{"id":120063,"date":"2020-06-04T13:48:48","date_gmt":"2020-06-04T23:48:48","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=120063"},"modified":"2020-08-07T12:47:28","modified_gmt":"2020-08-07T22:47:28","slug":"shidler-alumni-helping-hawaii","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2020\/06\/04\/shidler-alumni-helping-hawaii\/","title":{"rendered":"Shidler College alumni lead companies helping Hawai\u02bbi"},"content":{"rendered":"Reading time: <\/span> 2<\/span> minutes<\/span><\/span>

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University of Hawaiʻi<\/span> at M\u0101noa Shidler College of Business<\/a> alumni are answering the community call for help amid the COVID-19 pandemic.<\/p>\n

Malcolm Inamine<\/strong> is the vice president and chief operations officer of the Hawaii Foodbank<\/a>. To keep up with the increased demand for food assistance as residents face unemployment and financial distress, the Hawaii Foodbank purchased and distributed more than $2.5 million of food in April and May.<\/p>\n

Under Inamine\u2019s leadership, the organization has pivoted its operations and information technology to increase capacity and implement innovative solutions to maintain the flow of resources to people in need.<\/p>\n

“This pandemic provides a time to evaluate how efficient your operations and people are with compassion and understanding,” said Inamine, a 东精影业<\/abbr> M\u0101noa bachelor of business administration and executive MBA<\/abbr> graduate.<\/p>\n

“Finding ways to maximize efficiency and finding employees who are truly committed to the company\u2019s mission will keep the organization sustainable. At Hawaii Foodbank, we are fortunate to have found so many loyal employees who are dedicated to serving the community and the great people of Hawaiʻi<\/span>.”<\/p>\n

Innovative food distribution programs<\/h2>\n

The largest foodservice distributor in the state faced a new reality after its main customer base was cut off due to the COVID-19 pandemic. Led by Chairman and CEO<\/abbr> Russell Hata<\/strong>, Y. Hata & Co<\/abbr>., Limited<\/a>\u2019s customers include restaurants, the Department of Education, the military, institutional cafeterias and food trucks. Since March, the 107-year-old company has adjusted its physical space and operations.<\/p>\n

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Its 45,000 square-foot wholesale club ChefZone remains open with enhanced safety precautions. However, recognizing that not everyone is comfortable going into a physical space, Y. Hata launched two innovative programs to get products to consumers.<\/p>\n

The ChefZone Curbside program allows customers to drive through and pick up frozen and refrigerated foods, prepared foods and pantry staples. Superette to GO! brings products to neighborhoods island-wide reducing the need to travel. Both programs are now online<\/a>, which allows customers to order and pay prior to pick up.<\/p>\n

“Stay focused, move fast, be innovative, be mindful of the needs of others and do anything you can to help,” said Hata, a 东精影业<\/abbr> M\u0101noa bachelor of business administration and executive MBA<\/abbr> graduate. “Adversity brings out your true character and how you and your company behave in times of crisis like now can strengthen or hurt you in the new normal.”<\/p>\n

Supporting local businesses<\/h2>\n

Chamber of Commerce Hawaii<\/a> President and CEO<\/abbr> Sherry Menor-McNamara<\/strong> said the organization is committed to ensuring the small business voice is represented during the COVID-19 pandemic.<\/p>\n

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Internal changes for staff include new protocols and working virtually. External changes include modifying a once-bustling events schedule to a new virtual format and ramping up informational webinar opportunities for members.<\/p>\n

“We\u2019ll also need to provide our members and the broader business community with more value-added tools and resources so they can sustain their operations during this time and to help them thrive in our economy,” said Menor-McNamara, a 东精影业<\/abbr> M\u0101noa JD<\/abbr> and MBA<\/abbr> graduate.<\/p>\n

“From an economic standpoint, we are deeply concerned about the sustainability of our local and small businesses. Many are on their last lifeline and without additional relief and support, many will not be able to survive. If this happens, the impact will change our communities.”<\/p>\n

For more, visit the Shidler on the Frontline website<\/a>.<\/p>\n