Chippy Chat January

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Takeaway Exhibition is a Sizzling Success The Ultimate Kebab Knife Isle of Ely Potatoes Buy Chippy Chat!

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The ‘Codfather’ of industry events

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Jokes, Fun Facts and Puzzles to help you CHILL

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Chippy Chat & Fast Food Magazine • January 2014

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Find your nearest dealer at www.doubleakebab.co.uk

FOR STARTERS

I did it my way Regrets. I’ve had a few - but then again, too few to mention. As ChippyChat continues on it’s journey, this alas is my stop and it’s time for me to get off.

My very good friend over at Fish and Chips and Fast Food Magazine – the most worshipful Wendy Durham has also vacated her role as Editor and there’s going to be a promising wind of exciting change blowing through your letter boxes in 2014. I want to thank her for support and mentoring and wish her a long and happy - whatever she does. A new chip champ next month as well as National Chip Week is bound to kick start trade and in the mean time if you’re not quite so busy, at least you’ve got a bit more time to enjoy your free January issue of ChippyChat Magazine…

Mark Petrou

Es 30 tabl Ye ishe ar d s

Big Spud

Chippychat is a nonpolitical social network which supports and promotes the importance of a united and well organised trade representative body. ChippyChat recommends membership to The National Federation of Fish Friers (NFFF) to all of its members.

Many of the views expressed in this magazine are those of individuals, members’ contributions or of freelance journalists and do no necessarily represent the views of the publisher.

Published by ChippyChat Ltd ChippyChat Ltd 23, West Park Street, Chatteris, Cambs. PE16 6AL tel : 01354 760057 chippychat@hotmail.co.uk www.chippychat.co.uk

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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Menu

Community News

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And it’s on to the awards

Diary Dates

A few dates to tap into your smart phone or scribble on the year planner.

Chatterbox

Big Spud says “Hello” “Goodbye”

Mark Infested Waters

Nothing stays the same

New Potatoes in February

Isle of Ely Produce buy ChippyChat!

Combi-Oven without a Hood

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10 12 14

New compact Alto-Shaam CT Express with integrated catalytic converter oven

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UK Kebabs

The complete kebab solution

Rock ‘n’ Roll at the Rock and Sole Plaice

Financing for a client with a rich history - The Rock and Sole Plaice

Queen Clean The complete metal cleaning system Takeaway Exhibition is a Sizzling Success The first ever Takeaway Innovation Expo was held at Olympia London

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JANUARY 2014

18 20

His Serene Highness Prince Albert of Monaco

Fish and Chips fit for a Prince

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Wish and Chips

A new way to engage the fish and chip buying public with a difference

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Just 4 Fun Jokes, Fun Facts and Puzzles to keep you smiling

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Murray and Irene Plaice their Chips at Monte Carlo!

Crossways Foodservice Consultancy

An arsenal of forms and templates in generic form for any fish and chip shop operator

Fry It Returns Fish and chip traders put fast food in the spotlight at the ‘Codfather’ of industry events

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Money Matters

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Catering Company - one of Fastest Growing in UK

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Chippy Chat & Fast Food Magazine • January 2014

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The Property Section

Helping you make the right move

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Mark Infested Waters Nothing stays the same Chippy Chat & Fast Food Magazine • January 2014

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CONTENTS

On The

COMMUNITY NEWS

Community News Our monthly look at the Chippy Chat web community

I

And it’s on to the awards

S it really a year since Calum Richardson took home the winner’s trophy and title of FISH & CHIP SHOP OF THE YEAR. There’s a real mixed bag of finalists this year with some hardened to the trials and tribulations of the final presentation, and then some new surprise names who will have their fingers crossed.

We’ve also got a number of Chippy Chatters who are up for different awards, good luck to all of you, and may the best man….or lady, win!

January is traditionally a quiet month for trade as the credit card hangovers take effect. However, it’s always a busy month on our website with people looking for new ideas to carry them on through 2014.

Here’s a snippet of what our members have been discussing this past month:

How Efficient Are You - I have just sat outside a fish shop and timed how long to serve customers. They always seem to have a queue. Well 11 min to serve one customer. They take their order then the customers wait. In the meantime the two staff are standing

about. So the shop looks busy but only one customer every 10 min or so. They have about 7 waiting, and have four working. 2 frying and 2 serving. Very inefficient. Just wondered how many really stand back and look at your time and motion

Reconditioned Oil Filtration

Hi, I am in desperate need of a filtration machine. Can’t afford a new one at the moment. Does anyone know where I could buy a second hand or reconditioned machine?

Pies - Heyy, does anybody use

Qualipies from TQ, or ever had one?

Would you recommend?

had a touchscreen all/in/one demo even though I love modern tech stuff it wouldn’t work in our shop.

Freelance Staff

Hi. I’m new on here so apologies in advance if I’m in the wrong place!

Does anyone know if you can get temp staff for a 2 week holiday? We are in Hampshire and need a frier and ideally counter staff to run one of our shops while away. Thanks

REGISTER ONLINE AT CHIPPY CHAT! If you’re encountering any issues or need some advice, you can find help FREE OF CHARGE at www.chippy-cha

Cash Register - Happy New Year to you all. Our till is on its last legs. It’s not worth getting fixed. It’s a sam4s er5200 and the replacement model is the sam4s er-940. Does anyone have this or recommend something that has the same functions also ours was a flat keyboard which has lasted well but the plu’s items are quite small. I was wondering if raised buttons with cover would be easier to use. I have

CHIPPY CHAT FANTASY LEAGUE UPDATE TOP 1. Max Hember......................... 1,238pts 2. Pav Sohal.............................. 1,178pts 3. Antony Byles......................... 1,177pts 4. Antony Akathiotis................. 1,153pts 5. Andrew Boyd........................ 1,153pts

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Chippy Chat & Fast Food Magazine • January 2014

BOTTOM 41. Ady Jarvis............................... 817pts 42. James Hilson...........................783pts 43. Ryan Moody............................778pts 44. Russell Morgan.......................739pts 45. Zohaib Hussain....................... 718pts

Young Zohaib – now bottom of the table

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Chippy Chat & Fast Food Magazine • January 2014

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Jan 2014

May 2014

Sept 2014

Feb 2014

June 2014

Oct 2014

Dates

A few dates to tap into your smart phone or scribble on your year planner.

Mar 2014 FJaenb 22001144

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Apr 2014

MFeabr 22001144

Aparr 22001144 M

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Apr 2014

S

O

W

Discover how the latest products & solutions can reduce your carbon footprint, save energy & improve efficiency with a visit to the ACR Show.

JMuanye 22001144

2014 SOecptt 2014 ver 475 exhibitors 4supported Friars Pride and 201 c 201 c 2015 e e AugFRY D D I.T. 2013, ensuring the first annual show was

O

For For FREE FREE entry entry register register online online at at

acrshow.co.uk/t01

a success. They included exhibitors all relevant to the trade, live cooking demonstrations, sampling and 14 JJuuly NOcotv22001144 shop! As always, the day e220014 equipment nDrywite the included incredible show offers, exclusive to show attendees. Every effort is being made to ensure the 2014 show is even bigger and better.

2014 JAuulyg 2014

F

2014 NDeovc 2014

Official magazine

Supported by

Official awards event

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Dec 2015

ood & Drink Expo will be the largest UK food and drink trade exhibition in 2014, catering for all sectors of the food and drink market - grocery, foodservice, wholesale, speciality retail and manufacturing. Read more at - www.foodanddrinkexpo. co.uk/Content/Press-FAQs/6_11/#mfwldf7jRea5ulfq.99 Aug 2014 Dec 2014 Dec 2015

Dates to be confirmed

Watch this space for details of next 20 14 year’s just for fun Chippy Chat Events

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2014

Get on the grid and battle through several group heats to a thrilling final in which only one will walk away with the coveted ChippyChat Grand Prix Trophy. It’s a very full afternoon of racing for everyone, with short breaks in between 2014 to catch your breath and catch up with friends.

The ChippyChat summer barbecue is the perfect place to meet up with others in the trade, relax with the family and make new friends. Once again, Free entry, Free Food and loadsa FUN!

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H

Sponsored by

Chippy Chat & Fast Food Magazine • January 2014

ChristmasBall 2014

2014

ChristmasBall 2014

Chippies from all corners of the country don their finery and head for a chosen central venue, and there, seated at candle lit tables, with crisp white cloths and well padded chairs, they purge their minds of the stresses and strains of running a chippy and get down to the task in hand… to eat, drink and make merry.

Chippy Chat & Fast Food Magazine • January 2014

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Keep up to date with trade events by visiting www.chippychat.co.uk and clicking on events.

Jan 2014

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HALL 9, NEC BIRMINGHAM

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he only national exhibition dedicated to the UK air conditioning and refrigeration industry, is now known as The ACR Show 2014 sponsored

by Daikin UK. Peter Verkempynck, Managing Director, Daikin UK said: “Our pt 2014 ay 2014 e S M THE DEDICATED EVENT FOR THE AIR sponsorship of the show provides a fantastic opportunity to engage directlyCONDITIONING AND REFRIGERATION INDUSTRY 4 4 1 1 0 0 2 with delegates and present the latest innovations in air conditioning and refrigeration 2 July Nov technology, which we believe will have a major impact on the future direction of the industry.”

