Save Heiho House & Square Barrels
Donation protected
I am Thomas Ray and I am a partner with two restaurants in Honolulu. Many already know of Square Barrels, in the heart of Downtown Honolulu. The second is a new establishment called Heiho House, located in Kaimuki.
Square Barrels began as a burger and craft beer restaurant. Over time, our concept evolved. We challenged ourselves to expand our concept to serve our community. We incorporated a larger craft cocktail program. We hosted live comedy shows, trivia events, and dinners for customers to try different and unique beers, whiskies, and wine. We also regularly hosted fundraiser events for charities and nonprofits. And, we have consistently collaborated with local breweries and launched some of our own custom beers.
Well before COVID-19, we started planning an entirely different restaurant concept: Heiho House. Heiho House began three years ago, as a dream, and creative "chit chat" between my business partner and I. We became inspired to create an izakaya. But we knew our idea was abstract and it would break away from tradition in a way that is unique and inspired by our desire to grow and challenge ourselves.
Everything in Heiho House has been designed by my business partner Hideo Simon with the help of our General Contractor, Grant Yamato. We are particularly proud of this and enjoy putting love into everything we produce. After years of planning, in July of 2019, we finally signed a lease agreement for our location in Kaimuki, which initiated a long process of design, planning, construction, and renovation. However, as many business owners have experienced, the permitting process in Honolulu takes a significant amount of time, and often involves significant delays. For Heiho House, the permitting process took almost eight months.
The COVID-19 shutdowns also led to significant delays and losses. On Friday, March 20, 2020, the City and County of Honolulu began its first lockdown, which did not end until June 5th. Almost immediately, our downtown community of professionals almost entirely disappeared, resulting in a very steep decline in sales. Another unique and economically devastating result of COVID-19 and the lockdowns been that tourism was almost entirely eliminated. At the same time, while COVID-19 has eliminated the volume we would normally experience from Hawaii's tourism industry, Hawaii’s unemployment rate soared almost immediately from 2.4% in March 2020 to 23.8% at its peak during the crisis.
Even despite the delays and losses caused by the City’s permitting process, the decline in sales from the lockdown, and the loss of our downtown customer base and the tourism industry-we did not lose our faith. During all these hardships, we never gave up hope on our dream to finish building Heiho House.
When our economy reopened on June 2, 2020, we saw a light at the end of the tunnel! We continued to work on Heiho House. We held several pop-ups for our community to try our concept. Chef Aaron assembled his crew to execute R&D on menus. We also used Federal PPP & EIDL funds, like many businesses, to support both restaurants and to keep our crews employed. We did not ask for concessions from our landlord. We made personal sacrifices to continue pushing forward with Heiho House.
Unfortunately, as time went on and as COVID-19 cases began to increase again, we saw our sales revenue plummet, even before the second lockdown. As of today, while I launch this funding campaign, we have had over 250 new cases with a positive infection rate just under 10% and an enormous 5,361 active cases. Likewise, while this second lockdown is scheduled to last only two weeks, it will likely be extended. Bills have continued to pile up: payroll, construction costs, uncertainty of the second lockdown, potential loss of inventory due to the second shutdown, and the list could go on.
The mismanagement of the crisis by our political leaders, Health Department, and Public Safety Director have all been well documented in numerous news articles. Their mismanagement has had numerous consequences: hospitals our overwhelmed, schools remain online only, and tragically Covid-19 deaths have surged. Oahu has entered into its second shutdown. Beaches, parks, hiking trails, salons, and many other businesses have one again been forced to shutter. Restaurants are only allowed to sell food and alcohol on a takeout only basis.
Tragically, for many small businesses, Hawaii is one of eleven states without a statewide small business grant or loan program. We have been waiting for some additional help from our government, especially with the announcement of Hawaii’s second lockdown and so far we have heard no news. Nothing to give us the slightest bit of hope. Prior to launching this I even reached out to my contacts and asked if there was small business aid coming at a state or city level so I would not have to launch this campaign. It is not difficult to guess what their answers were.
At the federal level, the Restaurant Act of 2020 has bipartisan support in Congress but has yet to be approved. This act would inject $120 Billion into independent restaurants with veterans, minorities, and women receiving funding first. Both my business partner and I served in the U.S. Armed forces and employ veterans, as well as National Guard members. We anxiously await for Congress to end their recess to hear what the potential outcome of this act will be. I am passionate about what I do and above anything else-I believe in the amazing work that Chef Aaron his crew and our Bar Manager, Joe, have done thus far. They are incredibly talented individuals who are immensely passionate about their craft. In our very brief history, we have successfully executed two full-service pop-ups that were incredibly special.
On Wednesday, September 2, 2020, we launched Heiho House’s takeout menu, and we see this as a major milestone as we have worked against very dire circumstances to get here. Sadly, the same circumstances prevent us from celebrating this milestone in the way we would like to.
Like may other businesses that are struggling, we need help. We cannot wait or rely any longer for additional state or federal funding. I am therefore reaching out for any help that you can provide. I recognize that times are incredibly difficult. And if you have any fears about your own job security or future financial difficulties, please do not donate to our GoFundMe campaign. However, if you are able to help, any contribution would be greatly appreciated.
Your contribution to this campaign will not only save a business and the jobs that both Square Barrels and Heiho House provide, but your contribution will help two restaurateurs and very talented artists bring a little bit of light to a community in very dark time.
