Fine Foods Australia 2017

 

It was a big week for hospitality in Sydney last week with the annual Fine Food Australia’s first event at the newly refurbished ICC on Darling Harbour.

With a whole floor of food exhibitors, and another for equipment & technology, we could have spent all 4 days exploring.

As always with the show each year, Hiller will be bringing you great deals from the show direct to your business – so be sure to check out our specials section for products coming live daily going for a special steal. Otherwise, pick up the phone and let us know what you’re looking for, and we’ll check to see if there’s anything available at “show” rates or “ex-demo”.

Also, we saw a heap of exciting new products that made their debut during the show, including wok tables, charcoal grills, ice machines, refrigeration, dishwashers, . They’ll be rolling out on our website as manuacturers officially release them so check back frequently.

 

Master Builders Award

We’re so stoked to have been a part of the recent Providore on Hastings project, which took out the award for “best refurbishment/renovation up to $2 Million”.

Hiller provided food service design for all hospitality equipment and benchwork fitment, along with provision of custom gear such as kitchen equipment, food displays with custom inset stone, and customer order italian deli cabinets, working alongside Zooi Design (interiors) and ESP Developments (builder), as well as the team at Netanya Noosa.

Not any easy project by any means, so we extend our huge congratulations to everyone involved!

End of Financial Year SALE!

It’s on! Huge clearance prices on all stocked items in our warehouse! Ask one of our catering equipment and hospitality supply representatives for a copy of the brochure, or take a look at the online version below;

The 26th of June is our Stock Take Clearance day, so come and grab your gear at discounted prices before it’s gone! We’ll have equipment manufacturers here giving you advice on equipment, and will be doing deals on any new purchases before the end of the financial year. Silverchef are also providing great deals on finance with $70k pre-approval and 0$ upfront, with 2 weeks deferred payments.

All participants must be present on the day! So drop in and grab a free coffee, a quote, and grab some clearance gear that’s going out the door.

Long Awaited Renovation for Tin Can Bay Country Club Begins

The Tin Can Bay Country Club is set to undergo a facelift after more than 30 years of service.

Sunshine Coast hospitality design and fitout company, Hiller, began demolition on the old bar and keno area on Monday, May 15, making way for a completely transformed area.

Hiller Fitout project manager Matt Moren said the outdated bar was well in need of a renovation.

“This demolition was well overdue and will come at the perfect time to introduce new patronage to the Country Club and celebrate the new look bar, which will hopefully influence a younger crowd to the club,” Mr Moren said.

Hiller will relocate the Keno area currently attached to the bar, and the Country Club will establish a temporary bar while the renovations take place.

The new bar has been designed for maximum efficiency, includes a new beer system, decorative
joinery and exciting features.

Tin Can Bay Country Club operations manager Brad Robb said he hoped the renovation would encourage more families back to the club.

“It’s been 30 years since any work has been done internally to the club and it’s time we took the next step forward, not only for our members but for the broader community of Tin Can Bay,” Mr Robb said.

“We have spent a lot of time and money updating the golf course, which is now in fantastic condition, so it’s time to bring the work load inside and start freshening this place up.”

Mr Robb said he had mixed emotions about the renovations.

“I hardly slept last night because we are saying goodbye to something that has been here for a long time, however I am excited about work kicking off today and even the members have been commenting how happy they are to see things starting to happen,” he said.

“This new bar area is a way of giving back to our members, but also to the community.”
Hiller interior designer Cheryl Burns said other elements of the club will also undergo a facelift.

“The floor and furniture will also be updated as part of the renovation, and slowly the interior of the club will come together. We expect the finish project to be a place the Tin Can Bay community can be proud of and will want to frequent,” Mrs Burns said.

The Hiller Supply team will assist in the equipment fit out of the bar, which is scheduled for reopening by the June/July School Holidays.

Two Sunshine Coast family businesses join together for the first time to launch Yandina’s Spirit House new Function Room and Bar

Two Sunshine Coast family businesses join together for the first time to launch Yandina’s Spirit House new Function Room and Bar.

An iconic Sunshine Coast business is set to take over the region’s events spotlight thanks to a collaboration of local family businesses.
Spirit House at Yandina will this week launch its long awaited function room, with striking bar and unique open-air kitchen, which was cleverly designed and fitted by Coast kitchen supply company, Hiller.

The Maroochydore-based business, owned and operated by father and son, Syd and Brodie Hiller, collaborated with the well-known family of Helen and Peter Brierty, and their two sons, Acland and Blake, to design the kitchen for the Spirit House Function Centre and Bar.
The open-air kitchen allows patrons to take a rare peek inside the kitchen and at the delicious contemporary Thai-inspired dishes, which will prepared by Spirit House executive chef, Tom Swapp.