11-13 FEBRUARY 2014

DIARY DATES

Diary

Calling All Chip Shops...

Register Now For Chip Week 2014!

With Chip Week 2014 (17-23 February) fast approaching, chip shop owners need to register now in order to ensure they will receive a fantastic new point-of-sale (POS) kit and a chance to take part in the Choice Chip Awards for 2014

S

tu Baker, Chip Week campaign manager for Potato Council, said: “The New Year is traditionally a quiet time for chip sales, which is why Chip Week is so important for chip shop owners.

It’s a great platform to boost sales by raising your profile in the local press and encourage new and repeat customers though the door.

“Our brand new promotional kit contains everything needed to help promote Chip Week 2014 and drive chip sales both during the Week and afterwards, so make sure you don’t miss out by registering for yours now.”

7% only

saturated fat

The Chip Week POS kit contains:

Two posters, one to promote Chip Week 2014 and a ‘Love Chips’ poster to use throughout the year, counter display cards, bunting, a media advice booklet, explaining how to maximise publicity for your shop in the local press and on radio, voting cards, so your customers can vote for you in the Choice Chip Awards, an empty belly press release to help maximise publicity for your shop, and, new for 2014, customer loyalty cards to help drive repeat purchases throughout the year.

Your Chance To Win!

Every shop that registers for Chip Week 2014 will automatically be entered into the Choice Chip Awards. The Awards are designed to recognise the best chips being served in the country, but it’s up to your customers to vote for you.

Customers can either vote using the voting cards in your Chip Week promotional kit or online at www. chips.lovepotatoes.co.uk. After the closing date, ten chip shops will be recognised and rewarded for being the best in their region, but the chip shop with the most votes overall will be awarded the prestigious ‘Champion’ title, confirming their position in the chip hall of fame.

Stu Baker added: “The Choice Chip Awards are a real highlight of Chip Week. They can be used to generate media and consumer interest in your business and create a real buzz throughout January and February. But as they say, ‘you’ve got to be in it to win it’ so what are you waiting for - make sure you’re registered for Chip Week today!”

To register for Chip Week 2014, email chipweek@ potato.ahdb.org.uk or call T: 01664 869409.

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Chippy Chat & Fast Food Magazine • January 2014

A Healthier Choice

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It’s a natural, healthier choice for your customers and with a lower cost-in-use for you.

Low in saturated fat • No hydrogenated fat • Longer frying life For more information about contact Duncan McLean at Henry Colbeck Limited

0191 482Chippy 8406 or visit www.colbeck.co.uk 9 Chat & Fast Food Magazine • January 2014

COMMUNITY NEWS

Here on the Chatterbox page each month we shine a spotlight on one of the ChippyChat community members. Not because they’ve posted more than any one else, not because their posts are judged to be in some way different, but simply to introduce one of the great variety of characters to others in the community and to let those that have not joined up yet see that we are very real people with stories to share.

This month – – By now, anyone who might be interested to know, will already have heard that ChippyChat is about

to change hands. With this being the last issue in the stewardship of the soon to be - 1 former owner, I’ve decided to spoil myself by being the only member to get this page twice…

Member login name – Bigspud

Date joined –30/03/06

Number of posts – 900+

Happy New Year everyone

I

am Mark Petrou and I am forty two years old.

My father opened his first Chippy 3 years before I appeared, so I guess you could say I was born with a silver scoop in my mouth. My Brother and I were bred as slaves and as soon as we could lift a sack of spuds over our heads, our parents buggered off to Cyprus and hit the beaches. We started paying them rent (pension) and took over running our fathers shop in 1987 when I was just 16. You can buy a copy of my book – National Treasure on Amazon for the rest of my boring story.

I am incredibly proud of ChippyChat and ChippyChat magazine. The whole idea behind it was to create a place where we could all share, learn and raise standards and I know that it works. Without the help of the Spuds who moderate the forum pages and my admin team and fellow partners who drive the magazine forward, I would be completely sunk. They have always made me look far better than I could ever be.

I have an understanding wife too and two adorable daughters who are without a doubt my greatest ever achievement and I just wanted to use my page in the Chatterbox this time to thank everyone for their continued support and friendship over the last 7 years. It’s not always been easy especially when on copy deadline or having to police the forums when things kick off.

Success isn’t a straight line from nothing to greatness. It can spike and fall like a Greek economy and ChippyChat has had its finest hours and its low points too. Being the founder, I have taken the glory and the spoils and the blame and the eggs in equal measure and I’d like to think on the most part, with good grace.

My decision to sell up and step aside was based on several factors and for the sake of transparency and for the record I’d like to share them…

Over the past twelve months, some very exciting doors have opened for me.

One business opportunity away from Fish and Chips

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Chippy Chat & Fast Food Magazine • January 2014

and several within the industry – both of which were going to demand my attention and I wanted to focus on them both heavily. After 7 years, I was also beginning to feel quite toxic for ChippyChat and that I had probably taken it as far as I could. I would be the first to admit that I have made mistakes as I see things through a fish friers eyes and by the time I had learned the lessons, I had burned bridges. Hopefully under the new owners, they can now be repaired.

Finally, meeting the guys at Isle of Ely and realising how passionate and professional and committed they were about getting involved, made me realise that I had to let them take over ChippyChat as they’re such an obviously good fit for it that keeping hold of it would be both damaging and selfish.

As I depart, I want to wish Austen and Ollie and John my sincere best wishes. I plan to carry on winning awards and consulting in the industry but from now on, if you want my opinion, You’re gonna have to track me down and pay for it.

Finally – I don’t have to keep trying to be nice to everyone and failing miserably… I’m Freeeeeeeeee Happy frying

Chippy Chat & Fast Food Magazine • January 2014

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The Market Leader The The Market Market Leader Leader

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info@harlequinprint.co.uk info@harlequinprint.co.uk @ info@harlequinprint.co.uk @@ info@harlequinprint.co.uk Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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Nothing stays the same In a previous Mark infested waters, I touched briefly on the mad Americans who refused to accept Darwin’s theory of evolution or the idea that Dinosaurs ruled the Earth millions of years ago. This month as I say my goodbyes, I wanted to leave you all with something totally ludicrous and controversial to think about…

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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Chippy Chat & Fast Food Magazine • January 2014

MARK INFESTED WATERS

T

he idea of survival of the fittest is a well established one. Natural selection and variation is an accepted part of the evolution process and if we are to believe in the idea that the strongest survive and the weakest become food then surely it must be about time we all gave up on Tigers, Rhinos, Pandas and Orang-utans – isn’t it? Surely we are only trying to save them because it is good for our conscience to do so and because they sell well when reproduced as a fluffy toy?

Let’s face facts. A Tiger isn’t cute. If you saw one in a supermarket car park – you would mess yourself – right? A Rhino is never going to be a domesticated pet – your electronic devices would get crushed if it tried to curl up on the sofa. A panda has no place in today’s world. They are terrible at mating, grumpy in life, need to eat constantly and literally contribute nothing to the world and if Orang-utans could talk, fire a gun or at least be a bit smarter or not Ginger, they’d stand a chance against us but when the odds are 200 of them verses 7 billion of us, surely it’s time to call it?

It just seems to me that saving these poor pointless creatures is nothing more than a big business money making machine. I actually feel very sad about their demise – I really really do. The previous paragraph was meant to provoke a reaction – not just to make you think I’m a complete moron. I happen to think that their demise is simply due to the fact that we have changed the global landscape so much that these animals are now redundant. They are no longer part of the food chain and now their salvation is actually just lining someone’s pockets somewhere and the kindest thing to actually do is let nature take its course so that your Aunty Mavis isn’t duped into giving £2 a month of your inheritance away along with all the other brainwashed tree huggers for a monthly newsletter about Sasha the Snow Leopard.

But what’s all this got to do with me selling ChippyChat?

The fact of the matter is this.. I feel a bit like one of these pointless creatures. Not so far as to say that ChippyChat is no longer relevant because it’s as vibrant and as important today as it’s ever been. Even facebook hasn’t deterred the faithful forum followers and the imminent online shop is going to be yet another important resource. Perhaps if I’d been a little less of a crusader and a bit more of a diplomatic, I might have cultivated relationships that united rather than divided opinions on ChippyChat. I am a fish frier first and not a corporate patsy and I make no apology for that but I accept that the price I am paying after seven years is that my association with ChippyChat makes me feel toxic and that I’m probably holding it back from being the fantastic resource I always wanted it to be.

That is why – Isle of Ely Produce is such a good fit for ChippyChat.

These guys are nuts about Chips. They are passionate about potatoes. They are desperate to get the message out there that without the perfect portion, your fish is never going to be good enough to bring your customers back for more and you should never underestimate the importance of a great chip. They bring professionalism and integrity to the party and they promise to develop the community in a way that my resources could never hope to do.

It doesn’t matter that I am the one who is often blamed for everything bad or negative that anyone ever says on ChippyChat or that I’m guilty sometimes of trying to fix an industry that I saw as flawed but actually doesn’t want or need fixing. The one unavoidable fact remains..

