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HONOLULU (KITV) — For local restaurants, hurricane preparation starts long before the first rain falls.
“We’re talking hurricane preparedness, but quite frankly, we can talk about almost any kind of natural disaster and things that restaurants have to deal with,” said Larry Lynch, food safety expert and National Restaurant Association consultant.
Many owners said experience from past storms has taught them what to do for future disasters.
“Some of the challenges were we couldn’t open up all the windows in our fishbowl, we couldn’t use the Lanai seating space, so we were packed, but it was busy. People understood, and we made the best of it,” said Shane Quinlan, General Manager at Aloha Amigo.
That means bringing outdoor items inside… stocking extra food… and finding ways to keep food cold.
“We already prepare for everything, like to go pasta. We give a bigger discount because people are hungry and a lot of places are closed. So help each other. This is my job always,” said Pasquale Allegrini, Owner of Allegrini Restaurant Waikiki.
“We try to have enough ice on hand. We can order dry ice if we need to preserve our food. Keep the refrigerators cold. We want everything underneath 40 degrees,” said Quinlan.
During the Kona Lows, Aloha Amigo was one of the few restaurants in Waikiki to stay open.
“I try to keep it so my staff, if they’re coming from far away, that it’s safe. But most of my people live within the Waikiki area,” said Quinlan.
Experts said communication to staff needs to be a top priority in all situations.
“We open the doors at 4. By 3 o’clock, everyone should know what’s happening. By 2 o’clock, the notices are going out. But the final decision happens at game time. If the weather starts to clear, we’re going to open,” said Quinlan.
Communication goes beyond your employees.
“Over the years at the restaurant association, one of the things we’ve always suggested is to try and have an engaging relationship with your local health department when they walk in the door,” said Lynch.
No matter what a storm may bring, there is one goal in mind.
“We’re here to support people. We’re here to support Waikiki, our neighbors, our tourists, our friends, our families, our loved ones and provide a little shelter from the storm,” said Quinlan.
The National Restaurant Association said business owners should document any flood lines or damages with photos before and after a storm.
This will help you reopen your restaurant faster in the event you had to shut down.
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