Fcff sept oct

SEPTEMBER & OCTOBER 2016

In this issue...

KFE – Young Fish Frier Tour

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! e t a d e h t e v sa

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Sunday 19th March 2017

Frying Ranges Feature

The ULTIMATE EXHIBITION for Fish Friers and The Fast Food Trade!

WELCOME TO

EXETER

WESTPOINT ARENA

BROUGHT TO YOU BY

Finance Lease and Asset Finance 2

0

HOOK 1

& FISH

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ING

PACKAG

10AM - 4.30PM WESTPOINT ARENA Seafish – Fish & Chip Awards – Latest

Read it on-line at www.fcffmag.co.uk

Pre-register for your FREE tickets and the chance to win an iPad! Search Friars Pride

www.friarspride.com/fry-it 01733 316444 l

Live cooking demonstrations & product sampling

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Exclusive show promotions

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New product launches & innovations

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Meet with the Friars Pride team

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Fun for the whole family

Connect FriarsPride Ltd

Follow @FriarsPride @FRY_IT

estion

Serving Sugg

In this issue A word from the Editor I am very excited to be

the new owner of Newco Media Limited and the publishing Editor of Fish and Chips and Fast Food Magazine taking over from Anna McNamara and her team. This prestigious trade magazine is currently celebrating its 25th year and I would like to take this opportunity to thank, Anna, Rebecca and Caye for their great work on the publication to build it to where it is today. I would also like to take this opportunity to pay tribute and remember former Editor Wendy Durham.

I’ve spent my whole career working in the retail foodservice Industry both within the public and private sector in the UK and abroad. For me, no other QSR market has the same network, community and passion as the owners, suppliers and operators that make up the fish and chip industry. Buying FCFF gives me the opportunity to put my experience and the relationships I’ve cultivated and nurtured in all QSR sectors to excellent use. Bringing them all together in one awesome community has been an ambition of mine for many years.

My team and I are already working towards creating a brand new format for 2017 called Fast Food Professional, with a much wider on-line presence featuring more pages, a forum and ideas to help you in achieving your business goals. A great emphasis will be put into using all print, digital and on-line media to promote our content to a much wider audience within the QSR market sector.

Starchip Enterprise

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Take your Chippy to the streets

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Chips on his shoulders

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Events

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FRY I.T. 2017

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FriWite RSPO Certified Sustainable 14 Enjoy Fish & Chips

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Frying Ranges

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MSC Certified

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Frying Range Finance

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JJ launches ‘10oz Chip Challenge’

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Finance Lease and Asset Finance

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Seafish – Fish & Chip Awards – Latest 34 Promart Vision

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Fastfood Professional

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Commercial Kitchen Equipment

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Much more than just a rebrand - The new look publication will be inspirational, aspirational and full of information about a host of other food offers as well as fish and chips – and I’m always going to be offering innovative content that gives readers ideas, motivation and ways to drive their business potential forward and to raise standards.

December’s issue will feature Pizzas, Kebabs, Wholesalers and Cash and Carry and Batter Mixes and will be the last issue under the FCFF name before we evolve so if you have anything that you want to tell the industry that you are doing in these areas, let me know as soon as possible as the deadline for inclusion with be 18th November.

Franchisee Recruitment

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Supplier Directory

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Check out a teaser for Fast Food Pro in this issue along with the latest industry news, the usual features and a section dedicated to frying equipment...

Newco Media Ltd 29 High Street Needingworth, St Ives Cambridgeshire E27 4SA

All the best Athol Dipple athol@fastfoodpro.com

Annual Subscription UK: FREE Overseas: £37 Fish & Chips and Fast Food is published eight times a year in January / February, March, April, May / June, July / August, September, October and November /December.

Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

Printed in the UK by Stephenson & George Print Group Goat Mill Road • Dowlais • Merthyr Tydfil • CF48 3TD

Chipbox

STARCHIP ENTERPRISE MOVING AT ‘WARP SPEED’ INTO THE WORLD OF FRANCHISING D

ue to its success the award winning mobile fish and chip operation StarChip Enterprise is making what Mr Spock would call a ‘logical’ decision and is expanding by offering individuals the opportunity to own their own StarChip through a franchise model.

Jeff Warren the StarChip ‘captain’ and founder of the business is the third generation of a family who have made making perfect fish and chips their mission since 1923 when they opened their first fish and chip shop in Torquay.

Jeff saw a perfect opportunity to create a new fish and chip concept that would bring the product into the 21st Century and make it available to a wider audience and StarChip Enterprise was conceived.

StrarChip Enterprise are offering prospective franchisees a unique opportunity to own a successful and lucrative fish and chip business without the usual high overheads associated with a premises based operation.

The ‘Enterprise’ is a custom built vehicle around 16ft long and 6ft wide and requires a standard UK driving licence to operate. It is supplied fully liveried in an eye catching design and will be fitted out with the latest equipment giving franchisees a state of the art mobile catering business.

Jeff states “Our vehicles attract attention wherever they go. The prominent colours and high branding will provide excellent advertising for the franchisees business and help them to attract customers.”

Jeff went on to add “Our whole business model is built around quality. The proof really is in the final product and the taste sensation it packs! We use only the best, fresh, finely carved fish caught straight from the ocean and frozen within the third hour together with the best juicy, big, golden delicious potatoes hand picked from local rural farmers and carefully selected to give the best tasting chips.

Jeff believes that owning a StarChip Enterprise gives franchisees a distinct business advantage over the traditional bricks and mortar chip shops. He commented “For a start the upfront cost to get your business started is much lower as are your ongoing costs as you don’t have rent and rates to pay. Staffing costs are reduced as you are not providing waiting staff ” “lower costs do not however mean lower quality” added Jeff.

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Proof of this is the fact that StarChip Enterprise was voted the winner of the 2016 Best Mobile Fish and Chip Operation.

Franchisees have the opportunity to benefit from multiple income streams unlike the premises based food businesses that rely on customers coming into them. Jeff explained; “Our target market is to take our delicious fish and chips to the more rural outlying village locations.

By helping franchisees plan a set route they build up a loyal clientele who look forward to their regular ‘fish supper’.”

“That is our first income stream” added Jeff.

StarChip

“Income stream number two comes from providing fish and chips to elderly residents in care homes and sheltered accommodation which not only means a welcome treat for the residents but also provides a worthy social need” states Jeff.

“Our third source of income comes from the Starchip being booked for parties, weddings and festivals. In fact anywhere that you find a large hungry crowd means that there is potential for what has been the nation’s favourite food for over 100.

Jeff is confident that he has got his business model correct giving franchisees the opportunity to build up a successful and lucrative business.

“You don’t need any previous catering experience to be a StarChip Franchisee” states Jeff. “Our training will provide you with all the practical and business skills that you require. We are more interested in you as a person and not what you have done previously. We do however expect you to be as passionate as us about providing quality products along with a quality service”.

If you feel that ‘captaining’ a Starchip could be the right opportunity for you then Jeff would like to hear from you.

You can find more details at www.starchipenterprise.co.uk

Zohaib Hussain always fries in To run a successful Fish and Chip shop in a busy capital city for over twenty years is not easy, but that is exactly what the Hussain family have achieved in the Zero Plus Fish Bar in Cardiff.

Zohaib Hussain always wanted to be in the business. He has been in charge for over five years now and in 2012 won the coveted Drywite Young Fish Frier of the Year Award.

The secret of the Hussain family’s success has been to ensure that they produce consistently great tasting Fish and Chips. They have always been particular about the frying medium they use and the Hussain family have used Frymax since opening in 1991.

Frymax is produced from top quality pure white sustainable premium palm, which is additive free and contains no hydrogenated oils.

Not only does it guarantee consistently good results, its performance is long lasting without any deterioration in quality.

Zohaib Hussain knows that to continue to meet his family’s high standards, there is no better partner than Frymax.

RSPO-1106018

The Fryers’ Favourite For Over 60 Years.

For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex-uk.com

Chipbox

How to Take Your Chippy to the Streets on a Budget S

treet food is quick, cool, and dominated by bearded hipster wannaberunning-their-own-restaurant-types. But what if you’ve already got a great chip shop business running? Opening up a street food business over the busy summer period is a great way to make some extra money whilst providing the same quality from your fast food business.

But unless you just stumbled into a pot of £20,000 you’re going to find it difficult to get a food truck, or at least what those american street food vendors use in popular culture. What you might not know is that there are plenty of sites that sell secondhand trailers, vans, and trucks perfect for selling your menu, or a limited version of your menu, out in the wild world.

Sites and associations like NCASS or Secondhand Catering Equipment regularly post classified ads for affordable catering trailers, trucks, and vans. Other selling sites like Gumtree or Preloved are great for picking up a bargain too. Sure they’re not the belle of the ball, but we’re doing street food on a budget.

So you’ve now got the unit. Sorted. Let’s assume for now that all the bits and pieces work a dream. It looks a bit like Jason Donnervan right now…a touch basic. And you want to take this unit over to a festival like Glastonbury and make some money from all those hipster types paying over £9 for something that at cost, is a fraction of that price. Hipsters buy with their eyes. Also their beards. SO you need to make sure your trailer stands out amongst the crowd more than anything ever before.

Vinyl wraps cost anything from £10,000 to £15,000, and although they look great they can wear badly over time. And getting your trailer painted by an auto shop can run you back around £9,000 for a full paint job.

The chicks at Girls that paint your food truck dot com are the cheap, hipster alternative to forking out for a high-end paint job. We’re really upfront about our cost and process.

How it works

We’ll design your graphics over the initial few weeks until we come up with something that sticks. Then we charge for an estimated day rate (based on size of the truck), travel expenses, materials cost, and a hot meal. If you don’t already have it, we can also provide other services like full brand design - including uniforms, flyers, menus, websites, social media, logos, sign writing, photographs, and general street food business advice.

We’ll pretty much turn up over the course of a weekend or two, set up some tents, and get painting.

And we cost about a tenth of the price of your alternatives.

If you’re ready to take your chippy to the streets, visit our website today and let us get your truck looking banging for next summer!

www.girlsthatpaintyourfoodtruck.com 6

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

How

girlsthatpaintyourfoodtruck.com

started.

Head painter and experienced graphic designer Harriet Farren was asked one day to paint a food truck for a local food business in Bristol. After finding limited resources on beginner vehicle painting and a lack of an all inclusive, affordable service for food businesses, she grabbed a bunch of friends together, with each one looking to make some pocket money at the weekends. Together, they wanted to create a simple, straightforward business that does exactly what they set out to do without adding to the pressure of launching a new street food business. Having worked in the food industry for years, Harriet knows exactly where the cockroaches are, and can help you get your exciting new truck looking banging!

Chipbox

AHDB AD

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Chips on his shoulders Owning and running a fish and chip shop couldn’t be any more consuming than it is right now

The challenges and opportunities facing a fish frying entrepreneur are bigger than ever and the stakes have never been higher…

When you stop and think about it, the end

product is the only real constant. Those five basic elements never change. Fish, spud, oil, water and flour – they’re the only things you never really want to mess with once you’ve got your recipe sorted in a way that keeps the customers coming back for more.

