tooquicktostop Posted January 7, 2010 Share Posted January 7, 2010 This place always seems to come up with some useful info so here goes I am thinking of getting into the Fish and Chip shop market, I have seen a couple of operational shops on the Essex coast that would fit the bill I will not be running the shop, just owning it and setting the standard, I will employ the team to run it I would be looking at "quality" fish and chips with sustainablilty and local sourcing as the key selling point to the site, no pizza etc for me I would not rule out quality Shawarma grill wraps but will focus on the "classics" first, this will include only fresh fish and home made batter Has anyone on here got experience in running a shop, I can cook a bit its just the specific Fish and chip shop experience I am looking for including tips and issues you may have found Quote Link to comment Share on other sites More sharing options...
gaz1 Posted January 7, 2010 Share Posted January 7, 2010 I have never ran or owned one, but i travel past 3 fish and chip shops to collect my weekly treat, as many people would. Really good fish and chip shops are hard to come by Good luck if you decide to go for it Quote Link to comment Share on other sites More sharing options...
Branners Posted January 7, 2010 Share Posted January 7, 2010 Nick Karkie on here used to run a number of chip shops. He may be able to help if you can track him down. Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 7, 2010 Author Share Posted January 7, 2010 I have never ran or owned one, but i travel past 3 fish and chip shops to collect my weekly treat, as many people would. Really good fish and chip shops are hard to come by Good luck if you decide to go for it Thats the train of thought Gaz, I love really GOOD Fish and chips with crisp batter and plump white fish with a good English grown hand cut potato chip, lashings of malt vinegar and sea salt but try finding this in the UK now, very difficult Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 7, 2010 Author Share Posted January 7, 2010 Nick Karkie on here used to run a number of chip shops. He may be able to help if you can track him down. Will give it a try Quote Link to comment Share on other sites More sharing options...
CJ Posted January 7, 2010 Share Posted January 7, 2010 A friend out here on Kos used to run a plaice in Cornwall. PM me with any questions you have and I will ask him if he can help. Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 7, 2010 Author Share Posted January 7, 2010 A friend out here on Kos used to run a plaice in Cornwall. PM me with any questions you have and I will ask him if he can help. Cheers Col I am heading out for an hour now to talk to friend on the subject but will get a list of questions together Quote Link to comment Share on other sites More sharing options...
CJ Posted January 7, 2010 Share Posted January 7, 2010 Cheers Col I am heading out for an hour now to talk to friend on the subject but will get a list of questions together No problem. I wont be seeing him until tomorrow evening but will run them by him then. Quote Link to comment Share on other sites More sharing options...
TopgunTT Posted January 7, 2010 Share Posted January 7, 2010 If you can manage to make it a good fish and chip shop you will never be short of customers, Like someone has already said they are hard to come by, And are a dying breed. Goodluck. Quote Link to comment Share on other sites More sharing options...
Hobgoblin Posted January 7, 2010 Share Posted January 7, 2010 I reckon its all about building a reputation. About 200 yards from where I live (in a village) is what is commonly referrred to as the best chip shop in Herefordshire. It has countless awards on the walls, and is absolutely spotless, and always busy. The fish and chips are superb. Quote Link to comment Share on other sites More sharing options...
JamieP Posted January 7, 2010 Share Posted January 7, 2010 Light crispy batter on skinless cod is the key to success imo, every chip shop i go to the fish is covered in stodgy awful batter. Quote Link to comment Share on other sites More sharing options...
Meko Posted January 7, 2010 Share Posted January 7, 2010 This Thats the train of thought Gaz, I love really GOOD Fish and chips with crisp batter and plump white fish with a good English grown hand cut potato chip, lashings of malt vinegar and sea salt but try finding this in the UK now, very difficult and this Light crispy batter on skinless cod is the key to success imo, every chip shop i go to the fish is covered in stodgy awful batter. More and more places, usually Chinese chippies, near me are going to fries rather than chips, and there's nothing worse than having a lovely great big fish and finding out that most of it is batter and no fish. Quote Link to comment Share on other sites More sharing options...
Dave Posted January 7, 2010 Share Posted January 7, 2010 get the batter right as jamieP says and your on your way Quote Link to comment Share on other sites More sharing options...
SILKYSMOOTH Posted January 7, 2010 Share Posted January 7, 2010 This place always seems to come up with some useful info so here goes I am thinking of getting into the Fish and Chip shop market, I have seen a couple of operational shops on the Essex coast that would fit the bill I will not be running the shop, just owning it and setting the standard, I will employ the team to run it I would be looking at "quality" fish and chips with sustainablilty and local sourcing as the key selling point to the site, no pizza etc for me I would not rule out quality Shawarma grill wraps but will focus on the "classics" first, this will include only fresh fish and home made batter Has anyone on here got experience in running a shop, I can cook a bit its just the specific Fish and chip shop experience I am looking for including tips and issues you may have found you have just found the master of fish & chips (ME), anything you need to know just call me Dean. Also... I know a shop for sale too if you are interested??? All my life in the family businesses mate, just ask anyone that knows me well about this trade and industry!!!! I don't mind saying that I am at the top when it comes to this trade...working in the businesses from the age of 10 years old, I have managed so many shops of our own and others that requested me.. Quote Link to comment Share on other sites More sharing options...
