Hiller - Blog

Back bars are designed to merchandise ready-to-serve drinks at hospitality venues. While they may appear to serve a simple function, their role in facilitating quality service cannot be overstated.  They are crucial cogs in the service wheel for both bars and cafe’s, as their vertical capacity lends itself to housing everything from beer and wine… Read more »

Inspiration and excitement are in abundance when a hospitality venture is in its infancy.  This excitement can quickly give way to panic however, as the vastness and diverse nature of the undertaking becomes apparent.  Here, we will unpack four key areas of planning that shape your business and the final product of your fit out…. Read more »

and a few lessons learnt along the way… We tend to discuss three common themes with business owners when we meet about their new venues – cost, quality, and time frames. At the time, they might be pitching their passion project in a completely blank, under-construction or partially fitted out tenancy and can quickly become… Read more »

Another no-so-normal year, in review. For another peculiar year, we once again find our selves delivering such unique and out-of-the-ordinary jobs, helping hospitality owners, management and staff with everything from carafes, to container kitchens, along the way. Follow along as we wind down, take stock and re-cap. Venue Fitouts Our fitout project deliveries and involvements… Read more »

Do I really need a cool room, or can I just use some fridges and freezers? If you’ve setup a kitchen or you’re looking to do so soon, chances are you’ve asked yourself this question at one point or another, when considering the most appropriate cooling options for your business.  Determining whether you’ll need a… Read more »

Just like a kitchen, the menu, service style, and venue capacity governs your workstation requirements. How big is the wine list, and how many by the glass? Draught beer too, no doubt?Nice cocktails – an extensive list that makes a statement, or 3 of the classics, with basic mixers and a few specialty gins thrown… Read more »

Just about anyone working in a commercial kitchen will have worked with a steel plate griddle. They work well in most applications which is why they are an industry-standard in the kitchen.  However, Chrome Griddles are another option that isn’t as common but has some distinct advantages (with few drawbacks). The mirror surface looks great… Read more »

When evaluating a café, bar or restaurant purchase, prospective buyers are often quick to review income and patronage expectations in preparation for meeting with the bank. However, a critical area that’s often overlooked is the condition of the premises and its contents. If you commit to buying a venue that doesn’t comply with council regulations… Read more »