I am redundant, Darwin was right.

If you’d still like my advice and support, you know where to find me.

Chippy Chat & Fast Food Magazine • January 2014

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INDUSTRY NEWS

NEW POTATOES IN FEBRUARY – Isle of Ely Produce Buy ChippyChat!

During the last two years Isle of Ely Produce have really started to ramp up their presence in the fish and chip industry. Started by father and son team John & Oliver Boutwood (together have over forty years experience in selling potatoes to the fish & chip trade) they have been joined by PR and Promotions expert Austen Dack to help them with their quest.

T

wo years ago they agreed to invest in the National Fish and Chip Awards ran so expertly by Seafish. They have championed the ‘From Field to Frier’ award with the aim of educating the trade and suppliers of the journey a potato makes before it gets to the consumer.

In October they held a very successful open day at their farm in Cambridgeshire taking over 60 people out to see a very active farmer A L Lee & Sons. Many were surprised at the scale of the operation and the investment it takes to grow the potatoes they end up serving. They even organised the World’s first potato street

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Chippy Chat & Fast Food Magazine • January 2014

race in Ely - which was described as the Monte Carlo of the East where competitors ran the 1/2 mile course with a 20kg potato sack on their backs.

They have also been very active attending meetings with the NFFF & the Potato Council giving advice on how we can all work together for the good of the whole industry.

They firmly believe that by working with suppliers and fish and chip shops from across the UK we can all benefit, and in a recent promotions meeting with them we first muted the idea that Chippy Chat may be up for sale.

Oliver Boutwood Isle of Ely Director said Chippy Chat & Fast Food Magazine • January 2014

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30% up to

“ When we realised Chippy Chat could be up for grabs we were very interested. The respect and support it has as a medium in the industry is second to none. It came around at just the right time for us as we look to build on the work we have done in the last couple of years.”

Chippy Chat Ltd will still be very much alive and kicking. The new team will look to carry on the relationships which have been built up over the last 7 years.

Austen Dack the new guardian of Chippy Chat said “ Following Mark Petrou, we know we have big shoes to fill and we will be looking forward to working alongside him at first, to make sure the values remain the same. The vital forum element will remain open and FREE and the independent values will remain the same.”

Austen has worked in the publishing industry for over 20 years. He has worked on many regional titles, magazines and has even had promotions published by the Sunday Times. He will use these skills both in-print and online with Chippy Chat and at outside events.

The new Chippy Chat team will be joined by a whole host of industry experts and writers and will carry on with the Chippy Chat events too. The years highlight the Christmas Ball is already penned in the diary, it will be on 7th December 2014.

One of their next projects in 2014 will be the release of the ‘field to frier’ film they have produced. The film has been made over the whole growing season (from seed) and has seen partners from across the industry taking part including drywite, KFE, Mark Gilbert (farmer) & the Potato Council. Austen says “Partnerships like this one are fantastic for the industry. To educate and inform our consumers and supply chain in this way can only help us all.” he added.

World’s first potato street race in Ely

longer frying life

Longer Frying Life and a Healthier Choice

is a fully refined and deodorised rapeseed oil containing a natural anti-oxidant that delivers up to a 30% longer frying life than a standard rapeseed oil. contains only 7% saturated fat compared to 48% saturated fat in palm oil. It’s a lower cost-in-use for you and a natural, healthier choice for your customers.

Longer frying life • Low in saturated fat • No hydrogenated fat For more information about contact Duncan McLean at Henry Colbeck Limited

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Chippy Chat & Fast Food Magazine • January 2014

0191 482Chippy 8406 or visit www.colbeck.co.uk 15 Chat & Fast Food Magazine • January 2014

INDUSTRY NEWS

Combi-Oven without a Hood New compact Alto-Shaam CT Express with integrated catalytic converter oven available from Foodservice Equipment Marketing (FEM)

A

lto-Shaam has fitted a new integrated catalytic converter to its multifunctional, space-saving CT Express Combitherm. This allows the unit to operate without an extraction fan or hoods. The new CT Express is available in the UK from FEM Whereas an extraction fan or hood tackles unwanted fumes through targeted ventilation, the CT Express’ catalytic converter does so by “scrubbing” the airstream through a completely ventless, UL-certified system, with no need to worry about fumes or oven ventilation. The unit’s compact size makes it easy to move and therefore it is highly flexible in the workplace. With everything contained in the one unit, it’s ideal not just for smaller kitchens, but also front of house cooking and any catering outlet looking to maximise its space.

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Chippy Chat & Fast Food Magazine • January 2014

Not only is the CT compact, it can cook fast and save money too. Using variable steam, convection heat or both, it roasts, steams, bakes and oven-fries 70% faster than conventional cooking methods. Its EcoSmart design uses less electricity than competitive models, saving on running costs overall.

Cooking results are consistent and to a high standard. Unique to the CT is its Goldn-Brown™ feature, which automatically adjusts humidity during cooking in order to achieve the desired colour of the food, from roast chicken to French fries. This browning process is applicable to products that takes five minutes or longer to cook and can be programmed into any cooking cycle.

The CT comes in six optional colours, from standard stainless steel to black or burgundy.

A customised colour option is also available.

For more information and details of local stockists call FEM on +44 (0) 1355 244111, email sales@fem.co.uk or visit www.fem.co.uk

Chippy Chat & Fast Food Magazine • January 2014

16

NEW for Our fishtastic product guide is available Collins Seafoods are suppliers of the finest Frozen At Sea Fish. We ensure we distribute the best quality and sustainable products to fish and chip shops and wholesalers throughout the United Kingdom.

LITY S A U

HING Q FIS

We are the proud co-sponsors with the MSC of the 2014 National Fish and Chip Awards for the Good Catch Award.

MSC LE

TAINAB S U

If you would like further information on our services and products, don’t hesit ate to drop us a line.

17

Collins Seafoods Ltd. Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, County Durham, DL5 6AR T: (01325) 315544 | F: (01325) 314935 E: Food sales@collinsseafoods.co.uk Chippy Chat & Fast Magazine • January 2014

Collins Seafoods Ltd

Wraggs Seafoods Ltd. Unit 2, Felnex Crescent, Cross Green Industrial Estate, Leeds, LS9 0SN T: (0113) 249 8832 | F: (0113) 249 0582 E: sales@wraggsseafoods.co.uk Chippy Chat & Fast Food Magazine • January 2014

www.collinsseafoods.co.uk

17

collinsseafoods

INDUSTRY NEWS

UK Kebabs - The complete kebab solution UK Kebabs have been in business three years since being started by Costa Georgiou in 2010 and are the fasted growing supplier and authority on the kebab market in the UK. Costa began UK Kebabs after many years supplying both donner and chicken kebab meat in the family business in Nottingham. He realised there was a real need for a “One stop” go to Kebab service and began his operation with the retailer in mind…

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

18

INDUSTRY NEWS

UK Kebabs are not Kebab manufacturers...

Q

uite the opposite - Costa works with more manufacturers of Kebabs in the UK than any other supplier. He knows that Lamb meat costs £10 per kilo and that the price that some chip shop owners will pay per kilo for kebabs is just £3. He understands that some chip shops need to buy a kebab that they can sell for a price that is competitive and still make good margins and that there are also shops that have a discerning customer base who are happy to pay a price that allows a chip shop owner to source a more premium product.

UK Kebabs bridge the relationship between manufacturer, Chippy owner and customer and supplies peace of mind, point of sale and confidence in sourcing the right product at the right price. Every supplier that UK Kebabs sources and is proud to sell, produces a range of quality assured donner and chicken kebabs to suit the financial and nutritional demands of the retailer and consumer.

Costas mission from day one was to innovate and educate. He empowers his customers by educating them and giving them all the tools they need to educate their consumers. He supplies equipment, point of sale and training as well as all the information a Chippy owner would need to be selling the right product and margin for their own individual needs. He will even show you why and how choosing the right bread to put your Kebab in for your target audience is so important too and yes - he supplies the breads as well.

In 2014 as part of UK Kebabs continued growth in the UK Kebab scene, Costa is going to be joining the editorial team at ChippyChat with a monthly blogg page. He has extensive knowledge of the kebab industry right across Europe and has some interesting and inspiring content to share and also he will be showcasing some of his suppliers too. He’s chosen ChippyChat as the best way of communicating with existing and future customers and will also be on the forum to answer questions and join in debate from time to time. That’s not all. Costa has some innovative ideas and products that he’s picked up along the way and will be sharing these with any fellow ChippyChatters that either currently serve or are thinking of putting donner or chicken kebabs on their menus.

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

19

INDUSTRY NEWS

Johnson Reed Rock and Roll at The Rock and Sole Plaice Johnson Reed don’t often get asked to provide equipment finance for a client with such a rich history as The Rock and Sole Plaice – apparently London’s oldest chip shop and tourist attraction

B

ased in Covent Garden – home to many of London’s best known theatres –The rock and Sole plaice has been on Endell Street since the 19th century, and has been a family business since World War 2 and with so much character and class, wanted to get new kitchen equipment to help continue their reputation for fine fish and chips, and prove their ongoing commitment to their customers.