The high street however is constantly changing.

Video shops have given way to Coffee shops, wine bars are now nail bars and Banks have all become Pound shops. Cash registers need to be EPOS systems and where it was just a few years ago that us chippies were thinking about doing card payments, we are now thinking about online ordering just to keep up with how consumers want to shop and spend their money.

Being brilliant at turning spuds into chips was starting to seem like it

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was no longer enough and If you’ve been in this business long enough to earn a belly and a bad back, you’ll be lucky if you’ve got a son or a daughter who understands trip advisor, tweeting and snap chatting. These are truly indeed challenging times.

If like me, you haven’t a Scooby and can’t tell your facebook from your assbook – don’t panic because the politicians have thrown us all a life line by creating an environment and mood perfect for fish and chips to thrive in…

It’s called Post Brexit Britain.

I’m not politically savvy enough to choose sides or debate about leave or remain but I know my 16-32s and I think every one sensed the mood of the nation changed over night and no matter what result you may have wanted, we all suddenly became a lot more British – didn’t we?

It’s taken a few months for things to calm down a bit. A bit of musical chairs at number ten and eleven and all that but the more we move towards coming out of Europe, the more as a nation we want to celebrate being British – and this is my point.

A nation marches on its stomach. We just put Winston Churchill on our five pound notes which must be a sign and we all cook that champion meal that separates the men from les garcons.

I don’t know how to promote it without someone getting offended but aren’t I on to something?

Let me know your thoughts with an email to the editor.

Athol@fastfoodpro.com Lambros Llamedos.

SHEER CLASS

The Supreme Sausage James T. Blakeman & Co. Ltd. Newcastle-u-Lyme, Staffs. ST5 7UF Tel: 01782 569610 e-mail: admin@blakemans.co.uk

www.blakemans.co.uk

Events

FRY I.T. 2017 19th March

Exeter West Point Arena 19/03/2017

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riars Pride are pleased to announce that FRY I.T. 2017 will be held at Westpoint arena in Exeter on Sunday 19th March 2017!

Seafood Week 2016 07/10/2016 - 14/10/2016

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ach day eat fish your way! Seafood week will run from 7th 14th October, and the aim is to get more people eating more fish more often.

There’s lots of tasty seafood to try and different ways to cook it.

Visit www.fishisthedish.co.uk/recipes to discover a huge range of recipes, whether you fancy mussels, prawns, want to boost your omega 3 or just want a tasty fish snack.

You can also find an array of meals to keep the kids satisfied, from star fishcakes to fish finger Stonehenge, along with healthy options such as kedgeree, a nutritional energy provider.

You’re sure to get the kids loving seafood too.

What’s Cooking?

Newcastle Racecourse Gosforth Park Newcastle upon Tyne NE3 5HP

Sunday 5th February 2017

What’s Cooking? 2017 will be held at Newcastle Race Course

on 5th February 2017!

Come and experience live cooking demonstrations and find out about the latest innovations available for the Fish & Chip and Fast Food industry.

What’s Cooking? 2017 is a family event so, while you work on your business and taste test a variety of potential options for your menu taking advantage of promotions on the day only, there will be a children’s entertainer to keep the kids occupied.

Come and join Henry Colbeck and industry suppliers and manufacturers at the Newcastle Race Course on 5th February and enjoy a fantastic day out. www.colbeck.co.uk 10

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

It will be the Fish and Chip and Fast Food show debut at the Westpoint arena, a versatile venue fully equipped for what FRY I.T. 2017 has in store. The exhibition offers a jam-packed day of show promotions, the opportunity to meet with suppliers and the Friars Pride team, show promotions, product sampling and much more. Once again, maintaining the ‘family business’ nature, there will plenty to keep children entertained too, from balloon modelling to face painting.

FRY I.T. 2017 PDFWestpoint Arena is situated in the heart of the South West, which is not only ideal for Friars Pride’s Plymouth and Poole depot customers, but for the rest of the UK too, with the M5 a matter of minutes away from the venue and the historic city of Exeter only 6 miles away.

With ample free parking and entry into the prize draw with every ticket registration, make sure to save the date and get ready for the ultimate exhibition for the Fish and Chip and Fast Food trade!

To pre-register for your FREE tickets, head to: www.friarspride. com/fry-it

KFE Open Day

Sunday 13th November 2016

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ttend the KFE Open Day on Sunday 1 3th November 2016. Free advice and free fish and chips!

The Open day will take place between 11am and 3pm.

Visit the team who will discuss the Kiremko and Perfecta.

They will talk about how they can surpass your business requirements.

Join Nigel Hodgson in the kitchen. You will learn skills in the preparation of potatoes and fish. He’ll also show you the skills of consistency in batter mixing.

Watch a demonstration of the High Efficiency Kiremko range from Gordon Hillan. At the end enjoy a taster of the results.

As you eat listen to Mark Petrou’s seminar on marketing and customer service.

Plus there will be attendance from industry representatives to offer advice Drywite T Quality, The CF Group Kerry Foods Register to attend, on the website now. www.kfeltd.co.uk

Events

The Chip Barons’ Ball

Sunday 4th December 2016

The Chip Barons’ Ball returns to Peterborough on Sunday 4th December this year, Chippies travel from all corners of the UK to don their DJs and posh frocks to celebrate Christmas in style.

Venue Holiday Inn Peterborough – West Thorpe Wood, Peterborough, Cambridgeshire PE3 6SG United Kingdom Tickets from amanda@chippychat.co.uk 01353 865966

Innovations Sunday 26th February 2017 Introducing the return of the VA Whitley hosted show, Innovations 2017!

Packed full of the latest innovations, new products, and a

great opportunity to meet your suppliers to discuss products.

This is a great family day out at the Macron Stadium, Bolton.

Bring your kids along as there will be kids entertainment for the entire family.

Join the exciting show… Innovations 2017, Sunday 26th February 2017 Visit, www.fcffmag.co.uk/events to keep up to date with event news

Events

FRY I.T. 2017 - READY TO HIT THE SOUTH WEST WITH STELLAR LINE UP! With just months to go until FRY I.T. 2017, the ultimate exhibition for the Fish and Chip and Fast Food trade has an all-star line up for the show at Westpoint Exeter on Sunday 19th March 2017!

T

he exhibition will offer a jam-packed day of show promotions, the opportunity to meet with suppliers and the Friars Pride team, show promotions, product sampling and much more. Once again, maintaining the ‘family business’ environment, there will plenty to keep children entertained too, from balloon modelling to face painting.

Westpoint Arena is situated in the heart of the South West, which is not only ideal for Friars Pride’s Plymouth and Poole depot customers, but for the rest of the UK too, with the M5 a matter of minutes away from the venue and the historic city of Exeter only 6 miles away.

With ample free parking and entry into the Apple iPad prize draw with every ticket registration, make sure to save the date and get ready for the ultimate exhibition for the Fish and Chip and Fast Food trade!

Product launches and innovations in the trade Once again, FRY I.T. 2017 will be packed with new and innovative product to the industry, enabling customers to be the first to find out how they can improve their business and menus.

Live cooking demonstrations and samples Visitors will have the opportunity to see live cooking demonstrations of new and existing products and sample what’s on offer. Perfect for ‘trying’ before taking advantage of the promotions available!

Something for the whole family Friars Pride is a family business, therefore FRY I.T. is organised with the whole family in mind. As always, the day will cater (quite literally!) for the whole family and will include free balloon modelling, face painting and more, ensuring every visitor can take advantage of the ‘one day only’ show promotions!

Exclusive show deals Show deals, discounts and bumper special offers will be available exclusively on the day of the show, with each visitor given a Friars Pride goody bag, containing a FRY I.T. 2017 order form, ensuring outstanding promotions and brand new products are noted down easily.

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FREE seminars

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FRY I.T. 2017 returns with seminars by leading speakers within the industry.

Previously there have been businessbenefiting seminars on portion control, 12

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advertising, children’s meals, using technology and maximising your menu. In conjunction with Friars Pride’s Marketing Club, FRY I.T. 2017 will host invaluable FREE seminars to improve any business within the industry.

Back by popular demand, The Drywite Equipment Shop!

The Drywite Equipment shop will also be back, by popular demand, where any equipment purchased can be taken away on the day, at a superb discount.

Fried Chicken Pukka; Pies Q Chicken Nuggets and Steaks Triple Crown; Fishcakes and Chicken Wrights; Pies Whitby; Scampi and Goujons

ALREADY CONFIRMED:

Packaging, Cleaning & Preparation

Batter, Condiments & Dried Goods AB Mauri; DCA Donuts American Chip Spice Fast Food Systems; Southern Fried Chicken Heinz Keejays; Goldfish Curry Sauce and Pancake Rolls Kerry; Henry Jones and Goldensheaf, Dinaclass King Asia; Mayflower Curry Sauce Major B’s Tomato Ketchup Middleton Foods; Middletons Batter and Gravy Prices; Batchelors Mushy Peas The Really Green Pea Company Weston Catering; Doughnut Bags and Slush Mixtures

Frying Fats and Oils

Duncrue; Q Toreno, Friars Choice, Spavins Beef Dripping FriWite Q Frying Fats and Oils

Frying Range, Equipment & Signage

Advanced Stainless Aluminium Products Drywite Drywite Equipment Shop Elite Shopfitters Espresso Essential; Coffee Machines & Equipment Florigo KFE Premier 1 Filtration Weston Catering; Doughnut Equipment

Frozen Goods

42nd Street Beef Burgers 42nd Street Chicken 42nd Street Classic Sausages Double A Kebabs Golden Delight Innovate Foods; Side Orders and Codfather Fish Finger McWhinney’s Sausages Mr President Beefburgers Ocean Sound Fishcakes Penny Lane Catering Sausages & Halal Sausages Pic-a-Chic; Chicken Portions and Southern

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Fish

Atlantika; Ocean Trawlers IQF; Indiviudally Quick Frozen Fish Fillets JFK Gadus Rammi

Coveris; Bio Boxes, Newsprint MK Trays and Children’s Boxes Dempson Ltd; Bags and Carriers, Greaseproof Lite Bite Hook and Fish Packaging Range; Corrugated Boxes, MK Boxes and Trays, Card Trays, Bags, Pots, Greaseproof, Chip Fork and Napkin Dispensers KeCo - Children’s Packaging Middleton Paper Terinex; Clingfilm, Foil and Baking Parchment

Drinks

Cott Beverages; Ben Shaws, Mac B’s and Old Jamaican Ginger Beer Montgomery Water Snowshock; Slush Mixes and Equipment Vimto

And more!

Chippy Chat Magazine Fish and Chips and Fast Food Magazine Fisherman’s Mission Fry Magazine National Federation of Fish Friers National Fish and Chip Day 2016 Seafish – National Fish & Chip Awards Young Fish Frier of the Year National Fish and Chip Day 2017

To pre-register for your FREE tickets and your chance to win an Ipad, head to: www.friarspride.com/ fry-it Friars Pride on Twitter: @FriarsPride Peterborough Head Office and Depot: 01733 316400 Basildon Depot: 01268 720140 Norwich Depot: 01603 721127 Nottingham Depot: 0115 9381860 Swindon Depot: 01793 752216 Poole Depot: 01202 743177 Plymouth Depot: 01752 262323

! e t a d e h save t Catering For Kids

2

0

1

7

Sunday 19th March 2017

The ULTIMATE EXHIBITION for Fish Friers and The Fast Food Trade!

