We are happy to announce that we will be changing our sugar source to company that aligns with our vision of leaving the world a better place! Eco sticks have changed the way sugar has been packaged resulting in sugar that is delivered in a way that benefits the world:
•50% less packaging material – less trees cut down •50% less corn-based filler (used in all sweeteners) – less corn harvested and brought to market •GMO-free ingredients vs. others on the market •Less waste, same sweet taste •Better for the environment Eco sticks are Better for the planet - Organic cane sugar is sustainably harvested. By partnering with nature, organic sugar leaves a smaller footprint on the planet. Along with the ecoStick zero calorie sweeteners, they are GMO-free, vegan and gluten free.
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As part of our local distillery tour we got an opportunity to also visit another craft distillery that makes the famous Maui Ocean Vodka! Situated in lower kula on omapio road, Maui Ocean Vodka provided an amazing day of craft knowledge, craft tastings and an awesome lunch accompanied by Cuba Libres with their Kula Dark Rum! Maui Ocean Vodka is another small operated family owned business on Maui. Shay Smith, founder & owner of Maui Ocean Vodka still works at the distillery today with his ohana and team to ensure that the best product is available from his Maui distillery. They operate using sustainable products from the boxes that their bottles come in to the recyclable boxes that their Mahalo Water used in their vodka comes in which all contribute to cutting down their carbon footprint in the world. The Mahalo water that is used in Maui Ocean Vodka is sourced from Big Island, Hawaii and originates from a glacier in greenland that travels through underground deep ocean currents. The water adds a beautiful texture and minerality to the vodka. The sugar cane used to produce their vodka & rum is grown right on property and harvested by hand by their farmers. Maui Ocean Vodka also began producing Kula Rum recently featuring a light, dark and coconut flavored rum that are sure to get your palates going! Check out the photos below or visit their websites to learn more about Hawaii Sea Sprits Organic Farm & Distillery! https://kularum.com/ and oceanvodka.com/ Thanks to our representatives from Southern Wine & Spirits Shawn, Maire & George, Monkeypod Kitchen Wailea & Ka'anapali got the wonderful opportunity to visit some local distilleries on Maui. Kolani Distilleries produces Old Lahaina light rum & dark rum both of which are featured in our famous Monkeypod Kitchen Maitai! On average we pour almost 500 maitais daily per restaurant, and managers stock the bars up with almost 2 cases of this rum a day! Believe it or not all of this rum comes from one little distillery on the North shore of Maui in Paia. Kolani Distillery is a family owned and locally operated distillery. We got a personal tour from the owner Mr. Paul W. Case Jr. who opened this distillery in 2000 and began bottling in 2006 with his son. The distillery is situated in an old vintage sugar mill that dates back to 1875. Monkeypodders' got the opportunity to smell, see and taste the rum in different stages including tasting a 187 proof rum! It's amazing to see the bottling procedures that happen with just a hand full of close knit employees, any Monkeypodder' that was present will tell you what a truly handcrafted product this rum really is! Read this awesome article written by gotrum.com about Kolani Distillery to learn more about this locally crafted rum that we help share: http://www.gotrum.com/editorials/exclusive-interviews/exclusive-interview-with-mr-paul-w-case-jr-partner-of-kolani/ With summer approaching and the calm before the storm, here are some refreshers that we came across at buzztime.com that we thought you would enjoy! Direct link below or read the article here! What are some of your favorite sales phrases that you've used or enjoy using that have great results? Leave your best advice in the comments below for $10 monkey bucks!
