
How the pandemic helped Breadshop improve its operation
In the March 2021 issue of Honolulu Magazine, I wrote about what is happening at restaurants as we ease out of a pandemic-ruled world. Chefs and restaurateurs such as Ed Kenney, Robynne Mai‘i and D.K. Kodama shared stories of survival and how the experience is reshaping their businesses as they move forward. Due to space restrictions, not everyone I interviewed made it into the story. … Continue reading How the pandemic helped Breadshop improve its operation