Hawaii ad students win competition; Hilton gets ink in trade pub
ADVERTISING students from Chaminade University of Honolulu will represent Hawaii at the National Student Advertising Competition in June, as winners of the state-level contest over the weekend.
Led by adviser Cliff Bieberly, winners Rand Wilson, Colette Errico, Laura Rillera and Dan Kava were awarded $1,000 from Servco Pacific Inc. to help offset travel costs to Kentucky, where they will compete against teams from other states at the American Advertising Federation annual convention.
More than 60 advertising and marketing students from Chaminade and Hawaii Pacific University made dueling presentations on Saturday at the Servco Auto Honolulu Pikake Room conference facility.
The teams' challenge was to devise a $15 million national, fully integrated marketing campaign for Coca-Cola Classic, targeted at multicultural youth ages 13 to 24.
Coca-Cola is this year's competition sponsor.
The Chaminade team's winning campaign is titled, "The Coke side of life. It's better here."
The experience of participating in the national student advertising competition "is the ultimate form of preparation for anyone interested in an advertising career," said Louise Saffery, coordinator of the Hawaii competition.
"Students who participate in NSAC are indebted to the AAF and the Coca-Cola Co. for providing a real-life competitive environment that goes beyond anything that can be taught in a classroom."
NATIONAL INK FOR KPC
The smiling face of Ken Omiya, between a spartan white toque and his monogrammed chef whites, appeared on the Web site of Nation's Restaurant News
The occasion was a lengthy story about Kamuela Provision Co.
, the Hilton Waikoloa Village restaurant he oversees as executive chef.
Reporter Carolyn Walkup made the grueling trek to the resort, likely making her the envy of her NRN colleagues. She explains the diversity of Hawaii's cuisine, which has contributed to KPC dishes including satay with wasabi-flavored potato salad, roasted poblano crab relleno and good ol' American steaks.
Food and Beverage Director Wilhelm Pirngruber reveals in the story that the fine-dining restaurant's most popular seafood entree is the macadamia nut baked Hawaiian snapper, at $36.
The 170-seat restaurant is at capacity nearly every night and is about to get an exhibition kitchen, a chef's table and improved seating, per the story.
Positive exposure in mainstream media is important for any business, but resort officials are stoked to get business-to-business ink as well.
"Restaurant operators and culinary experts dine out quite frequently and they always seek out new experiences during their travels," Pirngruber said. "So, exposure in a publication such as Nation's Restaurant News for our signature restaurants is very important to Hilton Waikoloa Village."
is a reporter with the Star-Bulletin. Call 529-4747, fax 529-4750 or write to Erika Engle, Honolulu Star-Bulletin, 500 Ala Moana Blvd., No. 7-210, Honolulu, HI 96813. She can also be reached at: firstname.lastname@example.org