this self-sustaining building<br />

is heated and cooled using geothermal<br />

systems, and utilizes photovoltaic<br />

power.<br />

if just one hotel could apply this<br />

model here in hawaii and then show<br />

the rest of the industry how it makes eco<br />

and financial sense — due to the great<br />

reduction in operating and maintenance<br />

costs — now that would be something.<br />

it’s not going to happen tomorrow,<br />

but just imagine a <strong>Waikiki</strong> that produces<br />

its own energy and no wastewater!<br />

Find out more at eomega.org/ocsl.<br />

thanks to laurens laudowicz, founder<br />

of 100% Green, for sharing his expertise!<br />

Bryce Sprecher is the president of Summa<br />

<strong>Hawaii</strong>, a full-service procurement and<br />

project management firm.


By Chuck Furuya<br />

Wine in 2010<br />

Here are some thoughts on wine for 2010.<br />

The 2007 Vintage<br />

Many wine collectors are biting at the bit for the 2007 californian pinot noir<br />

& cabernet-based collectibles. there are some already in the market with more<br />

coming along throughout the year. 2007 was also a stellar vintage for France’s<br />

rhone valley and German rieslings, and a strong case can be made also for the<br />

2007 white Burgundies. With high quality vintages like these, one can also find<br />

tremendous values in the lower tier wines.<br />

Stainless Steel<br />

We are seeing more and more wines that have been fermented in stainless steel<br />

tanks (and other less reactive material than oak barrels). Many of these exuberantly<br />

fruity, forward wines are made to be delicious and interesting drinking right out of the<br />

gates. Also because they normally cost less to make, they can offer tremendous value.<br />

Value<br />

With these distressed economic times, finding wine values is a very pertinent<br />

topic. consider Sauvignon Blancs from chile, Malbec from Argentina or Spanish<br />

cava (sparkling wine). Savvy wine buyers might also want to check out wines<br />

grown in less famous areas — such as lodi, calif.; languedoc, France; or puglia,<br />

Italy, for example — as there are more and more values being produced really<br />

worth seeking out.<br />

Young Turks<br />

Up and down california’s wine-growing country, we are seeing a new<br />

generation of winemakers meteorically rising to the top. You will find that a little<br />

research on your part can go a long way.<br />

Proprietary Blends<br />

today, we are seeing more and more wine blends being made. While Meritage<br />

wines are normally at the top of ladder, one can also find some really interesting<br />

wines from other grape varieties, especially from masterfully skilled blenders. in<br />

fact, rather than adjusting or enhancing a wine through the addition or subtraction<br />

of components like acidity, some of the new wine-making turks do so skillfully by<br />

blending in a bevy of different grapes and terroirs. in doing this, the wine is more<br />

natural and much more about a sense of place than scientific wine-making.<br />

Food & Wine<br />

When dining at a cafe or bistro in Europe, i am always amazed at how many<br />

diners have wine with their meals. they drink their wine just as we would an ice<br />

tea, fruit punch or soda. it is a way of life. this concept is also catching on in the<br />