Mark Johnson AKA “The Range Loaner” said, “We were able to give them a simple finance deal, with a very quick turnaround, while requesting only basic information about the business. Our leasing paperwork is simple, and we were able to give prompt feedback and get them up and running with the new equipment quickly. What’s more, our leasing agreement is chock full of tax benefits, fixed payments, and flexible terms, meaning The Rock and Sole Plaice get the equipment they need, on terms

they can manage, without having to go capin-hand to the bank.”

On a personal note, Mark Johnson wanted to say a big thanks to Brakes Catering Equipment for introducing Johnson Reed to The Rock and Sole Plaice. “It’s relationships like that, which exist in the fish and chip industry that make it such a fantastic sector to work in and we look forward to continuing our relationship with one of the biggest catering equipment suppliers in the UK.” You can visit the Johnson Reed website at... www.johnsonreed.co.uk

Advertise in CC&FF We’ve got the Fast Food Trade Covered

Call Now 20

07932 411592

Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

20

Jack Black pays ultimate tribute to

Attention Chip Shop Owners!

Epic Chippy !

It’s not every day, a cult movie legend like Jack Black – star of numerous global box office hit movies like Shallow Hal, School of Rock, Natcho Libre and many many more visits a suburban middle class town Bournemouth. That’s exactly what he was doing last month though with his massively popular band Tenatious D at the O2 Academy

I

t’s well known that the Hollywood A lister has a passion for Rock Music and tours with his band when he’s not busy making block busters. On this particular day, arriving in good time, he decided with his band mate Sasquatch that they would sample some of the local attractions before going on stage that evening. Having asked several locals on where the best place to eat in Bournemouth was, the same reply kept coming back – Chez Fred in Christchurch.

Determined to find out what the fuss was all about, Jack Black walked for nearly an hour to find that Chez Fred had just closed for the afternoon after their busy lunch time session.

Fred Capel - owner of the multi award winning – former national fish and chip shop of the year shop takes up the story, “one of my staff – Sam – recognised Jack black and let him in and fired up the pans immediately – to be honest, I am embarrassed to say that I didn’t have a clue who he was but Sam would have cooked for anyone as we hate to disappoint a single customer. Mr Black was terrific, a genuine nice fella, with loads of time for all the staff, posing for photos and really down to earth.”

The typical Chez Fred attitude to service paid off as later that evening, Jack Black paid tribute on stage declaring Chez Fred was the best Fish and Chips and service he’d ever had. You can see for yourself by visiting www.youtube.com/watch?v=-L3MN0o3RIc

All smiles at Chez Fred

: F O D PROU

U O Y E AR p Front

YES o YES h S r u ish Yo F h s ES e Y r F r ps i You h C ES t Y s e B s e r d Si You t s e i t as t i k Your T s i r

all ?

Y e H g W a Then heap saus c a h wit

At McWhinney’s we pride ourselves on supplying only the finest Irish Pork Sausages to your chip shop.

Quality Irish Pork Sausages

Call our Sales Team today on 028 9127 1811 for a Free Sample!

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Chippy Chat & Fast Food Magazine • January 2014

21 Chat & Fast Food Magazine • January 2014 Visit usChippy at www.mcwhinneys.com

INDUSTRY NEWS

QUEAN CLEAN “The complete metal cleaning system” From deep cleaning to day to day polishing, every chippy owner will have a regime or system they swear by. Some insist that counter vinegar is the best way to clean the display glass to leave a smear free finish and some prefer using domestic products but buy them in bulk. When it comes to stainless steel however, there’s never really been anything that can give an operator that “showroom” pristine look before…. Until now!

T

he Quean Clean complete metal cleaning system is awesome. It combines two rather special products - a powder compound that cleans and restores stainless steel, cuts through grease, sanitizes, kills mould, mildew, bacteria and pathogens and an aerosol spray polish that returns stainless steel to a perfect smear free factory finish. When combined, the results can be incredible – literally reversing years of discoloration and build up in the hot zones where oil can literally bake on in just one treatment.

Stephen Tombs of Quean Clean picks up the story..“ Before we introduce any of our products to any new market we pride ourselves on testing them in real life situations. ChippyChat chose two Award winning chip shops where cleaning standards were already very high and the operators were literally blown away by the results.”

Pete`s Chippery - Nuneaton “After speaking to Neil the shop manager, we agreed to undertake a deep clean exercise on a Sunday morning before he opened for trade that day.

We arrived at 10am and unloaded our products as Neil dismantled parts of his range ready for cleaning. We wet our cleaning cloths and applied the powder so we could remove the surface build up of oil. A little elbow grease is required to move the initial layer but as you can see in the pictures,

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Chippy Chat & Fast Food Magazine • January 2014

the results were amazing. The surface was then dried and our conditioning spray was applied giving a fantastic sparkle and more importantly the protective barrier that is required to deflect day to day splashes which can then be easily removed.

Neil expressed his gratitude and agreed the range was as good as new and said that `even professional deep clean companies he had used before could not deliver such a finish and they charged hundreds of pounds for this service.”

Petrou Brothers – Chatteris One half of the famous frying duo, Mark Petrou tested Quean Clean at his award winning site in West Park street for over a month and added “I was really impressed with how easy it was to make my display heaters look like new again. I thought that the only way they could be cleaned was either with a chisel, a powerful chemical or by paying expensive specialists. Not only were the Quean Clean instructions easy to follow, the end results were really pleasing too. The aerosol spray is one of those products that you love to use because of it’s instant results. It makes all your stainless steel look pristine!”

The Quean Clean system is manufactured in the UK and is not available yet in all the usual fish and chip trade suppliers. For contact info visit the Quean Clean website at http://www.stainlesssteelcleaner. co.uk/ or by phoning on 02476 645971.

Chippy Chat & Fast Food Magazine • January 2014

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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INDUSTRY NEWS

Takeaway Exhibition is a Sizzling Success The first ever Takeaway Innovation Expo was held at Olympia London last week and event organisers, Prysm Group, have hailed the debut as a great success. Nearly 5,672 takeaway owners and operators attended the launch event over the two days of 28-29 November

T

he event, which co-located with The Business Show, attracted 112 exhibitors and 5,672 visitors, and ran a seminar and workshop schedule that covered everything from online ordering to integrating print marketing with an online strategy.

The show also offered taster sessions and cooking demonstrations throughout the two days.

“It was brilliant to see so many visitors packing the aisles over the two days, and the enthusiasm from exhibitors has been incredible,” said Event Director James Williams.

Here’s just some of the feedback from our exhibitors and visitors: “Great days at the inaugural expo, meeting lots of great partners, customers and people driving this great sector. Great to see so much innovation going on in the industry, and the

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Chippy Chat & Fast Food Magazine • January 2014

passion to drive the sector forward.”

Graham Corfield, MD, JUST EAT UK, Headline Sponsor “Thank you! What a great show!”

Gastrotech, Exhibitor “We’ve had an excellent Takeaway Expo and captured a stack of leads for the team to work their magic on.”

Smart Signage, Exhibitor “What a great first show! We at Johnson Reed enjoyed every minute - roll on next year.”

Dave Gadsden, National Accounts Manager (catering), Johnson Reed Business Finance.

“Thanks to everyone who came to see us at Takeaway Expo. It was a great success.”

App4Food, Exhibitor Takeaway Innovation Expo returns to Olympia, London on 17-18 September 2014.

Book your tickets online now at www. takeawayexpo.co.uk Chippy Chat & Fast Food Magazine • January 2014

24

There are some things you can’t afford to ignore; this is one of those things DID YOU KNOW?

Many fires in fish and chip shops are a result of inadequate maintenance and cleaning of frying range ductwork.

You can reduce fire risks by carrying out regular cleaning of your extraction ductwork.

Grease build up causes an environmental health hazard by providing a breeding ground for bacteria.

Fish and Chip shops have been identified as a major ‘at risk’ business.

freely again it takes up to 35% less energy to make them move. And clean equipment lasts longer due to reduced wear and tear on bearings.

So why use Hyperklean?

Hyperklean is an HVCA/B&ES Accredited Member and their cleaning is carried out to TR19Internal Cleanliness of Ventilation Systems.

They issue a ductwork completion

report after the clean with before and after photos and before and after grease measurements.

Finally you get your cleanliness certificate, and more importantly peace of mind.

Over 500 Fish and Chip shops are already HyperKlean regulars.

If you would like to join them visit Hyperklean.co.uk, for further details Email enquiries@hyperklean.co.uk, or call 01912366023

Fire Risks?

Not carrying out regular cleaning allows a potentially flammable coating to form on the inside of the ducts and fan blades. These grease deposits are easily ignited by even a small flash fire on or in the fryer, and flames and heat can then quickly spread through the building. This is a major fire risk.

Fires within ductwork is often inaccessible, and fire may break out of the ductwork into other buildings.

Prevention

By carrying out cleaning and maintenance you will reduce the risk of fire and prevent the build-up of grease deposits and bacteria within your kitchen extract system.

Under the regulatory reform (Fire Safety) Order 2006, your extract system needs to be included in your fire risk assessment with actio taken to minimise any potential fire risk to building and occupants.

