Paul and Andy Georgiou are adding a 50-seater dine in restaurant to their well established Green Lane Chippy in Leigh, Greater Manchester, by extending into the unit next door.
The brothers, who started in the industry as boys helping their father at his fish and chips shops nearly 40 years ago, opened Green Lane Chippy in 2006. With business growing, they decided the time was right to offer customers the opportunity to enjoy their fish and chips onsite.
“We are a busy takeaway and we serve a good product. By offering sit down fish and chips, people can eat it fresher, straight from the plate, which is tastier,” remarks Paul.
Wanting to ensure the takeaway was in keeping with the same high specifications of the new modern restaurant, the pair decided to refurbish the existing shop by taking it back to the brickwork and putting in new ceilings, flooring, tiles, lighting and menu boards.
At the same time, the seven year old, three pan Mallinson's range was replaced with a new four pan, high efficiency counter range giving extra capacity to service the new restaurant as well as the takeaway.
Complete with two chip boxes, two fish cabinets and one pie cabinet, Paul is pleased with the benefits his new purchase is bringing to the expanding business, commenting: “We chose high efficiency this time because of the savings we’ll make on gas and we added a fourth pan to accommodate the restaurant. It’s much more powerful than the old range and it cooks a lot faster, which is helping to speed up service. It’s also easy to use and it produces the same great tasting product as before, which is important as we want consistency.”
A traditional fish and chip shop selling fresh cod and haddock from Scotland, pies, steak puddings and fishcakes, Green Lane Chippy was crowned the North West’s Chippy of the Year by Holland’s Pies in December last year. With an already established reputation, choosing the right range was paramount to the success of the newly expanding business.
Paul adds: “We cook all our fish to order and we are constantly busy so it’s very important that the range is able to keep up with demand, especially with the extra capacity that the restaurant will generate.”
Recommending Mallinson’s to other friers, Paul adds: “We’ve been using Mallinson’s since 1988 and we’ve always had good service and after care. I know I can pick up the phone and get straight through to someone. If they can’t talk me through a problem, then they will send someone out immediately. That’s important, especially when you’re about to open a new restaurant.”
Mallinson’s of Oldham 01706 299000 www.mallinsonsofoldham.co.uk