WELCOME TO

EXETER

WESTPOINT ARENA

BROUGHT TO YOU BY

2

0

H

& FIS

HOOK 1

7

AGING

PACK

10AM - 4.30PM WESTPOINT ARENA Pre-register for your FREE tickets and the chance to win an iPad! Search Friars Pride

www.friarspride.com/fry-it 01733 316444 l

Live cooking demonstrations & product sampling

l

Exclusive show promotions

l

New product launches & innovations

l

Meet with the Friars Pride team

l

Fun for the whole family

Connect FriarsPride Ltd

Follow @FriarsPride @FRY_IT

Industry News

FriWite – RSPO Certified Sustainable Palm Oil FriWite is the RSPO [Round table on Sustainable Palm Oil] certified sustainable palm oil that fries pure and light in colour enabling you to create perfect fried food. riWite is exclusively available from Friars Pride, Henry F Colbeck and V A Whitley. Sustainable palm oil production

is comprised of legal, economically viable, environmentally appropriate and socially beneficial management and operations.

RSPO members make up a large part of the world’s palm oil that is produced and sold in the global market. [Source www.RSPO. org Sept 2016] The Q Partnership comprising Friars Pride, Henry Colbeck and V A Whitley are members of RSPO. So not only is FriWite produced from only the best ingredients, it is now certified as fully RSPO certified sustainable palm oil.

This means you can purchase FriWite knowing that the product meets the supply chain requirements and standards set out

by RSPO, from plantation grower through to your shop. The requirements FriWite meets are set out and audited by RSPO independently and the use of the logo trademark is granted only upon successful certification.  FriWite has no hydrogenated fats and with less than 1% trans fat, you can positively promote the benefits of frying in FriWite to your customers. Point of sale such as posters and window stickers are all available upon request.

FriWite • RSPO certified sustainable palm oil • Fries pure and light in colour • No hydrogenated fats • Less than 1% trans fat • 100% Palm Oil FriWite is available exclusively from Friars Pride, Henry Colbeck and V A Whitley, members of The Q Partnership. If you would like to “fry the benefits” of FriWite call your local exclusive distributor today.

Friars Pride – 01733 316400 Henry Colbeck – 0191 482 4242 V A Whitley – 017076 364211

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

JJ announces purchase of Sykes Seafoods local delivery operation

JJ

Food Service Limited is pleased to announce the purchase of the Sykes local delivery operation, which is currently based at Sykes Manchester headquarters.

The purchase agreement comprises the existing customer base, goodwill and relevant staff currently involved in this division of the Sykes business, the business will trade under the JJ Food Service name.

The purchase underpins JJ Food Service on going commitment to developing its seafood customer base and its increasing presence in the fish and chip Sector, whilst allowing Sykes to focus on its core businesses which is to grow and cement its reputation as a major producer and supplier to the Foodservice, Manufacturing and Retail sectors.

Managing Director of JJ Mustafa Kiamil said “We have for some time admired the Sykes business and its long history of supplying the North West with the highest quality ranges of fish and seafood, we feel this purchase is complimentary to the aims of both businesses and dovetails into the other product categories that JJ are supplying day in and day out to the fish and chip Sector. We will offer the current Sykes customer base the same great service they are used to but with even greater choice at the competitive prices that JJ have become renowned for.”

Alan Dale Managing Director of Sykes Seafoods commented, “The profile and mix of the Sykes business has changed over the last number of years and our focus has shifted towards developing both new and existing production facilities so we can become a truly integrated supplier and producer of all types of Seafood. In many respects a local end user delivery service in some ways conflicted with our larger group customers particularly within the Foodservice sector and so reaching agreement with JJ Food Service is a great outcome for both parties as it gives greater focus in both businesses to the areas they wish to grow, in our case that means production facilities, foodservice customers, manufacturers and retailers.”

The two businesses are aiming for a seamless transition of operations and customer interactions and the proposed implementation date is earmarked as the 1st October 2016.

FFCFF_CollinsAD_127x185mm:Collins_Advert_127x185mm 11/10/2016 11:51 Page 1

Potato Peelings & Grease Blocking Your Drains?

Contact Oli Environmental

01780 720 679 anthony@olienvironmentalservices.co.uk

Industry News

Enjoy Fish & Chips – Fish and Chips Nutritional Analysis & Consumer Preferences Project.

Seafish and project partners AHDB Potatoes, with support from a number of other key industry stakeholders, have developed an industry communications campaign, Enjoy Fish & Chips, to inform and educate fish and chip business operators.

The project was developed to assist fish and chip shop operators make informed decisions concerning the nutritional value of fish and chips – with the project also looking at portion size variability throughout the UK and consumer preferences regarding such topics as portion size and nutritional content.

For example, a third of consumers would eat fish and chips more often if there was a more varied selection of portion sizes available.

There have been three distinct strands to the overall research.

First, the Consumers Preferences Survey element of the project involved surveying 1,500 consumers across the UK and seeking insight into their buying behaviours and preferences regarding fish and chips. The second thread, the Portion Size Survey element – involved the undertaking of mystery visits to just under 600 different fish and chip shops across the UK to purchase and weigh portions of fish and chips, the results of which will provide the fish and chip industry with

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

a comprehensive overview of the wide variance that exists regarding the different portion sizes that are available to the consumer. The third thread and most involved element of the research involved the preparation and cooking of fish and chips (and mushy peas) utilising a wide variety of variable parameters – such as temperature, cooking time, cooking media, etc. – in order to provide a substantial and robust base level of samples for subsequent nutritional analysis. This nutritional analysis looked at such elements as proximates (protein, fat, energy (kcal and kJ), cholesterol), carbohydrates, fibre, fatty acids, inorganics (such as salt), and vitamins and minerals.

The campaign features a bespoke web portal detailing the research results, along with a wide variety of online support resources, including downloadable marketing materials, tips and advice on how to manage portion sizes, implement best practise cooking methods and display nutritional advice effectively; and also demonstrates the cost savings that shops can make by adapting their portion sizes to suit their respective businesses. www.enjoyfishandchips.co.uk

Frying Ranges

Falcon Foodservice Equipment integrating new technology *Patent pending, application no. GB 1511389.7

Shaune Hall, product development chef at Falcon Foodservice Equipment explains to FCFF how falcon are integrating new technology into their range of fryers for modern fast food outlets and commercial kitchens..

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anufacturers are continuing to improve the energy efficiency, speed, size, aesthetics and running costs of fryers, as with all other pieces of kitchen equipment. There is always room for improvement, innovation and economical benefit to meet the demands of the operator.

Integrated filtration systems have become more popular. These maintain the integrity and quality of the oil for longer - saving money and staff time, whilst ensuring the fried food tastes at its best.

Falcon has a range of fryers with built-in filtration, as well as fryers that feature a specifically designed pan, which requires less oil in the first place.

Falcon has recently launched the G9341F fryer, part of its brand new F900 Series. The G9341F fryer is a single pan, twin basket fryer which benefits from built-in filtration, as standard. The oil can be filtered and cleaned, even when it is warm, by simply pressing a button. In five minutes the filtration and refill cycle can be completed.

The G9341F fryer has a high output, with fast heat-up and recovery times. This, combined with the twin basket, ensures that caterers can cope with the busiest service periods, allowing back-to-back frying. A further benefit is that the fryer requires only 18 litres of oil and 23kW of power, reducing running costs.

It’s ‘The Ultimate Frying Machine’!

Falcon’s G9341F fryer features a 2mm, 304 grade stainless steel hob, which is laser cut with right angled edges to allow it to be joined via the Dynamic Linking System (DLS)* to other products from the new F900 Series. It allows chefs to benefit from the flexibility and cost-effectiveness of a modular line with the attractive looks and hygiene benefits of a one-piece top.

Falcon has other twin pan models available, enabling operators to confidently cater for customers with specific dietary requirements, such as gluten free. With twin pan models, caterers can keep one pan dedicated to cooking gluten free food, to reduce the risk of possible cross-contamination, giving the chef and customer the confidence that the food being served is free from the specific allergens.

What controls and indicators are available as standard and as options?

Falcon models feature, as standard, a safety thermostat which switches the fryers off if the oil becomes too hot. Some models are programmable, allowing for greater consistency of output.

How and where are your ranges made?

All our equipment is made in our Stirling factory. We cut, bend, weld, polish, assemble and test all of our fryers at the factory.

Any new models spend time in our development kitchen with me, the product development chef, Shaune Hall, to make sure they work in accordance with specifications. Then the equipment is sent into working kitchens for field trials.

Falcon has 44 fryer models available, so there is something suitable for any operation or budget.

Options include: • Gas or electric • Single or twin pan • Single or twin basket • Free standing or countertop • With or without filtration • Manual or programmable How long is delivery, once an order has been placed?

Generally, delivery can be made within a week, sometimes less.

Any models not currently in stock would take a couple of weeks on average to be produced.

Falcon is the market-leading UK manufacturer of professional cooking equipment. With a company history going back nearly 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is backed by award-winning customer support. Visit www.falconfoodservice.com for more information.

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Frying Ranges

KFE – YOUNG FISH FRIER TOUR KFE were delighted to continue their long term support for Drywite and the Fish and Chip Industries Young Friers with an organised trip to the QBTEC factory and Dutch style food outlets in August.

The trip was planned, firstly to unite the 10 semi-finalists

so they could get together but KFE also organised the trip to enable the KFE Frying School trainers and National Fish and Chip award winners Mark Petrou, Nigel Hodgson, Garry Rosser, Callum Richardson and Gordon Hillan to attend and share first hand, their knowledge, passion and experience.

The finalists were amazed at the technology, quality and sheer size of the production facility. The complete process from raw material to polished frying range was followed from design through to production and gave a fantastic insight into the skill and precision that every craftsman puts into every stage of development and construction. Following the tour, the Young 18

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Friers then enjoyed visits to a Dutch style snack shop for lunch and then on to an award winning Fish Shop. The day was completed with an amazing barbeque at the Stadt Hotel and finally just a “couple” of drinks!

“Having had the opportunity to chat with the finalists I was amazed at their sheer enthusiasm to learn from others and their obvious energy and drive for the Fish and Chip industry.

Hopefully the factory demonstrated the advanced technology and quality that now goes into the manufacture of equipment – having 5 such great mentors on the trip as well made it an invaluable experience I’m sure the Ten semi finalists will never forget.”

Paul Williams, KFE

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Frying Ranges

KFE – FRYING RANGES This year marks our 20th anniversary at KFE. Like many of our customers, KFE is a family business, although we’ve grown considerably in our 20 years of trading, our management team has always kept the needs and best interests of our customers at the heart of everything we do.