Failure to carry out proper cleaning and maintenance could invalidate your fire insurance policy and could also lead to a breach of Environmental Health regulations.

Other Financial Benefits

Apart from the health benefits and improved productivity from more comfortable staff, energy bills should fall. Many ventilation fans churn around for years with the extra weight of dirt build-up on their surfaces - once they are flowing

25

Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

25

ADVERTISEMENT FEATURE

You would have to be clean round the bend not to be Klean round the bend

INDUSTRY NEWS

Murray and Irene Plaice their Chips at Monte Carlo!

Murray Cameron and his wife Irene, from Anstruther, in Fife.

When Murray Cameron of Murray’s Mobile Chippy received a phone call asking him to supply fish suppers to Prince Albert of Monaco, he, not suprisingly, wondered if some one was winding him up

M

urray and wife Irene, who have run their Chippy Van business for the last 23 years, were amazed to discover they had truely been selected to dish out the chips at a prestigious whisky convention in Monte Carlo at the end of this month.

“A lady phoned up to say His Serene Highness Prince Albert had requested us to attend and I thought ‘I really don’t have time for this, it has to be a prank’. But we then discovered the invitation was genuine,” Murray said.

“We feel so honoured to have been chosen to represent Scotland in this way and we’re now taking it all very seriously.

“It’ll be a two-day drive but we can’t wait and we will be bringing our own potatoes because it’s not every potato that makes a good chip and the ones we use are the very best.

“I’ll also be bringing my secret-recipe fish batter and can’t wait to hear what the people

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

26

Murry’s Chippy van was pulled over by police.

They thought they wanted a fish supper

Prince Albert invited the pair back again next year and gave them a case of his private blend whisky as a parting gift.

“We might even get a royal warrant for the van,” said Irene.

What is it about Anstruther, Chippies, and Princes?

Remember this from Jan 2009...

Prince William’s ‘favourite’ chip shop is best in Britain A fish and chip shop in Fife, Scotland popular with Prince William and a host of Hollywood stars - was been named the best in the country.

The Anstruther Fish Bar in Fife won the 2008 national Fish & Chip Shop of the Year competition.

Prince William was a regular visitor during his university days at St Andrews.

Robert and Alison Smith and their son Jeff, celebrate by the Thames after winning the 2008 national Fish & Chip Shop of the Year

Premier1 Filtration Sole Distributor Of The Superpad 3 Single Pass Filter

Merlin Top Fry Filter Unit Getting ready for the 1335 mile journey home

Murray and Irene support the East Neuk Wheelchair Appeal and were delighted to be given signed merchandise by former F1 driver David Coulthard to help raise money for their favourite cause.

East Neuk Wheelchair Appeal is a non profit organisation run by volunteers. They fund-raise to provide Powered Wheelchairs for mainly children, but also for adults who would not otherwise be able to fund chairs for themselves.

You can donate money to the East Neuk Wheelchair Appeal by visiting Virgin’s giving site uk.virginmoneygiving.com and entering East Neuk Wheelchair Appeal into the box provided.

27

Chippy Chat & Fast Food Magazine • January 2014

Merlin Clarifry New Low Price on This Model

Call for a Quotation and a Free DVD

12 Months Interest Free Credit Now Available Presented By: - Jeff Stephenson Premier1 Filtration, Kiln Head Spring, Kneeton Lane, Barton, Richmond, DL10 6NB, Tel/Fax 01325 377189, Mobile 07836 370234 email: info@premier1filtration.com Web: www.premier1filtration.com

Chippy Chat & Fast Food Magazine • January 2014

27

INDUSTRY NEWS

of Monte Carlo think of it.”

Murray and Irene also dined alongside Prince Albert and his wife Princess Charlene at a glittering dinner, where they mingled with stars, such as former F1 driver David Coulthard.

“We actually received the invitation in person as the organiser of the event, Anita Di Sotto, who is originally from East Lothian, flew over to meet us and take us out for afternoon tea at the Old Course Hotel,” said Murray.

“Anita said she is going to give us a special bottle of a Monaco blend whisky to take home to share with our customers on the first day back on the job.”

After the event they packed up for the 1335 mile journey home.

Irene said: “It took us three days to drive back and we were stopped at customs.

“But we had papers signed by Prince Albert and when the officers took them, they just read them and said: “You two are stars, off you go!”

WISH & CHIPS

Making local wishes come true Dear Industry Colleague, Wish and Chips is a new way to engage the fish and chip buying public with a difference. This simple and transparent concept is the latest brainchild of multi award winning fish frier, Mark Petrou, and has been developed to achieve 3 simple goals...

1

Generate a fund to spend on local initiatives in local communities specific to each shop that fund raises.

2

Provide a cost effective way of generating good will and public relations for the good of fish and chips in general.

3

Improve the publics perception and experience of visiting your fish and chip shop.

How does it work?

Wish and chips is registered as a charity. Collection tubs and posters are being sent out to shops for free to be placed on counters and walls. Start collecting and encouraging your customers to give. The posters explain how and why you are fund-raising. The posters also explain how to qualify and apply for a wish and chips award or grant.

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Chippy Chat & Fast Food Magazine • January 2014

AL LOC TRUE G ME KIN MA ES CO H WIS

use rthy ca y has to or a wo local chipp want ation they ur organis cause ort? Yo ips be l supp a local & Ch ancia ity. u run me fin Do yo h Wish mmun eds so throug - in your co ne is ise at ra th here munity to fund right al com al worthy chosen ence to at loc need a differ ve th ort loc belie they supp make rk to e help ips we d Ch we wo e them th c. why ish an giv publi ich is At W ions to to the nt wh at ice rta nis rv se impo ? d orga e their form cts an n ov io pr oje pr d im plicat tain an an ap main

est d requ .org ore an hips out m wish andc hips.org Find @ andc l info Emai www.wish or visit

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wishandch

Any money collected in your region will be spent in your region. This is very important.

Every time an award is made to a local initiative in your region, Your local press will be contacted by wish and chips to promote your shops involvement in the scheme. This message will also include positive messages about fish and chips as well as details about your business.

I am a supplier. How can I get involved?

Loads of different ways. Wish and chips is going to increase sales. Producing generic fish and chip packaging and adding the wish and chips logo and website address on a side panel would help to strengthen the brand for starters. being a wish and chips “wishmaker” and actually giving your time to help select some of the wishes to grant is another way you can help too or you could offer some support by sponsoring some of the posters or collection tubs that go out to shops for free in your geographical region. Fish and chip shop owners will know that as a supplier - you support Wish and Chips because ChippyChat will shout about it on their website and in their monthly magazine. If you support the idea of Wish and Chips and want to get involved, then please contact Kevin Newey or Mark Petrou at info@wishandchips.org Chippy Chat & Fast Food Magazine • January 2014

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TAKE THE CHALLENGE

...and see if you too will make the switch?

Challenge your normal frying fat against P100 and see our quality for yourselves!

“I’m saving £700 per year now on my new oil and my customers enjoy my food just as much as before”.

P100 has joined forces with the KFE school of Frying Excellence to ensure quality frying every time!

Nick Phedon (Hillmorton Fish Saloon)

Now available from...

BA Cash & Carry Bestway Cash & Carry Caterway East End Foods F.Jones Giro Foods Global Foods HQ Foods

Indus Foods K.Charles L&S Middleton Lal & Sons Plymouth Agencies South Coast Potatoes T.Quality VA Whitley

P100 Adding value from start to finish P100 has over 50 years frying experience, helping to create great tasting fried food time and time again. With its natural ingredients and superior blending quality, P100 offers unrivalled consistency in taste & freshness from the first portion to the last. It is entirely free from additives & animal fats, made from non-hydrogenated vegetable oils & is low in trans fatty acids making it a healthier choice.

29

Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

contact chippychat@hotmail.co.uk

29

JUST 4 FUN

Just 4 Fun!

This Month’s Theme

Health & Fitness

Puzzles, jokes and fun facts to keep you smiling

T

he Christmas and New Year festivities are over, the decorations are back in the loft, the shops have switched their displays to Valentines Day and Easter. It could. almost. seem like it all never happened, but then, there is one little remminder... Suddenly so many clothes seem a little tight around the middle and belts need a new hole. You know what it means, and you can’t make it go away by watching TV; all commecial channels are awash with Summer Holiday advertisements populated by buff bods on beaches.

So resolutions are made, and the 1 2 “Christmas Puddings” of Britain, jog, 4 join the gymns or look to diet plans.

And that’s what this month’s J4F is 6 all about.

7 Maybe you could fill in the puzzles 8 9 when you take a quick breather.

Now don’t over do it!

Puzzle Solutions, Jokes and Fun Facts on page 28 3 5

10

11 12

Health and Fitness

XWord Quiz

13 14

Across 1. Exercise of relatively low intensity

15

16

17

that makes your breath and heart

6.

9.

18

rate quicken

19

20

Henry’s Daughter was one of the

21

first fittness video stars

23

World wide diet club founded

22

24

in 1963 by Brooklyn New York 25

homemaker Jean Nidetch

12. Your very own motivator at the

26

gymn

14. BMI 16. A mineral important for

Down 2. A period of excessive or

maintaining strong bones and

mixed with a fun and effective workout system

20. Punchy solution to getting fit 21. Newyear commitment to an ‘All

3.