U.S. and other parts of the world more and more.<br />

Have a great 2010. Aloha.<br />

Chuck Furuya is a master sommelier and wine director for DK Restaurants.<br />

Top<br />

Beverage<br />

Trends<br />

in<br />

2010<br />

According to the national<br />

restaurant Association<br />

(nrA), these are the top beverage<br />

trends to watch in 2010:<br />

� locally produced wine and beer<br />

� culinary cocktails<br />

� Artisan liquor<br />

� organic beer, wine and spirits<br />

� Food-beer pairings<br />

� craft beer<br />

� Bar chefs/mixologists<br />

� Gluten-free beer<br />

� Specialty beer<br />

� organic cocktails<br />

“Alcohol can be an important<br />

part of the restaurant experience,<br />

and the What’s hot in 2010<br />

survey clearly shows that wine,<br />

beer and spirits are essential<br />

menu items,” says dawn Sweeney, president<br />

and cEo of the nrA.<br />

“in addition to the local sourcing trend<br />

that is also big in food items, we are seeing<br />

a fresh approach to integrating beer into<br />

meals, with chefs and ‘beer sommeliers’<br />

working closely to select complementary<br />

solid and liquid flavors. the culinary cocktail<br />

is another concept emerging as a top trend,<br />

taking guests beyond the traditional drink<br />

into more complex and adventurous culinary<br />

landscapes, often with savory ingredients<br />

such as bacon, hot peppers and fresh herbs.”<br />

The NRA surveyed 1,854 American<br />

culinary Federation member chefs in october<br />

and asked them to rate 214 individual food/<br />

beverage items, preparation methods and<br />

culinary themes, divided into categories<br />

labeled “hot trend,” “yesterday’s news” or<br />

“perennial favorite.”<br />

registration is now open for those<br />

interested in attending the nrA’s<br />

international Wine, Spirits & Beer Event<br />

— May 23-24 at McCormick Place in<br />

chicago. According to the show producers,<br />

it is the only beverage alcohol trade event<br />

with vintner, distiller and brewer tastings<br />

and demonstrations. Registration is $95<br />

per person until April 16 or $55 per NRA<br />

member. visit winespiritsbeer.org or call the<br />

NRA’s convention office at (312) 853-2525 for<br />

more information.<br />

www.hawaiihospitalityonline.com 5


mark<br />

Bandsma,<br />

regional director<br />

of engineering<br />

operations,<br />

Castle resorts &<br />

Hotels<br />

6 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

Tool Men<br />

Tool Men<br />

Profiles of five hospitality<br />

engineering professionals<br />

Bandsma moved to Kauai in october<br />

’92 seeking a simpler way of life. At the time,<br />

during the aftermath of hurricane iniki, the<br />

island needed people like him — those with<br />

construction experience who could help rebuild<br />

and reroof damaged homes and buildings.<br />

now, 17 years later, Bandsma has set down<br />

deep roots on Kauai. he has a small farming<br />

cooperative. he hunts pigs, goats and deer. he’s<br />

on a softball team and plays beach volleyball on<br />

Saturdays with his girlfriend. he has a black belt<br />

— his “insurance card” — in Kajukenbo, a type<br />

of martial arts founded in hawaii in 1947. he<br />

also just bought a new house and is raising two<br />

children, ages 6 and 10.<br />

While growing up in Southern california,<br />

Bandsma began working with tools as a<br />

teenager; his father, a general contractor, would<br />

take him out to various jobsites and pay him<br />

$25 a day. From there, he became interested<br />

in electrical engineering and took courses at<br />

community colleges.<br />

“i started out at the bottom as a room call<br />

guy, like a lot of us who are in the position i have<br />

today,” he says. “i went through all the different<br />

job descriptions up to where i am now. A lot<br />

of the knowledge i have is on-the-job training,<br />

being in and around resorts for nearly 20 years.”<br />

Although based on Kauai, Bandsma oversees<br />

castle’s properties throughout hawaii, Saipan<br />

and new Zealand. he travels frequently and<br />

assists general managers with daily operations,<br />

reserve study analysis and renovation projects, as<br />

well as homeowner associations and individual<br />

owners with their capital projects.<br />

Bandsma’s construction background in<br />

commercial, residential and industrial settings<br />

has paid off well, and he’s ready to take on<br />

projects himself if necessary. For example, he<br />

rewired an entire front desk — just himself and<br />

By Elaine Terry<br />

hotel’s engineering department keeps the facility running<br />

A smoothly and comfortably for the guests and staff. it’s easy to<br />

take for granted lighting, air conditioning and working elevators; but<br />

remember, it takes skilled men and women to oversee, maintain and<br />

manage these complicated systems. A man with tools is valuable, indeed.<br />

castle’s it person working on it together —<br />

which he says saved the company considerable<br />

money.<br />

he also gives credit to his membership in the<br />

hawaii hotel & lodging Association’s (hhlA)<br />

Engineers Advisory council. he’s attended many<br />

meetings over the years and has made contacts<br />

throughout the state. through the council, he’s<br />

able to problem solve with the assistance of<br />

fellow hotel engineers. “We’re almost saving<br />

consulting fees, in a way, where these (AoAo)<br />

boards don’t have to hire a consultant to come in<br />

and help us with issues that may have come up,”<br />

he says.<br />

ToP 10 requesTs for serviCe<br />

1. Replace a light bulb.<br />

2. Retrieve something (e.g. earring, contact<br />

lens, etc.) dropped in a drain, elevator<br />

shaft, toilet or pool.<br />

3. Open locked luggage.<br />

4. Show a guest how to use the in-room<br />

safe.<br />

5. Guest is locked out of the room due to<br />

an electronic lock failure. (Drill out the<br />

lock or break into the room.)<br />

6. Fix cars.<br />

7. Fix eyeglasses.<br />

8. Rescue people stuck in the elevator.<br />

9. Fulfill special requests made by VIP<br />

guests.<br />

10. Adjust a wire on a guest’s dentures.<br />

Note: This is an unscientific list based on our<br />

collected data from various sources.


Bed bugs are rapidly becoming one<br />

of the most important urban pests<br />

in <strong>Hawaii</strong>. Losses from bed bugs<br />

have cost some hotels in <strong>Hawaii</strong> over<br />

$200,000 in 2009. Many hotels have<br />

a policy that requires all furniture<br />

including beds and box springs in bed<br />

bug infested rooms to be removed<br />

and destroyed. One hotel in <strong>Waikiki</strong><br />

has reported spending over $200,000<br />

in 2009 just to replace mattresses<br />

and box springs infested with bed<br />

bugs.<br />

In the past upholstered furniture,<br />

mattresses and box springs were<br />

impossible to treat with conventional<br />

bed bug treatments. Chemicals do<br />

not penetrate the surface, steam<br />

does not penetrate more than two<br />

inches and nothing seems to kill the<br />

bed bug eggs. Consequently the only<br />

solution has been to discard the<br />

infested items. However, there is new<br />

A Division of Sandwich Isle Pest Solutions<br />

Meet “Scout” and “Ally” our Bedbug Detection K9s<br />

An Innovative Solution to Nature’s Challenges<br />

Our Canine Team’s 97% Accuracy is Unsurpassed!!<br />

Early detection is key to managing bed bug infestations.<br />

Follow-up inspections can verify if treatment was successful.<br />

Let K9 Scent Detection <strong>Hawaii</strong> partner with you to<br />

protect your reputation.<br />

We’ll save you time and money!<br />

We ServICe All ISlANDS<br />

Oahu (808) 456-7716<br />

www.K9Detection<strong>Hawaii</strong>.com<br />

NESDCA has certified that our canines and handlers meet the hightest standards in the industry.<br />

