The HulaMama Malasada Logo is currently in design
Green Design For A Food Franchise
The design brief for the Hula Mama Malasada franchise outlets had very strict requirements:
Fully recyclable, non-toxic materials, to be prefabricated with the maximum use of renewable energy and the design needs to reflect the ' Hula Mama ' principles.
Eco-Conscious in practice - Bio-compostable waste and Bio-fuel production of its cooking oils.
No Food additives - Create a very efficient, easy to clean kitchen area, that can be cleaned with organic cleaners as much as possible.
Fully Recyclable - Even the sales points themselves should be fully recyclable.
The press on the Hawaiian Malasada is very enthusiastic!!
Malasadas were brought in by Portuguese workers that were attracted to work on the sugar cane fields in Hawaii in the late 1800s. They became a national treasure. The "Tex Drive-In" , named after the Portuguese owner Earnest Texeira, has been famous for its Malasadas in the Big Island, since 1944.
Ada Pulin Lamme, the current owner bought the business in 1994. The famous secret family recipe for the Malasadas will be the cornerstone of the new franchise. It has been tested for deployment in larger distribution; HulaMama will be able to provide piping hot fresh Malasadas worldwide without any preservatives or additives.
Following Hawaiian tradition, the malasadas can be augmented with fillings. In Hawaii the most popular are vanilla-cream, guava-strawberry, chocolate and 'hot pepper jelly' which is really a more acquired taste.
The Franchise will feature its own Organic HulaMama Kona Hamakua Coffee brand.
The famous Tex Drive-In Malasada
This design is clearly influenced by the 'Cradle to Cradle' principle set forth by William McDonough.
The idea here is to create a design that is fully catered to recycling and re-deployment.
Although the Franchisee holds full ownership of the kiosk and responsibility for maintaining the pods, each of its parts, as well as the full kiosk can be replaced, relocated and up-cycled for new deployment.
The pods and therefore the entire sales unit are made of recyclable and non toxic materials. The HulaMama Franchise will set the standards enabling the pods to be refurbished, redeployed, resold, up-cycled as required by its franchisees.
Same with the trash! Left over Malasadas and their Packaging are fully bio de-compostable. All the left-over's will go back to Mother Earth.
The franchise is committed to convert its cooking oil needs to bio-fuel.
The target locations for the first roll-out of HulaMama are interior locations such as malls and airports. The kiosks must be both free-standing and able to adapt to a wall configuration.
Studio RMA studied the kitchen preparation required to deliver fresh malasadas at each sales point, designed stainless steel pods on rollers that house the equipment. Once these pods are assembled they form a full preparation kitchen and a sales counter.
The pods can easily be rolled through regular doors to their locations. At the location, hinged wall parts that protect the equipment during transportation are unfolded, like a flower's petal, and reach their desired height. The pods are pre-wired and seamlessly connect to each other, creating the kitchen and sales counter to deliver fresh malasadas.
In studying the kiosk configuration options dictated by potential locations, Studio RMA developed the pods in such manner that they can connect in several ways to each other therefore creating a variety of configurations that will suit the maximum amount of locations.
Since the entire kiosk is made up of re-locatable elements, the franchisee has the option to re-locate his/her business if circumstances require and has the option to relocate, resell and up-cycle the unit.
Originator of the Franchise, restaurateur and developer, Ada Pulin Lamme is a long time champion of environmental causes.
She expresses these same values in her businesses. The Tex Drive-in restaurants started recycling their frying oil into bio-diesel in 2003, and currently all the vans, including refrigerated vans, run fully on bio diesel produced locally from the vegetable frying oil used by the restaurants.
Although the Tex Drive-In chain is set up as a fast food operation, it uses mainly organic and naturally grown ingredients.
The restaurants use corn starch and sugar cane utensils and packaging, increasing the amount of biodegradable waste.
The Studio-RMA designed Tex Drive-In in Honokaa, Hawaii
Ada Pulin Lamme also developed the Mohalo Pua building in Honokaa. This retail facility is known for its innovative ventilation system.
More Information?
For more information on the HulaMama Franchise and Studio RMA's involvement in sustainable restaurant design contact Robert Mechielsen or Mo Whelan.