Left to right: Martin Knaubert, Director of Food and Beverage, Four Seasons Resort Oahu at Ko Olina; Tomas Kloosterboer, Co-Owner, Nalu Health Bar; Troy Terorotua, Owner, Real a Gastropub; Rob Mora, Marketing Manager, Herringbone Waikiki & Yauatcha Waikiki
EUGENE TANNER PBN
Whether it’s a small business or a large corporation, restaurants are experiencing the same ongoing challenge in Hawaii: finding and retaining employees.
It’s no secret – Hawaii’s low unemployment rate and growing restaurant scene has left many employers struggling to find qualified staff and hang on to them.
Panelists at Pacific Business News’ annual restaurant roundtable said it’s the No. 1 challenge, beating out such other issues as growing competition, rising labor costs and food prices.
“Finding good, qualified employees who are willing to put in the time and effort to understand the brand and provide good service is the hardest thing right now,” panelist Troy Terorotua, owner of Real a Gastropub, said.
This was echoed by other panelists, including Rob Mora, marketing manager of Hakkasan Group’s two Hawaii restaurants Yauatcha and Herringbone, Tomas Kloosterboer, co-owner of Nalu Health Bar and Martin Knaubert, director of food and beverage at the Four Seasons Resort Oahu at Ko Olina.