Commercial Kitchen Company stocks 1883 syrups for cafés, bars, restaurants and quick-service venues across Australia. The range covers the flavours a coffee menu leans on — vanilla, caramel, hazelnut, chocolate and white chocolate — alongside fruit and iced-tea flavours for cold drinks and cocktails, including passionfruit, mango, lychee, strawberry, coconut and elderflower.
1883 is produced in France by Maison Routin, a beverage-flavouring house that blends specifically for barmen and baristas. Every flavour is supplied in a 1L bottle, so you can carry a wide flavour list without tying stock up in bulk formats.
Browse the range below. Need flavour recommendations for your menu? Call us on 1300 CKC 000, or talk to us when you are next in the Bundall or Springwood showroom.
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Syrups set the flavour signature of every flavoured drink you serve, and a commercial syrup does one thing a house-made one cannot: pour the same flavour at the same strength from every bottle, on every shift, with no prep task attached. The decisions that matter are which flavours your menu genuinely needs, and how many you can keep moving before they go stale on the shelf.
A café flavour list usually starts with vanilla, caramel and hazelnut, then adds chocolate, white chocolate and butterscotch for mochas and dessert-style drinks. Almond and Irish cream cover the affogato and after-dinner end. Novelty and seasonal flavours such as peppermint, popcorn, bubblegum and chocolate cookie earn their place on a specials board rather than the standing menu, where they will sit open too long.
Fruit syrups carry the iced and mixed side of the menu. Passionfruit, mango, lychee, strawberry, cherry, coconut and blue curacao work through iced drinks, sodas, mocktails and cocktails, while elderflower suits spritz-style serves. Dedicated iced-tea syrups in peach, lemon and mango let you run an iced-tea line without brewing and chilling a separate base.
A chai syrup gives you a chai latte straight from the steam wand with no brewing step — useful where chai demand is real but not high enough to justify its own prep routine or a second set of jugs.
The range is supplied in 1L bottles, which is the practical commercial format: enough for a busy week on a popular flavour, small enough that a slow flavour is not dead stock. Fit a pump to each open bottle so doses stay consistent between staff instead of being free-poured, keep opened bottles out of direct sun and away from the machine’s heat, and rotate specials flavours rather than leaving them open between promotions.
Syrup adds sugar to everything it touches, so build cleaning into the routine wherever it goes: rinse jugs and blender cups promptly, and wipe pump nozzles down at close. If flavoured drinks are a significant part of your menu, factor the extra washing-up into your dishwasher and glasswasher choice.
We supply syrups alongside the coffee equipment they are poured over, so a flavour order can travel with a machine, a grinder or a service visit rather than coming from a separate supplier. Talk to us about the right flavour list for your menu, or call 1300 CKC 000.
Both are commercial-grade leaders with different strengths. 1883 Maison Routin is the French specialty café standard — natural ingredients, exceptional flavour clarity, preferred by quality-focused cafés. Monin is the global beverage standard — broader flavour range, used by hotel chains and bars worldwide, slightly stronger profiles. Most venues stock both, choosing flavours based on application.
Specialty cafés should stock 8-12 standard coffee flavours (vanilla, caramel, hazelnut, etc.) plus 2-3 seasonal rotators. Cocktail bars stock 20-30+ syrups across cocktail and dessert categories. Quick-service venues typically stock 4-6 most-popular flavours. Over-stocking causes inventory waste; under-stocking limits menu flexibility.
Sealed commercial syrups from 1883 and Monin typically have 24-month shelf life from production date. Opened bottles last 6-12 months at room temperature with proper hygiene. Bottles with built-in dispensers or pour spouts extend opened shelf life by preventing contamination. Always check date codes on delivery and rotate stock.
Yes for venues with consistent recipe discipline and dedicated prep staff. House syrups can deliver superior fresh flavour and lower per-mL cost. However, house syrups are inconsistent batch-to-batch, have shorter shelf life (2-4 weeks), and require dedicated prep time. Most cafés and bars use commercial syrups for consistency and operational simplicity.
Manual pumps are sufficient for most cafés and bars. Volumetric pumps (1 pump = 10mL) improve cost control and recipe consistency. Bar systems with integrated syrup dispensing speed bartender workflow during peak service. For multi-venue operations, dispensing standardisation across sites pays back in consistency and waste reduction.
Bulk syrup orders alone are typically too small for SilverChef finance. However, syrup orders bundled with espresso equipment, bar refrigeration, or full bar fitout packages qualify for SilverChef Rent-Try-Buy, lease, and hire purchase. Quote bulk consumables alongside hardware in a single finance package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
