And How Their Pay Is Determined There is always a collective gasp and some outrage when the pay of top executives is publicized. In these economically challenging times, many people are angry that the CEOs of big corporations are paid so…
Patrick Novak, CEO of The French Gourmet, a Hawaii company that specialized in artisan frozen pastry dough, reflected on the issues that killed his once-thriving business and kept coming back to the Jones Act. The company was featured in the…
This summer, hundreds of children in Honolulu and seven mainland cities will compete to create the best lemonade stand. But don’t expect watered-down concoctions and makeshift tables: These kids mean business. The contest, Lemonade Alley, requires participants from kindergarten through…
When Taiji Terasaki needs fresh herbs for a pot of stew or the ingredients for an organic salad, he’ll send his 7-year-old son, Kenta, and 4-year-old daughter, Miya, out to the family’s kitchen garden. There’s quite a selection in the…
Gummy-bear keychains, Pop-Tart necklaces and shave-ice rings. The art of “deco sweet” or miniature food jewelry is all the rage in Japan. Local business Bit of Sugar is taking the trendy, handmade treasures to new heights this summer. Co-owner Lei…
“You know, it’s a massage seat, too.” The chauffeur, Philippe Deprez, pointed to the control panel on the door of the custom-built 2012 Rolls-Royce Ghost EWB, the only one in Hawaii. “Go ahead,” he says, “press that button.” Talk about…
The assessed value of Coconut Island – also known as Moku o Loe – is $2,666,500. The details, though, are more complicated. In the 1930s, Christian Holmes II, heir to the Fleischmann Yeast fortune, bought the island from Bishop Estate…
Your next business meeting will go more smoothly with proper planning. Plaza Club GM Dan Bower offers five ways to ensure that you succeed and everyone who attends is impressed. 1. Have a clear vision. Before you start planning your meeting, it is…
Huggo’s, on the water at the south end of Kailua Bay, is one of Kona’s oldest and most popular restaurants. Executive chef Ken Schloss and butcher Urs Hartmann talk about fish, the mainstay of Huggo’s menu. Where do you get…