“Working alongside Peter and Helen, as well as their executive chef, Tom, to design and fit out the new kitchen for Spirit House was a dream for our team,” Hiller project consultant Brodie Hiller said.
“The galley-style cookery had to be designed to not only cater for the guests in the function room but be presented in such a way that the chefs can interact with the patrons and share their creations.”

The new function room and bar replaced a rundown shed on the south of the property, which had been sitting unused for 20 years when the Brierty’s opened the restaurant.
“The shed had been here since we purchased the property 25 years ago, and it has just been sitting there rotting away and waiting for us to do something with it,” Mrs Brierty said.

“Once we got our thinking hats on the idea grew from a function room to a bar, to an events area with dedicated kitchen, catering for all types of events and private functions, including weddings.”
Hiller collaborated with Spirit House executive chef, Tom Swapp to design the galley-style kitchen, incorporating exciting new features and cookware.

Mr Swapp said this was the first time in his career where he was able to assist in the design of a restaurant kitchen.
“When you work in kitchens all your life you know what works and what doesn’t work, but you never really get the opportunity to design a kitchen space specifically for the restaurant,” Mr Swapp said.

“It was a great opportunity to have my say and come up with a unique concept for the function room and bar, and to really think for the future of Spirit House and what’s installed.
“The whole project was a group effort and everyone played their part – we are looking forward to opening the kitchen and testing out the new equipment come launch night.”

 

See Sunshine Coast Daily story here: FULL STORY

Are You Ready For Three Days of Food & Wine in Noosa?

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THE Noosa Food and Wine Festival is only a month away, and the Hiller team are eagerly preparing for the event.

Set to take place in more than 25 beautiful locations around Noosa from May 18-21, the festival will showcase some of Australia’s best chefs and Queensland produce.

This year’s festival is a celebration of what makes eating and drinking in Australia great. Ticket holders will enjoy in a cracking line-up of brunches, dinner, cocktail parties and experiences provided by the best restaurants on the Sunshine Coast, and accompanied by more than 50 winemakers.

Hiller and the Improbable Project will be providing two 20ft container kitchens for the festival, with a host of celebrity chefs working from the relocatable kitchens to service the famous Beach Tipi events and The Woods.

Guest chefs include Aden Moriarty, Shane Bailey, Jo Barrett, Frank Boulay, Frank Camorra, Paul Cooper, Ian Curley, Adam D’Sylva, Andy Davie, Clayton Donovan, Elena Duggan, Johnny Di Francesco, Matt Golinkski and many, many more.

Events will take place under the Noosa Tipi on Main Beach, by the Noosa River in Noosaville and in signature restaurants around the Noosa region. One of the major drawcards will be the French Saloon on the Beach, presented by Ian Curley and his team.

The event will include a night of French food, matched with wines from Sound of White Vineyard, in Marlborough New Zealand. Ian Curley and his team will be cooking up a storm inside the Improbable Project container, which will be relocated to the Noosa Surf Club car park for convenience.

Another show stopper event where the container will be utilised for a South Asian treat will be the Lunch in the Tipis with Jerry Mai.

Bistro C will cooking up a calamari feast from another Hiller and The Improbable Project container in The Woods – a Wine and Produce Village, with more than 50 winemakers and local producers in our wine and produce.

We look forward to seeing you at the festival and enjoying this spectacular culinary event!

Safe Kitchen Designs – what you need to know!

 

Slips, trips and falls are the primary cause of accidents in restaurants and commercial kitchens.

Fast and furious activity, ever present moisture and the likelihood of spills increase the danger in restaurant kitchens.

However, with the right workflow advice and smart design, you can avoid many of these timely accidents from occurring.

Here are Hiller’s top tips for safe kitchen designs.

Design for workflow

The kitchen should be designed to facilitate a continuous progression of food from delivery in storage, to preparation and the final dish. The aim should always been to minimise movement around the kitchen, and to avoid cross traffic. There are many elements to think of here, including wait staff and kitchen staff, and how they work together.

Think from the ground up

Whether your are building or renovating a restaurant kitchen, seeking the right advice from a professional builder is imperative. There are elements to a commercial kitchen that you may not have even thought of, such as gas, power and lighting. All commercial kitchens have to meet health and safety standards, no matter the size, which can be a time consuming (and confusing) process if you try and tackle this alone.

Tip: many slip-and-fall accidents are a result of the underlying structure of restaurant flooring. So, if you’re in the enviable position of being able to build (re-build) your kitchen from the ground up, you can start your slip-proofing right.

Invest in the right equipment

Fitting a kitchen with good quality commercial kitchen ware may seem like a large initial outlay, however for a chef it is these decisions that can change a good restaurant into a great one, optimising the space with equipment that will get the job done and minimise mess – and always choose the equipment that is made for the professional kitchen.

