Batter Features

Georgio’s goes for all new modern look



Mike Konstandi first refurbished the fish and chip takeaway that his parents set up in 1975, some 20 years ago when his father suddenly passed away. Renaming the shop at the time in memory of his father, Georgio’s in Sneinton Dale, Nottingham, has once again undergone another transformation.


“I’m always looking to invest back into my business because if you want to move forwards, that’s what you have to do,” Mike comments. “Everything about the shop is completely new, we stripped it all right back. It was a huge investment but there’s not another shop like it within 10 miles.”

Putting in a brand new three pan, high efficiency Hewigo range, Mike has shaven a minute off each fry, which to him feels like he has gained an extra pan. He’s also incorporated a salad bar where customers can make up their own salad boxes, had branded cardboard boxes and greaseproof paper designed, and installed digital menu boards from BD Signs above the range and also in the window which change seasonally and with different offers. “The shop is so modern now, we’ve literally taken it to the next level,” explains Mike. “On our road we have about seven or eight takeaways now but we really stand out.”



Over the years, Mike has made a number of changes. For example, whereas under his dad’s reign the takeaway sold fish, chips, pies and sausages, now there’s southern fried chicken, jacket potatoes, kebabs, pittas and naan on the menu too. Mike also moved from beef dripping to rapeseed oil, claiming it produces a better and healthier product, and switched his batter mix to Middletons Kings Extra Gold. “About a year after I took over from my father, I wanted more colour to my batter so I switched to Middletons. The appearance of the batter and of my fried products was, and still are, amazing.”

Keeping it simple, Mike believes in making his batter little and often and comments. “We keep it basic, we don’t add anything to our batter, no salt, nothing. We make up about two litres at a time, and I only put a little bit in my batter trough, the rest stays in the fridge until it’s needed. The only thing we do differently is time it when we’re mixing the batter so that we don’t over beat it.”

Happy with the changes he’s made and confident his father would be proud of the new-look shop, Mike adds: “When I see something improve, I don’t change it again. Because of that, I’ve seen my business go from strength-to-strength over the years.”
Middleton Foods 01902 608122 www.middletonfoods.com

Archive

Procedures make perfect

Quality counts and consistency is king, says Kingfisher's Craig Maw

Job vacancy: Area sales manager, Kerry Group

Kerry Group is looking to recruit an areas sales manager across its foodservice brands, covering the North of England and Scotland

Following best practice safeguards against acrylamide fears

Fish and chip shops following good practice have no cause for concern about levels of acrylamide in the food they serve, says the industry’s leading trade body

Fact-tory finding

As one of the five 2017 Drywite Young Fish Frier of the Year finalists, Elise Boothroyd of Fochabers Fish Bar in Moray, Scotland, had the opportunity to visit the premises of three leading suppliers to the fish and chip shop industry
<< Newer
1 | 2 | 3 | 4 | 5 | 6 | 7
Older >>