I was talking to an old friend today about Hukilau and the Mai Kai and suggested that if he had the chance, he should visit Trader Vic’s Atlanta. His response surprised me. He told me he had been there, with me! We took a road trip to Atlanta in 1996 which I recall. We had a heckuva good time. I recall stumbling upon the Clairmont Lounge, etc. But he tells me our first stop was Trader Vic’s. I have no memory. First I recall being there was around 2001. Weird.

Humu Humu has posted her feelings about the closing of Trader Vic’s Beverly Hills. I commented on that and wanted to bring it here and share my thoughts.

There is a thread on Tiki Central to send messages to try to save Trader Vic’s. You’ll notice I never posted. It was never going to get anywhere towards saving the place, and, it probably led to what happened, a very quick, quiet closing that did not allow a bunch of weirdos to make a scene.

What seems to be lost on everyone is that these places are businesses. When your business is losing money, you close it, no matter if that is painful or very painful. And often, before they close the business, they try a lot of things to fix it. Tiki bars are not an exception.

The forces at work that have closed 90+% of the vintage tiki places in the last 30 years, are still closing them today.

Getting conservancy groups involved is also a sure way to piss off the owners and get them to close a place sooner. They want to avoid government regulators from preventing them from doing as they please with their property. 

Writing letters and even going there yourself on a regular basis is not the answer, though your business helps. What can you do that will help your local or even, not so local tiki bar survive? Promote it.

You may be the most vocal and inspired advocate they have. I think the third Thursday get together at the new Hula Hula in Seattle is great. And their great reviews of the place and obviously their enthusiasm for it locally, are contagious. Such gatherings are happening all over. We need to spread a very positive message about tiki in general, and we need to put out positive things about locations specifically.

We in the Tiki community are, unfortunately, perhaps helping destroy a lot of places. If we venture to a classic bar, and then come to Tiki Central or our blogs and complain about the drinks and the beer signs, that may be the only description on the web for that place. And the young folks just discovering it search the Net first and see your negative comments. Though you may wrap it up with how great it is to go there, even though the drinks weren’t in tiki mugs, you leave an impression that no outsider is going to bother with, and is less likely to enjoy.

What we can’t do is make a bad place good, bad drinks good, or bad food good. You can’t save a sinking ship with good wishes. And when we are honest with ourselves, we will likely find we are only sad to see the facade go, and not the place where we complained about quality and quantity through our teeth.

Sucks doesn’t it?

The best tiki bars in the country are still A) Tiki Central member’s home bars, B) Trader Vic’s, C) a few old guard like the Mai Kai and Hala Kahiki, and D) the new generation like Forbidden Island. The ghosts are still growing in number as they have for the last 30 years. We are just painfully aware of them now and imagine that times have changed. All that has changed is the number of mourners and the depth of their sorrow.

p.s. To help out, go to this page, the second link when you search Google for the Mai Kai, and add a good review.

United Airlines has a great history with their flights to Hawaii. Not too long ago the flight staff wore aloha shirts and muu muus. Today, they serve Trader Vic’s Mai Tais on the flights. They still get it. This card I found today extolls the Hawaii that is not just a vacation, but “fullfillment of long-held expectations.”

Basement Kahuna is a top big game hunter in the tiki world. The collection of artifacts he uncovered in just a few months was astounding. He has sold off his mugs and many other things and these days is only keeping postcards. While he was visiting last weekend, I asked to scan his most rare items, and here they are:

The tikis at Busch Gardens

Witco Fountain in situ at the B-Hive in Sanibel Island, FL.

Akua Motor Hotel, Anaheim.

Bahia Motel Anaheim

Hawaiian Cottage - NJ

Mon Tiki - Quebec Canada

Mon Tiki - Quebec

Palmer House Trader Vic’s - Chicago with a nice big Barney West carving in back on the right.

Tan Tar A Ski Lodge - Osage Beach, MO?

Yes! Tan Tar A!

Quality Inn Bahia Beach - Ruskin, FL with Witco

A great carving at the Sheraton Gibson Hotel - Cinncinati, OH

Tiki Gardens at night.

I was keeping this on the DL as I heard about it through the FOM earlier, but since Tiki Talk and Humu Humu blogged it, I thought I would too.