See what Hiller offers here.

 

How to avoid the pitfalls of buying a hospitality business

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 or has questionable equipment, it could create unnecessary headaches, and quickly impact your business’ bottom line.

It’s wise to do a thorough inspection of the condition of the premises, its fixtures and fittings and its plant and equipment so you really know exactly what you are buying. The resultant information can:

  • Identify the potential outlay of funds needed for repairs, upgrades and compliance to local government regulations
  • Allow you to re-negotiate the price / contract terms
  • If you want to renovate or change the menu, you may be up for unexpected costs (upgrading of services, infrastructure etc.)

We’ve witnessed firsthand many costly situations that could have been easily avoided, or at least planned for, including:

  • Auction-bought equipment that doesn’t work
  • Unsafe tradeworks and service installations
  • Outstanding immediate requisitions from Environmental Health / Council
  • Renovations stalled by outstanding non-immediate requisitions from Council

“Business opportunities are like buses – there’s always another one around the corner” Richard Branson

You can engage Hiller to assist you with your condition assessment. We use our 30 years’ experience in hospitality to provide you with detailed reports. All of our condition assessments are conducted by our team of licenced builders and supervisors, kitchen and bar design consultants, qualified chefs and hospitality equipment specialists. We are conversant with the Australian & New Zealand Food Authority Regulations and Local Government by-laws pertaining to food premises and we know what to look for when it comes to wear and tear on equipment and fixtures.

Our standard condition assessment service includes:

  • Site visit and compilation of asset list and condition
  • Visual check of equipment and fittings
  • Basic investigation of provision and condition of services and infrastructure:
    o   Hydraulic – Gas, Water, Drainage
    o   Electrical
    o   Refrigeration and Exhaust systems
    o   Ceilings and Walls, Floors and Finishes
  • Report of site findings and recommendations

We’ve undertaken condition assessments for hotels, resorts, restaurants, cafes and a variety of other venues that provide food and beverage services.

Contact us on 1300 161 350 to book a condition assessment and we’ll help you evaluate your next purchase.

One Day Sale – Sunshine Coast

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Join us at our Sunshine Coast warehouse on Friday 18 November for the Hiller One Day Sale.

Packed with exclusive offers, demonstrations and special displays including:

  • Combi oven demonstrations and free food
  • Demonstrations on blenders, juicers and speed ovens
  • Discounts on an array of products from Waldorf, Skope and Bonn / Hallde
  • Refrigeration display by Skope
  • Extra warranty on Skope refrigeration products
  • Silver Chef finance special exclusive to attendees on the day only: $0 Bond and 4 week deferral on payments*
  • Plus much, much more….

Kicking off at 8am and finishing up at 4pm, we look forward to seeing you

Our warehouse is located at 8/12 Newspaper Place Maroochydore, parking is available at the front

Getting the Exhaust Right in your Kitchen

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Not just a whole lot of hot air

Your kitchen exhaust system is pretty important. By reducing heat, steam and grease from your kitchen you’ll create a cleaner, safer workplace. Noise and odours from commercial kitchens are one of the most frequent sources of complaints to local councils. And from the compliance side of things, there’s workplace health and safety, along with the fire risk and its associated codes and practices.

Once your kitchen is built it’s often extremely difficult (and expensive) to change your exhaust system. So it’s worth getting it right upfront.

So where do I start?

The first consideration is what kind of food you’ll be cooking – a sandwich bar is going to have vastly different exhaust requirements to a charcoal chicken shop. Different cooking machines require different amounts of hood overhang to be legal. And then there’s future planning to think about – do you want to change your menu in the future? If so, you don’t want to have to re-do your entire exhaust system to fit an oven upgrade.

You also need to consider what type of wall and ceiling structure you have (island, corner, against a wall, ceiling heights etc.). And where are all those unwanted cooking smells going to go? Your neighbours won’t appreciate smoke wafting through their windows (don’t forget the people above you if you are in a high rise!).

From here we look to the Australian Standards to tell us precisely:

  • What proportion of cooking particulates and odours need to be removed from your work place – the minimum exhaust or air rate.
  • If fresh air intake is required to balance out air conditioning and ventilation factors (you don’t want drafts on your food all the time)
  • Required distances from neighbouring properties and any physical building requirements to get the exhaust air out.

When you’ve established this information, it becomes a matter of achieving a design that fits, taking into consideration building aspects and the size of the duct that is needed to remove the air (remembering that smaller = noisier).

