6th Annual Hawaii Restaurant Association Golf Tournament

Tiki's Grill & Bar was happy to participate in the 6th Annual Hawaii Restaurant Association Golf Tournament at the Hawaii Prince Golf Course in Ewa Beach.  Proceeds from the golf tournament will benefit culinary students through the HRA’s Scholarship Program. 

Nicholas Teeter, Edwin Fabro, Michael Miller, and  team fill in Tia Spence rounded out this group of dedicated charity golfers. 

Hawaii Prince Golf Club designed by Arnold Palmer and Ed Seay offers 27 dramatic holes, the only golf course of its kind in Hawaii. Three interchangeable nines create a variety of playing conditions for all skill levels. Situated on Oahu's sunny Ewa Plain, the course boasts 270 acres of sheer beauty and offers stunning views of the rain-carved Waianae Mountains. Long verdant fairways are lined with numerous white sand bunkers and 10 strategically placed lakes. Join us for challenging play on this unique course and experience unparalleled golf at its finest or invest in your game with lessons from our friendly and experienced golf professionals.

Take a hole-by-hole tour of Hawaii Prince Golf Club.

The Hawaii Restaurant Association is a non-profit trade association. HRA is dedicated to serving the needs of the restaurant, foodservice, hospitality and tourism industries in the state of Hawaii.

Together with the National Restaurant Association and the National Restaurant Association Educational Foundation, the HRA works to represent, educate and promote this industry that is a cornerstone of the Hawaii economy…an industry with over 3,500 locations directly employing over 82,000 dedicated people.

Live Stream - What You Need To Know About Online Reviews and Customer Service On Social Media

What You Need To Know About Online Reviews and Customer Service On Social Media

If you missed the conversation:


http://new.livestream.com/smchi/onlinereviews/videos/18344170

Here is the Blog post from http://smchawaii.org/

MARCH 23, 2013 BY GWEN 1 COMMENT

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According to The Local Consumer Review Survey in 2012, approximately 72% of consumers surveyed said that they trust online reviews as much as personal recommendations, while 52% said that positive online reviews make them more likely to use a local business.

Whether you are participating in the conversation or not, customers are forming opinions about your business and voicing them online. Great customer service is more than ever crucial to the sustainability of your business, and review sites like Google Places, Yelp, TripAdvisor, Gogobot and FourSquare are making it easier than ever to manage your online reputation and boost positive customer reviews.

Join us and a panel of industry practitioners for an in-depth conversation about why customer review sites are important for the sustainability of your business, why it’s important to respond to reviews, how you can manage the good AND the bad reviews, how to deliver excellent customer service using social media, and more!


Date: May 8, 2013
Location: Fuller Hall, YWCA of Oahu [map]
Time: 5:30pm – 7:30pm
Cost: $5.00 (early bird) until April 28
$10.00 after April 28 or at the door (credit cards only at the door)
FREE for Social Media Club members! (discount code will be emailed to you)
Tickets: REGISTER HERE
Parking: on Richards Street and surrounding area is metered ($1.50/hour), but free after 6:00pm. Parking at ‘Iolani Palace is metered ($1.50/hour), but free after 6:00pm (gate closes at 11:00pm)

Guest Panelists 

Emi HartEmi Hart, Community Director at Yelp Hawaii
Emi Hart is a Community Director (aka Director of Marketing) for Yelp.com in Honolulu and a professional singer/songwriter. A graduate of the University of Hawaii, she is the mother of three amazing children and loves any dessert that contains the combination of peanut butter and chocolate. As a community builder for review website Yelp.com she pens the Weekly Yelp newsletter, shares reviews of her favorite local businesses, throws uber fun Yelp parties, and can be found hanging out with fun loving yelpers around Honolulu. 

 

Michael Miller Director of Sales  Marketing at Tikis Grill  BarMichael Miller, Director of Sales & Marketing at Tiki’s Grill & Bar
Michael has more than 24 years of experience in the Hawaii hospitality industry, in sales, operations, marketing and public relations. He is currently the Sales & Marketing Director for Tiki’s Grill & Bar, a position he has held for 9 years. He is a member of National Restaurant Association—Marketing Executives Group, The James Beard Foundation, Oahu Wedding Association, Chamber of Commerce of Hawaii Past Board Member, The Arthritis Foundation. He is responsible for growing the Tiki’s brand and promoting the restaurant for parties and corporate group events. Michael enjoys spending time with his wife and traveling, sailing, gardening and cooking and playing with Kula their Airedale Terrier.

