TheBuzz
TheBuzz
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A new concept
for an old hand
in the restaurant bizEddie's Burgers and Frozen Custard is preparing to open soon at 3607 Waialae Ave. and it looks like it -- though construction inside may be partially obscured from view by road construction outside.
The former Papa John's space is being transformed into a 1950's diner and soda-fountain theme with white ceramic tile on the walls accented with tiles of royal blue.
While not from five decades ago, some of its fixtures are from Hawaii's recent past -- its main service counter and some stainless steel countertops are from the old fourth-floor marketplace at Liberty House.
The counter stools of de-rigeur diner chrome and tables and chairs are brand new, with the steel mesh "Commercial Bistro Chairs" bearing tags indicating shipment from Costco Wholesale.
Eddie's was named by Jim Hamachek, equity partner of longtime Hawaii restaurateur Ed Wary, owner of Auntie Pasto's and Dixie Grill; Hamachek is director of operations for the other restaurants.
Launching into a quick-service restaurant sprung from envy the full-service restaurateurs have felt toward their quick-service brethren. "No liquor license, no liquor liability," Wary said, rattling off other aspects of operating his other restaurants.
The lower average check of $6.50 or $7 per customer should balance out against lower overhead and staffing costs, he said.
Besides, Wary laughed, "We've gotta keep opening new (restaurants) to pay for the last one."
Wary and Hamachek have been toying with the idea of a frozen custard eatery for the past two years following a February trip to Hamachek's "favorite place" in his home state of Wisconsin. Despite freezing outdoor temperatures Midwesterners were lined up for the frozen custard, which can't be called ice cream because of its higher egg content.
Around the same time, industry publication Nation's Restaurant News reported that frozen custard establishments were among the fastest-growing concepts in the business.
"Frozen custard is ice cream that's been kicked up a notch," Wary said, adding his will be made fresh daily and that unlike traditional ice creams his frozen custard will have no air pumped into it.
Eddie's will serve its cold confection in cones, cups and sundaes with various toppings and in a "Tsunami Shake" which the menu claims will be "so thick we serve them upside down."
The burger part of Eddie's will be one-third pound Parker Ranch "Angus Pride" beef flattened into a large patty with specially made hamburger buns starting at $3.99. To accompany the burgers will be onion rings and homemade fries; the latter will be made using a proprietary method to balance the starch versus sugar content of the Idaho Burbank potatoes.
The eatery will be open from 10:30 a.m. to 9 p.m. Sunday through Thursday and stay open an hour later Fridays and Saturdays, Hamachek said. The partners anticipate good lunch and dinner business and say that the frozen custard service will help keep the cash flow going between and after mealtimes.
Erika Engle is a reporter with the Star-Bulletin.
Call 529-4302, 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: eengle@starbulletin.com