Concept Development
From idea to opening
Hospitality
Built for Function.
Designed to Perform.
Hanai Restaurants LLC helps restaurants, brewpubs, breweries, bars, hotels, and hospitality groups develop, build, and operate better businesses through practical systems, smart design, financial discipline, and people-first leadership.
What We Do
A Full-Spectrum Hospitality Partner
Kitchen, Bar & Service Design
Built for function, not just appearance
Brewery & Brewpub Systems
Production, storage, and service integration
Commissary Kitchen Planning
Efficient, scalable operations
Financial Performance
Budgeting, forecasting and cost controls
Inventory & Receiving Systems
Purchasing, pars and accountability
Menu Engineering & Recipe Costing
Pricing, layout, portion control
Leadership Training & Culture
People, standards and performance
Technology & Systems
POS, reservations, scheduling and more
COMMISSARY &
KITCHEN DESIGN
Functional layouts that reduce steps, improve execution and support quality.
BREWERY &
BREWPUB OPERATIONS
From production flow to keg movement, inventory and guest-facing service.
BEVERAGE PROGRAMS
Breweries, bars and hospitality experiences that drive community and profitability.
SYSTEMS & CONTROLS
Budgeting, labor, prime costs, recipe costing, inventory, checklists and accountability.
DESIGNED
FOR FUNCTION
We collaborate with our design team to build bars, kitchens and service stations that improve flow, reduce unnecessary steps, lower labor pressure and support a higher quality guest experience.
Our Process →Less travel · Cleaner handoffsDesigned for your team
EVERYTHING
CONNECTS.
Great hospitality operations work as a system, not a series of disconnected tasks. From design and SOPs to menu engineering, training and guest experience, every piece supports the next.
See the Big Picture →
Purchasing & Receiving
Inventory & Pars
Recipe Costing & Portion Control
Checklists & Accountability
Guest ExperienceMerchandise & RetailRestaurant & Hotel OperationsA different kind of hospitality partner
From the first idea to the last detail.
A great concept can fail in the details. A beautiful building can exhaust the team inside it. A good software platform can fail without the right operating culture.
We bring these decisions together. Hanai’s work spans the real estate, financial, architectural, culinary, technological, and human sides of hospitality—designing a business that can deliver on its promise every day.
01 / PLAN
Ask the right questions first.
Market demand, site suitability, concept positioning, investment assumptions, capacity, sales modeling and feasibility before dollars are committed.
02 / BUILD
Make every choice earn its place.
Layouts, stations, equipment, vendors, purchasing relationships, opening playbooks and technology selected around execution—not appearance alone.
03 / OPERATE
Develop people and performance together.
Training, SOPs, labor plans, menu strategy, quality standards, forecasting and controls that grow leaders and strengthen margins.
Where we create value
The depth behind the experience.
Our experience is intentionally broad because restaurants are interconnected businesses. We can help owners, investors and operating teams navigate each stage with attention to both the guest experience and the economics behind it.
Site Selection & Feasibility
We help determine whether the location fits the concept—not simply whether the space is available. Market patterns, competition, demographic and demand signals, access, seating capacity, projected revenue, occupancy costs, and operational realities shape the decision.
Trade areas · Sales forecasts · Concept fit · Unit economics
Functional Layouts, FF&E & Procurement
We work with design teams on efficient kitchens, commissaries, bars and service areas. Through supplier, vendor and group purchasing relationships, we evaluate equipment, finishes, furnishings and operating supplies—from a toothpick holder to a combi oven—with an eye toward fit, lifecycle value, serviceability and available pricing.
One-step pivots · Equipment schedules · GPO access · Value engineering
Profitability Is Built Daily
Prime costs, labor deployment, declining budgets, purchasing approvals, recipe costing, portion controls, theoretical-versus-actual variance and inventory practices are designed to give leaders actionable visibility—not just another spreadsheet.
Prime cost · AVT · Menu margins · Forecasting · P&L
Managers Into Leaders
We teach leaders to coach, not just supervise. Our approach connects purpose, values, psychological safety, accountability, communication and high-performing standards, preserving the warmth of family culture alongside the clarity of corporate systems.
Manager coaching · Drama triangle · Training systems · Culture
Standards That Hold Up in Service
We develop opening and closing systems, checklists and checklist checkers, pars, station readiness, receiving procedures, service recovery, plating and quality control. Standards become meaningful when someone owns the follow-through.