AdvertoriAl<br />

Bed Bugs Cause $100,000s in Losses to Hotels<br />

By Michael Botha<br />

technology available that can curb<br />

these losses.<br />

EnviroPureHeat is a proven<br />

and green technology that utilizes<br />

superheated air from highly effective,<br />

portable heaters to heat the entire<br />

structure or room and its contents to<br />

a temperature of approximately 140<br />

degrees. Not only are all life stages of<br />

bed bugs killed, but the heat also kills<br />

their eggs in one service. Previously<br />

infested furniture, mattresses and box<br />

springs can be used again and do not<br />

need to be replaced.<br />

Bed bug proof mattress covers are<br />

another good solution to replacing<br />

mattresses. In some cases an<br />

otherwise perfect mattress or box<br />

spring that has minor bed bug staining<br />

or an infestation would have been<br />

discarded. Bed bug proof mattress<br />

and box spring covers can be used<br />

to encapsulate bed bugs inside the<br />

cover, and<br />

prevent future<br />

infestations<br />

from entering.<br />

For hotels<br />

that are required by internal policy to<br />

discard beds and furniture that is in<br />

a bed bug infested room, there is a<br />

wonderful program that benefits the<br />

needy. Sandwich Isle Pest Solutions<br />

has been coordinating the pickup,<br />

bed bug eradication and delivery of<br />

previously infested beds and furniture<br />

in serviceable condition to shelters<br />

and low-income housing. Sandwich<br />

Isle has been providing the link<br />

between these associations and<br />

hotels, and coordinates the delivery<br />

and provides the bed bug eradication<br />

for free. Please call me, Michael<br />

Botha, at 456-7716 if your hotel<br />

is interested in participating in the<br />

program.<br />

The Hottest Bed Bug<br />

Solution Under The Sun!<br />

Bed Bugs are Guaranteed to Be<br />

Eliminated in a Single Service<br />

EnviroPureHeat is an ecological and<br />

technological breakthrough in treating<br />

entire structures. EnviroPureHeat is clean<br />

and efficient and is now approved to<br />

eliminate bed bugs in <strong>Hawaii</strong>.<br />

(808) 456-7716<br />

www.sandwichisle.com


Tyrone<br />

CroCkwell;<br />

area director<br />

of engineering<br />

for north asia,<br />

<strong>Hawaii</strong> and<br />

south Pacific;<br />

marriott<br />

international and<br />

waikiki Beach<br />

marriott resort<br />

& spa<br />

Henry<br />

laCar,<br />

chief engineer,<br />

aston waikiki<br />

Beach Hotel<br />

8 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

CroCkwell originally hails from Bermuda,<br />

where he first joined Marriott in ’88 working in<br />

the engineering department. “it was kind of on<br />

the lower level — changing light bulbs, taking<br />

care of smaller stuff, kind of getting to know<br />

and understand engineering,” he says. “then i<br />

realized, hey, this is pretty cool.”<br />

While working days at Marriott, crockwell<br />

attended night school and began working his<br />

way up the ranks. He moved to Texas to work<br />

at the San Antonio Marriott riverwalk hotel for<br />

two years, then moved to hawaii in 2002 — first<br />

at Marriott’s Maui ocean club, then the JW<br />

Marriott ihilani resort & Spa at Ko olina — and<br />

now he’s at the <strong>Waikiki</strong> Beach Marriott.<br />

At the <strong>Waikiki</strong> Beach Marriott — one of the<br />

few Energy Star hotels in the state — crockwell<br />

is continuing the hotel’s<br />

leadership role in energy efficiency<br />

with pilot projects in renewable<br />

energy. in the hotel’s open parking<br />

lot, he recently oversaw the<br />

installation of small photovoltaic<br />

panels that allow each light pole<br />

to generate its own power. But<br />

his most exciting project is wind<br />

— the potential installation of 17,<br />

9-foot wind turbines on the roof<br />

of the hotel. the initial study has<br />

been done, and they are working<br />

on approvals and permitting. if<br />

completed, the project could save<br />

the hotel $35,000 a year.<br />

nearly 30 years ago, local boy Lacar<br />

discovered he enjoyed maintenance because of<br />

the challenging nature of the work. “i’m pretty<br />

analytical, and i like to have a lot of things going<br />

on at the same time,” he says. After working<br />

for companies like Spencecliff corp. and love’s<br />

Bakery, he moved into the hotel business,<br />

working at turtle Bay.<br />

“i liked it,” he says. “it was different, because<br />

now i was dealing with people more than with<br />

the machinery.”<br />

over the years, lacar helped to open the<br />

Ihilani in 1993, returned to Turtle Bay for a while<br />

and then later worked for the Gas co., before<br />

being approached by Aston three years ago to<br />

assist with renovations.<br />

he currently chairs the hhlA’s Engineers<br />

Advisory council and is also participating in the<br />

hawaii clean Energy initiative.<br />

But one of the most important roles lacar<br />

enjoys is on-the-job mentoring, because when<br />

he started out, there was no one around to teach<br />

him. “i wanted to help someone else,” he says. “i<br />

groomed a couple engineers who worked with<br />

me. they started from the second-class position<br />

and they worked all the way up to a first class<br />

“that’s a huge project for me, because first of<br />

all we’ll be the no. 1 hotel to have wind turbines,<br />

plus i love renewable energy,” crockwell says.<br />

“i think it’s there to be taken advantage of, and i<br />

kind of push it.”<br />

When he’s not working, crockwell enjoys<br />

getting away from it all by hiking and traveling.<br />

he tries to go hiking three times a month but<br />

admits he can’t pronounce the hawaiian names<br />

of his favorite trails. “i’ve done some really nice<br />

trails,” he says, mentioning only the easy-topronounce<br />

Aiea trail. he also is a serious traveler.<br />

he’s been to vietnam, thailand, the philippines,<br />

Singapore, Alaska, canada and throughout<br />

the U.S. “Each year i try to do something very<br />

different,” he says.<br />

At left: Pictured here is one of the<br />

solar panels installed at the <strong>Waikiki</strong><br />

Beach Marriott’s open parking lot.<br />

Below: A rendering of two potential<br />

wind turbines that may soon find a<br />

home atop the hotel.<br />

and then they got their own properties. i got two<br />

success stories.”<br />

those two individuals are raymond li,<br />

director of facilities, Marriott’s Ko olina Beach<br />

club; and philip cadiz, assistant director of<br />

facilities, turtle Bay resort.<br />

“typically, maintenance has engineers who<br />

are just hired off the street or have very low<br />

experience,” Lacar says. “I try to train them so<br />

they can do things on their own and make their<br />

own decisions. they’ve got to be self-supporting,<br />

because if i’m not here, somebody’s got to make<br />

that decision.”<br />

When he’s not training, lacar tries to think<br />

outside of the box to come up with cost-saving<br />

solutions for the hotel. For example, he recently<br />

designed a new waterfall feature for the hotel<br />

and then trained his staff to build it. they were<br />

able to do the entire project in house, and the<br />

new amenity provides added ambiance and a<br />

place for guests to take pictures.<br />

At home, lacar’s “therapy” is his workshop<br />

where he has all the tools for welding, carpentry<br />

and electrical work. he also enjoys kayaking,<br />

bicycling and hiking to stay in shape.


