Yearly Archives: 2014


Special Business Development Help Rates for ChefZone Members!

To prove that ChefZone is your complete recipe to success, our Entree´-preneurship Center offers a rich list of partners to help your business cook up success. Included among these partners is StoryManager, a Hawai‘i business development company lead by Steve Sue, the guy that helped Y. Hata create ChefZone. Steve lead visioning, business planning and the creation of the ChefZone brand including naming (including ChefZone & Entree´-preneurship Center), logo development and facility design. And here’s the good news for ChefZone

A Special Sampling from Paniolo Cattle Company

ChefZone members are invited for a special sampling “From Pasture to Plate” on November 19th & 20th from 9am to 2pm.    Y. Hata & Co., Limited & ChefZone re proudly offering 100% locally grown beef by Paniolo Cattle Co. Born on the Island of Hawaii, this all natural, high quality, superior Angus beef is available at ChefZone. Event Details Paniolo Cattle Company Formed by Parker Ranch and Ulupono Initiative Following a successful grass-fed beef trial on Hawaii Island, Parker Ranch and

12 Marketing Tips for Restaurants

Are you looking for ways to give your restaurant marketing a boost? Whether you run a franchised restaurant, a friendly cafe or a local eatery, marketing is a vital part of bringing in new customers and encouraging others to return. If you feel that your current marketing strategy is growing a little stale, it’s probably time to add some fresh ingredients. Here are several ideas to help you get started. 1. Use Social Media for Promotions Social media is not only a

Hawaii Hospitality Magazine features ChefZone

ChefZone made cover of the November issue of Hawaii Hospitality, a magazine which covers the Hawaii Hotel & Lodging Association and Hawaii Restaurant Association. The article features our General Manager and Chef and a number of great photos! A mecca for food shoppers: ChefZone in-waiting. The article titled “Entering the ChefZone” discusses Y.Hata’s unveiling of its one-stop melting pot for business and culinary concepts. Hawaii Hospitality Magazine features ChefZone Reference:

Don’t Throw Away Your Profits: Managing Your Food Cost

  It is no secret that the “profits are in the pennies” when owning or operating a foodservice business. Consumers today, are more price conscious and value driven that foodservice operators must effectively balance their menu prices along with portions to meet their customers expectations. It becomes even more challenging as the cost of food has risen 2.6% per year over the last 20 years and the price of beef alone has increased 14% in 2014 according to USDA numbers.Here are

Avoid Burn Out: Turn Your Passion Into A Great Business

    People who open their own restaurant typically posses a variety of highly efficacious traits. They are hard working, optimistic, creative, dedicated, highly motivated, and most of all passionate about what they do. While many restaurant owners consistently display these characteristics, it’s no secret that many of them find themselves challenged with turning their life long dreams into a successful business. One of the main causes of restaurant failure is that owners get inundated with the details of daily operations. In doing so,

What To Ask Before Choosing An HR Firm

Most employers already know the basics about outsourced HR administration firms (also known as Professional Employer Organizations or PEOs). They provide a service that’s become indispensable for many successful business owners who appreciate letting professionals handle employee-related details like payroll, health benefits administration, workers compensation, and risk management. But as more providers enter the market, it can be hard to differentiate the breadth of services. Here’s what you should ask any HR administration firm before you commit.   How long has your company

Hawaii Business: Help for busy restaurateurs

In the most recent August edition of Hawaii Business magazine ChefZone is featured in the Trending Now section.  Hawaii Business magazine columnist Paula Bender announces “ChefZone will be a one-stop shop for food, equipment, business advice and more” and goes on to speak to how “ChefZone offers restaurateurs a helping hand with business management and food preparation.” Shopping at warehouse stores can be crazy: Traffic frequently jams inside and outside the stores as badly as on our highways, and that’s

Pacific Business News: Y. Hata & Co. expands its Hawaii portfolio

Pacific Business News covers the expansion of Y. Hata & Co. Hawaii portfolio with the addition of Chef Zone.  PBN shows the construction progress in a photo captioned: “Y. Hata & Co. Chairman and CEO Russell Hata checks the progress of the 45,000-square-foot ChefZone, the food distributor’s latest venture.” Photo via Tina Yuen Here is an excerpt from the article by Braelyn Wood of Pacific Business News: Y. Hata & Co. is opening a new division named ChefZone, adding cash-and-carry distribution to the

ChefZone at the Hawaii Foodservice Expo

ChefZone is participating in the Hawaii Foodservice, Hospitality & Lodging Expo on Wed. July 9th & Thur. July 10th.  ADMISSION IS FREE!  Drop by from 10 am to 5 pm at the Neal Blaisdell Center. Our staff will be available to answer questions and update you on Y. Hata’s new cash & carry wholesale club for food service industry.  Be sure to: Ask us about our Demo Kitchen, Entree-preneurship Center, and Tabletop Showroom! Visit our booth to sign up for your FREE membership. Product