It’s worth planning and preparing for your exhaust system – it’ll make your life more pleasant. At Hiller we’ve got plenty of experience helping our clients choose their exhaust systems and getting council approvals over the line, so if you are looking for advice on which system to buy or a bit of extra technical expertise for your kitchen, bar or cafe fitout or design, we’re happy to help.

We have plenty of exhaust hoods on display in our warehouse. To speak with one of our consultants about the full range or to choose a hood that’s right for you, give us a call on 1300 161 350.

metaltecnica C3110180LU Exhaust Hood rear plenum w/filter

Introducing the new Turbofan 40 Series Combi Oven

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We’re excited to be stocking the new range of Turbofan 40 Series Combi Ovens. SEE THEM HERE>>>

Perfect for the small café and restaurant owner, the Turbofan 40 Series Combis have a compact 812mm-wide footprint and a flat profile so they’re easy to fit into your preparation space. Or give your new combi oven pride of place in the open with its clean lines and elegant looks.

Powerful and intuitive to operate, the new Turbofan 40 Series Combi is available in both digital and manual models with 5,7 or 10 tray capacity. With a wide range of functions they cook with convection, combi steam, steam, grilling and frying, and they also have a regeneration function for cold or frozen food.

Easy to clean, the ovens come with a hand-operated shower system. And if you choose an oven in the 40D series, you’ll get an exclusive automatic cleaning system with replaceable liquid detergent cartridges.

With a price point that’s created for small business owners, the new Turbofan 40 Series Combi won’t break the bank. And backed by Moffatt’s customer service and reputation for quality, you’ll get the peace of mind of a quality appliance with strong heritage.

See our range of Turbofan 40 Series Combi Ovens or call Hiller Supply on 1300 161 350 and we’ll put together a deal for you.

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Hiller has rebranded

For over 30 years, Hiller and Associates has been providing hospitality equipment to the Sunshine Coast. Now, Hiller & Associates has expanded to include a wider coverage of Queensland with a store in Rockhampton. We have also got dedicated hospitality design and fitout departments. With the change in the scale and services of our business we needed a new brand.

Now, Hiller is the same as it ever was however we now have 3 distinct brands operating under the main Hiller umbrella – Hiller Suppy, Hiller Design & Hiller Fitout.
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Skope Activecore is the new benchmark for energy savings

 

For many commercial kitchens, refrigeration is responsible for the lions share of the electricity bill. Fortunately, refrigeration has come a long way in recent years in terms of energy efficiency. However, Skope has bested themselves with the recent release of their Activecore technology which has been added to the next generation of four popular fridges including the BME600-A, BME1200-A and TME1000.

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Skope Adaptive Design

SKOPE Adaptive design is a new concept developed to showcase SKOPE’s design capabilities. With Adaptive Design customers, consultants specifiers and architects can get greater flexibility when it comes to integrating bar refrigeration into the overall design of a bar or establishment. With flexible, bar refrigeration systems from SKOPE customers know that they can have their bar chiller reflect individual aesthetics, create the right mood and be modified to suit their requirements.

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Why you can depend on SKOPE for the best in commercial refrigeration. 

Create your own unique look

Personalise your fridge to reflect your individual aesthetics and create the right mood

  • A range of door colours including black, white and stainless or choose almost any Dulux powder coated colour to match your surroundings
  • Specify the design of your doors to match your requirements with a choice of solid, glass or pass-through
  • Change your countertop, add some lighting or simply alter the configuration to make our cabinets work for you.

Flexible options to suit your space

Our creative options give you greater flexibility when designing your space

  • Choose a standard floor model, or one which is wall mounted
  • Choose from self-closing swing or sliding doors
  • Select from left or right hand service options, or use a combination of both
  • Vary the dimension of your unit to fit perfectly into your space.

Maximise product presentation

Display your product in the best way possible, to boost sales and increase revenue

  • Use LED lighting options to create mood and eye-catching displays
  • Select glass doors to maximise product display, or solid doors for storage convenience.

Improve storage capacity

Configure your unit to maximise its storage capacity, improve your footprint and create a better workflow

  • Specify your internal and external cabinet dimensions to maximise your available space
  • Choose from integral or remote refrigeration options
  • Alter your shelving to cater for better stock management Enjoy ongoing reliability and efficiency Backed by SKOPE’s reputation for quality and reliability, which minimises the risk of downtime
  • Hardwearing, durable finishes so your cabinets look better for longer
  • Engineering excellence assists with reduced noise
  • Heated glass options available to eliminate condensation (ideal for high ambient conditions)
  • Low emission argon glass options help with extra thermal performance and energy savings

 

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It’s time for a new website and logo!

Hiller and Associates has had the same logo for over thirty years. Since the beginning we’ve always been heavily focussed on providing top notch commercial kitchen equipment with the expertise and service to match. None of that has changed, but our look has.