Matt H Posted January 8, 2010 Share Posted January 8, 2010 This is making me want fish and chips for tea - well, minus the fish and add a jumbo sausage (It's too obvious so don't bother!) Quote Link to comment Share on other sites More sharing options...
far Posted January 8, 2010 Share Posted January 8, 2010 Let me know if you need to employ a taster Can I also put my name down for a taster please? Dam you - my mouths watering now with your description and I have to trek a mile to the chippy in the snow which may or may not be open Quote Link to comment Share on other sites More sharing options...
TonyP Posted January 8, 2010 Share Posted January 8, 2010 I think people think of f 'n' c as a cheap and cheerful takeaway food. Well I do anyway. I don't have it very often at all but when I do I'm always quite shocked by the price. Not sure how much it's been so long but i guess about a fiver. If £8 is the kind of price you're thinking of ( i just picked that figure out of the air) then I think a lot of people are going to go down the road to the next chippy tbh. Quote Link to comment Share on other sites More sharing options...
CJ Posted January 8, 2010 Share Posted January 8, 2010 I think people think of f 'n' c as a cheap and cheerful takeaway food. Well I do anyway. I don't have it very often at all but when I do I'm always quite shocked by the price. Not sure how much it's been so long but i guess about a fiver. If £8 is the kind of price you're thinking of ( i just picked that figure out of the air) then I think a lot of people are going to go down the road to the next chippy tbh. I disagree. I think people would do that if the offering was the same as every other chippy. But if the offering was of a much better quality then they would be prepared to pay the extra - as is demonstrated by Steins place. Quote Link to comment Share on other sites More sharing options...
TonyP Posted January 8, 2010 Share Posted January 8, 2010 I disagree. I think people would do that if the offering was the same as every other chippy. But if the offering was of a much better quality then they would be prepared to pay the extra - as is demonstrated by Steins place. Maybe. If you can change people's perception of f 'n' c as a cheap meal eaten out of newspaper. Quote Link to comment Share on other sites More sharing options...
Abz Posted January 8, 2010 Share Posted January 8, 2010 We have a restaurant in our office, they do some really high quality fish & chips normally on a Friday but the menu changes daily so sometimes it is fortnightly. Anyway I have found that if the batter is correctly cooked to the right crispness then the Cod is so delicious! It's actually making me hungry right now (but no Fish and Chips today) . I have ran many Indian restaurant's with my father & just like yourself pride ourself in producing good quality food. Dad was very particular with his preparation's and freshness was a key element! 2 of the business's which he had before he retired last year actually built all the business on customer recommendation's! Despite having a lot of competition in his last place he never distributed leaflets since he opened and ran it for 6 years with a good flow of customers. Our prices were a bit more deer than other competitor's but we had built a good customer's who valued good food and were prepared to pay more for a better quality product or a ruby murrey. We have loads of Fried Chicken shops round our way, I still travel 4 miles to the one I find produces the best quality! Though to start you will need to have low prices to get customers to "try" your food. You will need to start with a number of offers to show you are almost getting customers to have a taster of the quality of your food. Good Luck Dean, though I am sure you have the correct mindset to be able to do this properly. Quote Link to comment Share on other sites More sharing options...
tbourner Posted January 8, 2010 Share Posted January 8, 2010 You'll have to employ mystery shoppers to make sure the school leaver goons you employ are keeping up with your ideals as well!! Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 8, 2010 Author Share Posted January 8, 2010 You'll have to employ mystery shoppers to make sure the school leaver goons you employ are keeping up with your ideals as well!! We were all school leavers once, I plan to give the staff the right level of training and opportunites, however if they dont cut it they are out, simple Quote Link to comment Share on other sites More sharing options...
tbourner Posted January 8, 2010 Share Posted January 8, 2010 We were all school leavers once, I plan to give the staff the right level of training and opportunites, however if they dont cut it they are out, simple I was actually hoping you'd offer me a job as a mystery shopper, so you have to pay me to sample your foods. Quote Link to comment Share on other sites More sharing options...
AlexM Posted January 8, 2010 Share Posted January 8, 2010 Dean, my brother-in-law is currently manager of a Chippy.. sorry Fish and Chip shop (Fish 'n Chicken) in Chelmsford if you have any other questions. Seem to remember the fish and chips being quite decent there, any chance of a club discount? Quote Link to comment Share on other sites More sharing options...
