Workers at Hilton Hawaiian Village spent the day preparing for a big Thanksgiving meal, but not for guests.
For the 22nd year in a row, dozens of hotel employees will serve more than 400 traditional Thanksgiving lunches to people at the Institute for Human Services.
In addition to donating all the food, employees assist with planning the event, recruiting volunteers, delivering tables, decorating, providing entertainment, and supplying support for clean-up.
“It’s a lot of preparation. We’re in the business of hospitality. We feed people. We make people happy, and this is part of one of our contributions to our community,” said Brooke Tadena, the hotel’s executive banquet chef.
On the menu this year: 250 pounds of turkey, 11 gallons of gravy, 175 pounds each of stuffing and rice, 80 pounds of mixed vegetables, 11 gallons of cranberry sauce, 60 pumpkin pies, and 22 gallons of butternut squash soup.