www.buzztime.com/business/blog/upselling-tips-z-26-phrases-servers-say-bigger-sales/ Upselling Tips from A to Z: 26 Phrases Servers Say for Bigger SalesA is for Ask.Let’s start with one of the most important upselling tips: Make the ask. Too many servers fear upselling. Their top concern? Seeming too pushy. However, when upselling is done right it enhances the guest experience and builds loyalty – all while increasing sales. B is for Because“Want to make it a double because it’s Monday?” A study showed that when the word “because” is used in upselling, 93% say yes – even with an offbeat reason…like a case of the Mondays. 94% will say yes with a good reason. Without “because”? Just 60% say yes. So, try these upselling tips, because they work! C is for Command“I can add fries for $4?” Hide a command in a question. This is one of the top upselling tips. Plus, it’s hard to say no when a server makes a personal request by saying “I.” D is for Describe“Would you like a side of fresh, steamed broccoli topped with melted, smoked cheddar?” Want to increase sales of specific menu items by 27%? A Cornell University study recommends rich, vivid descriptions. This is one of the best upselling tips for your servers – and your restaurant menu design. E is for Entertainment“Would you like a gaming tablet?” Upselling tips aren’t always about direct selling. Guest entertainment can boost spending and satisfaction. Give customers access to free trivia and arcade games on tabletop tablets, shown to increase check averages by 21%. F is for FOMO“We’ve got just 4 specials left. I can put your order in now.” FOMO stands for fear of missing out. As far as upselling tips go, it’s a no brainer. The server becomes the guest’s hero, ensuring they don’t miss out on a hot seller. At the same time, the server is upselling from a regular menu item to the night’s special. Your nightly specials should be priced for a high profit margin. Many guests assume specials are a great value – often ordering them without asking the price. G is for Go-To List“My 3 entrée suggestions for you are…” Upselling tips are made easy with a go-to list of the top 3 highest profit margin items for every menu section. Managers should train waitstaff to memorize the 3 items. That way, servers are ready with the most profitable answer when a guest asks “what do you recommend?” H is for Highest Price“Can I suggest our new craft whiskey in your Manhattan?” Many of these upselling tips involve suggesting higher priced items. Yet, many servers avoid recommending a top shelf swap or the best steak on the menu. Why? They don’t want to seem “salesy.” The opposite is true. Guests feel flattered when a server assumes they can afford a trendy new wine or gourmet item. Not presenting guests with your best options is a form of down selling. To see more ways your servers may be down selling (and how to fix it), download the free Golden Book of Upselling Tips and Secrets. I is for Influence“Would you like wings and rings to start? It’s our most popular appetizer.” Popular. Best-selling. In-demand. Servers should highlight top sellers. This is one of the best restaurant upselling tips for indecisive guests. J is for Just Right“I can review our 7 entrées with you.” Many restaurant upselling tips revolve around your menu. Want a menu that upsells? Have just the right amount of options. The study suggests 6 items per menu category for quick service, and 7-10 per category for fine dining. With too many options, guests get “choice overload.” For example, with 13 dessert options, a guest may get bogged down by indecision – and skip dessert. K is for Knowledge“These tacos pair perfectly with pale ale.” Knowledge is power when it comes to upselling tips. When servers take entrée orders, they should offer pairing recommendations – like these 13 best beers to pair with tacos. L is for Largest“Would you like the 12 ounce steak?” When a guest says “I’ll have the steak” – confirm their order with the larger size. If the guest had the 8 oz. steak in mind, they’ll just correct you. Assuming the larger size is one of the easiest upselling tips. M is for Mastery“I know how to upsell.” Ok, your server won’t say this to a guest. But of all upselling tips, this is a must. Don’t leave upselling up to chance. Train your team! When hiring new staff, include upselling tips in the onboarding process. N is for Nine“Interested in one of our house martinis for $9?” People love the number nine. In a study of clothing by MIT and University of Chicago researchers, customers bought more of an item when it was priced at $39 – even compared to $34. So if your martinis are $8…put these upselling tips to work. Make ‘em $9. O is for Options“You can see all the options for each menu item.” No, not on a printed menu…on a digital menu. Restaurant touchscreen tablets put most of these A to Z up-selling tips into play – automatically. ****This one doesn't exactly apply to us because we do not use digital menus but you can still do it verbally. P is for Patience“Have any other questions?” Embrace the question-happy guest. Take time to guide patrons to their perfect pick. Upselling tips work best when servers show genuine care for guests. Earn trust early on and the guest will be more open to your upselling suggestions. Q is for Quiet“I can turn down the music if you’d like.” Better yet, don’t even ask. During slower dayparts, keep music low and slow. Studies show relaxing, slow tempo tunes increase drink and dessert sales by up to 40%. Who knew the right restaurant background music could be one of your best upselling tips? R is for Recommend“I just tried the chef’s new vodka sauce – it’s great, you’ll love it.” Ensure your waitstaff tries every menu item so they can make personal recommendations. As far as upselling tips go, this is essential. When a server knows the menu, she can use more vivid descriptions – which can increase sales by 27%. S is for Sample“Would you like a sample pour of that craft beer?” Free samples can boost sales of an item by up to 2000%. Yes, 2000%. This is one of the upselling tips that seems too good to be true. Studies back up the benefits of free samples. T is for Takeout“Since you’re full, I can pack up desserts to go!” When guests are too stuffed for dessert, make them feel FOMO with upselling tips for takeout. “I don’t want you to miss out on our chef’s cheesecake…you can take it home.” U is for Use Their Name“Matt, would you like another beer?” Say the guest’s name whenever possible. Studies show hearing one’s name activates the reward center of the brain, making it easier to ask for the upsell! V is for Variations“Any of our pizzas can be made