SOPs · Checkers · Quality assurance · Guest recovery
Menu, Beverage & Guest Strategy
Menu engineering goes beyond pricing: item contribution, stars and plow horses, golden triangle placement, readability, ordering speed, turns, beverage programs and brand storytelling help connect guest behavior to business results.
Menu mix · Design hierarchy · Bars · Brewpubs · Events
Breweries, Commissaries & Multi-Unit Flow
From production and cold storage to keg logistics, shared prep, transfer controls, merchandise, fulfillment and service integration, we consider the full movement of product and people across the operation.
Production flow · Cold chain · Consignment · Multi-location support
Technology Meets Reality
POS, reservations, scheduling, inventory, purchasing, training and financial platforms are useful only when they work together. We help select, configure and operationalize tools that produce better decisions, cleaner reporting and less administrative burden.
Toast · R365 · Inventory · Scheduling · Reporting
Experience & collaboration
Relationships that make the work stronger.
We collaborate with chefs, hospitality leaders, culinary and beverage teams, architects, designers, equipment suppliers and ownership groups across Hawaii and the mainland. The result is a connected bench of practical expertise rather than a one-size-fits-all playbook.
Chefs & mixologistsDesign teamsManufacturersSupplier networksGPO relationshipsTechnology partners
60+
Approximate combined years of hospitality experience across the teamAcross decades of hands-on work, we have learned that hospitality succeeds when proven service traditions meet modern operating discipline. Our approach respects the people, craft and community at the heart of the industry while adapting the systems behind them to today’s economic realities and changing guest expectations.
Operational intelligence
Systems should serve the operation—not the other way around.
We know the realities of service and the technology meant to support it. That perspective helps bridge the gap between platform capability and real-world execution.
Point of saleToast, MICROS, Aloha, Squirrel, Maître’D and others
Finance & inventoryRestaurant365, xtraCHEF, cost tracking, reconciliation and reporting
Labor & scheduling7shifts, HotSchedules, demand forecasting and deployment
Reservations & demandOpenTable, Resy, turns, pacing and guest flow
Purchasing & receivingSupplier controls, purchase orders, inventory movements and verification
Training & accountabilityRole-based playbooks, checks, coaching routines and performance follow-up
Hospitality, evolved
Timeless hospitality. A modern operating model.
Craftsmanship, genuine service and community will always matter. But the financial and operational playbooks inherited from earlier generations cannot stand still while the industry changes around them.
Our work connects the best of traditional hospitality with more efficient design, data-informed decisions, modern technology, training and accountability. We do not modernize for its own sake: we remove friction so teams can do better work and guests feel the difference.
For generations, restaurants have inherited the same operating playbooks. Yet labor economics, supply chains, technology, digital ordering, online reviews, social media and guest expectations have transformed the business. Hanai helps operators evolve with those changes—connecting smarter layouts, menu strategy, financial controls, leadership and technology to protect what matters most: the people, the guest experience and a sustainable bottom line.
Systems & Technology
Controls, culture and connected systems.
Hanai bridges the gap between restaurant operations and restaurant technology. Experience includes POS, inventory, labor, reservation, scheduling, recipe costing, financial, and reporting systems — always aligned to real-world execution.
That includes SOPs, checklist checkers, actual versus theoretical controls, recipe costing, portion control, menu engineering, budget discipline, purchasing systems, receiving systems and leadership development.
In short: everything connects.
Thoughtful by design.
Disciplined in execution.
Whether opening a concept, transforming an operation, planning a brewery or investing in a hospitality opportunity, let’s build something that performs.
Explore our expertise
Operations & performance
Leadership training, checklists, inventory, menu engineering and cost controls that connect the entire operation.
Concepts built to perform
Functional kitchens, bars and commissaries alongside brewery and brewpub operations—from receiving through service.
Contact
Let's Start the Conversation
Matt Godfrey
Owner · Hospitality SpecialistDevelopment, operations, leadership, functional design, systems, controls and hospitality strategy.
matt@hanairestaurants.com
Lea Godfrey
Partner · Real Estate & HospitalityReal estate, hospitality, hotels, site considerations and partnership support.
Lea@LeaGodfrey.com
Jay Chiasson
Partner · Black Rock PizzaRestaurant ownership, operations, execution, partnerships and concept growth.
jay@blackrock.pizzaCertain clients, projects and contractual relationships remain confidential and are intentionally not identified on this website. Photography is illustrative where needed.