Kilauea Bakery & Pau Hana Pizza

808 828-2020

Kilauea Bakery and Pau Hanna Pizza on North Shore Kauai. Tropical Danish and yummy confections, as well as fresh breads, sandwiches, homemade soups, salads, pizza's and calzones.

Would you like that for here or to go?

 Welcome to Kilauea, Kauai, the most northern inhabited point in the Hawaiian island chain. It’s just us humans and thousands of seabirds soaring above the cliffs and the lighthouse at the Kilauea Point National Wildlife Refuge. The Kilauea Bakery & Pau Hana Pizza is one of the gathering places in our small town.

They said you’ve got to open up to the internet. We wondered, what should we serve? You can’t smell the coffee there. You can’t taste the pizza. Welcome to the cyber location of the Kilauea Bakery & Pau Hana Pizza.

Go brew up the beverage of your choice. Don’t spill it on your computer. We’ll work up some reading material or let you into the back of the house and show you the ropes. There must be some recipes around here that we can share.

So You Want To Open A Restaurant? Here Are 10 Reasons You May Want To Reconsider.

A Tongue In Cheek Guide For The Would Be Restaurateur.

Oscar Wilde once said, “Everyone has a great novel inside of them and that’s probably just where it should stay.” As novels go so go restaurants. They say that small business is the engine of our national economy. I say small business is the fuel. People put up their hard earned money all the time to open restaurants. They enrich equipment companies, consultants, service people, banks, commercial real estate owners and insurance companies. They eventually open and keep burning up money until nine in every ten of them go belly up. The economy burps, rarely says thank you and waits for the next small business meal. 

#1 Accelerated aging.

Prepare for days on end of missing your club or your work out if you had one. If you didn’t previously work out then just prepare to age. For the first few years you will not feel comfortable leaving your establishment for even a short period of time. The first few times you try to leave for an hour or two the energy it takes to put out the fires that start while you’re gone will convince you that it is more efficient to just keep working for the first three years. If you survive those first three years you may go to the doctor afterwards with a complaint such as anxiety and your doctor will look at you and with a straight face she will look into your blood shot thirty year old eyes and tell you your blood sugar is way up as well as your cholesterol and blood pressure. That’s when you let loose and explain to her that you couldn’t leave your restaurant for three years in a row.

She will sympathize and as you tell her about your sore back, your constipation, your aching teeth, the pressure behind your eyeballs, the fungus rotting in all your finger nails from squeezing lemons, your carpal tunnel syndrome, your cut and swollen fingers, the tension in your neck and shoulders that’s causing numbness in your hands, your premature graying and thinning hair, your sore liver from drinking after work and your tight stomach from running on too much coffee all day she will start writing you prescriptions. Then, three months later, you can add "battling addiction to prescription drugs"  to your list of problems because you can't resign from the business when it is your business.

Hint; Get a good medical plan. Get life insurance to cover your family in case you have a heart attack. As owner you probably won’t be covered by Workers Compensation or temporary disability insurance so stay healthy and don’t disable yourself by catching your arm in a mixer or cutting off any fingers on the meat slicer.

Hint #2; Be anti-nike as my friend Big Tim says. He and his wife started the Hanalei Gourmet Pub the same time we started The Kilauea Bakery. Anti-nike? “Just don’t do it!”.

 

#2 Power supply.

You will over tax the wiring in your building. You will plug too many appliances into one circuit and the breaker will disconnect when the amperage demand exceeds its tolerance levels. This usually coincides with peak business periods.  Let’s say you’re serving coffee, toasting bagels and heating soup for lunch all at the same time, there is a line out the door and your four service people are moving as fast as they can. That’s when the lights go out, the coffee is suddenly cold, the toasters stop toasting and the stereo goes dead. To make it more realistic throw in the probability that you’re on the beach taking your first morning off in weeks and no one at the restaurant knows where the breaker box is or what to do if they could find it.

Hint; Take your pick; you could balance the amperage of all your appliances to fit all your plugs and breakers or you could just respond to this eventuality one black out at a time like we do.

#3 This is truly shocking.

You will get a phone call one day while you are hours away trying to buy a food product like a locally produced goat cheese from a farm in the hills miles from your shop. You need it because you’ve run out, it’s Friday night and it’s on the new menu and it has become a very popular ingredient. Unfortunately you hadn’t considered how sensitive goats are to weather and the farmer has a little supply problem in his hands. The phone call is from the person whom you left in charge of the restaurant. Hopefully by now you have a trained and qualified manager or chef but maybe it’s just the most resourceful person available. Let’s say it’s Sammy the dishwasher, he’s there because he’s worked all the other stations in the past and understands that as a dishwasher everyone needs and appreciates you and you can work at your own pace.  So Sammy calls you on you cell, “Boss, the oven is broken and the fan won’t work.” In this particular case the oven is the engine of your entire ship, the whole menu relies on the hot oven. You trust Sammy because although he drinks a lot he only starts when he’s finished working, he has years of experience in the kitchen and reasonable mechanical abilities.

He says he checked everything, he looked for obstructions in the back of the ovens, he tested the door switches, he checked the breakers in the breaker panel, he even took apart the fan switch and didn’t seem too shook up from the shock he received after touching the wrong wires with his wet hands. In the back of your head you are freaking because it is Friday and it’s memorial day weekend. By now, say one year into your restaurant career, you’re battle weary and your blood pressure barely raises a notch. You reflect on the loyalty of Sammy who didn’t have to hold a live 110 volt wire for you and you just ask the obvious. “Sammy, did you check the plug? Is it plugged in?” Sammy says, “Lemme’ check” a moment passes and you listen to the background noise over the pbone of service personnel gossiping about a particularly fat customer. You make a mental note to remind your help that the customers they gossip about are the reason we all have jobs. Sammy gets back on the phone, “That was it boss! It was unplugged! You’re a genius! Thanks!” and he hangs up.

You try not to startle the farmer or the goat in front of you as they are intimately trying to produce some goats milk together.

When something breaks down a service man is going to cost you more than one or two hundred dollars even if it is a minor problem. You most likely will consider doing it yourself. If you haven’t dug into electrical problems yet let me tell you from experience that touching live 110 volt wires with wet hands or a metal tool is a wake up call. Putting you finger into a live 220 volt socket is truly shocking but once you pick yourself up from the floor you’ll most likely return to normal. It’s the Start Capacitors you want to avoid. If after several forays into repair work you think you are practically a mechanic you may try taking the cover off the back of a machine, you know the type of cover, they usually have a little warning on them that says “Warning; Shock hazard”. If you get one of those open and you see two little black turd shaped things attached to the motor be careful. Don’t take one off and touch the two little aluminum points on the end of it. They store 10,000 volts for a one-time jolt that will leave permanent scaring.

Note; In situations of electrical malfunction start at the power source and work your way upstream.

Location

2484 Keneke St.
Kilauea, HI — 96754
808 828-2020

Hours

Daily, 6am - 9pm