HiHO Brewing Co. — Restaurant in Cuyahoga Falls

I have been to HiHo numerous times over the past year and a half and have developed a love-hate relationship with this place. I really like what they are doing with beer but their customer service stinks.

Until recently they did not post their current handles online necessitating a phone call to see if a favorite brew is currently being served. 50% of the time I have called in and gotten a recording of the hours of operation, and an invitation to come on in, followed by a goodbye and a hang up. Well, I'm off to a different bar when that happens.

Once, when I did reach someone by phone to confirm availability, when I got there and asked for a growler to go, the bartender informed me that the owner had instructed him not to sell growlers of my desired beer because they were running low! What business would intentionally walk away from a sale because inventory was low? I drove 10 miles round-trip and went home with nothing except bad feelings about HiHo's management. Not only did they lose that sale, but because I never know what to expect from this place, I tend to go elsewhere first.

Finally, I have never experienced the degree of neglect from bar staff that I have experienced here. On numerous occassions I have sat at the bar with an empty glass in front of me while staff chat with one another and look past me when I am looking directly at them. I mean for 5 or 10 minutes. Drives me nuts. HiHo must look for this trait in their hiring activities because it is a universal among their bar staff. Instead of looking for opportunities to make their customers comfortable this place looks for ways to avoid it.

This is my first review of any place and I'm only doing so because I want this place to make it because their beer is so good and it has the potential to be an outstanding brew pub, but only if management stops focusing on their own belly button and instead develops a passion for making their customers feel welcomed. That's how you develop a loyal following. In that regard, HiHo, unfortunately, has a...

Came here two days ago, on Sunday. That was the last day of their 8th Anniversary celebration week. That was an amazing experience. The last rime I was here was 2018 and that was a great experience. My visit two days ago was better!

When you come here, know that their parking lot is small and lacks space. You are lucky if you get a parking space in their lot. Never fear- there is free public parking in a good sized lot just South of the place and a very short walk away. There is free street parking if you can find it, as well as other free public parking not too far away.

The place is big and spacious and has a good energy inside an industrial yet chic atmosphere that is clean and inviting. They have plenty of beer on draft and a pretty good food menu. The many servers and bartenders were friendly, professional, prompt and treat their customers very well. In short you can say the staff is very awesome!

I brought two flights of four beers each. All of their beers are made well with full, never watered down, never boring flavors and body. The standouts are their Schwarzbier and their cocoa flavor porter. They have many different styles of beer that definitely are not boring.

I also brought their soft pretzel sticks which were warm and had great texture. They had red pepper aioli dipping sauce which had a nice flavor and spice, and a very spicy grainy mustard dip, which was amazing and to my liking. Definitely not boring and bland.

The men’s washroom was clean and warm and provided plenty of hot water.

As for the clientele, there was a good age diversity among the beer drinking crowd. A good balance of twenty somethings to fifty plus somethings. Great place for people watching and who knows you might run into alone you know like I did.

I am very impressed with this place and will definitely come back! Here’s to another eight years of great beers, great people and...

If this place stuck to beer it probably would have been a pretty great experience, but this place utterly fails in spectacular, Olympic gold medal, Emmy award winning, galactically significant fashion when it comes to the food portion of the equation.

I’ve worked in a lot of kitchens in my years on this earth and from where I sat I could see the nonsense play out in real time.

I was here on a Wednesday. Place was barely half-full. If they were properly set-up for food this should have been no big deal but…

1. the staff failed to indicate the long wait times when we ordered. Had I been warned going in it would be so long it would have been a different story

2. They don’t do substitutions. The bartender gave me a big line about “we only have so many of each ingredient because locally sourced and honey comes in jars” blah blah blah - Don’t lie to me, Just say the kitchen either doesn’t want to or can’t handle it (I suspect both of these things are true). If you are afraid of running out of ingredients you aren’t running a good kitchen.

3. I watched a bartender walk over multiple times and teach the kitchen staff how their own numbering system works. They seriously need someone doing expo rather than the bartender shouting “that table is in the back corner” to a food runner over the din of a mildly busy brewery.

4. when I approached the bar to ask about my now hour late food order he walked over and showed the kitchen again how food expo works and brought me the food…which was sitting there so long that it was cold.

5. After all that, food was burnt, and as...