 

Asiana PoncianoAsiana Ponciano, Social Media Marketing Coordinator atHawaiian Airlines
Asiana is the Social Media Marketing Specialist at Hawaiian Airlines, where she manages a social media community with over 300,000 members that spans across three countries. Prior to Hawaiian Airlines, Asiana worked for College Connections Hawaii, an educational non-profit located in Honolulu, where she helped develop their social media strategy. Asiana was born and raised in Honolulu and graduated from San Francisco State University with a degree in Journalism. During her time in San Francisco, Asiana freelanced for print and online publications. She also worked as an editorial assistant for an online video production company called Soma Girls TV and co-hosted a tech trends podcast called Girls Gone Geek. 

 

Mae RusselMae Russell, Marketing Manager at Aston Hotels & Resorts
Mae Russell is born and raised in Hawaii. She currently works for Aston Hotels & Resorts as their Corporate Marketing Manager. Mae graduated from Hawaii Pacific University with honors and received her BA in Public Relations. She moved to Las Vegas two weeks following graduation and then attended University of Phoenix, Nevada and graduated with honors receiving her Masters in Organizational Management. While in Las Vegas, Mae worked for large corporations learning a wide variety of marketing. She served as the Advertising, Special Events, Database and Direct Marketing Manager while employed at Fitzgeralds Casino. She also served as a Promotions & Special Events Manager for Station Casinos. One of the jobs she enjoyed the most was her last position working as the Marketing Manager at the Palms Casino & Resort.Mae lived in Las Vegas for 10 years and moved back to Hawaii a little over two years ago, so she could spend more time with family and friends. On her spare time, Mae enjoys snowboarding and skiing which she misses tremendously. Mae spends most of her free time with her mom, boyfriend and furry, four-legged daughter Mia, who is Mae’s 8 year old Lhasa Apso. She also enjoys trying new restaurants and feasting with family and friends. She believes in the saying “Live to Eat!”

Mae has over 15 years of experience in Marketing and has the eagerness to expand new horizons and meet new challenges.


Food & Beverage | Thank you to Cafe Julia for being our venue sponsor!

Cafe Julia logo small  beet salad_small  escargo_small  clams_small

Food and beverages will be available to order from Cafe Julia from their new Pau Hana menu. You can read about the new Pau Hana menu in Honolulu Magazine.
YWCA members receive 10% off Pau Hana menu!

You can join Cafe Julia online on Twitter and Facebook


Agenda

Networking: 5:30-6:00pm
Panel Discussion: 6:00pm-7:00pm
Questions: 7:00-7:30pm


Mahalo to our event sponsors!

L’ulu,"Leeward Culinary Arts Gala" Saturday, May 4, 2013

L’ulu, Leeward Culinary Arts Gala is an opportunity to invest in educational opportunities for Hawai‘i’s culinary students. This social event of the Leeward side brings together the leaders of Hawai‘i’s Regional Cuisine in support of Leeward Community College’s Culinary Arts Program. Guests indulge their senses with the delectable cuisines of Hawai‘i’s finest chefs alongside the Culinary Arts Program’s instructors and students. Exceptional entertainment and a silent auction, complimented by an array of wines, beers, spirits, and specialty coffees and teas complete the festive atmosphere and extraordinary ambiance of dining amid the Culinary Arts Program’s new dining and kitchen facilities.

Chef Ronnie did a Hau'ula Tomato Penne Cotta dish.


 
At L’ulu as we continue to feature the partnerships that seek to manage our natural resources and environment in a sustainable manner and reshape the local marketplace. Thirteen restaurants will partner with farmers, ranchers, and aquaculturists to feature a locally grown or produced food product in their menu offering.  Visit the chefs as they continue to link agriculture with the restaurant industry and strive to provide diners with products that are fresh, local, and as diverse as our island themselves.  

The Restaurants                                        The Chefs 

Alan Wong’s Restaurant                    Alan Wong

Aulani, A Disney Resort & Spa          Patirck Callarec, Ron Villoria

Chef Chai                                        Chai Chaowasaree

JW Marriott Ihilani Resort & Spa       Scott Higa

Michel’s                                          Eberhard Kintscher

Nalo Farms                                      Dean Okimoto

REAL a gastropub                            Troy Terorotua

Roy’s Restaurant                              Roy Yamaguchi, Jackie Lau

Sansei and dk Steakhouse                  D.K. Kodama , Joseph “JJ” Reinhart

Side Street Inn on Da Strip                Colin Nishida

The Pearl at Leeward CC                  Ian Riseley

Tiki’s Grill & Bar                             Ronnie Nasuti

Tokkuri Tei                                     Hideaki “Santa” Miyoshi

Moms, Tutus, Ohana - Mother's Day Brunch at Tiki's Grill & Bar 2013

MOTHER’S DAY BRUNCH AT TIKI’S GRILL & BAR

WHO: Mom, Tutu, Ohana  
WHAT: Mother’s Day Brunch and Free Valet Parking
WHEN: Sunday May 12th 2013 from 9:30 PM - 2:00 PM
WHERE: Tiki’s Grill & Bar - 2570 Kalakaua Avenue in Waikiki, offering FREE validated valet parking
MENU& TICKETS: $32 Adults, $16 Keiki (Ages 5-12) & FREE (Keiki under 5) Mother's Day Brunch at Tiki's

A mother’s day brunch that is sure to be a treat for your mother or tutu, will be held at Tiki’s Grill & Bar on Sunday May 12th 2013 from 9:30 AM until 2:00 PM.  What could be a better way to say mahalo nui loa mom, for all you’ve done for me than with a delicious breakfast, stunning ocean views and not to mention, the very-entertaining strolling musician duo: Sonny Kapu and his beautiful mother.