Mike Posted January 7, 2010 Share Posted January 7, 2010 Let me know if you need to employ a taster Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 7, 2010 Author Share Posted January 7, 2010 you have just found the master of fish & chips (ME), anything you need to know just call me Dean. Also... I know a shop for sale too if you are interested??? All my life in the family businesses mate, just ask anyone that knows me well about this trade and industry!!!! I don't mind saying that I am at the top when it comes to this trade...working in the businesses from the age of 10 years old, I have managed so many shops of our own and others that requested me.. Bingo, just what I am looking for, that is what makes this forum so special, no matter what you need someone has the answers, who needs 118 118 !! As you know mate I can cook, I have some amazing recipes for fish batter including a wonderful crisp light batter I used for several years in one of the brasseries I used to run, we had people from miles around come and queue for our "traditional" beer batter with hand cut chips I plan on having a selection of fish including the favourites, Sustainably sourced cod and haddock, with the traditional batter then some less well know fish that this country should be promoting, skate, lemon sole, halibut, pollock etc I also plan to add some interesting options like home made pies and fresh battered cod roe The premises will be bright, spotless and have fresh fish on display on ice, you would be able to buy fresh fish as well, just like a fishmongers Being on the coast I would also invisage seafood being available (an Essex favourite) I have big plans and dont plan on opening a run of the mill chippy, however it will be a gradual opening with the reputation of the best fish and chips being the most important Kids portions are a must and priced accordingly I would use only fresh ingredients and fry in a "good" oil, a rapeseed blend is a very special fish frying oil I will be on the lookout for a cook to take the helm and build the team, I would really like to make this a start of a possible chain of shops that brings the reputation of fish and chips back to the status it used to hold, including pointing out that in moderation it is a healthy option if cooked correctly Exciting times I hope ! Quote Link to comment Share on other sites More sharing options...
CJ Posted January 7, 2010 Share Posted January 7, 2010 If it goes ahead then I am sure it will be a roaring success as you seem to have all the right attributes and a passion for excellence. Good luck friend. Quote Link to comment Share on other sites More sharing options...
CardiffSupra Posted January 7, 2010 Share Posted January 7, 2010 Thats the train of thought Gaz, I love really GOOD Fish and chips with crisp batter and plump white fish with a good English grown hand cut potato chip, lashings of malt vinegar and sea salt but try finding this in the UK now, very difficult Ummmmmmm thats making my mouth water........ Do you deliver to South Wales? Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 7, 2010 Author Share Posted January 7, 2010 Ummmmmmm thats making my mouth water........ Do you deliver to South Wales? its not just fish and chips...........its Dean's fish and chips, ,,,, oh wait thats been done already Quote Link to comment Share on other sites More sharing options...
ozz Posted January 7, 2010 Share Posted January 7, 2010 I love the smell of chip shops but the fresh fish stand at supermarkets always turns my stomach. Still, could just be me so you won't miss one customer! Also, you might want to consider vegetarians - they usually won't eat anything cooked in with the fish. Quote Link to comment Share on other sites More sharing options...
dcarrter21 Posted January 7, 2010 Share Posted January 7, 2010 i worked in on from the age of 13 till 19! went through two fires. was a very good learning curve. i enjoyed every day of it! would do it again! Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 7, 2010 Author Share Posted January 7, 2010 I love the smell of chip shops but the fresh fish stand at supermarkets always turns my stomach. Still, could just be me so you won't miss one customer! Also, you might want to consider vegetarians - they usually won't eat anything cooked in with the fish. Very valid point and I would be happy to cater for veggies, quality pies and perhaps battered tofu I also think fresh home made fish cakes would be a nice option Quote Link to comment Share on other sites More sharing options...
erol_h Posted January 7, 2010 Share Posted January 7, 2010 Make sure you get some decent refrigeration for your shop aswell having the right fridges for the job as fish and other salty and acidic foods can destroy a fridge . Let me know and i can point you in the right direction with suppliers. Quote Link to comment Share on other sites More sharing options...
RobD Posted January 7, 2010 Share Posted January 7, 2010 I really want some fish and chips now! This sounds like a good venture Dean, hope you buy one on southend seafront, would be ideal when we have the meets there during the summer nights Quote Link to comment Share on other sites More sharing options...
Rob Posted January 7, 2010 Share Posted January 7, 2010 There's a really old shop in my town, it just does fish and chips. No burgers, no saveloys, no kebabs or deep fried mars bars, and it only opens 12-2 and 5-8pm on Thursdays and Fridays. It been going for about 40 years, solely based on the quality of its fish and chips. OTOH my wife's ex boss opened a chippie in Selby and eventually gave up on it as it could barely break even. Quote Link to comment Share on other sites More sharing options...
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