About Hospitality Superstore: Australia's Largest Hospitality Showroom
Your venue runs on a hundred things that aren't food. The oven that holds temperature through a Saturday dinner service. The dishwasher that processes 400 covers of crockery every night. The cool room that keeps your produce safe from delivery to plate. The coffee machine that defines the first impression every...
Commercial Kitchen Equipment for Schools & Boarding Houses: Buyer's Guide
Feeding hundreds of students three times a day — seven days a week, across multiple dietary requirements, under a fixed budget — is one of the most demanding food service operations in Australia. Yet school kitchens are frequently underequipped relative to the volume they produce. What Makes School Catering Different Volume...
How to Choose a Commercial Ice Machine (Ice Types & Sizing Guide)
Ice gets almost no attention until something goes wrong — a machine that can't keep up on a hot Friday night, or a health inspector who finds mould in the ice bin. Getting your specification right and keeping the machine clean isn't a minor detail. In Australia, it has legal...
Production Kitchen Equipment: Building for Volume & Speed
A production kitchen is not simply a bigger version of a restaurant kitchen. The differences are fundamental — in equipment specification, workflow design, staffing ratios, and the regulatory obligations that govern how food is prepared, chilled, stored, and regenerated at scale. Whether you operate a central kitchen for an aged care...
Best Charcoal for Commercial Kitchens & BBQ: A Buyer's Guide
Whether you are a new or existing customer, we can easily set up a trading account and help you find the right charcoal solutions for your venue. Do you have questions about exhaust hoods, open flame cooking and equipment designed for smoking ? Our team will help you find the right...
How to Care for Commercial Kitchen Knives: Sharpening & Maintenance
The Cost of Neglecting Knife Maintenance in a Professional Kitchen In a commercial kitchen, a dull or poorly stored knife is not just inefficient — it is a safety hazard and a food quality risk. Blunt blades require more force to cut, increasing the likelihood of slippage and injury. Improperly stored...
Custom Coffee Machine Branding for Hospitality Venues
Your Coffee Machine Is Part of Your Brand In a competitive hospitality market, the front-of-house experience extends well beyond the cup. For cafes, hotels, corporate venues, and franchise groups, the coffee machine on the counter is one of the most photographed, most noticed pieces of equipment in the building. It sits...
Vinyl Wrap Commercial Kitchen Equipment Australia
The Smarter Alternative to Equipment Replacement For hospitality operators managing fit-out costs, the decision to replace ageing or visually dated equipment is rarely straightforward. Commercial fridges, benches, dishwashers, and extraction hoods are expensive to replace — and fully functional equipment that simply looks worn or off-brand does not justify that expense....
Pad Printing vs Glass Etching for Hospitality Venues
Branded Glassware: The Detail That Defines a Venue Branded glassware is one of the most effective and cost-efficient brand touchpoints in a hospitality venue. Every time a guest lifts a glass, they interact with your logo, your name, or your venue identity. For Australian hospitality operators, two techniques dominate commercial glassware...
Which Cleaning Chemicals Does a Commercial Kitchen Need?
Cleaning Chemicals and Food Safety Compliance Under the Food Standards Australia New Zealand (FSANZ) Food Safety Standards — specifically Standard 3.2.2 — food premises must be maintained in a clean and sanitary condition with documented cleaning and sanitising procedures. In Queensland, under the Food Act 2006, a written cleaning schedule is...