“Honolulu Cookie Company started in 1998 when entrepreneurs Keith and Janet Sung developed a recipe for premium shortbread cookies. As an artist, Keith wanted to develop something unique – a cookie that represented true Hawaiian hospitality. What he created was a line of island-inspired flavors in a signature pineapple shape. The recipe has been refined over the years, but we always carry through that dedication to quality ingredients inspired by the flavors of our island home.”
“From our bakery, stores opened throughout Honolulu, particularly in Waikiki, to ensure the hospitality that inspired our cookies was delivered to visitors from around the world. Eventually, we found homes and opened new locations on Maui, in Las Vegas, and in Guam.”
“Each progression is informed by a commitment to sharing the best experience of a Hawaiian vacation. The cookie collection packages are designed to delight and the stores are eager to share the Aloha Spirit, but it all begins with the cookies. The finest ingredients are selected to bake fresh daily and ship internationally to friends and fans around the world.”
Honolulu Cookie Company’s Julie Plant, VP of Retail, who we met at Vegas Uncork’d during Mother’s Day Weekend, conveys the aloha.
Marking its 20th anniversary in 2018, Honolulu Cookie Company has been baking its premium shortbread cookies in a signature pineapple shape fresh daily in Hawai’i since 1998. The cookies inspired by Hawai’i are handcrafted using only the freshest and finest ingredients. Available for shipping, each cookie is individually wrapped.
“Pineapples are the international symbol of hospitality. In fact, our iconic cookie shape was originally chosen for this reason. Our cookies are designed to be given as gifts, a way to celebrate a meeting of old friends or new acquaintances by sharing something sweet.”
“We also see ourselves as hosts who strive to share the Spirit of Aloha by making all of our guests feel welcome. With each pineapple-shaped cookie, we want to invoke a pleasant memory or experience reminiscent of our home in beautiful Hawaii.”
“At its root, “Aloha” is an ideal and a philosophy that encompasses a love and respect for people, their culture, and the world around them. It is with this in mind that we extend a warm welcome to all who visit. To celebrate the complex and beautiful ideas that are at the essence of the Spirit of Aloha, Honolulu Cookie Company is dedicating the entirety of 2019 to our Share Aloha Campaign. We look forward to you joining us in sharing the deeply rooted traditions behind this ideal and discovering new ways to incorporate it into everything we do.”
Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. The teaching classroom is a $5.2 million state-of-the-art kitchen facility. All of the proceeds from the $10 admission price for “Battle of the Burgers” goes directly to the purchase of the needed food handler cards for the culinary students.
Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.
Where is fine-dining headed? Where is the labor pool of tomorrow coming from? Is the restaurant business over-seated?
This is Part 3 of his spirited conversation continued from the previous two weeks.
Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.
It’s a challenging time for the restaurant business at all levels from fast casual to fine-dining. The next tax laws will impact hospitality, too.
The Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Hospitality comes into play, too. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette?
One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.
Presented by Long Beach Chef AC Boral, RICE & SHINE (an eight- course, family-style brunch experience) prides itself in being a completely unique brunch. Guests even leave with an edible care package. Sit at Chef AC’s long table for a great time blending food, family, culture, and, of course, mimosas. It’s Filipino family favorites with a contemporary twist.
Filipino hospitality means that guests eat well, always leaving the table busog (full) and with even MORE food to take home. Everyone is treated like family and becomes family.
“RICE & SHINE takes traditional Filipino dishes and blends them with American brunch. We want to share the culture and history of Filipino cuisine with those who are unfamiliar while offering something fresh for those who grew up eating it. “If ya don’t know, now ya know.”
At its core, Filipino cuisine is food for the soul. The spirit behind RICE & SHINE is to pay tribute to Filipino food tradition.
The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach.
Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.