4.

5.

7.

new you’

23. You’re not even trying until you

8.

break this

13. It counts your steps 15. Rate our bodies expend energy.

17. A long-distance running event

What dieters often count

with an official distance of 26

The colour that makes you look

miles and 385 yards

19. Robert _ _ _ _ _ _ promoted a

slimmer Former Mr Universe - Actor -

high-protein, low-carbohydrate

Mayor

diet

22. This exercise gets you going up

A medical condition in which

and down

24. Quickly - without food

to the extent that it may have an

sounds like a batch of beers

adverse effect on health.

10. Dieters stand on them praying for

and boxers

30

or drink What Bran is known to be high in

excess body fat has accumulated

25. Many do ‘crunches’ for what 26. A favourite exercise of little girls

defined muscle

uncontrolled indulgence in food

teeth

18. Latin and International music

11. Common term for showing well

Chippy Chat & Fast Food Magazine • January 2014

a lower number

Chippy Chat & Fast Food Magazine • January 2014

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Word Search

Untitled Puzzle

31

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Chippy Chat & Fast Food Magazine • January 2014

TRICKY

Dukan Protein Slim fast Hunger pangs Rumble Carbohydrates Dairy line, vertical or horizontal, Meetings consist of 1,2,3,4,5, Weigh in FillSugar in thefree gaps to make every Skinny Rice Cottage Jogging 6,7,8 and 9 the same should becakes true of each of the 9 subcheese squares in the grid.

Defeat Treats Scales Stones Calorie Counting Boredom Bloating Healthy Toned Low Fat Fat Free Energy Vitamins Junk Food Sweetener Supplement Dietitian Comfort eating Guilt South Beach Diet F Plan Meal Replacement

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Header Info Header Info etc

Words assosiated with health and fitness are listed to the left and below, and are hidden in the letter grid. They could be horizontal, vertical, diagonal, forward or backward. Can you find them?

Binge Cabbage soup T S A F M I L S E T A R D Fibre Dukan E N M E E T I N G S D O O Protein I L E N E R G Y G N I G G Six Pack Slim fast D S H M K I L O G R A M S Hunger pangs Rumble H E E T E E F E C D E P J Carbohydrates Fruit C L A S W C G R I Z S P R Sugar free A A L S E N A E E K T E E Dairy Meetings E C T H I N T L I N T T T Weigh in Target B S H B G S O N P A E O K Skinny H X Y X H U N T F E R T M Rice cakes Cottage cheese T M N A I Y I W S P R C E Jogging Grapefruit U O K F N X O L P D O L D Defeat Treats O E I R O L A C T U Q E A Scales Stones S U P P L E M E N T R I J Kilograms Calorie Counting H K S T A E R T R O T V G Boredom Bloating R U M B L E I L B J R S E Skinny Healthy Y R I A D N W N O I T I R Toned M X O E G W G H G R A P E Low Fat Fat Free B L O A T I N G S P U O S Gorge Energy E S E E H C E G A T T O C Vitamins Junk Food Sweetener Diet Shakes Supplement Dietitian Comfort eating Binge Cabbage soup Fibre Guilt Nutrition South Beach Diet F Plan Meal Replacement

JUST 4 FUN

Health and Fitness

Chippy Chat & Fast Food Magazine • January 2014

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JUST 4 FUN

Doctor Doctor

Doctor, Doctor my son has swallowed my pen, what should I do?

Doctor, Doctor I think I need glasses

Use a pencil ‘till I get there

You certainly do, Sir, this is a fish and chip shop!

Doctor, Doctor, some days I feel like a tee-pee and other days I feel like a wigwam.

Doctor, Doctor I’ve got wind! Can you give me something?

Yes - here’s a kite!

You’re too tents.

Doctor, Doctor I think I need glasses

Doctor, Doctor I keep seeing an insect spinning.

You certainly do, Sir, this is a fish and chip shop!Doctor,

Don’t worry, it’s just a bug that’s going around!

Doctor, I feel like a pack of cards.

I’ll deal with you later.

Doctor, Doctor You’ve got to help me - I just can’t stop my Doctor, Doctor will this ointment clear up my spots?

hands shaking

I never make rash promises!

Do you drink a lot?

Not really - I spill most of it!

Doctor, Doctor When I press with my finger here... It hurts, and here... It hurts, and here... And here... What do you think is wrong with me?

You have a broken finger!

Web Fun

Fitness Fail Compilation

Doctor, Doctor I think I’m a dog.

How long have you felt like this?

Ever since I was a puppy!

Did You Know?

You burn more calories sleeping than you do watching television

1 can of ordinary soda can contain 10 teaspoons of sugar

http://www.youtube.com/watch?v=UWxYsoYNIts

Solutions to the puzzles on the previous pages Untitled Puzzle Header Info 1 Header Info 2 etc...

Word Search Solution

XWord Quiz Solution 4 6

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Down

Suduko Solutions2. Aindulgence period of excessive or uncontrolled in food or drink [BINGE]

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1. Exercise of relatively low intensity that make your breath and rate quicken [AEROBIC] 6. Henry's Daughter was one of the first fittness video stars [JANEFONDA] 9. World wide diet club founded in 1963 by Brooklyn New York homemaker Jean Nidetch [WEIGHTWATCHERS] 12. Your very own motivator at the gymn [PERSONALTRAINER] 14. BMI [BODYMASSINDEX] 16. A mineral important for maintaining strong bones and teeth [CALCIUM] 18. Latin and International music mixed with a fun and effective workout system [ZUMBA] 20. Punchy solution to getting fit [BOXERCISE] 21. Newyear commitment to an 'All new you' [RESOLUTION]

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3. What Bran is known to be high in [FIBRE] 4. What dieters often count [CALORIES] 5. The colour that makes you look slimmer [BLACK] 7. Former Mr Universe - Actor - Mayor [SHWARZENEGGER] 8. A medical condition in which excess body fat has accumulated to the extent that it may have an adverse effect on health. [OBESITY] 10. Dieters stand on them praying for a lower number [SCALES] 11. Common term for showing well defined muscle [RIPPED] 13. It counts your steps [PEDOMETER] 15. Rate our bodies expend energy. [METABOLIC]

Chippy Chat & Fast Food Magazine • January 2014

TRICKY

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Chippy Chat & Fast Food Magazine • January 2014

32

INDUSTRY NEWS

Crossways Foodservice Consultancy - Coming to a fish and chip shop near you in 2014

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rossways Foodservice Consultants was formed in 2010 by Athol Dipple.

Athol has enjoyed a career which has gained him a wealth of experience in strategic management roles as well as managing national and international food service businesses in a variety of sectors.

Athol originally graduated from the University of Surrey with an honours degree in Hotel and Catering Administration and has subsequently honed his skills and experience in key roles both in the UK and abroad with companies such as the Mars Group, Compass Catering, Whitbread, Burger King, BhS, Asda and Moto -where he was Director of Catering.

Even more recently, Athol has worked as a Project Director as one of the leading UK Foodservice Consultants in areas such as stadia (in particular football stadia and cricket grounds), business and industry, art galleries and museums and the retail sector.

Athols team including son Sam who is trained in IT and corporate design, have skills in developing strategic and tactical plans for businesses, completing operating appraisals including the ability to review the financial aspects of a business to optimize profit generation and also the creative ability with both products and facilities to support the development of world-class products and concept styles.

in Market Deeping on a margin management program. Both projects have given Athol an insight into how top flight award winning fish and chip operations ensure they are legally compliant, streamlined and profitable.

Now Crossways along with the Petrou Brothers have developed a complete turn key operations manual, induction pack and arsenal of forms and templates in generic form for any fish and chip shop operator to download, customise and apply to their existing paperwork. Every product has been designed exclusively to be relevant to the fish and chip industry and can be downloaded as a complete package or broken down into units. Crossways and the Petrou Brothers can even come to your chip shop and help you to integrate any of their products into your working practices.

An arsenal of forms and templates in generic form for any fish and chip shop operator

For more information, visit the chippychat shop online or phone Athol Dipple on 07725434173.

Or vist the Crossways Foodservice Consultancy website - http://www.foodserviceconsultancy. co.uk

Raising Standards in fish and chips Crossways are very hands-on, with the ability to work with a client’s teams to dissect operations and find out where gains can be made and the best way to achieve them. In recent months, Crossways have been working with the award-winning Petrou Brothers developing an operations and training manual for their fish and chip brand. They have also been working with The Boundary

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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INDUSTRY NEWS

Nisbets to extend popular Polar range Already a renowned and trusted brand for professional caterers and commercial venues everywhere, the hugely popular Polar range from Nisbets is set to be extended.

A

dditions to the refrigeration display range complete the brand portfolio, offering a ‘one stop shop’ for coordinated units. Available as single (GH506) or double door (GH507) units, the new upright display freezer models boast an illuminated display panel and shelf edge labelling for easy and effective merchandising – helping to create additional sales. Both models benefit from lockable doors and castors for easy manoeuvrability.

