We Offer Diverse Experience

Servsafe Food Management CertifiedTIPS Trainer Certification #41222Leeward Community College Culinary Arts Board Member

JOHN M. McCABE

Primary Consultant

Previously Servsafe Food Management Certified

Previously TIPS Certified Trainer over 20 years

Current Blood Donor

Aloha. I offer you 35 years experience in corporate hotel, convention, event, restaurant, non-profit, retail, union and private sector management. Any skill in the world can be taught. We all have our abilities to learn those skills to certain levels. Learning how to manage people, how to get them to accomplish your goals, and love what they do, that’s the challenge, especially in a post COVID-19 and inflated world. We’re here to help you cross that bridge and navigate that journey. With our entire team of experienced professionals, we bring it, whatever your needs may be.

shari inouye

Consultant

Independent Sales Agent for NFB

Former Servsafe Food Management Certified, Culinary Arts Degree

With 20 years experience in food and beverage operations and sales, I offer a diversified background in restaurant, hotel management, and food brokerage, having represented a broad range of manufacturers. We’ll plan and execute partnering your operation with the right opportunities, vendors and manufacturers within your market segment. We’ll evaluate your business from different perspectives and assist you on correcting weaknesses as well as complimenting your strengths. We’ll even help you pull off that micro-event or help you with your wedding details. Our goals are your goals.

DONALD K. MARUYAMA JR.

Consultant

Professor, Culinary Arts Program; Division Chair, Professional Arts & Technology, Leeward Community College Certified Hospitality Educator, American Hotel & Lodging Educational Institute John A. Burns School of Medicine

From bartender to Corporate Executive Chef, I bring over 30 years practical experience to the team. As Chef, Consultant, and Culinary Arts Educator, I’ve taught Fundamentals of Cookery II, Garde Manger II, Culinary Externship, Dining Room Operations, Hospitality, and Human Resource Management. There really is no stone un-turned with our team’s diversity. We’ll advise you on every operational aspect of your business and guide you to the best possible path for success. After all that, we’ll even help create the perfect event for your guests.

mayumi sherwood

Consultant

Human Resource Specialist, Maui Divers of Hawaii, Ltd., JTB Hawaii

Administrator, State of Hawaii, Senate Chair's Office, Economic Development & Tourism

Fluent in Japanese, English

My humble beginnings began as a fine dining server in Waikiki. Today, I possess over 10 years of human resources management experience in the hospitality and tourism industry. With my background and resources I will counsel you on your employee handbook development, establishing operational procedures, HR administration, on-boarding, organizational development, and guidance on federal and state employment compliance. I will also provide assistance to expatriates and military who are new to Hawaii, from a business and employee candidate perspective.

The food and beverage industry is constantly evolving, and we always find something new to deal with in the daily operation. It’s inevitable and the nature of what we do. Together, we will implement the best practices for your organization.

tyler t. uehara

Consultant

Certified Sommelier by the Court of Master Sommeliers Certified Specalist of Wine by The Society of Wine Educators Fine Wine Specalist for the Estates Group at Young's Market Hawaii

As a former server, bartender, manager and owner, I bring over 10 years of restaurant experience, with an additional 15 years in fine wines and 6 in retail. Having grown up in Hawaii, I’ve witnessed the highs and lows of working in the hospitality and retail industries. Without a doubt, we live in a highly competitive economy and those who are most informed tend to be the long term survivors. We’ll put you on the strongest path so that you have the necessary tools to navigate the ebbs and flows and stay on the road to long term success. We’re ready to help you realize your possibilities.

LEE S. FERNANDEZ

Consultant

Executive Chef, Sodexo U.S.

From my humble beginnings as a dishwasher, I’ve appreciated the dedication and passion it takes to move up the food industry ladder. My heart has always been with back of house operations, in my opinion, the crux of what makes a great operation tick. Continuing a career in the retail sector has allowed me to develop a unique perspective in the most economical sector of the food industry. I bring to the team an ability to assist and train your back of house operations, whether you cater to volume, low cost, or a certain niche. I’ll educate your kitchen staff on primary cooking techniques, sanitation, inventory, time and temperature controls and overall support operations. We’ll strive to help you survive.