In one of our most upfront conversations yet, Asher Boote, owner of Hillside in Wellington and longtime chef, joins Tash and Vicki to talk about what it really takes to survive in hospitality for more than a decade. This conversation goes beyond food and into business design, staff development, closures, mental health, and why honest conversations matter more than polished ones. They discuss how Hillside has stayed relevant by evolving without losing its identity, why many restaurants fail because they are underprepared for the business side, and how the industry can better support both people and profitability. The last of our Wellington special episodes, and one that is rich with insight and passion. Why Hillside has lasted - the name stayed the same, but the venue, model, and approach kept evolving rather than standing stillRestaurant ownership versus chef identity - Asher reflects on shifting from ego and personal expression to building a business that can actually endureWhy so many hospitality businesses struggle - too many people enter the industry loving cooking, but not understanding business, people management, leases, or financial exitsCreating opportunity for others - Hillside has been a place where front-of-house staff and chefs have been given room to fail, learn, and step into leadership rolesThe ethics of exit planning - Asher argues that if you do not have an exit plan, you are not really in businessCustomer behaviour and public narratives - closures, negative headlines, and social media can distort how people view the industry, but ongoing honesty with customers can helpDesigning a business around values - Hillside’s identity includes sustainability, plant-forward thinking, and living wage accreditation, not as marketing tricks but as part of the cultureMental health in hospitality - Asher explains how long hours, pressure, alcohol culture, public reviews, and outdated kitchen practices have contributed to the industry’s tollA different model for the future - smaller, more focused service, fewer open days, stronger margins, and clearer customer expectationsWhy hospitality is about feeling, not just food - great service, trust, timing, and atmosphere create the real value guests remember Many thanks to Asher, Hawthorn Lounge and all our Wellington guests. And especially to Barker's who make it all possible!