To add to the comprehensive range of existing back bar coolers, new 870mm models are now also available. These smaller single (DP286) and double door (DP287) under counter models match the rest of the back bar range, and feature double glazed hinged or sliding doors, interior light display and 4 adjustable shelves; making them idea for small spaces. An option of stand height solid door coolers are also available in single (GH132), double (GH133) and triple (GH124) doors.

Bringing both style and function to the back bar, NEW Polar wine chillers have also been added. Ideal for keeping all of your wine at optimum serving temperature, the chillers have 6 adjustable shelves and a 56 bottle capacity, and are designed to perfectly complement the rest of the Polar back bar range. Available with either 2 sliding (GH130) or 2 hinged (GH131) double glazed doors, both

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Chippy Chat & Fast Food Magazine • January 2014

models also feature an interior display light.

To find out more about the Polar range or to discover the extensive choice of catering equipment available from Nisbets, visit http:// www.nisbets.co.uk/brand/Polar Or call Nisbets on 0845 140 5555 to request your copy of the catalogue today.

Chippy Chat & Fast Food Magazine • January 2014

36

Reliable daily deliveries throughout the North-West Guaranteed quality supplies throughout the year.

Specialist supplier to fish and chip shops

0151 526 5318

BWH Graham ( Northumberland )

Daily deliveries throughout the North-East, supplying fryers with the best chipping potatoes available in the marketplace Consistent quality throughout the year.

Call 01670 521801 07850 772578 brrygraham@aol.com

aj.swift@live.com

Call the Potato Professionals Today

Delivering quality potatoes throughout your region Bridlington Scarborogh Pickering

Pontefract Wakefield Bradford Leeds

NORTH YORKSHIRE

LANCASHIRE

EAST YORKSHIRE

WEST YORKSHIRE GREATER MANCHESTER

YS H IR

GH AM

RB

CHESHIRE

Midlands, Wales & South-West

LINCOLNSHIRE

E

AF ST FO

NOTT IN

DE

SH IR

E

SOUTH YORKSHIRE

Thorne Barnsley Sheffield Doncaster Rotherham Goole Grimsby

RD SH IR E

Mansfield Ashbourne Notts Derby Dronfield

P o t a t o e s

L t d

Now Supplying North and West Lon don Mitchell Potatoes (Estab 1883) is proud to be one of the UK’s longest established potato merchants, a record built on quality and reliability.

Consistent quality: Our large supplier base and vigilant quality control helps provide consistent quality all year round.

Punctual deliveries: We run a fleet of modern vehicles with 24hr breakdown assistance.

The Best Potatoes from the UK’s Top Suppliers

Annual fixed price contracts: We offer fixed price contracts to help you manage your budget without the worries of price fluctuations.

We stock all frying varieties.

01926 633 323

www.mitchells-potatoes.co.uk @mitchellpots

Mitchell Potatoes

Markies Fontane Agria Performer Ambassador 37

Chippy Chat & Fast Food Magazine • January 2014

LEICESTERSHIRE

North Lincolnshire Scunthorpe

Area Covered

Established 80yrs Fixed price contracts available Potatoes replaced within 12hrs in the bigger unlikely event of you being dissatisfied All batches rigorously checked and test fried Ring today for your free sample

Lomas Potatoes 01909 562327 (3 lines)

07932 155677 (Andy) (S,Yorks, N,Yorks, Notts)

07703 263033 (Garry) (E,Yorks, N,Yorks, W,Yorks)

allomas@btconnect.com

Potato breeders of the finest chipping potatoes.

For further information or your local distributor contact: Tel: 01307 840551 or visit www.agrico.co.uk www.markies.info

Say potato, say

Chippy Chat & Fast Food Magazine • January 2014

37

POTATOES

Anthony Swift (Liverpool)

North-East & Borders

POTATO SUPPLIERS

North West

INDUSTRY NEWS

FRY IT RETURNS

Zohaib joins the Kerry stand to fry up some samples

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

38

INDUSTRY NEWS

Fish and chip traders put fast food in the spotlight at the ‘Codfather’ of industry events

F

Chippy Chat & Fast Food Magazine • January 2014

The ULTIMATE

EXHIBITION for

Fish Friers and

The Fast Food

Trade!

SUNDAY 23RD FEBRUARY 20 14 Live coo king demonstrat ions and samples Innovative new products

l

2

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1

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1

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.’S SHOW T I.T

Exclusive show deals Family entertai nment FREE Seminars

l l l

4

E!

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well as the chance to see just what goes into making award-winning fish and chips.

Friars Pride sales and marketing executive Roxanne Bonin said: “We are looking forward to another great event and are thrilled that after hosting FRY I.T. elsewhere in the UK we have found such a versatile convenient venue like Peterborough Arena at the East of England Showground at which to host what is a highlight in our calendar, and a show which continues to evolve biennially.”

IM

ISH and chip lovers from around the country – and the Nordics - will be making Peterborough Arena the ‘plaice’ to be as around 2,500 visitors attend the return of FRY Traders and exhibitors from around East Anglia, East Midlands and as far away as Iceland and Norway will showcase new industry innovations at the popular event that puts fast food well and truly in the international spotlight.

This is the third time that the exhibition – organised by Peterborough-based family owned company Friars Pride – has been held at Peterborough Arena, marking a growing partnership of the two high profile local businesses.

The trade only show (held on February 23 2014) allows Friar Pride, as leading suppliers to over 4,500 chippies and fast food outlets around the country, to promote the new trade 2 innovations within the industry.

Peterborough Arena managing director Keith Dalton said: “The success and interest of this exhibition never ceases to amaze us.

We are delighted to be involved with this exhibition, particularly as we are able to support another local business, Friars Pride.”

As a family business, Friars Pride’s FRY I.T. is organised with families in mind – and there will also be plenty to keep younger visitors entertained.

Attractions will include; exclusive show deals, the showcasing of innovative new products, family entertainment, free seminars, live cookery demonstrations and tasting, as

RE G FO ISTE FR R YO R EE TIC UR KE TS

East of Englan d Showground, Peterborough Pre-register to PE2 6XE win an iPad wit h Retina Displa y!

www.friarspri de.com

Tel: 01733 316

444

@FriarsPrideLtd Follow @FRY_IT

Brought to you by...

Chippy Chat & Fast Food Magazine • January 2014

39

MONEY MATTERS Our monthly look at what it is we are all in business for

Catering Company one of Fastest Growing in UK Victor Manufacturing helping to spearhead UK economic recovery

A

catering equipment manufacturer has been named as one of Britain’s most inspiring companies by one of the world’s leading financial institutions.

The London Stock Exchange (LSE) has named Victor Manufacturing as one of the country’s fastest growing, following on from an audit of three million SME businesses.

Established in Bradford in 1944, Victor has grown to be one of the UK’s top catering equipment manufacturers. Its range originated with hot cupboards and now covers hundreds of products, including, heated trolleys, banqueting carts, heated drawers, kitchen passes, table top display units, pie warmers, refrigerated displays and hot & cold food service counters. The business also offers a custom build counter service – from concept and design to installation.

Victor was selected by the London Stock Exchange (LSE)[i] as a business which has experienced ‘substantial revenue growth’ in the last four years, in addition to outperforming its rivals in the same sector. From 2009-10 to 2012-13, Victor saw a turnover growth of 37%, despite the recession. This year Victor is forecasting further growth of over 10%.

The business was also identified on account of an increase in employee numbers. Since 2009-10 Victor’s headcount has increased by 10%, including the recruitment of a team of apprentices, as the company invests in developing its own talent for the future.

Mick Shaddock, managing director of

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Chippy Chat & Fast Food Magazine • January 2014

Victor Manufacturing said: “Our growth is partially as a result of a positive turn-around within the catering industry. However, within the last four years we have internally driven the business to greater and greater success.

“We have focused on energy efficient designs, building the best quality products available, protecting our technology through patents, developing our staff, and making sure that our premises offer one of the best manufacturing facilities in the industry.

The LSE also investigated the expansion of work space during its UK audit. Victor’s ongoing growth has put considerable pressure on its factory capacity. Last November the business purchased additional premises, adding over 9,000 sq ft, and with substantial land for future continued expansion. In addition, the business has invested heavily in plant and machinery, to ensure its equipment remains at the cutting edge of the industry.

Other LSE audited factors included the number of patents filed. Since its establishment in 1944, Victor has placed great emphasis on developing innovative new products. The design of its recent highly energy efficient Optimax refrigerated display range will shortly be protected by patent. It is the only equipment of its type to be awarded Carbon Trust approval for the Energy Technology List and is considered ‘best in class’ on a global scale.

Mr Shaddock added: “We would like to take this opportunity to thank our customers nation-wide for supporting this British born business. Next year is our seventieth anniversary, and we hope that the next 70 years offers us the same success.”

Chippy Chat & Fast Food Magazine • January 2014

40

MONEY MATTERS

Norwegian Fish Exports - Latest UK Figures EXPORT MARKET

2

013 has been very successful so far. As of the end of November, export and sales for their most important products increased 4% in volume and 13% in price, helping to achieve an impressive 18% growth in value.

As reported previously, other Norwegian cod quota shot up 33% this year, which gave Norway a fantastic supply situation. As a result, export volume up to the end of November increased a whopping 62%, to 15,669 tonnes, and overall value has increased 15%.

