WELCOME TO ORIENTATION

By Handcrafted Restaurants

AGENDA • Origin of Handcrafted Restaurants• Handcrafted Restaurants’ Culture • Mission, Vision, and Values• HCR Food Philosophy• Our Menu at a Glance• Review of Restaurant Policies• Overview of Systems Used at HCR• Overview of Training Schedule

INTRODUCING OUR TEAMHandcrafted

RestaurantsLeadership • Bill Terry – CEO, President and Co-

Founder• Chef Peter Merriman – Co-Founder

and Chairman of the Board• Sara Hill – Chief Operating Ofcer• Ryan Schooley – VP of Operations• Laura Blaho – Comptroller• Christie Snopko – HR Director• Jason Vendrell – Beverage Director • Neil Murphy – Corporate Chef• Tifany Lee – Sales Manager• Joe Fittipaldi – Systems Coordinator

Moku Kitchen Leadership

• Mason Hundhausen– General Manager• Spencer O’Meara - Executive Chef• Dominic Stanley– Assistant General Manager• Tamara Sandry – Ofce Manager• Minh Nguyen – HR Coordinator/Safety

Manager• Ryan Sanford – Beverage Manager• Joseph Austin – Assistant Beverage Manager• ErikaJune Sablay – Floor Manager• Sofa Godinez-Miller – Relief Manager• Peter Hessler – Relief Manager• Sophie Matons – Relief Manager• Silvia Shin – Relief Manager• Derick Pagarigan – Sous Chef• Stacy Rampton – Sous Chef• Brad Rabauliman – Kitchen Manager• Cason Tolentino – Relief Kitchen Manager

THE ORIGIN OF HCR• HCR is a joint venture between Peter Merriman and Bill Terry.• Bill Terry was born and raised on Maui and went on to earn his Bachelor’s and Master’s in Economics from the University of Oregon. By the time he was 31 years old, Bill was the Vice President of Hawaii’s largest dinner house restaurant group.• Peter Merriman is known as the founder of Hawaii Regional Cuisine. He started his farm to table concept in Waimea on the Big Island by placing an ad in the local paper telling farmers, “You grow it, we’ll buy it.” Peter is a 3 time James Beard fnalist and earned the nickname of the “Pied Piper” of HRC. Peter has 3 Merriman’s locations throughout the Hawaiian islands and is a partner at the Hula Grill Ka’anapali.• Over the course of Bill and Peter’s friendship, the concept for HCR was germinated and a dynamic partnership was formed between them: one who is a master cook, and the other who is a master businessman.

The Origin of HCR continued…

Both men love good food and good fun. They share a passion for locally grown food, responsible corporate citizenship, and generally doing the right thing.

When an opportunity to open a restaurant in Wailea arose, Bill and Peter set out on the venture now known as Monkeypod Kitchen by Merriman

Their goal was to create an island themed restaurant which is socially and environmentally conscious serving high quality, afordable, Chef driven food in a fun, pub-like, environment.

Now, there are 2 Monkeypod Kitchen locations: Wailea, Maui opened in February 2011 and Ko Olina, Oahu opened in January 2013.

In May 2016, we took over as the owners and operators of The Beach House in Koloa, Kauai.

Moku Kitchen in Kakaako is our newest concept opened in October 2016.

In October 2017, HCR opened our 3rd Monkeypod location in Ka’anapali, Maui.

MISSION STATEMENT

“MASTER THE CRAFT OF FOOD,

DRINK AND MERRYMAKING WITH ALOHA”

VISION STATEMENT

“BE RECOGNIZED AS THE LEADING

HANDCRAFTED RESTAURANT

COMPANY IN THE WORLD”

What Does This Mean Philosophically?

Craft and Handcraftedo Something made with love, from the hearto I think of an old school guy covered with

dust, making something exceptionalo The perfect balance between heart and

mindo Something made from scratch, high qualityoMade from inspirationoWell thought out processoNot manufacturedoDedication and passion

HOW CAN YOU HELP US ACHIEVE OUR VISION STATEMENT?