Lbm Posted January 8, 2010 Share Posted January 8, 2010 I disagree. I think people would do that if the offering was the same as every other chippy. But if the offering was of a much better quality then they would be prepared to pay the extra - as is demonstrated by Steins place. I agree with this Near me, there are 3 chippys. The first and by far the best is up the hill and costs around £16 for Rock Eel (in Motza meal) and chips twice including a good sized portion of homemade tartre sauce. It's a lot of money and we don't go there all the time, but we don't want to eat F&C all the time either. It also has a restaurant full of customers who like their fish & chips cooked and presented "just so". It's quite a well off area but people do pay for quality, even for fish & chips. One more thing, it doesn't do pizza or burgers or kebabs and I think people like that fact - Oh and the attractive ladies who serve help too - I guess The 2nd chippy is down the hill. It's cheaper, it's ok, but we only go there once in a blue moon. The 3rd is a f*ckin disgrace. It's cheap and the food tastes like crap - The first one we tried - never again. Btw, when I first bought the £16 for two portion last year (in the nice place up the hill with the lovely serving ladies) I almost fell over, as I was mentally expecting a figure of around £8 - It has been years since I bought F&C - Anyway, after the service and the equally importantant eating, I can see why they charge what they charge. Good luck to you sir Quote Link to comment Share on other sites More sharing options...
CJ Posted January 8, 2010 Share Posted January 8, 2010 :goodpost:from Lbm Quote Link to comment Share on other sites More sharing options...
tbourner Posted January 8, 2010 Share Posted January 8, 2010 Have you got a name in mind yet? I feel a new thread for suggestions is in order! How about just "Fish and Chips". Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 8, 2010 Author Share Posted January 8, 2010 Have you got a name in mind yet? I feel a new thread for suggestions is in order! How about just "Fish and Chips". This is the first plaice () I will be coming to to shell () out some idea's, there is not a sole () on here who would not want to serve up their thoughts Ok I am floundering () now Quote Link to comment Share on other sites More sharing options...
erol_h Posted January 9, 2010 Share Posted January 9, 2010 Used Foster for most of my career, always seems to deliver the best results with very smart professional looking units that have very little break down issues, they are expensive The market is flooded right now with quality second hand catering equipment and restaurant furniture and I feel I could set up a great shop with minimum overheads I know there is not a huge mark up in Fish and chips and volume is the key, a big change from my years cooking in fine dining restaurants and hotels !! Fosters are a good make been working with them for years what ever you do just make sure the fridge or freezer you get has the condensing unit at the bottom to reduce the radiators getting clogged with grease. There is also a good company by the name of XL refrigeration that build long lasting fish cabinets. Quote Link to comment Share on other sites More sharing options...
S44M KT Posted January 9, 2010 Share Posted January 9, 2010 will u open up a chippy near me please. we could do with a decent one! lol Quote Link to comment Share on other sites More sharing options...
TLicense Posted January 9, 2010 Share Posted January 9, 2010 Chip shops in Witney are all rubbish. I don't like fish so usually just end up with chips as the sausages are usually minging and the pies... well lets just not go there! Alternatively, if you wanted the meal that you can eat all night, the burgers are great for endlessly repeating on you. Good chips are the key. Best of luck! Quote Link to comment Share on other sites More sharing options...
AndrewOW Posted January 9, 2010 Share Posted January 9, 2010 Funnily enough, the two best chippies in Eastbourne, are run by Chinese and the beet one by far, by Turks. Their haddock and chips are fantastic. Not expensive either, just get the ingredients right, and care about it. My goodness, I'm hungry and it's nearly 3am! Quote Link to comment Share on other sites More sharing options...
nick_karkie Posted January 10, 2010 Share Posted January 10, 2010 I learnt the trade from my dad when I was a kid and I am still doing it now. Things to consider: a bit difficult to hand cut chips when you are selling 300 kg upwards a day in a busy location. The chipper blades come in many sizes so it is not a problem. fresh fish is not as good as frozen at sea fish, it is caught, cut, instantly frozen. The only way fresh fish would be better is if the boat is coming in near your restaurant, this happens on the irish golfing coast and the golf clubs serve amazing fresh fish. If you are not working in your shops then your prices will have to be higher. it is a difficult business. 10 years ago people would travel a long way to get good food, but nowadays society has changed a lot (depending on your location), so LOCATION is vital. Parking is vital, passing trade is vital, no good relying just on the local chimney pots Ever thought about fish and chips drive thru, I doubt there are many about and now with our "lazier than ever" society it would work, it is not easy with fish and chips because it doesnt keep well in a hot cabinet but if you are bisy then you don't have to worry about food going, it would be constantly fresh. Dont be stingy on portion sizes (although if people considered how much they pay for a portion of small fries in mcdonalds they would not complain about paying the same money and getting 3 times as many chips). As JamieP mentions, light batter, clean oil, simple. Quote Link to comment Share on other sites More sharing options...
stevie_b Posted January 10, 2010 Share Posted January 10, 2010 Hi Dean, I have a friend who has worked in a fish and chip shop in his family. If you've got any specific questions you'd like me to ask him then let me know, although it sounds like you've got some good first-hand advice from people on here. Have you thought about offering fish in a different coating other than batter (offer batter, but offer other coating(s) as an alternative too)? Serving fish and chips in a healthier format might make some customers more willing to visit regularly. IMO you'd need to offer the traditional fayre too. Quote Link to comment Share on other sites More sharing options...