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t KFE we are proud to be the only range supplier who offers the ‘complete package’ to our customers. We are the proud suppliers of Kiremko and Perfecta high efficiency frying ranges; we also offer a dedicated service department with 10 engineers nationwide to give your business the peace of mind needed in a busy shop and, The KFE School of Frying Excellence, a purpose built training school run by 3 Award Winning trainers. Let us tell you a little bit about us….

Kiremko ranges are the UK market leaders with more than 1500 units across the UK, including many National Fish and Chip shop of the year winners and other award winning shops. We have successfully installed ranges to Russia, Dubai, Saudi Arabia, Spain, Turkey and most recently Prague and Malta.

The frying range is THE key component in your business, the engine room that drives it forward and the decision on which equipment to install is one of the most important you will ever make, The investment is similar to that of a good quality car BUT you won’t be changing this in 2-3 years. Price is obviously important but you must consider savings that could be made with certified High Efficiency pans and filtration, the importance of after sales service support, and if you are new to the business, the help and support offered by The KFE School of Frying Excellence.

Kiremko ranges offer big benefits to business owners, professional fryers and customers alike. Because the ranges recover optimum frying temperature quickly when wet product is dropped into hot oil, temperatures stay more consistent, gas usage is more uniform and energy bills less expensive. Digital settings on the ranges also mean that staff can be more mobile – businesses with multiple sites can move personnel from one site to another, confident that product quality won’t be compromised if the usual team is on holiday or off sick. The end result?

Reduced overheads, consistent product quality and a better, more evenly cooked serving of one of the UK’s favourite foods – time and time again.

Raymond Fusco, whose family recently installed their 6th Kiremko range into The Fish Box in Robin Hood’s Bay picks up on another important advantage ‘Kiremko ranges warm the oil more gradually, so it doesn’t break down too quickly and you get better value for money from your frying medium’. The Fuscos have been working with KFE for over six years and for Raymond, the decision to buy from us again was an easy one.

‘I like dealing with KFE, they know the business inside out.

They’ve got huge technical knowledge and they know what they’re doing. Nothing is too much trouble and they work with the best in the business – many of their guys are award winners.’

Raymond commented.

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Both Kiremko and Perfecta ranges are manufactured in Woerden, Holland by QBTEC in a purpose built factory costing over 20 million Euros. The history of the frying equipment produced there spans back to 1942 and they are recognised as the leading frying range brand throughout Europe in both volume and technology.

Our partners and manufacturers, QBTEC, have invested heavily in the last few years installing the very latest in robot welding and laser cutting. Why when they already have the best manufacturing facilities in the industry? Because the time to invest is when you are at the top and they wanted to cement their position as the manufacturer of the finest quality and the most technically advanced frying equipment in Europe.

Every fryer is thoroughly gas and electrically tested on a unique computerised system prior to leaving the factory. It is this system that guarantees that every fryer is build and certificated to the highest European standards.

To mark our 20th anniversary we have continued to expand with the opening of the new grilling station which we unveiled in April at our Showroom in Market Deeping gives an exciting insight into what our School of Frying Excellence has to offer the industry. We’re always on the lookout for new ideas and opportunities to keep KFE and our School of Frying Excellence ahead of the game. Our most recent innovation is our new grilling station, which we’ve installed in to help fish and chip shops extend their menus and capitalise on the growing trend for grilled fish.

MD Paul Williams, explained The School of Frying Excellence’s decision to offer training courses that cover more than just traditional fish and chips, attributing the new direction to the recent growth in the popularity of grilled fish. ‘We’re seeing a lot of shops wanting to offer more variety, but they are uncertain of how to progress so we’re offering our in-house knowledge and expertise to make the development easier. We are often encouraging operators to invest in their business and that’s exactly what we do at KFE.” With a combined 100 years of frying, building and managing quality fish and chip shop businesses, our trade dedicated team of trainers, Nigel Hodgson, Mark Petrou and Gordon Hillan and Garry Rosser all National Fish and Chip Shop of the Year winners will teach all you need to know. Gordon Hillan said ‘We touch on everything, so whether you are a new customer, you want to train up staff in your shop, or you’re an experienced owner you will go away having learnt something. It’s great to see a manufacturer putting their expertise and money into the trade to drive up standards’.

Why not come and see for yourself? Our next Open Day is on Sunday 13th November. Come along and meet our sales team who will be on hand to discuss your individual shop requirements.

Meet our Award Winning Trainers at the KFE School of Frying Excellence who will be doing demonstrations throughout the day.

Nigel Hodgson: Will give you a lesson on potato preparation and homemade fish cakes whilst Gordon Hillan will demonstrate the Kiremko high efficiency range in action.

The event is open from 11am – 3pm and along with the KFE Staff we also have in attendance Drywite, Kerry Foods, T Quality and The CF Group. There is limited spaces so reserve your place now by calling 01778 380448 or emailing sales@kfeltd.co.uk

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Frying Ranges

Hewigo investment in service to add even more customer value O

ver the last few years Hewigo has focused on improving the performance of its ranges. As one of the first to bring High Efficiency ranges to the UK this is not surprising.

Below are just some of the features that have been introduced.

Control

Sensitive digital control which can be combined with touchscreen technology for even more sensitive control and linked to a frying management system to give both information and diagnosis

3-Stage filtration

In addition to the standard coarse and fine crumb filters, the returning oil is now sucked under pressure through a third micro-filter. The result is a refinement of the oil such that it retains optimum performance up to three times longer.

Jacketed Lamps for display cabinet

Hewigo has developed a 220w jacketed heat lamp which is long enough to provide good illumination without burning the food and is entirely food safe. The electricity used to illuminate and heat the cabinet is reduced by up to 45%.

LED Lighting

Standard on all Hewigo ranges. As well as offering brighter light and colour and effect variations, LED uses less electricity and lasts up to 4 times longer than a fluorescent strip.

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Now service gets the ‘Hewigo treatment!’

We are investing in excess of £200,000 into a dedicated service and maintenance unit. “This will reduce downtime and ensure customers get the support they need” adds Phillip Purkiss, Managing Director of Hewigo UK. A major part of this progressive move is the opportunity for customers to take out a Service Contract which Phillip believes offers great value, peace of mind for customers and a guarantee that the implications of any breakdown are kept to an absolute minimum.

Customers can opt for one of two levels, the best of which gives: No call out charge, a zero hourly rate, annual service included, response within 24 hours and 20% discount on parts. Customers who take up the Service Contract during the initial launch period qualify for a 25% discount.

Phillip adds “Our customers tell us that the most important attributes of a Hewigo range are exceptional value for money and the high standards of support backed by an out-of-hours emergency number and attendance by our own engineers. Now with the complete reassurance of a Service Contract, the total package is second to none.

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Frying Ranges

Florigo – More Than Just A Range!

Here at Florigo, we are proud to say that we are more than just a range.

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e are well known for supplying high quality frying equipment, hand built in Holland by highly skilled craftsmen. Equipment that is well known for its reliability and superior build quality, utilising all of today’s modern features including mirror doors, halo lighting and multi-coloured LED lighted fronts. All of our ranges are supplied with our Active Triple Filtration – A filtration system that is second to none.

What you may not realise is all of the additional advice, service and support that you receive from Florigo along the way.

Consultations take place with our experienced sales team who have all owned their own Fish & Chip businesses previously so are fully aware of the day to day problems you can face. We will help you with the shop layout and advise you based on our experience, what range type and specification will work for you and provide with the reasons behind our proposed design.

For new build or change of use customers, we will help you with your planning application, tackling any odour and noise control issues and provide you with a solution.

When your bespoke Florigo range has been ordered, we will provide you with a complete action plan so you know what is happening every step of the way.

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Our highly skilled in-house gas-safe engineers will install your new range which normally takes 2 days. After successful installation and commissioning we are still with you to provide on-site training on your new range. We will show you how to get the very best out of your Florigo, even down to how you should clean it.

If you are new to the industry, we can help you set up your working processes and procedures.

Used correctly, your Florigo will save you time and money along with providing your customers with the very best Fish and Chips every time.

We don’t just leave you there….

Our Service and Back-up team are available 24 hours a day, 7 days a week providing national coverage. With fully stocked vans and a first fix rate of over 96%, our aim is to keep you frying.

We offer a range of service contracts to help you implement a regular maintenance program and offer you total peace of mind.

We supply parts & consumables to include filter pads and miroil bags at great prices.

We are very proud of the customer relationships we have built up over the years and look forward to growing these relationships into the future along with adding many more to the Florigo Family.

If you are interested in having a chat with us to find out more, please give us a call on 01527 592 000 or take a look at our website on www.florigo.co.uk

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Industry News

Half the contenders for Independent Takeaway of the Year semi-finals are MSC certified The recently announced shortlist of contenders for the Independent Takeaway Fish and Chip Shop of the Year features 10 MSC certified chippies from the 20 contenders, who have been successfully selected for the semi-finals. These 10 serve certified sustainable fish marked by the blue MSC ecolabel, with added boat to plate traceability.

These ten MSC certified chippies are located across the UK, In Northern Ireland, Wales and most key regions of England.

The Independent Takeaway Fish & Chip Shop of the Year is a highly sought after award for chippies across the country, with rounds of judging reducing the contenders at each stage until the awards ceremony in January 2017. This round of unannounced visits to contenders, judged their service and quality of their fish and chips, reducing numbers from 60 to 20.

The high proportion of MSC certified chippies gaining places in this latest round of judging reflects a significant rise in the number of fish and chip shops getting MSC certification. The current Number 1 chippie, Simpsons Fish & Chips in Cheltenham, Gloucestershire, won the coveted title of Independent Takeaway Fish & Chip Shop of the Year in January this year. The family-run business has been proudly MSC certified since 2013. The last four winners of the Independent Fish and Chip Shop of the Year, have all been MSC certified and are leading businesses with the very best sustainable sourcing practices.

Nikki Hawkins, of awards organisers Seafish, commented: “MSC certification aligns with everything that the awards stand for; ensuring a sustainable future for the fish and chip industry. It’s encouraging to see more and more shops understanding the benefits of responsible sourcing.”

George Clark, UK Commercial Manager for the Marine Stewardship Council said, “We’re absolutely delighted that half of the latest shortlisted contenders for the top industry award this year are MSC certified!

These shops, are passionate about promoting sustainable seafood and amazing ambassadors for the fish and chip trade. It’s fantastic news for the future of our oceans and for the future of the nation’s favourite takeaway.

Congratulations to all award finalists and good luck for the semi finals.”