• By being a craftspersono “If it's fipping hamburgers at McDonald's, be the best hamburger fipper in

the world. Whatever it is you do you have to master your craft.” - Snoop Dogg

• By having the desire to be the BEST • By adhering to craft ethics: oContinuously strive to improve your craft.oEvery day we work is an opportunity to improve the skills

needed to master our craft. oGoing through the motions just to receive a check or a tip

would never satisfy a craftsman. Satisfaction instead comes from successfully and continuously improving.

oThe application of craft ethics is required of every team member at the HCR.

COMPANY VALUESWe Live and Breathe Our Brand ConstitutionoManaging our brand is not a segmented part of

our business, and it is never an afterthought. Our brand is at the core of everything we do.

oOur brand constitution provides accountability.o It should guide every decision we make: what

kind of food to feature on our menu, who we hire to be a part of our team, how we manage our facilities, and even how we perform our accounting.

COMPANY VALUES, CONTINUED

High Quality, Socially Conscious Ingredients

Our ingredients aren’t just part of a recipe. They are chosen in such a way as to reduce our impact

on the environment, support our local communities, and positively impact all that we

touch.

Sustainable ProftabilitySuccess is not defned by short term profts. We

see the big picture and are here for the long term.

COMPANY VALUES, CONTINUED

Exceed Expectations We take pride in being craftspeople of service. Going

above and beyond is a special part of every day.

Continuously Practice and Improve Our Craft

Mastering the craft of food, drink, and merrymaking is a continuous process that comes

through practice. Look to the routine and ordinary things that you do in your work every

day to fnd opportunities for improvement. There is always room to become a better craftsman.

COMPANY VALUES, CONTINUED

Celebrate the Craft of Merrymaking Every Day

We have fun every day with every person we interact with. We laugh at ourselves. We make the

ordinary merry.

Leave the World a Better PlaceWe have a deep love for the natural beauty of our

Earth and are committed to taking every step possible to reduce the Company’s impact on the

environment. We are also committed to promoting the success and health of our communities.

“LUCKY LIVE HAWAII”

Lucky Live Hawaii is a way of life for us at HCR

Whether it be our ocean and mountain views, fresh produce from local farms, fsh caught in the early morning hours of the coast of our islands, locally raised beef, or Kiawe wood for that perfect smoky favor, these are just a few examples of things that make us Lucky Live Hawaii.

HCR FOOD PHILOSOPHY• Simple preparations, performed with

extraordinary technique.• Use local and organic whenever

possible.• Use the highest quality ingredients.• Serve every plate as if you were cooking

for your mom.• Cook with passion, read food

magazines, constantly improve yourself.

OUR MENU AT A GLANCE• Sustainably Farmed, Local, and Organic Food• Day Boat, Troll Caught Fresh Fish• Rotisserie Oven• Four Styles of Burgers on the Flat Top• 36 Craft Beers on Tap• 12 Wine on Tap• Handcrafted Culinary Cocktails• Fresh Squeezed Juices• House Made Baked Goods: buns, bread, pizza

dough• Cream Pies Made Daily From Scratch

“We throw a party every night!”

REVIEW OF RESTAURANT

POLICIES

UNIFORMS AND PERSONAL APPEARANCE

•Smile!•Take pride in your appearance•All hair shoulder length and longer must be tied back with a hair tie while on the foor•Front of the House: MenoDark Denim: no acid wash, light colored denim, cargo pockets, holes, or frayed edgesoBlack BeltoMoku Uniform T-Shirt; Bartenders have Oxford Shirt optionoBlacks Socks with Black Chucks preferred•Front of the House: WomenoDark Denim: no acid wash, light colored denim, holes, cargo pockets, frayed edges or yoga pants / leggings worn as pantsoBlack BeltoBlack Skirt: no black denim, cargo pockets, or frayed edges, fnger tip lengthoMoku Uniform T-Shirt; Bartenders have Oxford Shirt optionoBlacks Socks with Black Chucks preferred•Back of the House: AlloChef PantsoBlack Chef Coat / Black Apron: Line Cooks and Prep CooksoWhite Chef Coat / White Apron: Bakers and DishwashersoMoku Hat oNON-SLIP Black Shoes: closed toe / closed heel with black socks