arT lePage,<br />

journeyman plumber,<br />

sheraton Princess<br />

kaiulani Hotel<br />

growing up in Massachusetts in<br />

the ’50s and ’60s, Lepage wanted to be<br />

a welder like his dad. But his eyesight<br />

was poor, so his dad pushed him into<br />

plumbing. “i really didn’t have much<br />

say in it. Back then, your parents were<br />

the boss,” lepage says. “not that i<br />

didn’t like the idea. it was oK.”<br />

After getting his plumber’s license<br />

and working for a few years, lepage<br />

became interested in surfing. one<br />

day in 1973, he decided to come out<br />

to hawaii to try out the waves. “i<br />

thought i’d only be out here for a<br />

year,” he says, “but one year turned<br />

into two and three, and then my wife<br />

and I had kids, and now it’s 36 years<br />

later, and i’m still here.”<br />

in between surfing, lepage<br />

continued his career by working at<br />

the princess Kaiulani. But, he says, his<br />

favorite part of the job doesn’t involve<br />

plumbing. “one of the hotel’s main<br />

goals is to keep the guests happy,<br />

entertained and smiling. i like that<br />

part of the job,” he says.<br />

For example, at the start of his 3<br />

p.m. shift, lepage rounds up the kids,<br />

and they feed the koi in the hotel’s<br />

two ponds. Every Saturday at 1:30<br />

p.m. for the past year, the hotel has<br />

allowed him to entertain guests by<br />

singing rock-and-roll songs on a stage<br />

by the hotel’s pool. he does it for free.<br />

But when he’s working the swing<br />

shift, lepage is often on call. As a<br />

man with tools, requests from guests<br />

or staff to fix this or that are usually<br />

sent his way. he’s also asked to find<br />

things — a guest’s lost contact lens<br />

or piece of jewelry. here’s a tip: “the<br />

secret to finding little things is to have<br />

a really good, strong light and to get<br />

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down on your hands<br />

and knees, and you<br />

can find all kinds of<br />

things,” he says.<br />

now 64, lepage<br />

is starting to think<br />

about retirement and<br />

devoting more time<br />

to his hobbies. he Lepage enjoys singing Elvis<br />

enjoys basketball, Presley, Roy Orbison and<br />

Buddy Holly songs during<br />

hiking, fishing, skin<br />

his Saturday poolside shows.<br />

diving, scuba diving<br />

and wants to start surfing again. he also<br />

has a lot of fun with his wife, Joann.<br />

“the two of us are laughing all the<br />

time,” he says. “i have a good time with<br />

her. i think we keep each other young.”<br />

vinCenT lin,<br />

general maintenance and<br />

lead engineer, outrigger<br />

reef on the Beach<br />

lin moved from Guangdong, china to<br />

honolulu in 2000. he studied English,<br />

got a housekeeping job with outrigger,<br />

took vocational classes in his spare time<br />

and started a family. (he and his wife<br />

have a girl and boy, ages five and four,<br />

respectively.) he likes hawaii — enjoys<br />

going to the beach and swimming —<br />

and says, frankly, he wouldn’t go back<br />

to china.<br />

“hawaii is like open air. Even in our<br />

hotel, it’s open air,” lin says. “You feel<br />

free. Whatever you want, you go and<br />

then you talk to your supervisor. then,<br />

if it’s really necessary or good for the<br />

hotel, they will give you the chance.<br />

china is sometimes limited. You’ve<br />

got to have some relationships with<br />

somebody, that kind of stuff.”<br />

lin’s first job in hawaii was as a<br />

houseman at the ohAnA reef tower<br />

(now a Wyndham). When the ohAnA<br />

reef began its renovation/rebranding,<br />

he transferred to the outrigger reef


on the Beach. he became interested in<br />

maintenance because of the everyday<br />

challenges and the opportunity to<br />

learn a variety of new skills — air<br />

conditioning, electrical, plumbing,<br />

carpentry, pool maintenance, etc. After<br />

taking several night courses at the new<br />

York technical institute, lin was ready<br />

to join the maintenance department<br />

when a position became available in<br />

March 2005.<br />

the feeling lin gets when he solves<br />

a problem is what he likes most about<br />

his job. “(this job) makes you learn<br />

and makes you think hard,” he says.<br />

“We find out the problem, we solve the<br />

problem — that’s the feeling i really<br />

like.”<br />

CalENdaRof EVENTS<br />

lin continues to learn more about<br />

engineering and maintenance by<br />

reading books at the library. he wishes<br />

one day to be chief engineer — if<br />

everything goes smoothly, he says.<br />

in just a few short years, lin has<br />

built up his resume as a Universal<br />

certified technician, as approved and<br />

certified by the U.S. Environmental<br />

protection Agency, learned basic<br />

welding and become a certified pool<br />

and Spa operator through the national<br />

Swimming pool Foundation. he also<br />

is a member of the national technical<br />

honor Society.<br />

Hale Aina Ohana<br />

• Kitchen financials and theoretical food costing workshop for professionals<br />

(working cooks, chefs and owner/operators) with Executive Chef Scott McGill of<br />

TS Restaurants. Jan. 19; 10 a.m. to noon. Hula Grill. $25 per person.<br />

• Sous vide workshop for professionals with chef patrick clark of the culinary<br />

Institute of America at Greystone. Feb. 15; 11 a.m. Location to be announced. For<br />

more information on hale Aina ohana programs, contact hayley Matson-Mathes,<br />

hayleymm@hawaii.rr.com.<br />

<strong>Hawaii</strong> Hotel & Lodging Association<br />

• 20 th annual Na Poe Paahana Awards recognition luncheon. Jan. 15; 11 a.m.<br />

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information, call 923-0407.<br />

International Executive Housekeepers Association, <strong>Hawaii</strong> chapter<br />

• General membership meeting featuring guest speaker Anna Elento-Sneed, a<br />

labor law expert with Alston Hunt Floyd & Ing Lawyers. Jan. 13; 10 a.m. OHANA<br />

East Hotel, 150 Kaiulani Ave. RSVP to Maile Broniola, 926-8569, mbroniola@<br />

miramarwaikiki.com.<br />

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• ServSafe food safety and certification one-day class. Jan. 19 and Feb. 16; 8 a.m.<br />

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A $187 million investment<br />

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<strong>Waikiki</strong> resort.<br />