Trader Vic’s has come out with a new concept called the Mai Tai bar. This is a very low cost start up compared to a Trader Vic’s restaurant, and it concentrates on the high margin stuff and keeping staffing small, along with the floor plan.

Hans Richter (President of Trader Vic’s International) personally helped make Hukilau 2002 happen. We had been in touch with Sven Koch (V.P. of Trader Vic’s) all along thanks in part to Sven Kirsten, and so, when Trader Vic’s Atlanta decided at the last minute to charge us $2,000 to hold Hukilau there, Hans, who was on vaction at the time, called the manager and said he would cover it and to make it happen. Trader Vic’s has been a sponsor of Hukilau ever since.

I don’t know if that had anything to do with it, but, when I emailed Hans yesterday, Sven called me right away to talk about the franchise. Hans was unavailable until the 19th. It sounded very promising. I was further surprised when Hans called me about an hour later.

I started on the plans to open a tiki bar here in Knoxville in 2005. I spent time talking to James about his experience with the Kahiki Moon. I talked to Brad about Hale Tiki. I talked to tikiskip about the restaurant he owned and ran in Columbus. I learned all I could about the restaurant business and researched the Polynesian restaurant business.

We had started out thinking we wanted to do something very small like the Tiki Ti. That turned out to be impossible by the laws of Tennessee. What we ended up with was a very streamlined place, geared towards the drink menu. The menu would be such that a small kitchen staff could manage it and a small kitchen could prepare and cook it. The food would be there to compliment the drinks. The main thrust is the drink menu. Live music, fun events, special happy hours and regular all out luaus were in the plan. The general idea is to concentrate on the high margin stuff and lower operating costs while maintaining great quality and ambience.

So when I saw the Trader Vic’s Mai Tai bar concept, I saw what I had been working on for a year made better. Since the Mai Kai does not do franchises, the other option is Trader Vic’s. And this is perfect. The Trader Vic’s brand, their quality menu, thier great staff, their barware, etc. scaled into a lean, high margin bar with emphasis on fun and entertainment. It was all I had in mind to do, plus Trader Vic’s name.

I learned from Hans that the cost of the franchise and opening the bar was more than I was planning, but not out of line. I beleive there are costs to be cut here and there. Most people opening a place like this are not that worried about saving $20,000 on kitchen equipment, but I am. There are ways to do this cheaper. I can envision these opening up in smaller cities all over the US. It’s a great concept.

The first one to open will likely be the Hawaii location. The Spain location is set to open this summer. The image on the Spain site is actually the Hawaii location and it looks beautiful.

I don’t know that I can open a Mai Tai bar here, but I am looking into it. I really think this concept will work all over and I am excited to see it. There are even no restrictions on opening the Mai Tai bar in markets where the restaurant already exists.

I blame it on tiki newbies. About a week ago, one of the Trader Vic’s menus from the Havana location came up on Ebay. These were printed with a note inside, supposedly “hand written” by Vic himself, saying something about that stinker Fidel. I am guessing the buyer thought it was really written in Vic’s hand. The auction went for over $75.

So, then this one just sold. And, suddenly everyone is trying to unload this rather common menu for huge profits and so you have this one, and this one, and this one.

This menu is similar to the Don the Beachcomber menu that is so common because it was printed as a souvenir, and not actually used. They made them in large quantities.

My suspicion is there is a lot more to the Trader Vic menu. Was he trying to make a case for ousting Fidel? Did he want that rum back in his restaurants? There must have been an agenda in that message on that menu. I’d love to know what he had in mind.

And I’d love to unload one of these menus for $75!

UPDATE: The trend is continuing to go up! $121! Clearly people are not reading my blather… This one I can understand. It is not the reprinted menu with the Vic anti-Castro slogan. It’s a real, 1958 menu from the Habana Trader Vic’s. Given that the official date of the end of the Castro overthrow was January 1st, 1959, that makes this an interesting piece of history.

 A few years ago, Ms. Floratina traded me a bunch of music for this incredible bottle of Trader Vic’s Flaming Rum. She found it as old stock on a shelf in a California liquor store. Brand new … er old. Has the old style tax label across the top.

Don’t tell her I broke the seal and have actually used it to fire up some volcano bowls…

I assume any rum specifically made for burning is specifically not much for drinking. I have not dared taste it.