HAWAII STORIES
“Farm to Table”
I bumped into pal Michael Andrade (business development consultant) and immediately talked him into having coffee at the nearby downtown Honolulu Starbucks on Alakea St. …
(Me) “Haven’t chatted with you for some time now. How are things going in your business world? If memory serves me right, you were working on senior housing projects out on the West side of the island…”.
(Mike) “Good memory. Yes, we had two —one in the Ewa district; the other in the Kapolei area. My contract with the California ‘Hui’ (partnership; firm) that hired me was primarily for government permitting purposes. The Ewa project required obtaining variances for the phased development of a residential care community which would provide for 300 for-sale affordable, single-and multifamily residences; and a 150 rental apartment complex for senior citizens. Listen to this… we even planned a heated swimming pool for the seniors’ health therapy sessions.”
“Thankfully, we were successful in getting the variances needed to comply with State and County Land Use Ordinances; securing all financing; and beginning construction of the planned 150-apartment rentals for senior citizens living on limited, fixed incomes. All within our projected timeline. Completion is expected by first quarter 2019… This was a fantastic project!”
“As to the Kapolei development? The Mainland Hui had some financing problems with that one, so It’s presently ‘on hold’.”
(ME) “You know what? I may be talking to the right person. I was just sent a business plan for a new dining concept from a friend of mine, Antonio Bello, a Private Chef. He presently contracts himself out for special home parties and swanky dinner cruises. He’s doing extremely well, especially with upscale Japanese, Chinese and Korean executives who live here and host cocktails and dinner events for visiting business associates.”
“He’s now looking to expand his private dining model and is seeking investors for the first phase of his ‘Farm to Table’ restaurant concept in Haleiwa town. Here. I just happen to have a copy of his ‘heart of haleiwa’ business plan right on me.”
Mike smiled cautiously and scanned the proposal with professional eyes, quickly turning to the pages displaying financial overview and projected returns on equity. He glanced up at me a couple of times, just to measure personal anticipation via my facial expressions…
(MIKE) “Very interesting venture for that surfing, wave-watching, and sunbathing North Shore beach community on Oahu. And, I think your Chef is going after the right demographic market – travel agencies contracting tour groups from China, Japan, Korea, and providing packages with wedding dinner specials for newly married couples.”
“Everyone knows, there are several ‘farm to table’ concept restaurants here in Honolulu, especially in Waikiki; but as is stated in Chef Bello’s business plan, …’none in Haleiwa like our new venture. Simply, our objective is to rejuvenate an old trend while trailblazing the farm-to-table of the future here on Oahu’s North Shore. We plan to source and use everything from North Shore area businesses – such as coconut and macadamia oils, and Hawaiian sea salt for cooking; fresh meats from surrounding farms; just-caught fish from our Hawaii waters; peppercorn grown in our regional gardens; and even Japanese Shochu brewed, distilled, and bottled right here in Haleiwa.’”
“I especially liked the ‘pop-up’ private cocktail-dinner parties planned for newly-weds, right there a step off sandy Alii Beach in Haleiwa. I do believe Chef Bello’s ‘farm to table’ concept would be the only one of its kind in Haleiwa. Could work…. and, I just may have a couple of interested Los Angeles restaurant-types, eager to do business on Oahu. Will let you know.”
Mike shared other marketing ideas for this proposed ‘Farm to Table’ dining experience in Haleiwa town; including, … “setting up a ‘stage program’ with the University of Hawaii culinary arts program. Could be something unique there,” he said coyly and walked away towards the Hawaii State Capitol building complex.
As I got up to leave, I re-read my copy of Chef Bello’s ‘heart of haleiwa’ proposal. One note in the ‘Conclusion’ section triggered my own investment strategy interests…
“As of the most recent statistic calculated by the National Restaurant Association, there are 3,483 active food and beverage businesses within the Hawaiian Islands as of 2017. Not a single business within this statistic is operating with the business model planned for Haleiwa town.”
Maybe I should SERIOUSLY consider alerting some of my venturous investment colleagues to this Haleiwa ‘farm to table’ business potential…
—————————————————————————————————————————————
STORY SUBMITTED BY:
E. Tiwanak
IMAGES PROVIDED BY:
Puanani/Internet
Heroes 5-0 