-->

What's New

Newbie chippy celebrates serving 5,000th customer

A fish and chip shop in Louth, Lincolnshire, has served its 5,000th customer just six months afte... More

Features

Nuttall brings extra capacity and increased efficiency



Hunslet Carr Fisheries has become a staple in the local community of Hunslet, Leeds, serving traditional haddock and chips fried in beef dripping for over 25 years.

Over the years, the shop had become increasingly busier but at the same time it was also beginning to look tired and dated. So in the summer, owner Randeep Lally invested in a full refurbishment to bring it up-to-date.

With the takeaway sporting a light and airy coffee shop feel, Randeep also decided to bite the bullet and install a brand new frying range. He adds: “The previous range was second hand when it was first installed in 1991. Although it was a great workhorse, it was killing us on the gas bills and it came to a point where engineers wouldn’t want to service it as it was so old.”

Having spoken to a number of manufacturers, Randeep was impressed with the level of service from Henry Nuttall and so put a deposit down on a three pan island range with built-in filtration. Randeep adds: “The range is a lot bigger than the old range as we wanted the bigger pans so we had a larger capacity. That meant we had to tweak the shop a little bit to fit the range in. Henry Nuttall were great at giving advice on how the counter would fit, where the range could go and where the prep tables could be put. They were very hands-on, they showed a lot of interest in what we were doing and the training they gave us once the range was installed was great as well.”



Featuring two chip boxes, three hot boxes and built-in bain maries, the serving staff are finding the increased space beneficial while the friers are enjoying the extra capacity and the reduced drop in temperature when fresh food is placed into the pan . Randeep explains: “We can fry a lot more fish at one time now without the temperature dropping, which is great as with the old range we had to be careful about how many fish we would put in. The capacity is fantastic too; we can keep up to speed with the customers and we can deal with big orders much better than we could before.”

And even with all the extra fish being fried, Randeep’s noticed a drop in the cost of his gas bill of about a third. Randeep adds: “We are a busy shop, we are constantly putting fish in the pan, so for us it’s worked really well.”

With the refurbishment having drawn in many new customers, Randeep is confident that the investment in the new range has complemented the business, adding: “Without a doubt, the refurb has made the shop busier and with the old range we just wouldn’t have been able to keep up with how busy the shop is. Now, we literally can’t wrap quickly enough - the servers are working slower than the fryer because the range is so efficient.”
Henry Nuttall 01909 560 808 www.henrynuttall.co.uk


Facts

Community-owned chippy opens near Solihull

A fish and chip shop which opens in Birmingham today is promising to invest all its profits back into the local community

Poppie's expands with second kiosk in London

Poppie’s Fish and Chips has opened its second kiosk in London, taking the number of outlets it now operates in the city to four

OPEN AND SHUT CASE

Fitting exterior shutters to a shopfront usually requires planning permission from the local council

Archive

270-cover fish and chip shop to open in Edinburgh

A 270-cover fish and chip restaurant will open in Edinburgh next winter

Ramsden’s on the lookout for multi-site franchisees

Harry Ramsden's is searching for multi-site franchise developers as is looks to increase its presence in the UK market in what is its 90th anniversary year

Garry Rosser and Marco Pierre White team up to open Kent chippy

Garry Rosser, owner of The Scallop Shell in Bath, is partnering with celebrity chef Marco Pierre White to open a fish and chip restaurant in Dover, Kent

Menu makers

Menu boards have gone beyond simply listing an outlet’s food offering to become an important design feature within today’s fish and chip shops

200-seater fish and chip restaurant will be largest in Wales

The owner of two of Wales’s leading chip shops is to open the country’s biggest fish and chip restaurant

Brand building

It’s a brave move putting your name to your product, but after four years building up the business he took over, that’s exactly what Jason Fish has done with his takeaway in Rackheath, Norwich
<< Newer
2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11
Older >>