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MSC certified regional winners going through to semi-finals include: Region: Wales; Ceredigion, Pembrokeshire, Carmarthenshire, Swansea, Neath Port Talbot, Vale of Glamorgan, Bridgend, Rhonda Cynon Taff, Caerphilly, Cardiff, Newport, Monmouthshire, Torfaen, Blaenau Gwent, Merthyr Tydfil: Hikary’s Fish Bar Region: Northern Ireland: Co. Fermanagh, Co. Tyrone, Co. Derry, Londonderry, Co. Antrim, Co. Down, Co. Armagh; Fish City, The Dolphin Takeaway Region: North East England : Northumberland, Co. Durham, Tyne & Wear: Fish and Chips At 149 North Yorkshire, West Yorkshire, South Yorkshire, East Yorkshire: Miller’s Fish and Chips Region: North West England Cumbria, Lancashire: Hodgson’s Chippy, 96 Prospect Street Region: Eastern England: Lincolnshire, Rutland, Nottinghamshire, Leicestershire: Burton Road Chippy Region: Central & Southern England : Buckinghamshire, Bedfordshire, Hertfordshire: Godfrey’s Fish and Chips Region: South & West England: Devon, Cornwall, Somerset: Kingfisher Fish and Chips (currently Number 2 Independent fish and chip shop in the UK) Wiltshire, Dorset, Avon: Bishopston Fish Bar The MSC ecolabel on a seafood product means that: It comes from a wildcatch fishery which has been independently certified to the MSC’s science-based standard for environmentally sustainable fishing.

It’s fully traceable to a sustainable source.

More than 280 fisheries in over 35 countries are certified to the MSC’s Standard. These fisheries have a combined annual seafood production of almost nine million metric tonnes, representing close to 10% of annual global yields. More than 20,000 seafood products worldwide carry the MSC ecolabel. For more information visit www.msc.org

Industry News

Scientists claim that wild Bass stocks are dangerously low We urgently need to catch less and eat less. no seabass should be caught in 2017 to allow the population of this favourite fish to start to recover according to scientists in a recent report produced for the Marine Conservation Society.

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heir message is clear - Whether you’re choosing it to cook at home or to serve up to customers - just STOP buying WILD CAUGHT Seabass and switch to an alternative like farmed bass (ask for certified, responsibly farmed bass).

The MCS webpage www.mcs.e-activist.com also praises Anglers for limiting their catches and asks their members to be on the look out for illegal catching and selling of wild Bass and that Crimestoppers may may offer a cash reward for information. The MCS also urges its audience to campaign to Fisheries Minister George Eustice to manage the fishing of wild Bass better and to try to reduce demand on it.

Most people will encounter farmed seabass especially in supermarkets, but many restaurants and fishmongers still serve wild bass.

The MCS go on to say that MSC certified hake, mackerel and haddock are also great replacements for wild bass - they’re green rated on Their Good Fish Guide and therefore are guilt-free choices for fish-eaters.

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Industry News

Frying Range Finance for Abroath’s Round ‘O’ Chip Shop Read how equipment finance facilitators, Johnson Reed, assisted with the re-fit of a long-established family chip shop.

Through a leasing agreement with Johnson Reed, The Round O was kitted out with new fridge and freezer units, and a Scotrange frying range.

The Round O, named after the St. Catherine wheel window

Stuart said: On taking over my parent’s long-established fish and chip shop, it was quickly apparent that a full refit was in order. In the past I have always used regular bank financing for projects such as this. Despite a long successful track record, my own bank and other high street banks were proven to be ‘less than helpful.’ After a quick look at the National Federation of Fish Friers’ website, I contacted associate members, Johnson Reed. I explained the position and my plans, and Mark said more and more successful businesses are finding bank finance difficult to arrange. After a few basic checks, the finance was quickly arranged for a new Scotrange frying range, a walk-in freezer and other assorted fridges and freezers.”

in Arbroath Abbey, has been passed down from generation to generation of the Atkinson family since 1925. Husband and wife team, Stuart and Lindsay Atkinson, took over from Stuart’s parents, Tony and Elaine, in May last year. After an incredible 55 years at the helm, I think you’ll agree that their retirement is well deserved!

Although The Round O is a relatively new venture for Stuart and Lindsay, the couple are certainly no strangers to the chippy trade. In 1988, Stuart followed in family footsteps, and purchased the North Street Chip Shop in Forfar. He later became Scottish Regional Director of the NFFF (National Federation of Fish Friers), and runs several of their initiatives in his business.

To fully comply with North Street’s gluten-free Saturdays, the staff have each completed their Coeliac UK Catering Training Course, helping customers enjoy the classic British dish, whatever their dietary requirements. Their haddock is MSC certified, meaning each fish can be traced back to the boat it was caught on!

Before the grand re-opening of the Round O in April, the shop underwent a three-week refurbishment and modernisation process. Not only was the décor revamped, but Stuart and Lindsay also replaced their old kitchen appliances.

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Stuart and Lindsay were able to enjoy great tax savings through leasing, whilst maintaining their cash flow to put to use in more proactive ways in the business.

Who are Johnson Reed?

Johnson Reed are the UK’s leading equipment leasing and finance facilitators, with over 15 years’ experience in the catering, hospitality and take away sectors. Our ‘commonsense approach to underwriting’ ensures that every customer gets maximum flexibility and value for their money. Currently operating with a 92% acceptance rate, there’s very little we can’t do! Whether you’re looking to start up a new business, upgrade your existing equipment, refurbish the premises or rebrand your business altogether, our specialist team are always on hand to help. www.johnsonreed.co.uk | 0161 429 6949 | info@johnsonreed. co.uk

Es 30 tabl Ye ishe ar d s

Frying Range Engineers Servicing all makes of ranges, covering East Anglia, East Midlands & London/M25 Annual Range Servicing • Insurance Certificates Duct Steam Cleaning • Repairs • Modifications

•Refurbished / Rebuilds / New •Traditional & Dutch Makes •Extraction Systems & Ductwork •Shopfitting Design & Refurbishment •Fire Damage, Repairs & Upgrades

For prompt, efficient service please call:

01553 772935 sales@klsonline.co.uk In association with

Frying Ranges Fish & Chips and Fast Food / July August 2016 / www.fcffmag.co.uk

Industry News

JJ launches ‘10oz chip challenge’ for Seafood Week National wholesaler JJ Food Service is running a‘10oz

challenge’ to coincide with Seafood Week to encourage fish & chip shops to add smaller chip portions to menus.

The initiative follows findings from industry experts Seafish and the Agriculture and Horticulture Development Board (AHDB) that 45% of consumers would order a smaller chip portion to cut down on calories while 33% said the option of a smaller portion would encourage them to eat fish and chips more often.

General manager at JJ - Terry Larkin said, “We are encouraging all our fish and chip shop customers to add an extra small portion to their menus, which will help to attract families and health-conscious diners, who hadn’t previously considered fish and chips as an option.”

A smaller option will also improve margin, said Larkin. “If the average portion of regular or small chips weighs in at 16oz (450grms) and is priced at £1.80, an extra small portion that’s 10oz (280g) can be fairly priced at £1.30 – less chips, less waste and

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more margin – everyone’s a winner.”

Having the right tools to measure up small portions is key and JJ recommends its card tray (TRA011), which when filled evenly with one layer of chips equates to about 10oz.

Industry News

Finance Lease and Asset Finance– Your Questions Answered Joe Lloyd at Complete Leasing Solutions talks to FCFF talks about asset finance in a Post Brexit British Economy…

N

ow that Britain has decided to leave the EU and the dust is beginning to settle, we realise that there is life after Brexit. Our economy will continue to grow despite all the talk of recession if we left the EU and British businesses are investing in new equipment to fuel growth.

So what is the best way to finance new equipment? Have our banks regained our trust? What alternatives are out there?

Complete Leasing Solutions Ltd have been proudly providing finance and leasing facilities to the catering industry for over 10 years and continue to serve this market forging new relationships with customers and equipment suppliers.

Let us try to answer some common questions and examine why lease or asset finance is a great way to fund the investment your business needs.

What is Lease Finance?

Preserves Working Capital – Valuable cash remains in the business and can be used for continued growth.

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Budget Control – Payments are fixed for the duration of the contract so you know exactly what you are paying and when.

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Protects Other Credit Lines – Bank overdraft or other facility remains intact for when trading conditions are more difficult.

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Finance is available from as little as £1000 + vat and there is no upper limit.

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Correct Equipment Now – Why settle for an inferior product? Spread the cost of investment over an affordable term thus ensuring your business gets the right equipment.

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Tax Efficient – All payments are 100% allowable against pre tax profits.

Will I get accepted if I am a new or young business?

Absolutely, as long as your personal credit is in order then an appropriate facility will be available.

A lease finance or asset finance deal is an alternative method of finance to traditional bank borrowing or overdraft.

How is Asset Finance different from borrowing from the bank?

Very, typically the facility is arranged through a broker who should be a member of The National Association of Commercial Finance Brokers. The broker will have access to many funders and will be able to arrange the most appropriate facility for your business.

How long does it all take?

What are the fees?

Who do I contact ?

Unlike banks the arrangement fee for setting agreements up are minimal. A fee of £150 + vat is about the average.

Will I own the equipment at the end?

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•

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At the end of the term the broker will contact and arrange to pass title of the equipment.

Alternatively, if the equipment is no longer required it can be returned.

•

What are the benefits?

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Credit decisions are usually made within 2 hours and paperwork can then be posted, emailed or signed electronically. Once returned and the equipment delivered the funder will pay the supplier and you will start the monthly repayments.

What type of businesses choose Leasing?

All types!! Sole traders, partnerships, SME’s, limited companies, PLC businesses and Government Departments Complete Leasing Solutions Ltd 18 Apex Business Village Cramlington Northumberland NE23 7BF T: 0191 250 1550 E: sales@completeleasing.co.uk W: www.completeleasing.co.uk

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Seafish – Fish & Chip Awards – Latest UK’S TOP FIVE YOUNG FISH FRIERS REVEALED The UK’s top five young fish friers have been announced as part of the 2017 National Fish & Chip Awards, organised

by Seafish.

Shortlisted as finalists are: Elise Boothroyd

of Fochabers Fish Bar in Fochabers, Moray;

Andrew Hillier

of Harbourside Fish & Chips in Plymouth, Devon;

James Houlston

of Our Plaice in Kidderminster, West Midlands;

George Papadamou

of Papa’s Fish & Chips in Hull, East Yorkshire

Luke Pope

of Bankers Fish Restaurant in Brighton, East Sussex.

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T

he young friers have faced a rigorous judging process, undergoing exam questionnaires and in-depth telephone interviews conducted by senior industry experts. They also faced a skills based assessment and personal interview during a comprehensive judging day at the National Federation of Fish Friers (NFFF) Training School in Leeds, West Yorkshire.

The five finalists will now go head-to-head as they compete for the top title – Drywite Young Fish Frier of the Year Award – and vie to be crowned the ‘best young fish frier’ in the UK. The overall national winner will be announced on 26 January 2017 at the National Fish & Chip Awards annual ceremony in London.

Celebrating the best young fish friers across the country, the Drywite Young Fish Frier of the Year Award encourages the younger generation in the industry to nurture and further develop their individual skills and talent to become positive role models for the wider fish and chip industry.

Kelvin Lee, Managing Director at Drywite Ltd, commented: “After attending the judging days for this award category at the NFFF’s headquarters, I knew that cutting the shortlist down from 10 to five was going to be difficult; all the semifinalists were extremely talented young people.

“It was the practical skills test that set the clear frontrunners ahead of the rest and enabled us to form our list of finalists.

I wish all five of them the best of luck as they prepare to face the final round of judging ahead of the awards ceremony.”