 Executive Chef Ronnie Nasuti has prepared a special menu for mothers with varying tastes to include: All You Can Eat Snow Crab Legs, Red Velvet Waffles, “Build Your Own” Omelet Station, Hand Carved Salt Crusted Prime Rib, Pancake, and French Toast Bar as well as a Poke Bar.  Additional hot items featured include: Crab Eggs Benedict and Macadamia Nut Mahi Mahi with Lemongrass Beurre Blanc, to name a few.  Other cold items to be featured include: Nalo Farms Mixed Greens, Season Fruits and House Made Kim Chee.  Executive Chef Ronnie Nasuti states, “I call my mom on Mother’s Day to let her know how many guests we serve and she always tells me how proud she is that my team and I were able to create a special experience for so many amazing mothers.  It’s a good feeling to know that all the hard work that goes into a great brunch is appreciated by many mothers and grandmothers alike.”

 
Tiki’s looks forward to making a memorable Mother’s Day brunch for you and your ohana.  Reservations are encouraged and can be made online at www.tikisgrill.com or bycalling (808) 923-8454.


Hawaii Launch Event of Crispin American Hard Cider & Fox Barrel.

On May 2, 2013 I was invited to the Hawaii Launch of Crispin American Hard Cider & Fox Barrel. These two booming brands are taking the "Hard Cider" category by storm.  Cider-Maker Bruce Nissen had a down to earth way of explaining the process and art form of getting the different products to market.  Getting to taste and get the explanation on how and what makes each one unique was treat.

 

Meeting and Bruce Nissen and his wife was pleasure as he came and sat down at our table for a while and was talking story and fielding questions about bees, honey, 40 types of apples, higher levels of alcohol and the fun he has had growing his brands. 

Photo of the welcome drink - Crispin Orignal  at the event

Pan Roasted Monchong - Fennel & Green Apple Salad, Chili Aioli, Soy Vinaigrette. Paired with Crispen Prepare to Die.

  • Crispin "Prepare To Die" a dangerous, rapier of an apple cider aged in red wine barrels and finished with Killer Bee honey and organic blood orange.
  • ABV: 6.5%
  •  Poured Appearance:Very slightly cloudy.
  • Color: Blood orange pink with hints of orange.Aroma:Oaky with citrus freshness and authentic crushed apple.Flavor:Slightly oaky tannins up front lead in to a balanced presentation of fresh citrus and cidery apples with lingering tartness and a balanced, strong, slightly sweet finish.

The Crispin Cider Company produces natural hard apple craft ciders using fermented American unpasteurized fresh-pressed apple-juice in Original, Light and Brut varietals, and additional unfiltered Artisanal Reserves – Honey Crisp, Lansdowne, The Saint and Cho-tokkyu.

The Fox Barrel Cider Company is dedicated to the production of superior pure pear ciders, using American fermented fresh-pressed pear-juice. Available in Pacific Pear, Blackberry Pear and Apricot Pear varietals and additional unfiltered Cidery Reserves  – Ginger & Blackcurrant and Rhubarb & Elderberry.

More at http://www.crispincider.com/

Bill Make the front page of Pacific Business News! - Honolulu restaurant owners, chefs give Yelp mixed reviews

Some say social media platform isn’t fair; others try to influence the process


Story by Stephanie Silverstein Reporter-Pacific Business News  Email  | Twitter

Nowadays, customers are giving less on-the-spot feedback to restaurant managers about the quality of food or service during a dining experience.

Yelp, which has been around for nearly a decade, and other social media websites have grown in popularity to the point where restaurant patrons are now more likely to share their opinions online with a wider audience and, potentially, have a bigger impact.

And, given that social media prevents the need for a face-to-face encounter, some of the comments and reviews are more critical and potentially more damaging than one patron telling one shift manager, chef or owner about ...

I use Yelp as a tool to motivate my staff says Bill Tobin co-owner of Tikis Grill  Bar We thought that we could better influence the process by being involved Others disagree

Enlarge  -Photo by Tina Yuen

‘I use Yelp as a tool to motivate my staff,’ says Bill Tobin, co-owner of Tiki’s Grill & Bar. ‘We thought that we could better influence the process by being involved.’ Others disagree..........