By Elaine Terry<br />

B uilt in 1971, the mammoth 1,636-room,<br />

beachfront <strong>Sheraton</strong> Wakiki was<br />

starting to show its age, as most of <strong>Hawaii</strong>’s<br />

concrete high rises do when they reach<br />

their 30s. Simultaneously, owner Kyo-ya Co.<br />

Ltd.’s neighboring <strong>Sheraton</strong> properties —<br />

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12 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

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Building<br />

great<br />

Relationships<br />

for over<br />

120 years<br />

“i think i’m most happy about the<br />

arting program,” he adds, “because i<br />

think it really brings in a unique flavor<br />

from hawaii that is different.”<br />

the arting-in-place program Sanders<br />

is referring to was the installation of<br />

original artwork by local hawaiian artists<br />

during a seven-day residency program in<br />

September. For the first three days, five<br />

professional artists — Meleanna Meyer,<br />

carl pao, harinani orme, Solomon Enos<br />

and Al lagunero — collaborated with 22<br />

local students, ranging from age eight to<br />

18, to create a 72-foot mural that tells the<br />

story of helumoa. during the remaining<br />

days in residence, the artists created<br />

commissioned paintings that can be<br />

viewed on the ground floor of the resort.<br />

“it is no coincidence that the beauty<br />

and energies of this storied place<br />

evoked energies and images, because,<br />

old style, this wahi pana speaks to us<br />

in our naau, our guts, and did inspire<br />

our best efforts. the children worked<br />

their life into these pieces, as we all<br />

did,” says artist and educator Meleanna<br />

Meyer, who oversaw the mural project.<br />

At left, top: the new Helumoa Playground, which<br />

opened Dec. 30, 2008, and features a 70-foot<br />

water slide; at left, below: a renovated suite with<br />

an ocean view.<br />

“This was an extraordinary event that<br />

happened.”<br />

Another important element of the<br />

“new” <strong>Sheraton</strong> <strong>Waikiki</strong> is the way the<br />

hotel has been opened up to bring in<br />

Contractor Voices<br />

ur design looks<br />

“Oto recapture these<br />

spaces and convert them<br />

back to the functions they<br />

once served — interior<br />

spaces that provide shady<br />

respites and cool breezeways<br />

that engage the royal<br />

coconut Grove and <strong>Waikiki</strong><br />

Beach.” — robert K. iopa,<br />

AiA, president and principal, Wcit<br />

Architecture<br />

t’s been a great honor<br />

“Iand privilege to be<br />

part of <strong>Sheraton</strong> <strong>Waikiki</strong>’s<br />

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www.hawaiihospitalityonline.com 13


more of the outdoors and greater views<br />

of <strong>Waikiki</strong> Beach and diamond head.<br />

“A lot of that was hidden behind stairs<br />

and walls (previously),” Sanders says. “i<br />

really feel the openness of the hotel has<br />

made a dramatic change.”<br />

the most popular new amenity has<br />

been the helumoa playground, which<br />

14 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

introduced a neighbor-island resort pool<br />

experience to <strong>Waikiki</strong> with its 70-foot<br />

slide. “there was a such demand for that<br />

pool (when it opened),” Sanders says.<br />

“Even though we had 400 chairs, we<br />

didn’t have enough — which is crazy,<br />

right? honestly, before we only had 200<br />

chairs between the two pools combined.<br />

And now i added 400 chairs to the new<br />

resort pool, and we ran out every day.”<br />

Bottom left: the arting-in-place program’s<br />

crowning achievement was this 72-foot<br />

mural; additional pieces created during that<br />

time are on view on the ground floor, like<br />

this piece (top left) by Carl Pao.<br />

Contractor Voices<br />

he renovation of the<br />

“T<strong>Sheraton</strong> allowed<br />

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other new amenities at the hotel<br />

include Spa Khakara, located on the<br />

fourth floor, and link@<strong>Sheraton</strong> <strong>Waikiki</strong>,<br />

a multimedia communications and social<br />

networking hub located in the lobby.<br />

link@<strong>Sheraton</strong> is part of a corporate<br />

initiative to provide guests with a<br />

communications center in an intimate<br />

coffee-house atmosphere within the hotel<br />

lobby. the <strong>Sheraton</strong> <strong>Waikiki</strong> is building<br />

on this by adding nightly events, such<br />

as family game nights, wine and cheese<br />

tastings, and art gallery tours.<br />

three years of guiding the property<br />

through the renovation process has been<br />

a learning experience, Sanders says. The<br />

hotel always made sure there was a pool<br />

available and a restaurant open serving<br />

high-quality food. he also blocked an<br />

hour in his schedule every day to speak<br />

personally with and apologize to unhappy<br />

or concerned guests — averaging three to<br />

four calls a day. “i think the reaching out<br />

and touching the customer and making<br />

sure they understand that you know that<br />

they’re concerned really goes a long way,”<br />

he says.<br />

Another service initiative in place<br />

now are back-of-the-house guest resource<br />

centers, which are stocked with greeting<br />

cards and small gifts. this empowers the<br />

employees to surprise a guest with a little<br />

<strong>Sheraton</strong><br />

<strong>Waikiki</strong> Hotel<br />

memento that is unique to hawaii.<br />

looking into 2010, Sanders projects<br />

a 6 percent growth in room rates<br />

compared to 2009, and a 1 percent<br />

increase in occupancy. Fortunately, the<br />

hotel is seeing a “huge demand” in its<br />

group bookings for 2011.<br />

“We’re kind of positioned really well<br />

to own that upswing in the market,”<br />

Sanders says. “it’s going to take a little<br />

bit longer than i think we hoped … with<br />

everything that’s going on, it’s obviously<br />

been delayed. We are seeing June of next<br />

year really starting to pick up, and the<br />

fall really starting to strengthen as well<br />

— all the way through 2011.”<br />

Mahalo!<br />

Congratulations on Your New L ok<br />

Jayar ConstruCtion, inC.<br />

1176 Sand Island Pkwy.<br />

Honolulu, HI 96819-4346<br />

808-843-0500<br />

Servicing Oahu and Maui<br />

<strong>Hawaii</strong> <strong>Hospitality</strong> <strong>magazine</strong><br />