Marcus Coleman, Chief Executive at Seafish, added: “The aim of the National Fish & Chip Awards has always been to showcase the very best fish and chip businesses and individuals in the UK while setting incredibly high standards for the industry to aspire to.

“We’ve been extremely impressed by the level of talent in the young fish frier category this year. The margin between who is successful and who misses out gets smaller year-onyear, but to reach the top five in a UK wide competition is a great achievement in itself – they should all be very proud of themselves.”

Seafish – Fish & Chip Awards – Latest UK’S BEST NEW FISH AND CHIP SHOPS ANNOUNCED The UK’s top 10 fledging fish and chip shops have been by Seafish.

Shortlisted as semi-finalists in the awards, which are widely considered as the ‘Oscars’ of the fish frying industry, the 10 shops to now ‘fry’ for glory in the race to bag the overall Best Newcomer Award are...

Eric’s Fish and Chips

in Thornham, Norfolk

The Mayfair Chippy

in Mayfair, London

Quays Fish and Chips in Lancaster, Lancashire

Stargazy Fish Bar in Tetbury, Gloucestershire

Edwards Plaice

in Hereford, Herefordshire

Longsands Fish Kitchen in Tynemouth, Tyne and Wear

MyChippy.com

in Enfield, Middlesex

Catch Seafood

in Halifax, West Yorkshire

Frydayz Fish Bar

in Catterick, North Yorkshire

North Beach Fish & Chips in Bridlington, East Yorkshire

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o get to this stage and secure a place in the coveted shortlist, businesses have been appraised across a variety of judging criteria including innovative approaches to running a new fish and chip shop, promotional activity undertaken and approaches to sustainable and responsible sourcing of fish and other ingredients.

The shortlisted business will now be subjected to mystery shopping assessments by industry experts, evaluating both product quality and customer service levels. This next stage of the competition will whittle down the top 10, forming the UK’s top 3 finalists that will go on to compete for the top accolade at the 2017 awards ceremony.

Marcus Coleman, Chief Executive at Seafish, said: “Being shortlisted in this award is a fantastic achievement for newly opened fish and chip businesses. It demonstrates their incredible talent, dedication and commitment to thrive; traits that are to be applauded.

“I’d like to offer up my congratulations to the shortlisted shops and wish them all the best as they continue in their quest towards becoming one of our finalists. I also want to thank them for upholding our high industry standards and helping us to reinforce the UK’s reputation as the home of the world’s best fish and chips.”

Sponsored by Frymax, the Best Newcomer Award is open to independent fish and chip businesses that have been operating since no earlier than 1 October 2014 and recognises those that are excelling in upholding the high standards of the fish and chip trade.

The Fryers’ Favourite For Over 60 Years.

Cyril Solomons, Marketing Consultant for Frymax, commented: “Frymax is pleased to once again For sponsor information, advice, or customer support mater the Best Newcomer Award which Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@o recognises the excellence of new friers joining the industry. All the entries showed great passion and commitment to our trade, and there were some great innovative ideas which bode well for the future of the fish and chip trade. It has been a pleasure to witness such high quality entries and I wish the semi-finalists all the best for the next stage of judging.”

Seafish – Fish & Chip Awards – Latest UK’S TOP 10 FISH AND CHIP SHOPS The UK’s top 10 fish and chip shops have been announced in the Ultimate - Best Independent Takeaway category in the Seafish Fish and Chip awards.

Covering the length and breadth of the country, the 10 finalists are: Fochabers Fish Bar

in Fochabers, Moray (Scotland)

Hennighan’s Top Shop

in Machynlleth, Powys (Wales)

The Dolphin Takeaway

in Dungannon, County Tyrone (Northern Ireland)

Miller’s Fish and Chips

in Haxby, North Yorkshire (North East England)

Hodgson’s Chippy

in Lancaster, Lancashire (North West England)

Having being crowned the top shop in each of their respective regions, the hopefuls will now put their presentation skills to the test in one last judging round. Facing a specialist judging panel consisting of representatives from leading trade bodies, the fish and potato supply sectors and past awards champions - they’ll be quizzed on a diverse range of industry related topics and be required to demonstrate how they successfully run a profitable business and plan for future development.

Held in London on 25 January 2017, this final judging stage will determine the overall national winner that will be announced at an awards ceremony on 26 January 2017.

Handing over the crown will be current champions, Simpsons Fish & Chips in Cheltenham, Gloucestershire, winners of the 2016 Independent Takeaway Fish and Chip Shop of the Year Award. James and Bonny Ritchie of Simpsons Fish & Chips commented: “Winning the 2016 National Fish & Chip Awards was a life changing experience and a moment we’ll treasure forever.

“From the minute we were crowned winners we saw a dramatic increase in business across both our takeaway and restaurant.

The award has given us real recognition and respect, and opened doors we wouldn’t have dreamed were possible – we’re even travelling all the way to Japan next month to showcase our fish and chips!”

in Dudley, Stourbridge (Midlands)

Marcus Coleman, Chief Executive at Seafish, added: “The Independent Takeaway Fish and Chip Shop of the Year Award is one of the highest honours a fish and chip business can receive. The judging process is extremely challenging with shops thoroughly being put through their paces – these 10 finalists are a credit to the industry and I commend them for reaching this stage of the competition.”

Burton Road Chippy

Representatives from each shop will now take an all-expenses paid study trip to Norway, courtesy of sponsors the Norwegian Seafood Council.

Oldswinford Fish & Chips

in Lincoln, Lincolnshire (Eastern England)

Henley’s of Wivenhoe

in Wivenhoe, Colchester (London & South East England)

Godfrey’s Fish and Chips in Harpenden, Hertfordshire (Central & Southern England)

Kingfisher Fish and Chips

in Plympton, Plymouth (South & West England) 36

To get to this stage and secure a top spot, contenders have had to fry at the top of their game, facing appraisal by industry experts across a variety of criteria including menu development and innovation, sustainable sourcing policies, staff training processes, and marketing and promotional activities. They also received mystery shopping assessments to ascertain customer service levels and the quality of fish and chips, along with in-depth judging audits to appraise a wide range of criteria including ingredient storage and preparation processes, cleanliness and integrity of shop equipment and observation of cooking practices.

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Visiting the port city of Ålesund on the Norwegian west coast, finalists will discover and learn all about the supply chain of Frozen At Sea (FAS) fish from Norway to the UK. They will have the chance to witness the whole fishing process; from catch to processing and filleting, and have an opportunity to learn about the science behind Norway’s successful fishery management policies and practices, making it one of the world’s most sustainable fishing nations.

The National Fish & Chip Awards are recognised as one of the most prominent and respected seafood industry events in the UK. They celebrate the Great British tradition of fish and chips, showcasing the best talent, quality and choice offered by fish and chip businesses through 13 different award categories.

For further information on The National Fish & Chip Awards or to view the full top 60 and 20 shortlist visit www. fishandchipawards.com. Follow @FishnChipAwards on Twitter for all the awards news and information.

Seafish – Fish & Chip Awards – Latest Three of the UK’s leading fish and chip businesses have been announced as finalists in the From Field to Frier Award for the 2017 National Fish & Chip Awards, organised by Seafish The three finalists have been recognised for their efforts in creating the perfect chip and will now go head-to-head as they compete to make the final ‘cut’ and scoop this top accolade they are...

Papa’s

in Hull, East Yorkshire

Towngate Fisheries

in Bradford, West Yorkshire

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o secure a place as a finalist, shops have been appraised across a wide range of judging criteria with a specific focus on the policies and procedures for the responsible sourcing of potatoes. Shops were also assessed on their potato knowledge, including types and seasonality, and the storage and preparation of the raw ingredients.

Finalists will now undergo mystery shopping assessments and in-depth judging audits by industry experts to ascertain customer service levels and the quality of the fish and chips being produced. This final stage of judging will determine the winner that will be announced at an awards ceremony in London on 26 January 2017.

Sponsored by Isle of Ely Produce, one of the UK’s leading potato suppliers, the From Field to Frier Award acknowledges UK fish and chip businesses that excel in potato knowledge and responsible sourcing policies and procedures, as well as their skills in producing the finest quality chips.

Awards sponsor Oliver Boutwood, Director at Isle of Ely Produce, commented: “This award, which is now in its fifth year, has really captured the attention and imagination of both

The From Field to Frier Award is sponsored by Isle of Ely Produce

Krispies

in Exmouth, Devon

farmers and friers alike, and has become a part of our intrinsic values at Isle of Ely. “I’m so pleased to see that fish and chip businesses are really starting to think about the whole journey of their potato brand.

Some are even able tell customers which field their potatoes are grown in! Congratulations to our finalists and good luck.”

Marcus Coleman, Chief Executive at Seafish, said: “The National Fish & Chip Awards take great pride in celebrating and rewarding every aspect of running a successful fish and chip business, including one of the most essential components - the humble chip.

“This award not only measures the quality of the chip, it also recognises businesses’ efforts to source responsibly, providing customers with traceable and sustainable products.

“With fish sustainability currently high on the agenda, for industry and government, it’s easy to overlook the significance of potato provenance. But I’m pleased to report that our fish and chip businesses are showing great diligence and continually working to bridge the gap between field and frier.”

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Seafish – Fish & Chip Awards – Latest UK’S TOP 10 FISH & CHIP RESTAURANTS announced The UK’s top 10 fish and chip restaurants have been announced in the 2017 National Fish & Chip Awards, organised by Seafish.

The 10 businesses will now compete for the Independent Fish and Chip Restaurant of the Year Award and aim to claim to the title of ‘best fish and chip restaurant’ in the UK.

Hailing from across the UK, the 10 finalists are: Trenchers Restaurant in Whitby, North Yorkshire

Mister C’s

in Selby, North Yorkshire

Harbour Lights

in Falmouth, Cornwall

Lloyds

in Lampeter, Ceredigion

The Fisherman’s Wife

in Whitby, North Yorkshire

The Elite Fish & Chip Company in Lincoln, Lincolnshire

The Pelican

in Barnstaple, Devon

Catch Fish and Chips

in Glasgow, East Renfrewshire

Seafresh Restaurant in Pimlico, London

Something Else Fishy in Sherborne, Somerset

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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o get to this stage and secure a place in the coveted shortlist, the restaurants have faced appraisal by industry experts across a wide variety of judging criteria including fish sourcing policies, restaurant facilities and appearance, staff training and development practices, menu diversification, and marketing and promotional activity. They also received mystery shopping assessments to ascertain customer service levels and the quality of the fish and chips on offer.

Over the coming weeks, the restaurants will be subjected to further mystery shopping assessments and in-depth judging audits. This next stage of the competition will whittle down the top 10 to establish the top five UK fish and chip restaurants that will compete for the top accolade to eventually be presented at the awards ceremony, held in London on 26 January 2017.

Award sponsor Alan Pearce, Field Sales Manager at Goldensheaf, said: “As the UK’s leading batter mix producer, with a heritage of over 60 years, we can identify with the importance of being recognised as a quality performer within the fish and chip industry.

