Photo: Aaron K. Yoshino

24 Hours in the Life of Hawaii Business

The local economy never sleeps: When one person’s workday ends, someone else’s is just starting. We went behind the scenes to photograph a day in the life of Hawaii’s businesses and nonprofits. Makes us proud to be a part of it.

April, 2016
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Photo: Aaron Yoshino

H&W Foodservice and Palama Meat

Kapolei

HB-04-16_24hr_215amEarly each day, H&W Foodservice trucks are loaded at the Palama Meat packing plant with steaks, chops, ribs, ground beef and dozens of other products. The overnight shift of 14 uses brawn and forklifts to load the trucks before H&W’s drivers start their day at 4:30 a.m.

The team of 13 drivers will deliver to as many as 325 outlets in a day, everything from big supermarkets to mom and pop stores. The biggest of the those trucks carry up to 10,000 pounds, says Jon Crail, H&W’s distribution manager. The unprocessed meats arrive at Honolulu Harbor in refrigerated containers from the Mainland, New Zealand and Australia, and the containers are hauled to the plant.

H&W is known in the business as a “broadliner,” a company that offers a broad line of goods. Along with Palama, its sister company, H&W is “the only broadliner that has a cutting facility,” says Wally Marciel, GM for the food service company that opened in 1962 and is one of the island’s largest.

Inside the packing plant, butchers slice, dice, grind and chop 35,000 pounds of meat a week, says Palama’s production manager, Jordan Tanoue. About a quarter of the product is sold under the company’s brand, May’s Hawaii.

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