Fish and chip shops across the UK are preparing for an increase in trade this Good Friday with many expecting it to remain their busiest day of the year despite ongoing cost pressures.
At Taylors in Stockport, Manchester, owner Anne Wallace said preparations are already well underway as trade typically goes up by 50% compared with a regular Friday.
“We’re actually frightened about how we’re going to cope with it,” she said. “We’ve looked at where we can get ahead, so we’re going to double up on things like peas and gravy and have as much ready so we don’t have to keep topping up.”
Staffing has also been increased, with workers drafted in from a neighbouring coffee shop Anne also owns. “Everybody that works in both shops is in here on Friday teatime, so whereas we would normally have five, this Friday it will be 12,” she added.
Based on increased takings last Good Friday, Anne has extended opening hours this year. “I don’t know how we actually did it last year now looking back, so this year, instead of opening 12 to 2pm and 4pm to 7.30pm, we’re doing 12 till 3pm and then 4pm till 8.30pm – and that’s as much as we can do really.”
Despite the wider cost of living pressures, Anne does not expect customers to stay away. “Obviously the customer is affected every day of the year, but I think fish and chips is still good value for money for the quality they are getting.”
At Brockley’s Rock in South East London, owner Kyri Karoulla is expecting a similar story. “Good Friday has always been one of, if not the busiest day of the year. It’s right up there with National Fish & Chip Day,” he said. “It’s already started this week, it seems to be busier than a normal week. The climax will be on the Friday though.”
The shop typically preps about 30 to 40% more fish and potatoes on a Good Friday, with Kyri anticipating 90% of sales will be fish.. He does not anticipate any slowdown this year and has already started preparations behind the scenes. He added: “We’ve already started preparing, just making sure we have everything, and I’ll be down there at seven o’clock in the morning on the Friday, starting to debone and cut fish.”
In County Durham, Graham Kennedy, owner of Bells Fish & Chips, predicts trade across the four sites to increase three times so will be in prepping in the region of 7,000 cod and 1,000 haddock.
Staff numbers will also double to cope with demand, with Graham adding: “We just try and give the same quality and consistency we always do. It’s not always easy when you’re so busy, but customers are understanding of just how busy it is.”
Meanwhile in York, Aman Dhesi, co-owner of The Scrap Box, the current Fish & Chip Takeaway of the Year winner, said Good Friday still carries weight, even as trading has been strong more generally. He said: “Every day feels like Good Friday since our win, but it definitely is still the busiest day of the year.”
To manage queues on the day, the shop is simplifying its offering by having just one size fish available – 6–8oz – and only one species, haddock. “That way we can really keep the queues moving,” he said. “We’ll also blanch loads of chips, which we don’t normally do, just to keep the crowds moving.”
Aman sees the day as an opportunity as well as a challenge, adding: “There are always a few extra numbers that you want to try and win as regulars, because they’ll be coming because they’re not regulars. And you’ve got a chance to prove yourselves again. I always see every year as a chance to gain more regular customers from otherwise one offs.”
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