“This award category rewards those that provide an outstanding fish and chip dining experience for their customers, while continually striving to improve their standards and diversify their offering. We congratulate the 10 restaurants in reaching this stage of the competition and wish them the best of luck in the next round of judging.”

Marcus Coleman, Chief Executive of Seafish, said: “This award recognises our country’s best fish and chip restaurants for their commitment and high level of professionalism across all aspects of running a successful restaurant.

“The quality of entries this year has been outstanding; I know the judges were extremely impressed with the businesses’ in-depth knowledge and thorough understanding of our industry – it was a tough job determining a final 10.

“I would like to thank our finalists for upholding our industry’s high standards, helping us to reinforce the UK’s reputation as the home of the world’s best fish and chips.”

For further information on The National Fish & Chip Awards please visit www. fishandchipawards.com. Follow @FishnChipAwards on Twitter for all the awards news and information.

Top trade guild – The Fishmongers Hall - pays visit to Frankie’s Frankie’s Fish & Chips played host to members of one of the country’s top trade guilds as they toured Shetland last month.

The Fishmongers Hall Company has its roots in medieval London and supports a wide range of fish and fisheries-related organisations.

Visiting members, accompanied by Martin Leyland of Shetland Seafood Auctions, enjoyed a selection of seafood and the chefs in the group were shown the Florigo fryer.

“It was lovely to welcome our latest visitors, and to draw on their extensive knowledge and expertise in the industry,” said Frankie’s manager Carlyn Kearney.

Andrew Wallace, the company’s freshwater director, who is based in Scotland, explained that staff were taken on annual trips around the world to familiarise them with all aspects of the industry they work in.

“We have an experienced team of chefs who have a reputation for producing high-quality food at our fabulous banqueting hall at London Bridge and it pays for them to have a deep understanding of fisheries around the world.”

Frankie’s success in being named the UK’s No.1 fish and chip shop in 2015 and its attention to sustainable sourcing of fish and shellfish had made it an obvious choice for a visit, he added.

The Fishmongers Hall Company is one of the 12 original City of London livery companies.

How SuperSorb CarbonPads work. ®

Technology doesn’t stand still

=

Sieving: Particles large enough to see with the human eye are mechanically sieved and stopped on the top surface of the pad.

Entrapment: When SuperSorb CarbonPads are manufactured, before the final drying process, the wet pad mixture is pulled through a vacuum in a process that makes each pad a depth filter. This makes one side of the pad porous and the other side very fine. ®

Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product.

Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

Call 01325 377189 or Buy online @ www.premier1filtration.com

As the oil is pulled deeper in to the matrix of the pad during filtration, smaller and smaller particles are caught in a process called entrapment.

Absorption: This is the process whereby inorganics, metallic ions and fine particles are absorbed in to the pad’s cellulose matrix, much like a sponge absorbs water. The carbon powder makes the pad extremely absorbent.

Adsorption: This is the process whereby macromolecules, oxidants and organic compounds are neutralised by the active ingredients, such as carbon powder, that is incorporated in the matrix of the pad.

The compounds are attracted to the structure of the pad rather like a magnet. These neutralised compounds cannot contaminate the oil. The activated carbon powder removes off-odours and tastes from the oil.

SuperSorb CarbonPads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. ®

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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PROMART – VISION & EXPERIENCE IN FOOD SERVICE

Many restaurants serving customers of large retail chains are busy all day long.

They serve breakfasts, lunches, snacks and evening meals to a hungry and thirsty throng of shoppers and the experience of eating and drinking in-store has to reflect the ethos and culture of the rest of the store.

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reparation, cooking, storage and presentation has to be of a high standard and although shoppers sometimes welcome the opportunity to relax over lunch, they often want to simply fuel up before getting on with the business of shopping. PROMART understands all of this and has extensive experience in making it all work efficiently and impressively.

High street restaurants have to attract a constant supply of customers and return a profit in order to survive in a highly competitive environment. Whether your project is new-build or refurbishment, PROMART has everything you need to realise your vision from design to opening launch.

PROMART drop in range includes: bain marie, hot cupboard, ceran hotplates, refrigerated wells and deli sections

Our project management team can help with:

Design Regulations and legislation Services Back of house equipment and systems Operational flow Front of house displays and serveries Beverage displays

Contact: mdacosta@promart.co.uk

Michael Da Costa - Sales Manager

07977 496066 0151 547 4666 40

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Specialised Catering and Hospitality Finance….

Leasing is Still the Way Forward!!

Leasing has always been an integral part of the catering equipment market, a way of getting the customer to agree to the sale and allowing those without the capital to get what they need for their businesses to thrive. All has been well for the last decade.

But the recent credit crunch has changed all that as many funders have pulled out of the market and those that have stayed have increased their minimum lend values, many to above usual catering equipment invoice totals.

“At last there is light at the end of the tunnel for catering equipment dealers”

We Have Bucked the Trend!!

Corporate Asset has always prided itself on the fact that we are not a normal funder. We have always gone direct to market instead of working through broker channels and we have always thought outside of the box to get deals done. A staggering 95% of all business is still accepted that is proposed under our deal guidelines.

We have further improved our reputation within the market by reducing our minimum lend. To our knowledge we are the only finance company in the UK that has done this making leasing once again the viable alternative it once was.

Whats New? You might still be thinking to yourself...So whats new? Why are Corporate Asset any different from anyone else? The answer is simple.

For deals under £5,000 we offer the best service, speed of decision and acceptance rates on the market. We have the ability to:

Case Study—Shieldwall Books “After opening my business a couple of years ago cash was still tight and when my coffee machine broke down I decided to lease the new one. However I found it much harder than I ever expected. Corporate Asset proved to be the answer. They gave me exceptional service and rates and we will be using them again for my other finance needs”

• • • • • •

Offer finance on any equipment over £750.

Give decisions in as little as 2 hours!

Provide you with blank paperwork to sign up your own deals or your customer with pre completed docs Accept loss making companies Accept new start companies Offer competitive rates

“Some of the country’s largest catering equipment suppliers use Corporate Asset… Just one call and you could be reaping the benefits of leasing once again”

Ron Whittington - MD

Corporate Asset Solutions Limited

8 Fernacre Business Park, Budds Lane, Romsey, SO51 0HA

T: 08452 799 777 F: 08452 799 779 E: Richard@corporateasset.co.uk

Coming So From January 2017, Fish & Chips and Fast Food Magagazine is going to become Fast food Professional Magazine and new owner Athol Dipple explains why he’s bought the industries longest privately owned and established trade magazine servicing the fish and chip sector and taken it out to the masses…

What’s new

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thol Dipple has had a colourful career in the quick service restaurant (QSR) sector. Working in strategic management and director roles for the Mars Group, Compass Catering, Whitbread, BhS, Asda and Moto, He first began his career by gaining an honours degree in Hotel and Catering Administration. Building successful fast food brands both in the UK and abroad, taking early retirement was never going to work out. The opportunity to acquire Fish and Chips and Fast Food Magazine satisfied an itch that Athol had wanted to scratch for some time.

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Athol understands just how fluid the QSR market is and considers the Fish and Chip Industry to be one of the most stable across the whole sector. He’s steered brands through decades of change in the way consumers view fast food and have evolved their eating habits. For several years he’s wanted to launch a magazine into the whole QSR sector. In its 26th year of Publication, he viewed FCFF as a vehicle capable of going places. With his vast knowledge and extensive list of contacts he has big plans for the rebrand.

oon Just an impression of how the covers may look

The new magazine is going to be twice the size in terms of content – up to 90 or more pages. The new name Fast Food Professional as it suggests is for a wider audience of managers and staff who take their roles seriously and Athol promises to deliver content written by fast food professionals that will inspire, challenge or motivate readers.

That’s not all. Athol believes that Social Media is the most neglected opportunity that Fast Food Professionals have seen in recent years and so he’s investing in a new online

community for fast food professionals away from the general public that promises to teach every single user not only how to use social media as an interface to reach out to customers but also how to grow your business and promote it with measured results.

The best thing about what’s coming is that it remains FREE for every reader too and as Athol already has your contact details, you’ll still receive every issue of the new magazine and invitations to join all social media sites when they launch next year..

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Industry News So we all know that a frying range is a must have piece of equipment for front of house, but what other equipment is needed in your commercial kitchen?

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his will depend largely on your menu, but here we aim to help illustrate the key items needed to help your business run smoothly and keep your customers satisfied and coming back to you time after time.

Storage Refrigeration

Available in a range of sizes and for either general purpose or specifically for fresh fish, we can offer a wide range of commercial refrigeration direct from leading manufacturers such as Tefcold, Prodis Blizzard, Polar, Foster, Gram and True to name but a few.

Under counter, upright or counter style cabinets in a choice of white or stainless steel, we aim to offer the best choice of refrigeration in the UK to suit all styles, budgets and warranty requirements.

Preparation Equipment

From a simple chopping board and utensils right through to stainless steel wall benches and centre tables, and high capacity potato peelers and chippers, having the right piece of food preparation equipment to meet your capacity requirements can help make light work in the kitchen and make the difference between satisfying your customers or keeping them waiting.

Our range of Metcalfe Peelers can vary in size from 6.3kg counter top bench mounted models right through to heavy duty pedestal mounted units that can prepare up to 300kg every hour.

So, that’s everything you need – from knives, cookware and storage and even the kitchen sink!

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Industry News Cooking Equipment.

Microwave ovens, chargrills, kebab machines, contact grills, toasters, convection ovens, pizza ovens and hob units in addition to your traditional frying range can help expand your menu.

Smaller counter top equipment can be used to trial new products or offer additional capacity during peak periods, whereas medium to heavy duty items can help take the strain away from the front of house.

Leading brands such as Lincat, Parry, Roband, Buffalo, Blizzard, Cuppone all offer an extensive range of commercial cooking equipment to complement your existing range.

Serving and Display Equipment.

Salad bars and bains marie units are an essential part of your product offering enabling you to keep product at the correct temperature ready for serving – this reduces waiting times, and also reduces food wastage.

Coffee machines and water boilers allow hot beverage service to be added to your menu, whilst we can also offer a full range of display refrigeration for your chilled drinks.

Cash Registers and Cash Control

To help with your cash control we can offer a great range of simple to use cash registers, cash counters and forged note detection equipment.

Entry level machines are ideal to have as a back-up unit, and we can even offer a portable cash register that can run on batteries or mains power supply – ideal for mobile caterers and events.

All cash registers benefit from PLU keys and we can even offer

a Free 5 Star* Programming Service on certain machines to ensure that you’re up and running straight out of the box

Consumables and Disposables

With over 30,000 products available, we truly are the one-stopshop for your commercial premises. Clam-shell boxes, takeaway containers, chip forks, sauce dispensers and more. All available on a fast despatch at the best possible price.

Cleaning and Janitorial

To ensure your premises stay squeaky clean, we have a comprehensive range of cleaning chemicals and hardware available. From detergents to disinfectants and mop heads and pass through dishwashers, we have the right piece of equipment to suit your needs.