Square Barrels began as a burger and craft beer restaurant. Over time, our concept evolved. We challenged ourselves to expand our concept to serve our community. We incorporated a larger craft cocktail program. We hosted live comedy shows, trivia events, and dinners for customers to try different and unique beers, whiskies, and wine. We also regularly hosted fundraiser events for charities and nonprofits. And, we have consistently collaborated with local breweries and launched some of our own custom beers.
Well before COVID-19, we started planning an entirely different restaurant concept: Heiho House. Heiho House began three years ago, as a dream, and creative "chit chat" between my business partner and I. We became inspired to create an izakaya. But we knew our idea was abstract and it would break away from tradition in a way that is unique and inspired by our desire to grow and challenge ourselves.
Everything in Heiho House has been designed by my business partner Hideo Simon with the help of our General Contractor, Grant Yamato. We are particularly proud of this and enjoy putting love into everything we produce. After years of planning, in July of 2019, we finally signed a lease agreement for our location in Kaimuki, which initiated a long process of design, planning, construction, and renovation. However, as many business owners have experienced, the permitting process in Honolulu takes a significant amount of time, and often involves significant delays. For Heiho House, the permitting process took almost eight months.
The COVID-19 shutdowns also led to significant delays and losses. On Friday, March 20, 2020, the City and County of Honolulu began its first lockdown, which did not end until June 5th. Almost immediately, our downtown community of professionals almost entirely disappeared, resulting in a very steep decline in sales. Another unique and economically devastating result of COVID-19 and the lockdowns been that tourism was almost entirely eliminated. At the same time, while COVID-19 has eliminated the volume we would normally experience from Hawaii's tourism industry, Hawaii’s unemployment rate soared almost immediately from 2.4% in March 2020 to 23.8% at its peak during the crisis.
Even despite the delays and losses caused by the City’s permitting process, the decline in sales from the lockdown, and the loss of our downtown customer base and the tourism industry-we did not lose our faith. During all these hardships, we never gave up hope on our dream to finish building Heiho House.
When our economy reopened on June 2, 2020, we saw a light at the end of the tunnel! We continued to work on Heiho House. We held several pop-ups for our community to try our concept. Chef Aaron assembled his crew to execute R&D on menus. We also used Federal PPP & EIDL funds, like many businesses, to support both restaurants and to keep our crews employed. We did not ask for concessions from our landlord. We made personal sacrifices to continue pushing forward with Heiho House.
Unfortunately, as time went on and as COVID-19 cases began to increase again, we saw our sales revenue plummet, even before the second lockdown. As of today, while I launch this funding campaign, we have had over 250 new cases with a positive infection rate just under 10% and an enormous 5,361 active cases. Likewise, while this second lockdown is scheduled to last only two weeks, it will likely be extended. Bills have continued to pile up: payroll, construction costs, uncertainty of the second lockdown, potential loss of inventory due to the second shutdown, and the list could go on.
The mismanagement of the crisis by our political leaders, Health Department, and Public Safety Director have all been well documented in numerous news articles. Their mismanagement has had numerous consequences: hospitals our overwhelmed, schools remain online only, and tragically Covid-19 deaths have surged. Oahu has entered into its second shutdown. Beaches, parks, hiking trails, salons, and many other businesses have one again been forced to shutter. Restaurants are only allowed to sell food and alcohol on a takeout only basis.
Tragically, for many small businesses, Hawaii is one of eleven states without a statewide small business grant or loan program. We have been waiting for some additional help from our government, especially with the announcement of Hawaii’s second lockdown and so far we have heard no news. Nothing to give us the slightest bit of hope. Prior to launching this I even reached out to my contacts and asked if there was small business aid coming at a state or city level so I would not have to launch this campaign. It is not difficult to guess what their answers were.
At the federal level, the Restaurant Act of 2020 has bipartisan support in Congress but has yet to be approved. This act would inject $120 Billion into independent restaurants with veterans, minorities, and women receiving funding first. Both my business partner and I served in the U.S. Armed forces and employ veterans, as well as National Guard members. We anxiously await for Congress to end their recess to hear what the potential outcome of this act will be. I am passionate about what I do and above anything else-I believe in the amazing work that Chef Aaron his crew and our Bar Manager, Joe, have done thus far. They are incredibly talented individuals who are immensely passionate about their craft. In our very brief history, we have successfully executed two full-service pop-ups that were incredibly special.
On Wednesday, September 2, 2020, we launched Heiho House’s takeout menu, and we see this as a major milestone as we have worked against very dire circumstances to get here. Sadly, the same circumstances prevent us from celebrating this milestone in the way we would like to.
Like may other businesses that are struggling, we need help. We cannot wait or rely any longer for additional state or federal funding. I am therefore reaching out for any help that you can provide. I recognize that times are incredibly difficult. And if you have any fears about your own job security or future financial difficulties, please do not donate to our GoFundMe campaign. However, if you are able to help, any contribution would be greatly appreciated.
Your contribution to this campaign will not only save a business and the jobs that both Square Barrels and Heiho House provide, but your contribution will help two restaurateurs and very talented artists bring a little bit of light to a community in very dark time.
Organizer
Thomas Ray
Organizer
Honolulu, HI
