Well, the current Lodge year is slowly coming to an end when you receive this newsletter. It has been a challenging and adventur- ous year, mainly due to the renovations to the Lodge and Club premises. The good news is that we are getting close to the finish line.
To recap this year, the first six months of the year were positive months as far as revenues were concerned. There were some adjustments that were made to operating costs and staffing to prepare for the upcoming renovations that we knew would have an impact on revenues.
As the start of the renovations approached, it was decided amongst Board members, Lodge Officers and the House Committee to keep the Club operating as best as we could, to provide a basic food and beverage service for our members as well as to maintain as many of our employees employed.
Food service was a challenge with the closure of the kitchen. The Kainalu Room on the 2nd floor, normally used for meetings and small banquet events, was modified and converted into a cold food preparation area, storeroom and Food & Beverage Office. From this area, we were able to provide cold sandwiches, salads as well as crock-pot items such as chili and soups. Most of the work was done in-house by our maintenance staff, with Club Manager Adriana Nickerson coordinating with the Department of Health to comply with their regulations. Our management staff and our employees did a great job working together to get this area up and running. Mahalo to all of you!
Hot food was another issue. After confer- ring with Board members for a solution, the Lodge entered into a rental agreement with the Honolulu Burger Company, to rent their newly acquired food truck to provide hot grilled or fried items as hotdogs, hamburg- ers, fries and chicken wings. The truck was situated near the surfboard racks and staffed by members of our kitchen staff. The truck is owned by member Ken Takahashi, the proprietor of the Honolulu Burg- er Company. Mahalo Ken for making your food truck available for use at the Club.
However, as time went on we noticed that the use of the truck on a daily basis was wearing on the truck, which was equipped for special catering events. It was decided to set up a temporary grill area out by the pool area. Club Manager Adriana coordinated with the Board to provide the necessary plumbing/ electrical connections for the grill area. POS printers also had to be located in the grill area. The limited menu that our grill area is able to produce has generally received positive comments from our members and guests.
This past January, the main bar had to be shut down for approximately nine days while barriers were constructed in the lobby, lounge and bar areas for the removal of asbestos. All of the furniture and equipment had to be removed out of the lounge and restaurant areas and stored away in the rented pods and elsewhere in the building.
Again, everyone pitched in to erect and equip a temporary makeshift bar outside in the pool area for the nine day period. After the nine day peri- od the main bar was open and made available. However, the erected barriers greatly limited the seating to mainly the chairs around the bar. That is where we are as I am writing this.
There will be a future move of the bar operation into the restaurant area when work in that area is completed. During this time, work around the main bar, flooring and ceiling work will be done.
Meanwhile, as I am writing this, all of our regular entertainment has been cancelled for the rest of February and March. There is no room for entertainment in the bar/lounge area due to the barriers. There are banquets scheduled for the month of March upstairs in the Lodge Room, so the decision was made to cancel the entertainment. The exception would be for special events such as ST. PATRICK’S DAY. Entertainment will be provided during this event. The main bar will be open, but the entertainment and food will be upstairs in the Lodge Room.
As we close in to the completion of the renovations, I again would like to thank all of our those groups and individuals who have helped your House Committee navigate through the renovation project. Much Mahalo to the Board of Trustees, ER Bud
Lush and the Lodge Officers, Lodge Secretary George West, the Members Advisory Committee and Trustee John Nadler, our Mainte- nance Staff, Club Manager Adriana Nickerson, Assistant Managers Sandi Hammink, Jason Roumain and our food and beverage employees. We also should acknowledge the con- tractor who has tried their best to make this process a little less painful for all concerned.
Finally, I would like to acknowledge and thank my fellow members on this years House Committee, Fred Martinez, Phyllis Horner, Michelle Bray and Howard Tocman. Thank you for all the input, suggestions and solutions along the way this year. Mahalo!
Fraternally yours; John Carroll -Chairperson House Committeeby