would like to thank the following<br />

renovation team members who<br />

helped make this section possible:<br />

Haggith’s Structural Scan &<br />

Inspections<br />

Jayar Construction, Inc.<br />

Palekana Permits<br />

Quality General<br />

Swinerton Builders<br />

Contractor Voices<br />

ider levett Bucknall<br />

“Rhas had the pleasure<br />

of providing project and<br />

cost management services<br />

on this exciting rejuvenation<br />

project. As construction<br />

enters the final stage, we are<br />

very pleased to turn over<br />

this multiphased project<br />

back to the owners and operator. We hope<br />

all the tremendous improvements made<br />

will be enjoyed by everyone that frequents<br />

this fantastic property.” — paul McElroy,<br />

associate, rider levett Bucknall<br />

yo-ya’s investment<br />

“Kdemonstrated their commitment and<br />

continued confidence<br />

in hawaii as a premier<br />

visitor destination.<br />

palekana is grateful for<br />

the owner’s confidence<br />

in our capabilities to minimize the permit<br />

processing time, enabling the renovation<br />

to meet an aggressive schedule.” — dan<br />

ide (left) and dennis Enomoto, principals,<br />

palekana permits<br />

Congratulations<br />

on Your Latest Renovation!<br />

<strong>Sheraton</strong> <strong>Waikiki</strong><br />

Porte Cochere<br />

Palekana Permits<br />

Third Party Review & Building Permit Expediting<br />

Dan Ide 285-1333 v Dennis Enomoto 948-8728<br />

www.hawaiihospitalityonline.com 15


NEwSBriefs<br />

WIA Elects Five<br />

the <strong>Waikiki</strong> improvement<br />

Association (WiA) elected<br />

five new members to its<br />

board of directors at its<br />

annual membership meeting<br />

in october. the new board<br />

members include chair<br />

Marleen Akau (the Festivals<br />

co.), vice chair Greg<br />

dickhens (Kyo-ya co. llc),<br />

vice chair les Goya (Queen<br />

Emma land co.), director<br />

Kathryn Acorda (Kiewit<br />

Building Group) and director<br />

Kirk horiuchi (Kamehameha<br />

Schools).<br />

Aston Gives<br />

Away $2.5K<br />

As part of its 25 th<br />

anniversary celebration, the<br />

Aston <strong>Waikiki</strong> Beach tower<br />

gave away a $2,500 Neiman<br />

Marcus shopping spree to a<br />

randomly selected guest in<br />

november. the lucky guest<br />

Kelvin Bloom (left) shakes hands with<br />

Kaoru Tomita and poses for a photo<br />

with the Tomita family.<br />

was Kaoru tomita and his<br />

family, who were surprised<br />

in the lobby by Aston<br />

president Kelvin Bloom<br />

and General Manager Mike<br />

tasaka.<br />

Kona Brewing<br />

Green Certified<br />

Kona Brewing co.’s two<br />

pubs — in Kailua-Kona<br />

and in hawaii Kai — have<br />

become certified Green<br />

restaurants by the Green<br />

restaurant Association. By<br />

working with the association,<br />

Kona Brewing received<br />

solutions, guidance and<br />

education that enabled the<br />

16 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

company to improve its<br />

efforts toward reducing<br />

its environmental impact<br />

in the areas of water<br />

efficiency, waste reduction<br />

and recycling, sustainable<br />

furnishings and building<br />

materials, sustainable food,<br />

energy, disposables, and<br />

chemical and pollution<br />

reduction.<br />

Duke’s Opens on<br />

Maui<br />

duke’s Beach house,<br />

owned and operated by t S<br />

Restaurants, was expected<br />

to open at honua Kai resort<br />

& Spa in late december. A<br />

tribute to duke Kahanamoku,<br />

the beachfront restaurant<br />

was designed by philpotts<br />

& Associates to capture<br />

the spirit and essence of its<br />

namesake. the 7,000-squarefoot<br />

restaurant features an<br />

open-air dining room that<br />

extends into an outdoor<br />

dining lanai. this will be<br />

t S restaurants’ fourth<br />

establishment on Maui.<br />

HTA Positive About<br />

Visitor Arrivals<br />

Mike Mccartney,<br />

president and cEo of the<br />

hawaii tourism Authority<br />

(htA), released a statement<br />

in november voicing<br />

optimism about visitor<br />

arrival data. he notes<br />

that arrivals from the U.S.<br />

West and Japan markets<br />

have continued to increase<br />

and that there has been a<br />

stabilization of arrivals by air.<br />

Although the market is down<br />

overall, hawaii’s occupancy<br />

rates and room rates are<br />

strong compared to other<br />

U.S. destinations.<br />

<strong>Hawaii</strong> Wins Bid for<br />

2011 APEC<br />

president Barack obama<br />

announced in november<br />

that hawaii has been chosen<br />

to host the 2011 Asia-pacific<br />

Economic cooperation<br />

(ApEc) leaders Meeting. the<br />

hawaii meeting, scheduled<br />

for november 2011, will<br />

be the first ApEc leaders<br />

Meeting held in the U.S. since<br />

1993. The <strong>Hawaii</strong> Convention<br />

center will host the various<br />

meetings that will take place<br />

during the week. the highlevel<br />

international gathering<br />

is expected to attract more<br />

than 10,000 participants,<br />

including leaders from 21<br />

ApEc economies.<br />

Volunteer Training<br />

the <strong>Waikiki</strong> Aquarium’s<br />

Education department will<br />

be offering free volunteer<br />

exhibit interpreter training,<br />

beginning Jan. 16. Exhibit<br />

interpreters share natural<br />

history information on the<br />

<strong>Waikiki</strong> Aquarium’s outdoor<br />

reef exhibit, guide visitor<br />

observations and answer<br />

questions about hawaii’s<br />

marine environment.<br />

training sessions will be held<br />

Thursdays (6:30 p.m. to 9<br />

p.m.) and Saturdays (9 a.m.<br />

to noon) during January and<br />

February in the aquarium’s<br />

classroom. volunteer<br />

interpreters work one twohour<br />

shift per week for a<br />

minimum of six months. Call<br />

440-9020 or e-mail volunteer@<br />

waquarium.org for more<br />

information.<br />

Outrigger Lauded<br />

for Recycling<br />

outrigger Enterprises<br />

Group received the inaugural<br />

Green leader Award from<br />

reynolds recycling in<br />

From left: Mayor Mufi Hannemann, Reynolds<br />

Recycling President Terry Telfer, Outrigger<br />