Chewie Posted January 10, 2010 Share Posted January 10, 2010 Have you thought about offering fish in a different coating other than batter (offer batter, but offer other coating(s) as an alternative too)? Serving fish and chips in a healthier format might make some customers more willing to visit regularly. IMO you'd need to offer the traditional fayre too. I reckon Kentucky fried fish in a coating of 11 secret herbs and spices. And how about sushi and chips. You'll save a fortune on batter and deep frying. Quote Link to comment Share on other sites More sharing options...
Guigsy Posted January 10, 2010 Share Posted January 10, 2010 i live in the town centre. the road outside me is a big pub crawl route. its flooded with bars and takeaways and curry houses. Over the years ive sampled many of them. But out of all the many takeaways there are loads of kebab places. lots of chicken/burger places. and everything else under the sun including caribian and african foods, chinese and indian etc. however there is only ONE fish and chip shop. And i believe there is only one for a reason. Its just a simple fish and chip shop. Run by a delightfull chinese family. They only sell fish and chips. nothing else. no kebabs or anything. The fish is skinless, moist and always good, despite not living near the cost (northampton). The batter is always very crisp and very tasty. The cips are always crisp and golden but white and fluffy inside. They are always busy but the que is never off puttingly huge. The smell wafts down the street as i walk home and is wonderfull. Wrapped in paper with a wooden fork, a big shaker of salt with a big shaker of vinager on the counter if you want it. None of this poncy cardbord box stuff to hold your chips. Ive told several people its the best place in northampton and everyone who has been there has agreed. yet looking at it you wouldnt know it. no awards on the walls or over the top signage. It just is what it is. We had a place in sheffield near my school that was voted some award by ainsly harriot as the best fish at chips in yorkshire. whenever i had the chips they were crap... However they did sell cajun chicken burgers. the chicken would sit in a bowl in the heater bit above the frier. And it was wonderfully tender. i guess because it had been sat marinading all day. but it was great Another place that we used to go to when i was small in barnsley had one of those big rotisary chicken cooker things. at the back and i always loved that. Never had anything from it but it always looked good and made the shop smell great! Quote Link to comment Share on other sites More sharing options...
Meko Posted January 10, 2010 Share Posted January 10, 2010 Dont be stingy on portion sizes (although if people considered how much they pay for a portion of small fries in mcdonalds they would not complain about paying the same money and getting 3 times as many chips). these seem to have the portion sizes right on the jumbo cod... not been in for a while but rarely seen it empty http://www.homeofthejumbocod.co.uk/#/fish/4517957334 Quote Link to comment Share on other sites More sharing options...
TonyP Posted January 11, 2010 Share Posted January 11, 2010 Just heard an ad on the local radio station for "Chez Fred". Not sure if it's national or just a local chain. "Quality, skinless cod, chips, a freshly baked, buttered roll and as much tea as you can drink for £5.75." Times are hard and people are looking for good value. Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted January 11, 2010 Author Share Posted January 11, 2010 I learnt the trade from my dad when I was a kid and I am still doing it now. Things to consider: a bit difficult to hand cut chips when you are selling 300 kg upwards a day in a busy location. The chipper blades come in many sizes so it is not a problem. fresh fish is not as good as frozen at sea fish, it is caught, cut, instantly frozen. The only way fresh fish would be better is if the boat is coming in near your restaurant, this happens on the irish golfing coast and the golf clubs serve amazing fresh fish. If you are not working in your shops then your prices will have to be higher. it is a difficult business. 10 years ago people would travel a long way to get good food, but nowadays society has changed a lot (depending on your location), so LOCATION is vital. Parking is vital, passing trade is vital, no good relying just on the local chimney pots Ever thought about fish and chips drive thru, I doubt there are many about and now with our "lazier than ever" society it would work, it is not easy with fish and chips because it doesnt keep well in a hot cabinet but if you are bisy then you don't have to worry about food going, it would be constantly fresh. Dont be stingy on portion sizes (although if people considered how much they pay for a portion of small fries in mcdonalds they would not complain about paying the same money and getting 3 times as many chips). As JamieP mentions, light batter, clean oil, simple. Thanks for the feedback and you make some valid points I dont like frozen at sea fish, freezing white fish changes the texture of the flesh and also makes the flesh watery IMO, there are some fantastic fish suppliers in the area who can supply fish fresh 6 days a week,I would consider closing on Sun and Mon as it happens as fish is not so good these days and allows one team to cover the shop Have several placestolook at, the rubbish weather has delayed this somewhat but no rush, the place and location has to be 100% right for me Quote Link to comment Share on other sites More sharing options...
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