FOH UNIFORM OPTIONS

Bartenders

SAFETY•Report personal injury accidents to your immediate supervisor ASAP.•Alert managers of any potential safety concerns in the restaurant.•Preventing Slips and Falls:oWearing proper footwear (no slippers in the kitchen), practicing good housekeeping, being aware of surroundings

•Keep ground clear of debris:oWipe up liquid and food spills immediately.oBe sure broken glass is cleaned up safely and disposed of properly.•Alert others when carrying hot items.•Always call “Behind” or “Corner”•Lifting Properly:oWear a back belt when carrying or lifting more than 20 pounds.oAsk for help for anything over need to lift/move that’s over 40 pounds.oPractice the safe lifting method of bending your knees and not your back.•Avoiding Cuts:oWear safety glove, cut away from body, keep knives stored safely when not in use.

•No running or horseplay in the restaurant.

AMERICANS WITH DISABILITIES ACT

• Some guests may need extra attention and accommodation to ensure that they have a great experience at HCR.

• Additional accommodations that you should be prepared to ofer to our guests include, but are not limited to:o Ofering to read the menu to vision

impaired guestso Pushing a guest in a wheelchair to their

tableo Adjusting table arrangements to

accommodate wheelchairso Ensuring that sufciently wide paths are

available to all exit doors and restrooms for wheelchairs

• If you have any questions or concerns about how to best serve a handicap guest, please ask a Manager for assistance.

ATTENDANCE• If you will be late or absent from

work, you must notify a MANAGER at least 4 hours before your shiftoRelease shift on Hot SchedulesoWork to get your shift covered: call

everyone on your schedule to fnd coverage

o It’s your responsibility to get your shift covered if you cannot make it here yourself

• Do not be late!oYou can only clock in 3 minutes

before and 2 minutes after your scheduled start time.

POSITIVE WORK ENVIRONMENT

• Smile!• Greet people with warmth and Aloha• Treat each other well• Work as a team• Maintain a positive attitude throughout

the shift• Stay calm• Treat mistakes like an opportunity to learn

and improve

RESTAURANT POLICIES•Employee Discounts:oYou receive employee food / drink discounts at all Handcrafted and most Merriman’s restaurants, in addition to Moku Kitchen.oMerriman’s Kauai (upstairs) 50% of on food only.o50 % of food and drinks for yourself and your immediate family (of no more than 4), or 1 guest. oWine priced under $70 is 50% of, wine priced over $70 is $35 of and you’re responsible for the diference.oYou receive 35% of all logo items.oYou must tip 20% on the total amount of the bill BEFORE the discount is applied.•Employee Meals:oFree meal provided to you each day you work, order of of a set menu between 2:30pm – 6:30pm, depending upon when you work.oOrder through a manager. Must be eaten of the clock and not at the bar top. oCan take things of of employee menu items, but all additions must be paid for separately.

•Employee Parking:oYou will be responsible for locating your own parking each day; as we do not have a designated parking structure for you to utilize.oEnsure you allow sufcient time to locate parking and walk to Moku to make sure you are punctual to your shift.

RESTAURANT POLICIES, CONTINUED• After Shift Attire:

o Must change out of any Moku logo piece of your uniform; to avoid any guest misconception of whether or not you are of of work.

• After Shift Drinking:o Allowed to have 2 drinks after work (doubles count as

2).o If you wish to continue drinking (past the 2 drink

maximum) in the restaurant on a day when you’ve worked, you must leave the building for 2+ hours and upon your return you can eat / drink more.