President and CEO David Carey and Sen.<br />

Brickwood Galuteria<br />

november. outrigger’s owned<br />

and operated hotels in <strong>Waikiki</strong><br />

have prevented more than<br />

48,000 pounds of recyclable<br />

material from entering<br />

hawaii’s landfill by recovering<br />

more than 1 million beverage<br />

containers from its guest<br />

rooms since 2006. Additional<br />

statistics include: 14,595<br />

pounds of aluminum recycled<br />

since 2006 and 36,317 pounds<br />

of plastic recycled since 2006.<br />

For 2009, Outrigger expects to<br />

recycle 500,000 containers.<br />

Aqua Adds Maile<br />

Sky Court<br />

As of dec. 1, Aqua<br />

hotels & resorts assumed<br />

management of the 596-room<br />

Maile Sky court hotel. the<br />

previous management firm<br />

was castle hotels & resorts.<br />

Aqua now has a portfolio of<br />

17 properties on four islands,<br />

and the Maile Sky court is<br />

Aqua’s fifth addition in 2009.<br />

“the owners were also<br />

pleased Aqua agreed with<br />

their request to rehire all<br />

of the hotel employees,<br />

thus insuring the smooth<br />

transition of management<br />

and operations,” says ron<br />

Watanabe, the hotel’s asset<br />

manager.<br />

Wolf Farms: Best<br />

Kona Coffee<br />

At the 2009 Kona coffee<br />

classic cupping competition<br />

held in november, Mark<br />

and denise Wolf, owners of<br />

Wolf Farms, were awarded<br />

first place. Judge John King<br />

remarked, “the balance<br />

and pleasing aftertaste<br />

made this Kona coffee<br />

the obvious winner.<br />

the overwhelming final<br />

fragrance was the tipping<br />

factor.” Second place was<br />

awarded to hawaiian King<br />

coffee, and third place<br />

went to healani Farms.<br />

Sixty-one Kona coffee<br />

farmers submitted entries<br />

and 15 advanced to the<br />

final round.


aSSOCiaTiONNews<br />

Worst and Best of Times<br />

By Murray Towill<br />

this past year<br />

has been the<br />

worst and best of<br />

times for our industry. 2009 was plagued<br />

with long-time businesses forever<br />

closing, mass layoffs and everyone<br />

struggling to survive the economic<br />

recession. the lodging industry was hit<br />

with a Transient Accommodations Tax<br />

increase, which did not help.<br />

this also has been the best of times.<br />

The 31st annual Visitor Industry<br />

charity Walk raised over $1 million and<br />

allocated monies to 229 local nonprofits.<br />

We had a very successful 182nd general<br />

membership meeting at the <strong>Sheraton</strong><br />

Maui in october and a november<br />

membership mixer at The Kahala Hotel<br />

& resort.<br />

in 2009, the hhlA continued its<br />

support of the Aloha Festivals by<br />

coordinating ribbon sales and internet<br />

t-shirt sales. We will continue to<br />

support this long-standing tradition.<br />

We are looking forward to 2010.<br />

our first event is the na poe paahana<br />

Awards on Jan. 15 at the <strong>Sheraton</strong><br />

<strong>Waikiki</strong>. We will announce the stars of<br />

the lodging industry at this event. the<br />

planning also has started for the charity<br />

Walk on May 15 under the leadership of<br />

chair chris tatum, general manager of<br />

the <strong>Waikiki</strong> Beach Marriott resort.<br />

We wish everyone the best and a<br />

prosperous new year!<br />

For more information, contact the<br />

HHLA, (808) 923-0407, hhla@hawaii<br />

hotels.org, or visit hawaiihotels.org.<br />

Team Clean Hosts Dan Wagner<br />

By Shelly Awaya<br />

Advertiser ContACts & index<br />

Recap of 2009 and Forecast for 2010<br />

ABC Corp. skyearthocean.com p. 19<br />

Carrier <strong>Hawaii</strong> carrierhawaii.com p. 9<br />

Haggith’s Structural<br />

Scan & Inspections hssi.biz p. 14<br />

<strong>Hawaii</strong> Finishing Alliance 254-2322 p. 10<br />

Jayar Construction Inc. 843-0500 p. 15<br />

Kone Inc. kone.com p. 11<br />

Oahu Painting & Decorating 671-3773 p. 10<br />

Palekana Permits palekanapermits.com p. 15<br />

Quality General qualitygeneral.com p. 12<br />

RCM Construction 545-2177 p. 20<br />

Sandwich Isle Pest Control sandwichisle.com p. 7<br />

Swinerton Builders swinerton.com p. 13<br />

Summa International summahawaii.com p. 2<br />

As of early december, the outlook for the U.S. restaurant<br />

industry remained uncertain. restaurateurs continue to report<br />

sales and traffic declines and are less optimistic about sales growth.<br />

“the restaurant business is always challenging,” says hrA chair<br />

chris colgate of tS Enterprises. “in 2009, we had all the economic<br />

issues in regards to lower hotel occupancies and the local population spending less<br />

and being a little bit more conservative with their dining dollars.”<br />

hrA board member Mike Wilson also saw less diners and less dollars per person<br />

spent at Morton’s. “the one thing that we did as a restaurant to counter that was to do<br />

everything we could to control the costs of operating a business, which allowed us to<br />

look at a new way of doing business and have a very good year,” he says.<br />

Many notable restaurants closed, including nick’s Fishmarket, Brew Moon,<br />

E&o trading co., rosie’s cantina and Sergio’s Kapahulu. new restaurant openings<br />

included Annie’s island Fresh Burgers in Kealakekua, MAx in haiku, Mighty Sushi<br />

in Pahoa and Sergs Mexican Kitchen in Manoa.<br />

looking into 2010, the national restaurant Association reports that restaurant<br />

operator expectations remain mixed about sales growth in the months ahead. Twentynine<br />

percent of restaurant operators expect to have higher sales in six months (compared<br />

to the same period in the previous year), matching the proportion who expect to have<br />

lower sales in six months. In October, 25 percent of restaurant operators said they<br />

expected their sales volume in six months to be higher than it was during the same<br />

period in the previous year, while 32 percent anticipated lower sales in six months.<br />

on nov. 4, team clean inc. provided members a great privilege by hosting iSSA<br />

director of Facility Service programs dan Wagner, who spoke on the cleaning<br />

industry Management Standard (ciMS) and the newly created ciMS Green Building<br />

