When Chef Veronica at Hilton Waikoloa Village reached out, she wasn’t just looking for another pastry item.
She had a real challenge.
At the scale of a luxury resort buffet and large functions, consistency is everything. Traditional malasadas can be labor-intensive, inconsistent in texture, and difficult to execute at volume — especially when you need them fresh, warm, and flawless every time.
That’s where we stepped in.
Using Mochi Foods’ mochi donut mix, Chef Veronica was able to create mochi malasadas that delivered the crispy exterior guests expect, with a pillowy, chewy interior — but with far more consistency and ease in high-volume service. The mix was simple and easy to use, allowing her team to execute confidently without adding complexity to their workflow.
As she shared with us,
“We make them for the buffet and for functions, and all the guests love them!”
Now, whether it’s a morning buffet or a special event, the team can serve golden, sugar-dusted mochi malasadas — efficiently, consistently, and at scale.
That’s what great partnerships are about: solving real operational challenges while elevating the guest experience.
If you’re looking to simplify execution while offering something truly differentiated, let’s connect.