However, this has come at the expense of price, which has decreased by 29%. – this softened the blow of high potato prices and was welcomed news to Chippy owners.

Haddock exports have seen a price rise of 7% but, in contrast to salmon, this has been accompanied by a reduction of 32% in volume and 27% in value.

As reported previously, the Norwegian authorities

have closed many zones for prawn trawling to protect juvenile cod and this continues to affect their prawn catch, with exports down 95% in volume and 96% in value.

RETAIL MARKET Cod prices have risen 0.7% and volume is up 7.3%, giving 8.1% market value growth. Cod has attracted new consumers and the number of cod buyers increased 2.5% and volume per buyer increased 3.6%.

Frequency of buying cod increased 2.7% and volume per trip went up by 0.9%.

Haddock prices have increased 0.8% and volume has decreased 4.4%. The number of haddock buyers has decreased 1% and volume per buyer by 4.4%.

Frequency of buying haddock is also down, by 3.2%, and volume per trip is down by 1.2%. The figures suggest that haddock consumers may have moved towards cod.

Britons relying on Foodbanks set to rise to over 1 million in 2014 The number of people predicted to turn to food banks in Britain next year rather than starve could reach a million, according to a recent survey.

S

ince April this year more than half a million people living on the bread-line had to be referred for food aid by social workers or a doctor in order to feed themselves or their families and the rise in the number of people sinking deeper into poverty will mean more food banks will have to open across the country in 2014, according to the Chairman of the Trussell Trust Chris Mould.

With earnings rising at less than 1% and social security support capped at 1% whilst the cost of living is rising three times as fast, the reality for millions of people in the UK will be an even tougher year than the one they’ve just been through. Sadly that means many

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Chippy Chat & Fast Food Magazine • January 2014

more people will be referred to food banks in 2014 than in 2013.

The stark warning comes as new figures from the think-tank the New Economics Foundation reveal living standards in Britain have seen the biggest drop since the Victorian age. Low and middle earners are suffering an unprecedented squeeze on their incomes as austerity measures continue to bite, with women and part-time workers disproportionately affected.

There are 13 million people in Britain today who are living in poverty as classified by the UK Government.

ChippyChat thinks that most of them own small businesses.

Chippy Chat & Fast Food Magazine • January 2014

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Chippy Chat & Fast Food Magazine • January 2014

Chippy Chat & Fast Food Magazine • January 2014

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LD

SO

LD

SO SO

LD

BUSINESS TRANSFER

SO

LD

To Buy: 0844 3877 308 Email: buying@kingsbt.co.uk

SO

LD

To Sell: 0844 3877 307 Email: selling@kingsbt.co.uk www.kingsbt.co.uk

@Kings_BT

www.kingsbt.co.uk/blog

Fish & Chip Shops for sale across the UK NORTH WEST

Ref: 41694 - Manchester - Weekly takings £1,500-£1,800 - FREEHOLD £200,000

Ref: 41853 Scunthorpe East Yorkshire

Ref: 42102 - Southport, Lancashire - Weekly takings £1,000- FREEHOLD £325,000 Ref: 42046 - Accringto, Lancashire - Weekly takings £1,500 - LEASEHOLD £35,000 Ref: 42042 - Stockport, Manchester - Weekly takings £2,250 - LEASEHOLD £48,000

LEASEHOLD £55,000

Ref: 41919 - Preston - Weekly takings £1,300 - £1,500 LEASEHOLD £40,000

EAST OF ENGLAND Ref: 37695 - Scunthorpe, Lincolnshire - Weekly takings £9,000 - LEASEHOLD £235,000 Ref: 40795 - Market Rasen, Lincolnshire - Weekly takings £1,400 - FREEHOLD £300,000

Ref: 41697 Ambleside Cumbria LEASEHOLD £250,000 Fish & chip shop, enviable town centre location, weekly takings £7,000. Neatly fitted throughout, expensive cooking equipment, split level 55 cover dining area, huge potential.

Exceptional traditional fish & chip take away, busy parade, densely populated residential area, Scunthorpe – Weekly takings £1,700 fantastic potential, immaculately fitted throughout.

YORKSHIRE Ref: 42043 - Sheffield, South Yorkshire - Weekly takings £2,100 - LEASEHOLD £50,000 Ref: 39957 - Scunthorpe, East Yorkshire - Weekly takings £1,300 - LEASEHOLD £20,000 Ref: 41409 - Castleford, West Yorkshire - Weekly takings £2,500 - LEASEHOLD £70,000 Ref: 38465 - Keighley, West Yorkshire - Weekly takings £2,450 - FREEHOLD £170,000 Ref: 38763 - Dewsbury, West Yorkshire - Weekly takings £12,000 - FREEHOLD £750,000

MIDLANDS Ref: 41542 - Birmingham, West Midlands - Weekly takings £2,800 - LEASEHOLD £70,000 Ref: 37623 - Shrewsbury, Shropshire - Weekly takings £1,500 - LEASEHOLD £35,000 Ref: 40923 - Birmingham, West Midlands - Weekly takings £2,700 - FREEHOLD £275,000

SOUTH EAST

Ref: 42157 - West Sussex - Weekly takings £4,000 - £4,500 LEASEHOLD £145,000

SOUTH WEST

Ref: 41817 - Bournemouth, Dorset - Weekly takings £2,5000 - LEASEHOLD £95,000

Ref: 40862 - Truro, Cornwall - Weekly takings £1,200 - LEASEHOLD £50,000 Ref: 40807 - Ruislip, Middlesex- Weekly takings £2,600- LEASEHOLD £75,000

WALES

Ref: 41790 - Buckley, Flintshire - Weekly takings £3,500 - LEASEHOLD £120,000

Ref: 41650 - Dolgellau, Gwynedd- Weekly takings £2,000 - FREEHOLD £350,000 Ref: - Monmouth, Monmouthshire - Weekly takings £7,000 - LEASEHOLD £280,000 4341056Chippy Chat & Fast Food Magazine • January 2014 Ref: 39325 - Swansea, West Glamorgan - Not currently trading - FREEHOLD £200,000

Ref: 42049 Spennymoor Co. Durham LEASEHOLD £65,000 Spacious vacant retail unit, •former fish and 43 chip Chippy Chat & Fast Food Magazine January 2014

shop Spennymoor, with all equipment still fully fitted included in sale. Freehold opportunity, competitively priced.

TO BUY: 0844 2488 259 TO SELL: 0844 2488 260 www.fishfriers.co.uk @AltiusGroup

SOLD Ackies Cheshire Ÿ 1 offer Ÿ 3 viewings Ÿ Offer accepted

within 2 months

Fish For Properties

Sell Your Plaice Fish Friers is a specialist broker with more than 30 years experience selling fish and chip shops. If you’re thinking of selling, call us on 0844 2488 260 for a free, no obligation market appraisal.

View more Fish & Chip Shops for sale on our website at www.fishfriers.co.uk

DONCASTER Ÿ Thriving parade Ÿ Densely populated

sought after residential area Ÿ W/T £2,000 Ÿ Potential for growth Ÿ Excellent reputation Ÿ LEASEHOLD

£65,000

Ref: 42059

SUFFOLK Traditional fish and chip shop Ÿ Family owned since 1968 Ÿ Excellent reputation Ÿ Loyal client base Ÿ Potential expansion Ÿ FREEHOLD Ÿ

Ÿ

£450,000

NOTTINGHAMSHIRE Traditional fish & chip take away Ÿ Excellent reputation Ÿ Weekly takings £5,000+ Ÿ Immaculately presented Ÿ LEASEHOLD Ÿ

£179,950

Ref: 41884

SURREY Profitable and well established Ÿ W/T £3,000 Ÿ Low rent Ÿ Retirement sale Ÿ Located at train station car park Ÿ LEASEHOLD Ÿ

£85,000

GLASGOW

Fitted with modern equipment Ÿ Well established customer base Ÿ Turnover in excess of £325k per annum Ÿ Excellent location Ÿ LEASEHOLD

Ÿ Excellent Location Ÿ Fully equipped Ÿ High footfall Ÿ Established

£149,995

Ref: BC-42171

Chippy Chat & Fast Food Magazine • January 2014

customer base Prominent trading position Ÿ LEASEHOLD Ÿ

£74,995

Ref 41840

DORSET W/T £2,500-£3,000 £95,000 L/H Ref 41817 FLINTSHIRE W/T £3,000-£3,500 £120,000 L/H Ref 41790 CUMBRIA W/T £7,000 £250,000 L/H

Ref 41697

BIRMINGHAM W/T £2,800 £70,000 L/H

Ref 41542

Ref: 42167

MONTROSE Ÿ

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Ref: 41959

CROYDON W/T £3,500 £135,000 L/H

Ref: BC-42155

KIRKINTILLOCH Figures available after viewing £89,950 L/H Ref BC-42009 LANARKSHIRE W/T 5,500 £135,000 L/H Ref BC-42051 FIFE Figures available after viewing £345,000F/H Ref BC-41953

Chippy Chat & Fast Food Magazine • January 2014

Sell with confidence, sell with Fish Friers

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