(GB) designation. For more details regarding certification, Wagner’s powerpoint<br />

presentation, as well as the 21-page ciMS, is currently available<br />

on our Web site: hawaii-ieha.org.<br />

Meeting attendees were given detailed information on how<br />

to become a certification expert, as well as how to attain facility<br />

certification for the coveted “green building.” vendor booths were set<br />

up to showcase the latest environmentally friendly products. local<br />

companies featured were ABc corp., crestek cleaning center inc.,<br />

Johnsondiversey corp.,<br />

lamers Enterprise inc.,<br />

paperSource hawaii inc.<br />

Dan Wagner<br />

and the professional cleaning institute of<br />

hawaii.<br />

team clean recently became the first<br />

professional cleaning company in hawaii to<br />

become certified with honors by iSSA, the<br />

Worldwide cleaning industry Association.<br />

this shows team clean’s commitment to<br />

keeping its employees current with industry<br />

standards and its willingness to go above and<br />

beyond for the customers of our profession.<br />

A big mahalo to Brian Benz, c.E.h., i.c.E.,<br />

and team clean for arranging this valuable<br />

opportunity!<br />

The next meeting is Jan. 13 – please<br />

rSvp to Maile Broniola, mbroniola@<br />

miramarwaikiki.com, 926-8569.<br />

www.hawaiihospitalityonline.com 17


All who knew carl Allen lindquist<br />

— nicknamed link — describe<br />

him as a kind, gentle, good-hearted,<br />

quiet, humble and highly ethical man<br />

who was also kolohe in his own way. he<br />

was a man who loved hawaii and loved<br />

the arts.<br />

“i think, by and large, there wasn’t<br />

anybody in this town or in any of our associations who didn’t<br />

thoroughly trust link,” says carl hebenstreit.<br />

Link’s story with Trade Publishing began in 1959, when<br />

he — a “very smart, very local” (Roosevelt High, ’52) young<br />

man — joined the company selling subscriptions. in 1964,<br />

link was named editor and sales manager of trade’s primary<br />

publication, Builders report pacific; and by the early ’70s, he<br />

succeeded don over as president and owner.<br />

“he knew everybody,” says lynn cook. “We’d have these<br />

meetings, and all he would do is quietly just kind of smile and<br />

say, ‘Well, you might call so-and-so … and here’s his number.’”<br />

“i’d just say he had a reputation of the highest ethics in<br />

running trade and was completely respected by his peers,”<br />

says david pellegrin. “i felt enormous respect for him. on top<br />

of that soul of a poet, he also had a great sense of humor.”<br />

of all the practical jokes, perhaps the most famous is the<br />

torpedo. the story began in 1976 when ted Sturdivant acquired<br />

a 900-pound, disarmed torpedo. he decided to wrap it up and<br />

place it under the trade christmas tree for link, before leaving<br />

on a trip. He called the next day, and in the background with all<br />

the employees gathered around, Ted heard someone exclaim:<br />

“My God, it’s a bomb!”<br />

ted recalls, “link gets on the phone and says to me, ‘Jesus<br />

christ, what the hell do i do with this thing?’<br />

18 <strong>Hawaii</strong> <strong>Hospitality</strong> ■ January/February 2010<br />

Clockwise from top left: Link during his<br />

early days at Trade Publishing; a more<br />

recent photo of Link and his wife Rae;<br />

Link and Rae on the front porch of their<br />

Hana home; Jerry Beam, Link, Jerry Van<br />

Volkenburg and Jim Cook; and (bottom<br />

left) Jim Cook, Jerry Van Volkenburg, Link,<br />

Jerry Beam and Rex Chandler at Rex &<br />

Eric’s Restaurant during the mid-1970s.<br />

Carl a. lindquist (1934-2009): renaissanCe Man<br />

By Elaine Terry<br />

“i said, ‘Well, you can stick it anywhere you want. Merry<br />

christmas,’ and i hung up.”<br />

When ted returned, he found the torpedo stuck through the<br />

middle of his $2,000 teak desk.<br />

Another joke involved a gecko. lynn cook recalls a<br />

conversation in which “link turned around and said, ‘if i’m<br />

wrong, i’ll eat that gecko.’” the gecko had been sitting there<br />

on the table, and link wasn’t wrong. lynn later went into her<br />

garden and found a gecko skeleton, for which she built a coffin<br />

and tombstone, wrapped a piece of gauze around its head and<br />

named it Mahatma Gecko. it was mounted and framed.<br />

“it had waited so long for link to be wrong that it had died<br />

and turned into a skeleton,” she explains, laughing.<br />

Everybody gathered to present the gecko to link. “he<br />

laughed and laughed … and grabbed a hold of the desk and<br />

laughed some more,” lynn says. “that was, of course, the<br />

funniest thing — to see him so pleased and laughing about<br />

Mahatma Gecko.”<br />

in the early ’80s, the lindquists moved to hana<br />

permanently. link became vice president and managing<br />

director of hotel hana-Maui, during the renovation of the<br />

property by rosewood corp. he later co-founded the hana<br />

coast Gallery and hana coast realty, which he continued to<br />

oversee until his death.<br />

chip Bahouth, who served as general manager of the hana<br />

hotel in the ’90s, calls link a mentor. “he taught me about how<br />

to respect the community, how to respect the culture, how to<br />

work within the culture, to improve the experience not only for<br />

the guests but also for our associates,” he says.<br />

“i’m going to miss them both, that’s for sure. i’m going to<br />

miss carl and (his wife) rae, and i’ll always have them in my<br />

memories.”


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