gluten-free.” Let guests know if your restaurant offers variations like gluten-free, vegetarian, or vegan. They may add on extra items. In addition to being top upselling tips, catering to a guest’s dietary lifestyle is also a great way to build loyalty. W is for WIIFM“Want to try our black n’ blue burger? It’s a filling half-pound burger.” Does your waitstaff speak in features…or benefits? The best upselling tips revolve around this golden rule: tell guests how the menu item benefits them. The golden rule is also known as “What’s In It For Me” or the WIIFM rule. In this example, the server highlights the burger’s size – and how it provides a filling meal. Learn more about the power of WIIFM to increase sales and see the 7 benefits guests care about most. X is for X-Ray Vision“I see you’re having trouble deciding, I suggest the…” All upselling tips and tactics require servers to read the customer – especially this one. Try to spot the indecisive guest, then rescue him with a personal recommendation using the “G is for Go To List” upselling tips. Y is for Yes!“Yes! You can that burger without a bun.” Be flexible when it comes to guest requests, no matter how silly they seem. From no-carb diets to paleo preferences, guests want the power to customize a dish. Your chefs may cringe, but servers should enthusiastically say Yes! Z is for Zeroes“Check out our wine list…we have 9 choices for $9” See what we did there? Two upselling tips in one. You already know about the number nine, did you know that keeping zeros off your menu can upsell? Guests perceive items with double zeroes – $9.00 – as more expensive, and items without zeroes as a better value. This week is film festival in Wailea! Many of us will gather under the starts of the celestial cinema and sit back under the full moon to watch some of the worlds best stories captured by camera. For centuries film has allowed us to see the unseen, to view from new angles, to learn above & beyond our everyday life. Thanks to the craft masters of cinema that are behind and in front of the camera lens, film has continued to evolve to exceed our minds expectations. Today, we have amazing documentations such as Chefs Table on Netflix or SOMM: Into the Bottle also on Netflix. In celebration of Film Festival being upon us, what are some of your favorite food, drink, hospitality, service, or TEDx videos that inspire your inner craftsman? Add your recommendations & where to find them (Netflix, Hulu, Youtube, Amazon,ect.) and receive $10 Monkeybucks for your submission!
Our restaurants are driven by a deep dedication to the art of craft. Beyond just describing how things are made, “crafted” can also refer to a desire to do something well, through a very personal kind of work. The craftsman is proud of their work, and cherishes their creation. This kind of pride can be infectious and as a company we want to imbue our employees, communities, and customers with this spirit. Even people who never meet the craftsman or have never handcrafted anything themselves can recognize the depth, skill, and effort embodied in well-crafted objects, whether that means surfboards, canoes, motorcycles, beer, or food.
Under this context, our mission and vision statements emerge organically: Mission statement: Master the craft of food, drink, and merrymaking with Aloha. Vision statement: Be recognized as the leading handcrafted restaurant company in America. Values: • We live and breathe our brand constitution: Our brand is at the core of everything that we do. It guides every decision that we make: what kind of food to feature on our menu, who we hire to be a part of our team, how we manage our facilities, and even how we perform our accounting. •High quality, socially conscious ingredients:Our ingredients aren’t just part of a recipe. They are chosen in such a way as to reduce our impact on the environment, support our local communities, and positively impact all that we touch. • Sustainable profitability:Success is not defined by short term profits. We see the big picture and are here for the long term. • Leave the world a better place: We have a deep love for the natural beauty of our Earth and are committed to taking every step possible to reduce the company’s impact on the environment. We are also committed to promoting the success and health of our communities. • Continuously practice and improve our craft: Mastering the craft of food, drink, and merrymaking is a continuous process that comes through practice. We look to routine and ordinary things in our work every day to find opportunities for improvement. There is always room to become a better craftsman. • Celebrate the craft of merrymaking every day: We have fun every day with every person that we interact with. We laugh at ourselves. We make the ordinary merry. • Exceed expectations:We take pride in being craftspeople of service. Going above and beyond is a special part of every day. How do you remember our brand values? "WHo SLiCCE" is a fun acronym used to remember the brand values. Share your creative acronym below to help your team members master their brand values and earn $5 Monkey bucks for your post in the comment below ! (Please be sure to add your name to post) Check out this super informative article written about the Monkeypod Tree by Bike Maui. Find the whole article here: http://www.bikemaui.com/monkeypod/
"Stately and iconic, the monkeypod is one of the most cherished trees of Hawaii—enhancing landscapes and streets, providing shade from the tropical heat, and serving as a keen reminder of the islands’ dramatic natural history." The Monkeypod Tree represents us as craftsman, employees, ohana, and residents of Hawaii in several ways. The Monkeypod tree is not only beautiful, but it has a really special presence in Hawaii. The Monkeypod tree has a single stalk and branches that spread into a wide canopy. They thrive in the Hawaiian Islands, more than any other place. Unlike other trees that kill the grass and other plants that live beneath them, the grass is always greener under the monkey pod tree, literally. Its leaves release nitrogen to naturally fertilize the soil beneath it.
Like the Monkeypod tree, Monkeypod Kitchen thrives on the spirit of the Hawaiian Islands. The aloha spirit nurtures everyone that acts under its canopy. By living aloha, and recognizing how lucky we are to live in Hawaii, we hope that the grass is always greener under the Monkeypod Kitchen tree. In what ways do you think the Monkeypod Tree represents what we do? Share you answer below in the comments and earn $5 Monkeybucks for your submission! |
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