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 Palms Resort<br />
Aqua <strong>Waikiki</strong> Wave<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 />
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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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International Executive Housekeepers Association, <strong>Hawaii</strong> chapter<br />
• General membership meeting featuring guest speaker Anna Elento-Sneed, a<br />
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miramarwaikiki.com.<br />
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By Elaine Terry<br />
B uilt in 1971, the mammoth 1,636-room,<br />
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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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Above, top: Twist at Hanohano, the hotel’s fine-dining<br />
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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 />
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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 />
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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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Lic. No. ABC 13668