To continue reading subscribe now Already a subscriber? Sign in to link your subscription


Stephanie Silverstein covers tourism, retail and money for Pacific Business News.

Sunrise Interview Empty Bowl Hawaii 2013 Chef Ronnie Nasuti from Tiki's Grill & Bar makes a Five spiced butternut squash bisque, lemongrass scented corn bread.

Grace Lee of Hawaii News interview Chef Ronnie Nasuti from Tiki's Grill & Bar. Chef is making a five spiced butternut squash bisque, lemongrass scented corn bread.

This was to promote ticket sales for the event.

Event date: April 26, 2013
Start time:  6:00 pm
Place: Ala Moana Center


 
Empty Bowl on Facebook

(Chairs, mats and outside alcoholic beverages are not permitted. Thank you for your kokua.)

Help set the world record for 5,000 bowls sold.

Eventbrite - Empty Bowl Hawaii

Click here to learn about Empty Bowl

Click here for links to details

Click here for Advance Reservations/Sponsorships

Empty Bowl Student Exhibit at Neiman Marcus –Level 3, April 11 - 21

  For more information
about Hawai`i Potters' Guild

go to hawaiipottersguild.org

For more information
about Empty Bowl Hawai`i 2013
contact EB Event Manager at
emptybowlhawaii@gmail.com

 

Tiki's Booth at Boys’ Bunch April Foolish FUNdraiser for the Make a Wish Foundation


27th Annual "April Foolish" FUNraiser for Make-a-Wish Hawaii. The Boys came out to party with over a thousand of their friends at Pearl for
the huge annual Boys’ Bunch April Foolish FUNdraiser for the Make a Wish Foundation.

Chef Ronnie showed up the Tiki's Grill & Bar crew and donated time and product to help out.  The featured dish was a Wild Boar Ragout in Puff Pastry Cup.

Many of the community’s most active movers and shakers came out to socialize, drink and dance for a party that started at 5 p.m. and continued well into the night both inside Pearl and in a luxurious tent erected for the occasion that extended into the parking lot.

Mahalo to © Mark Ramelb Photography for the photo!


Video from KITV - Tantalize your food palate for a cause! - Chef Ronnie cooks up Big Island Beef Loco Moco, Foie Gras

Video from KITV - Tantalize your food palate for a cause! | This Morning - KITV Home.

Big Island Beef Loco Moco, Foie Gras

Chef Ronnie cooks up Big Island Beef Loco Moco, Foie Gras Fried Rice, Sunny Side up Quail Egg on KITV morning show.

Saturday, April 13, 2013 * 5:30 p.m.
The Royal Hawaiian
Ocean Lawn and Monarch Ballroom
Semi-Formal Attire * Black Tie Invited

Sip refreshing libations ...
Sample culinary delights ...
Shop amazing silent and live auctions ...
Strut the night away on the dance floor ...
Support a worthy cause.

Tantalize Your Palate with the Many Flavors of Hawaii ...

https://www.facebook.com/MDAHawaii

Blog Post Requested a MAKAHIKI CHALLENGE - MUD RUN 2013 – TIKI’S GRILL & BAR CREW

MAKAHIKI CHALLENGE - MUD RUN 2013 – TIKI’S GRILL & BAR  CREW

“Oh my God, I broke a nail”.  Comments like that are not tolerated at the Makahiki Challenge because you do more than break nails—you get dirt under them too.  The Tiki’s crew was up for the challenge this past Saturday—to get dirty.  The race was held at the beautiful Kualoa Ranch with some of the most breath-taking backdrops of nature.  The team building exercise did more than push the limits; it showed us that we could depend on each other on and off the floor.  Although we were all at different levels of athleticism, we crossed the finish line together, and made it count.    

 

What was our reward? A nice frosty Kona Brewing Company beer awaited us.  Not to mention the exceptionally fresh dip in the ocean post-race to clean the mud off ourselves.  We thought it was all pretty much worth it to be running alongside cattle—dodging cowpies, charging uphill slopes of rope-web obstacles, dashing through mud icebaths and basically running through movie sets for 3.2 miles-of-fun.  This race did more than teach us to work as a team, but it also taught us the importance of taking care of our bodies.  By learning to eat healthy, we have more energy to run the races of life—even when carrying 3 pounds of mud on our body.    ~~ Alyssa!   

Makahiki Challenge is an adrenaline inducing mud run obstacle course designed to test your agility, stamina, and heart. Located at Kualoa Ranch in Ka'a'awa's sacred valley, the completion of the challenging obstacles invite you to celebrate with beer and camaraderie. At the second annual 5k mud run obstacle course held on March 9, 2013. Mud/Food/Friends/Beer/Music & Tons of fun!


Mahalo to Manager Randy for putting it together!