Convention center food and beverage business now in-house | Honolulu Star-Advertiser
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Convention center food and beverage business now in-house
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Food and beverage operations, which generate more than half of the Hawai‘i Convention Center’s annual revenue, are being brought in-house following the end of the center’s longstanding contract with Levy Restaurants
The new operator is Legends Global, which will tap its own catering capabilities
Convention Center General Manager Teri Orton said Levy had managed the center’s food and beverage operations since 2014 because the previous operator lacked those capabilities. That changed after Legends acquired ASM Global in 2024, giving the company access to an established food and beverage program that serves hundreds of venues worldwide
Legends Global currently supports more than 450 venues worldwide, spanning stadiums, arenas, theaters, and convention centers, where more than 20,000 events take place annually with more than 165 million guests
The food-and-beverage transition took effect June 30 when Levy’s contract expired, Orton said. She added that consolidating venue and catering services under one company will “increase service, reduce expenses and overall make it easier for the customer.”
She said customers
previously booked space through the center and then worked separately with Levy to fulfill food and beverage orders
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“We’re combining our sales department with our catering sales department so, “it will all be under one company, one-department and the customer won’t be bounced around,” Orton said
The convention center is building its own food and beverage team ahead of its anticipated full reopening in 2028 following a major renovation project to fix a leaky rooftop terrace deck and other leaks
Construction has limited center operations since January. The center remains available for events on a limited schedule, with rentals offered weekday evenings after 5:30 p.m., weekends and eligible three-day holiday weekends
Construction activities continue during events, with rental space limited to Exhibit Halls I, II and III and the mauka-side third-floor meeting rooms. The makai-side third-floor meeting rooms, fourth-floor ballrooms and rooftop garden are unavailable. Public parking is also unavailable on site, and guests must use offsite parking options
Orton said Levy had about 20 employees before the center shifted to a modified event schedule
She said Levy laid off roughly 14 workers when the renovation timeline expanded to two years. Six management employees remained through the end of the contract. While three accepted positions with Levy outside of Hawaii, three others saw their
employment end July 1
The center recently hired a food and beverage director and director of banquets and is recruiting for an executive chef, sous chef and stewarding positions
Levy employees are welcome to apply, Orton said, adding that the center hopes to restore about six management positions within the next three to four months and add more jobs as operations expand
“Now as we are looking to the future we are going to put some of the more primary positions in place,” she said, adding that the team will be redoing menus as it works to rebuild the center’s culinary program
Orton said the center has received a large number of applicants. She said preference will be given to candidates with large banquet and convention experience
“Preferably, we’d like to hire someone local that can tie in our local cuisine and local culture,” Orton said
She said food and beverage is central to the center’s business model, and historically has generated more than half of the center’s annual revenue
Orton said food and beverage “is what generates the revenue to sustain the operation at the convention center.”
A strong culinary program is also important to attracting conventions and events, Orton said
“We want to be known for the best food at a convention center,” she said
The center also plans to seek state funding next legislative session for food and beverage facility upgrades after lawmakers declined the request this year amid a tight budget environment. Orton said the center wants to upgrade its lobby concessions, third-floor concessions and grab-and-go outlets
Orton said these improvements are important because convention attendees increasingly want more variety, especially when it comes to quick affordable meal options, including hot food
