Secrets to Restaurant Success with Aaron Colman, CEO of Hawaii Poké, Sweden
What happens when a tech entrepreneur ventures into the foodservice industry? You get an unconventional approach that redefines fast-casual dining.
I’m truly impressed by Aaron Colman’s journey with Hawaii Poké! In just a few years, they’ve expanded to 22 locations, offering a fresh take on fast, casual, healthy dining in Sweden. 🍲
Aaron’s conversation with Carl Jacobs on The Food Service Growth Show dives into the strategic moves that have turned Hawaii Poké into a successful dine-in and takeaway brand.
Consistency is what enables growth. It’s not just about expanding; it’s about building trust.
Aaron Colman CEO at Hawaii Poké
He presents an inspiring model for scaling in the competitive food and beverage (F&B) sector.
“Consistency—in both product and culture—is what enables growth. It’s not just about expanding; it’s about building trust—trust in your brand, your team, and the product you deliver day in and day out.”
In a time when many companies compromise quality for growth, Aaron’s approach is a refreshing change.
What Is Never Said About Scaling
“The reality of scaling quickly is that things get messy. You have to adjust routines constantly and be ready to face new challenges head-on.”
Anyone scaling a business understands this all too well. Comfort leads to complacency, and that’s when things go wrong.
And then, there’s inflation:
“The cost of salmon has nearly tripled since we started. But you can’t just pass that increase onto customers. We focused on internal efficiencies that wouldn’t affect product quality.”
Having Control is Half the Battle
“You must control what you can—labour and food costs. If you manage those well, you’ve already won half the battle.”
Here’s where technology plays a role:
“With tech, we have insight into every part of the business. This data helps us make informed decisions on where to cut costs and where to invest more.”
However…
When you grow quickly, it’s easy to lose sight of the basics. We always return to quality—whether it’s the ingredients, the staff, or the customer experience, quality is our top priority.
💪 Quick Facts about Aaron & Hawaii Poké:
Launched in 2016, now with 22 locations
First takeaway-only concept offering chef-driven, restaurant-quality food in Stockholm
Led by a tech entrepreneur who’s innovating in the F&B space
🔑 Key Insights from the Episode:
The importance of maintaining brand identity and quality during rapid expansion
How focusing on takeaway positioned Hawaii Poké for market success
Balancing growth with the mission of providing fresh, healthy, feel-good food
👉 Want to know how Aaron stays ahead in such a competitive industry? Tune into the episode and learn how you can apply these principles to your business—whether it’s scaling, consistency, or overcoming challenges.
Geert Merckaert is the Content and Research Director at Apicbase and the producer of The Food Service Growth Show. He specialises in operational excellence, sustainability, and digital transformation in the restaurant and catering industry. Geert has a diverse background in content marketing, writing, and research, with previous roles in corporate finance at Bank van Breda, food marketing at VLAM, and the trade association Bakkers Vlaanderen. He holds degrees in Communications and Journalism from Plantijnhogeschool, as well as Art History from the Kunsthistorisch Instituut. During his studies, Geert spent nine years working weekends as a restaurant chef. He is dedicated to helping foodservice companies achieve sustainable growth through engaging and insightful content.