Learn how Andy and Khara built Kalei’s Kitchenette into a local favorite, sharing their journey, challenges, and what it takes to run a restaurant.

Episode Overview

In this episode of The Personal Side of Business, Jet Bunditwong sits down with Andy and Kara, the husband-and-wife team behind Kalei’s Kitchenette, a Hawaiian restaurant in Rancho Peñasquitos, San Diego.

Their journey started with farmers markets and catering in 2018, evolved through the uncertainty of the COVID-19 pandemic, and ultimately led to opening their brick-and-mortar restaurant. Along the way they learned hard lessons about restaurant economics, business planning, hiring the right team, and building a brand rooted in hospitality and community.

Their story highlights the importance of patience, preparation, and staying connected to your local community.

Summary

From Farmers Markets to Brick-and-Mortar

Andy and Kara began Kalei’s Kitchenette as a catering and farmers market business in San Diego. When COVID hit, they paused their plans to open a physical location and instead focused on business planning, forecasting, and financial preparation.

Rather than rushing into a lease, they waited until they found a restaurant with an existing kitchen, which saved significant time and money on permitting and build-out costs.

Why Planning Matters

One of their biggest lessons was the value of creating a detailed business plan.

Their plan covered everything from:

• Menu strategy

• Equipment needs

• Operating hours

• Marketing strategy

• Financial buffers for unexpected expenses

This planning process helped them anticipate operational challenges before they opened.

The True Cost of Opening a Restaurant

Andy explained that opening a restaurant from scratch can be extremely expensive due to:

• Grease traps and plumbing

• Ventilation hood systems

• Equipment purchases

• Permitting delays

These costs can easily add tens of thousands of dollars and months of delays if the space is not already built for food service.

That’s why they recommend looking for existing restaurant spaces whenever possible.

The Importance of Culture and Experience

For Kalei’s Kitchenette, the goal was never just great food—it was creating an Aloha experience.

Their restaurant philosophy includes:

• Greeting customers with warmth and hospitality

• Creating a welcoming atmosphere

• Paying attention to sensory details like music, lighting, and cleanliness

Andy and Kara believe that customer experience is just as important as food quality.

Building the Right Team

The couple emphasizes hiring people with the right attitude, not just technical skills.

Skills can be trained, but kindness and hospitality cannot.

Their leadership philosophy is simple:

• Lead by example

• Treat employees like family

• Focus on serving customers well

Community and Giving Back

Community involvement is central to their business.

When the Maui wildfires devastated Lahaina, Andy and Kara organized a donation drive through their restaurant that collected hundreds of boxes of supplies for affected families.

The response from the San Diego community was overwhelming and reinforced their belief that restaurants can serve as community hubs.

Marketing Beyond Walk-In Customers

Another key lesson from their journey is that restaurants cannot rely solely on walk-in traffic.

Successful restaurants diversify revenue streams such as:

• Catering

• Party trays

• Corporate partnerships

• Delivery platforms

• Event partnerships

For Kalei’s Kitchenette, catering has become one of their most profitable business segments.

Key Takeaways

1. Start Small and Learn First

Operating farmers market booths helped Andy and Kara understand operations, customer behavior, and product demand before opening a restaurant.

2. Always Know Your Numbers

Cash flow, operating costs, and financial planning are critical for survival in the restaurant industry.

3. Experience Beats Theory

Working inside an industry teaches lessons no book or online guide can provide.

4. Customer Experience Matters

Restaurants succeed not just because of food, but because of atmosphere, service, and hospitality.

5. Build Multiple Revenue Streams

Catering, partnerships, and events can stabilize revenue beyond daily walk-in customers.

Opening a restaurant is one of the most challenging businesses in the world. In this episode of The Personal Side of Business, Jet Bunditwong interviews Andy and Kara, the founders of Kalei’s Kitchenette — a Hawaiian restaurant in Rancho Peñasquitos, San Diego. They share how they grew their business from farmers markets and catering into a brick-and-mortar restaurant, along with lessons about restaurant startup costs, business planning, marketing, hiring, and building a community-driven brand rooted in the spirit of Aloha.

FAQ

What is Kalei’s Kitchenette?

Kalei’s Kitchenette is a Hawaiian restaurant located in Rancho Peñasquitos, San Diego. The restaurant is known for authentic Hawaiian flavors, warm hospitality, and a strong connection to the local community.

How did Kalei’s Kitchenette start?

Andy and Kara started Kalei’s Kitchenette as a catering and farmers market business in 2018. After several years building their brand and learning the business, they opened their brick-and-mortar restaurant.

What advice do Kalei’s Kitchenette owners give new restaurant entrepreneurs?

They recommend building a detailed business plan, understanding cash flow and startup costs, gaining industry experience before opening a restaurant, and focusing on customer experience and hospitality.

Why is catering important for restaurants?

Catering provides predictable revenue and often higher profit margins than relying only on walk-in customers, making it an important revenue stream for many restaurants.

I

Guest Bio

Andy and Kara – Owners of Kalei’s Kitchenette

Andy and Kara are the founders of Kalei’s Kitchenette, a Hawaiian restaurant in San Diego inspired by Andy’s Maui roots and their shared passion for hospitality.

With backgrounds in the hotel and food service industries, they built their business from the ground up through farmers markets, catering, and community engagement before opening their restaurant.

Today they continue to serve authentic Hawaiian dishes while creating a welcoming space rooted in Aloha spirit, family values, and community connection.

If you’re in San Diego, visit Kalei’s Kitchenette in Rancho Peñasquitos to experience authentic Hawaiian food and hospitality.

And if you enjoy hearing the stories behind entrepreneurs and business owners, be sure to subscribe to The Personal Side of Business Podcast for more conversations that explore the human side of building a business.

Related Episodes

• Don Weber – Leadership and Personal Growth

• Natalie Perry – Building Wild Rise Pizza Co.

• Sara Nicholson – Entrepreneurship and Community