• Paid Time Of:o Eligible for 1 week PTO after 1 year of continuous

service based on the average amount of hours worked from anniversary to anniversary date.

o Can take up to 2 weeks of: 1 week paid, 1 week unpaid. o Smallest amount of time to be take is in 1 week

increments.o PTO pay is based on your average weekly hours for the

previous 6 months.o Insurance can remain intact, so long as the weeks

before AND after your time away, you have worked at least 20 hours or more, and your time away does not exceed 2 weeks. See Ofce Manager for more details.

•Eating on the Clock:oEating on the clock is prohibited. Please take advantage of your employee meal.•Cell Phone Policy:oNo cell phones are to be on you while on the clock.oMust be changed out of Moku uniform to use your cell phone in guest view.•Restaurant Cleanliness:oWork neatly, keep things orderly and maintain a neat appearance for our guests.oLeave the restrooms in better shape after use than when you walked in: wipe down counters, pick up rubbish, etc.•Payday:oEvery other Friday. Work week is Monday – Sunday. oDirect deposit is available, see Ofce Manager for details.oMake sure you check your paystubs on ADP or on paper for accuracy: SSN, DOB, address, deduction amounts, etc. If there’s an error, see the Ofce Manager ASAP.

RESTAURANT POLICIES, CONTINUED

• Qualifying for Insurance: Health & Dental:oTo qualify for health insurance, you must work at least 20 hours for 4 consecutive weeks starting the 1st of the month OR work a total of 130 hours per month. Eligible for enrollment the 1st of the following month. The cost is 1.5% of your total gross earnings per payroll for health insurance coverage by HMAA.oOnce you’re on health insurance, it’s your responsibility to maintain your coverage by working 20+ hours each week OR 130 hours per month, otherwise you will be dropped and will have to re-qualify in the same manner as you did initially.oFor dental insurance, you just have to be employed for 30 days and then you’re eligible the 1st of the following month.oHDS is our dental provider, you will receive $1,000 per calendar year for dental needs. Certain restrictions apply, see Ofce Manager for more details.oThe price of dental insurance is $28.36 per month. You will never lose your dental coverage due to lack of hours, unless you separate employment with us or request to cancel your dental coverage.

RESTAURANT POLICIES, CONTINUED

• Section 125 – Premium Only Plano Pre-Tax Benefts: The employee cost of qualifed

benefts (health and/or dental) are paid from your gross wages before your taxes (FICA, federal, and in most cases state taxes) are calculated, usually resulting in reduced income taxes.

o Unless you elect NOT to participate, you will be automatically enrolled in the pre-tax deductions. See Ofce Manager if you wish not to participate in the money saving plan.

o It saves you money in the long run, the only time you might not want to participate is if you are planning on retiring anytime soon because less money goes to your social security, etc. (See next slide for illustration)

RESTAURANT POLICIES, CONTINUED

SECTION 125 EXAMPLEGross Monthly Salary: $2,000.00 |

Marital Status: Married

Annual Increase in Take Home Pay: $1,074.48

TRAINING PROGRAM – SCHOOX

• Introduction to functionality• Website: www.hotschedules.com• Username: See Hot Schedules

Welcome Sheet for initial login details and create unique username and password after frst log in.

• Click on Hot Schedules in upper left corneroClick on SchooxoComplete the courses and exams

required of your position• Outline of online training timeline

SYSTEMS USED AT HCR• Hot Schedules (see Welcome Sheet)

o All scheduling needs occur on this system: request ofs, request to work, picking up shifts, releasing shifts, swaps, etc. All of which need to be approved by a manager to make ofcial.

o External Links: Suggestion Box, Employee Handbook, and Apply From Within

o Schoox: Online training program• Aloha

o Our Point of Sale system, where you will ring in all guest orders, as well as clock in and out daily.

• Open Tableo Our reservation system

• Schoox: www.hotschedules.como Our online training program, where you will learn what it

takes to do your job and be tested on your new knowledge.

ANY QUESTIONS?