Whatever your requirement, then Shop-Equip are ideally placed to help save you time and money when shopping for your commercial equipment. The next time you’re in need of equipment for your premises, give the Shop-Equip team a call or visit the website at www.shop-equip.com/fcff

For more details, contact

Shop-Equip Park View, North Street Langwith, Mansfield Nottinghamshire. NG20 9DE Tel: 01623 741 561 or 01242 506 161 Email: sales@shop-equip.com Web: www.shop-equip.com/fcff

Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

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Industry News Franchisee Recruitment It’s all about the people

I have just spent the last two weeks training 4 new account

managers for Franchise Resales and Gti. I love training, I really enjoy the interaction and the discussions that can occur when you get people who have never met each other together in one room.

It’s easy to spot the ones that gel, the ones that are going to make a good team member and the ones that whilst working as a team is not their forte, they make a great addition to the team because they have other skills to offer: fascinating!

If you put that into the context of recruiting franchisees, it’s kind of the same. When I am training business owners, to become franchisors or coaching a franchisee to discuss the selling points of the business that they have for sale, each one can be very different but they all have the same need and that’s to be able to communicate effectively with other people.

Recruitment is an art that a franchisor needs to learn very quickly, and learning how to communicate with their franchisees is a necessary part of the job. It’s really interesting how the recruitment strategy changes over time, as franchisors learn how to manage the franchisees in the group and recognises that the best people are ones that they need to model their recruitment strategy on.

My thoughts on this are that there are a number of stages that a franchisor goes through.

Stage 1 – they recruit people that seem to be excited about the proposition, regardless of whether they are the “right person” – in the early stages who really knows what the “right person” even looks like? Stage 2 – they soon begin to recognise the people who are “getting it” in terms of how the business works and how best to get the most out of the area that they are covering but still can’t seem to say no to the wrong people Stage 3 - they start to look at the mistakes they made in the early days, and put in place a strategy for recruitment that allows them to cherry pick the right people, and eventually get really good people making a success of the business and proving beyond any shadow of a doubt that the model works Over the last 17 or so years, that I have been working in the franchise sector and the Oh, lots of years in the business sector prior to that, I’ve seen the good the bad and the very ugly when it comes to recruitment. I have seen some excellent businesses fail or simply not develop purely because the franchisor or business owner can’t get the recruitment process quite right and I’ve seen some excellent recruitment practices that I think should be emulated wherever possible.

So my top tips, if you like, are simple: 1. Before you even think about recruiting franchisees, create a profile first of the “right kind of person” 2. Be clear on what the rules are and stick to them 3.

Find out what their expectations are 4. Be sure that they know what your expectations are 5. Never sell a franchise – award it to the “right person” 6. Be sure that you know and they know what their exit strategy is 7. If in doubt say no – better to have an empty area than one tied up with a poorly performing or worse a renegade franchisee.

At Franchise Resales and Gti we are really keen to support Franchisors and Franchisees to put in place and work towards a structured exit strategy. I’m pretty sure that you wouldn’t put just anyone behind the wheel of your favourite car and just let them drive until they got fed up or crashed, so don’t do that with your business. A business to me is all about the people.

Julie Taylor Managing Director Franchise Resales and Gti Franchise Specialists

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Fish & Chips and Fast Food / Setpember & October 2016 / www.fcffmag.co.uk

Why do franchisors need to support franchisees?

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long with lots of bfa members, at this time of year the Franchise Resales Team is in the process of attending the bfa Regional meetings. I personally find it really interesting listening to franchisors at these meeting talking quite openly about their successes and the challenges that they face. To my mind these meetings are invaluable for franchisors both experienced and inexperienced. The franchise sector is a bit weird really where else would you get business owners who are sometimes in competition with each other sharing ideas in this way?

As business owners we need to be on top our game, but for franchisors this is absolutely vital why do wannabe business owners buy a franchise? We all know that the biggest reason is to get help and support, to hit the ground running so to speak so franchisees will look predominantly to the franchisor for that support and guidance. Getting the support of your business friends can be instrumental in determining how we tackle some of the challenges we face.

Franchisors learn as the business grows how to support franchisees and do it effectively, and will inevitably make mistakes along the way. It’s how you deal with those mistakes that form the business as it matures. It’s really a lot like being a parent, you have to develop the business (bring up the baby) to the best of your ability. The great thing about getting together with other franchisors is that you learn from the ones with lots of franchisees, not just what to do but what the pitfalls are and how to avoid them.

As your network (family) grows you get better at knowing what to do, as the franchisees begin to put their stamp on their business you can encourage and support, but also discourage and stop poor performance or bad practice. As they become more self sufficient (teenagers) with your guidance they have the freedom within a framework to grow and develop their own business under your umbrella. Watching and learning how to do this effectively can help a new franchisor to shape the network to best effect.

As the network really matures some of your franchisees (adults) become a little complacent and reluctant to embrace new ideas it’s time to really start to focus on their future plans how do their goals fit with your plans for the network? And, what’s their exit strategy?. I have spent quite a bit of time this year teaching business owners how to become franchisors, and have spent time with some of the developing networks at their conferences, helping to get the message to franchisees about “Planning for the future”. My message to both is always plan for the future when you start the business. That applies to franchisors and franchisees. If you know where your business is going, it’s easier to plan and make adjustments when things don’t quite go as expected.

Yesterday, one of the topics discussed was renewals and the group explored the ways that different networks deal with this.

It was really great to see that the franchisors were talking about planning, the renewal, or exit, whichever was most relevant to the franchisee is questioned at a stage some way away from the actual renewal date.

So, in answer to my own question, why franchisors need to support franchisees? It’s easy because, supporting them a franchisor will help them develop themselves as business owners and grow a strong and successful network that franchisees will be proud of.

I feel very proud and privileged to be part of this industry and to be able to support people with the growth and development of their business.

If you would like more information about our training programmes, our “planning for the future” sessions or selling an existing franchise please give me a call on 01522 246811.

IS YOUR OIL AS GOOD AS GOLD? Kitchen Equipment – FC&FF Sept/Oct

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aving the right Kitchen Equipment is essential for all Fish & Chips and Fast Food Takeaways particularly when the shop owner/ manager is under pressure during the busy business hours!

Graham Kille, managing director of Frima UK promotes their latest equipment...

The latest multifunctional cooking equipment is a kitchen musthave. The advantage of multifunctional equipment is that it doesn’t stand idle. It relieves the pressure on space in kitchens, as one piece of equipment can do the job of several separate items. For example, the Frima VarioCooking Center Multificiency can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. Plus, it’s up to four times as fast, and saves up to 40% in energy, compared to conventional appliances.

As a fryer, the Frima cooks up to four times as fast and uses 40% less energy than conventional cooking equipment. When it’s not being used as a fryer it can cook a multitude of other dishes including pasta, rice, sauces, casseroles, curries, pancakes and custard. The Frima VarioCooking Center is easy to clean too.

Its tilting mechanism ensures that oil can be changed quickly, safely and easily. An optional oil cart can be purchased for filling, emptying and filtering the oil or for storing it when the Frima is to be used for a different type of cooking.

The 112T can be used to cook items as varied as burgers and chips or curry and rice, then be cleaned and turned around in just a few minutes ready to cook custard for desert, with no flavour transfer.

It can prepare 60 litres of soup, 100 portions of battered cod, 50 kilos of chicken stir fry or 80 litres of custard, per hour, in the twin pans. It can be used anywhere. On a table, a work surface, a central cooking block, a production area… wherever it’s needed. It’s just as versatile as the established VarioCooking Center models, but is great for kitchens pushed for space as it needs a much smaller installation area. All the VarioCooking Center’s processes are fully automatic, they cook without the need for monitoring and with no chance of sticking or scorching.

For sites where restricted power supplies can cause issues with heavy-duty equipment, Frima has introduced Dynamic, an option for its VarioCooking Center multifunctional cooking appliance. The Dynamic option reduces the unit’s connected load by carefully optimising power usage with only minimal impact on performance. It is available for all models in the VarioCooking Center range, and allows them to operate with a significantly lower wattage than standard versions.

SUSTAINABLE PALM OIL If being socially and environmentally responsible is a factor in your business, then Q Gold is the natural choice.

• Natural colour

• No hydrogenated fats

• Premium quality

• Easy to handle, parchment wrapped 2×5kg packs

• Sustainable

Superb frying performance as standard

Multifunctional equipment also offers caterers a chance to be greener because it takes up less space in the kitchen than a bank of separate appliances, which means a smaller kitchen footprint and savings on extraction systems and overall running costs.

Traditional and older equipment is often less energy efficient so caterers should look at how much their existing equipment is costing them to run.

Contact your nearest Q Partnership supplier for further information

For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on 0845 680 3981, email info. uk@frima-online.com or visit www.frima-online.com

Henry Colbeck

VA Whitley & Co

Friars Pride

0191 482 4242 www.colbeck.co.uk

01706 364211 www.vawhitley.co.uk

01733 316400 www.friarspride.com

Supplier Directory

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Supplier Directory FROZEN FOOD PRODUCTS

EQUIPMENT

“Delivering Service and Quality to the Fish & Chip and Fast Food Trade”

FRYING RANGE ENGINEERS

FRYING RANGE ENGINEERS

First For: • Oils & Fats • Batter Mixes • Frozen Foods • Frozen Fish • Packagaing

FOR PROMPT, EFFICIENT SERVICE CALL

01553 772935

INDEPENDENT ENGINEERS SERVICING ALL MAKES OF RANGES, COVERING EAST ANGLIA, EAST MIDLANDS AND LONDON/M25

ANNUAL RANGE SERVICING INSURANCE CERTIFICATES DUCT STEAM CLEANING REPAIRS - MODIFICATIONS

FISH & CHIP SHOP/CAFE 4 SALE

Rent £18k p.a. Long Lease available 15 years (Lease negotiatable with landlord)

Please contact V.A Whitley & Co. Ltd 01706 364211

Revenue £75k p.a. on a 5 day week Open Tue-Sat 11:30am-9pm

Main Road position 1 minute walk to train station. London SE6 location Price.

Seperate 3 bed flat inc - Flat monthly rental £1450, if not needed it can be for personal use.

Looking for Cover for your Shop?

All respectable offers will be considered please contact Andrew 07513 363723

Sickness, holiday or want to take a well deserved rest?

Freelance relief fryer/manager available 30+ years in trade previous shop owner - reasonable rates for Sussex/ Surrey and South Coast areas, others upon negotiation. References can be supplied upon request.

Tel: K Davies on 07919974816 fryingfisherman@aol.com

Holiday \ Relief Fish Fryer Roy Taylor , 40 Years’ Experience Tel: 07968 502914 Based in West Yorkshire Roy, now retired, has owned and run successful Fish and Chip shops in the Leeds area for 40 years and is now available to cover when a temporary Fryer is required.

New Job Opportunity Available Experienced staff required for full time position in busy fast food outlets near to cork city, Ireland. Relevant experience essential. The job entails food preparation, cooking, customer service and managing in a busy retail environment.

Attractive salary dependant on experience.

Please contact 00353834690302 or email cv to info@daniels.ie

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Find us at Fish Chips and Fast Food

www.utilityhelpline.co.uk T. 01432 378 690

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