A Taste of The Modern Honolulu

By Carl Anderson Director, Food & Beverage, The Modern Honolulu | August 04, 2013

Nestled amongst the iconic Waikiki beaches on the island of Oahu, The Modern Honolulu offers the ideal combination of modern sophistication and the authentic and relaxed atmosphere of the Hawaiian Islands. The essence of aloha is apparent in The Modern Honolulu's personal, friendly service and incomparable food, beverage and entertainment options for guests and diners at the innovative urban resort. In seeking the best of Honolulu, The Modern Honolulu offers stylish spaces that inspire the senses, with unparalleled culinary options to match.

The Modern Honolulu strives to break tradition in both food and beverage options, and in style and service. Gone are the days of ordinary hotel food and dated restaurant concepts. As one of the newest resorts in Waikiki, The Modern Honolulu is an experience beyond expectations. The Oahu property is a dining destination for locals and travelers alike, drawing crowds with its fresh, flavorful offerings. The Modern Honolulu caters to all individual palates and accommodations, including offering a completely separate menu for those on gluten free diets-no need for asterisks and substitutions.

With its exceptional approach to on-property dining, The Modern Honolulu's two restaurants, three bars, in-room dining and catering services feature the celebrated tastes of Oahu's finest chefs, utilizing organic, local and house-made ingredients. Diners looking for personalized menus that fit luxurious and laid-back lifestyles will find that The Modern emphasizes authenticity and quality.

Fresh, Local, and Organic

The Modern Honolulu honors its motto that all food must be fresh, local, and organic in all of its dining concepts and menus. The Modern Honolulu prides itself on using locally sourced ingredients from Hawaiian farmers and local fishermen. In a world where foods are processed and ingredients imported, Executive Chef Scott Toner incorporates as many organic ingredients as possible and liberal amounts of locally sourced ingredients at each of the dining outlets, bars and catering services of the resort.

There's the conventional way of doing things, and then there is The Modern's way of doing things; Chef Toner opts for the modern approach of sourcing the freshest ingredients and flavors for his dishes. Using only fresh catches, such as Hawaiian Sea Bass or tuna six days a week, The Modern Honolulu takes advantage of the island's ample resources to create award-winning and celebrated food and beverage menus. Chef Toner's philosophy is simple; the guests that dine at The Modern Honolulu only deserve the best quality ingredients and service.

Choose a Social Network!

The social network you are looking for is not available.

Close

Hotel Newswire Headlines Feed  

Coming up in April 2019...

Guest Service: A Culture of YES

In a recent global consumers report, 97% of the participants said that customer service is a major factor in their loyalty to a brand, and 76% said they view customer service as the true test of how much a company values them. And since there is no industry more reliant on customer satisfaction than the hotel industry, managers must be unrelenting in their determination to hire, train and empower the very best people, and to create a culture of exceptional customer service within their organization. Of course, this begins with hiring the right people. There are people who are naturally service-oriented; people who are warm, empathetic, enthusiastic, pleasant, thoughtful and optimistic; people who take pride in their ability to solve problems for the hotel guests they are serving. Then, those same employees must be empowered to solve problems using their own judgment, without having to track down a manager to do it. This is how seamless problem solving and conflict resolution are achieved in guest service. This willingness to empower employees is part of creating a Culture of Yes within an organization.  The goal is to create an environment in which everyone is striving to say “Yes”, rather than figuring out ways to say, “No”. It is essential that this attitude be instilled in all frontline, customer-facing, employees. Finally, in order to ensure that the hotel can generate a consistent level of performance across a wide variety of situations, management must also put in place well-defined systems and standards, and then educate their employees about them. Every employee must be aware of and responsible for every standard that applies in their department. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.