Executive Director, Native Hawaiian Hospitality Association Ryan brings wide experience to her role, from managing an information office in Kailua to serving as a state senator. This Kamehameha Schools alumna plans to focus on culture and authenticity during her tenure,…
Steady leadership is essential when bad things happen to good companies. Public relations expert Julie Ford shares advice on how C-suite executives can be prepared for – and effectively meet – a crisis. 1. Be prepared Even the best…
Creator: Briand Achong, president and co-founder of Greenpath Technologies Inc., was an accountant and small-business consultant before establishing his photovoltaic business. “We looked at it from a roofing perspective,” he says. “The roof is the only part of a building…
Twenty miles west of downtown Honolulu, inside a compact industrial building in Kapolei, engineers decked in white lab coats and safety goggles are carefully dipping silicon wafers into baths under industrial hoods and studying readouts that flash on monitors mounted…
If you want your new business to make the world better, not just make money, consider launching it at Impact Hub Honolulu. That’s where social entrepreneurs will find inexpensive office space, training and other resources, and a network of like-minded…
Executive Director, Pacific Resource Partnership PRP, a unique partnership between Hawaii’s top contractors and the Hawaii Carpenters Union, is a powerful supporter of rail. White talks about integrated communities and how they will help guide Oahu’s development. What are…
Just 25 years ago, Outrigger did not have a hotel outside of Waikiki. Today, it owns or operates 31 properties spread across the Hawaiian Islands and another 11 as far away as Mauritius in the Indian Ocean. Quite an achievement…
1947 Roy and Estelle Kelley build their first hotel: the five-story, 50-room Islander Hotel on Seaside Avenue, the first in Waikiki to cater to middle-income travelers and families. Four more hotels follow over 12 years. The…
Shrimp is the most popular seafood in the U.S. – the average American eats more than four pounds a year. But nearly all of it is imported and most of that farm-raised in Asia and South America. Those are well-known…
