5 ways to modernise your traditional fish and chip shop Here in Britain, we are renowned for our traditional cuisine, from Sunday roasts and bangers and mash to full English fry ups and, of course, fish and chips.
H
satisfactory - this is exactly what they get when they head down to their local fish and chip shop. Daniel Reid, chief marketing officer of digital food safety consultancy Navitas Safety claims that competition will nonetheless remain high and therefore fish and chip shops must modernise.
owever,
whilst
these
dishes
remain
traditional, they must up their game and
Evolve with edible trends
modernise the ways in which they serve
Trends such as veganism and vegetarianism are on the
food in order to keep their “plaice” within
rise in the UK, with 3.1 million people following a vegetarian
the food industry.
diet, 2.5 million people considering themselves to be
Currently, there are an estimated 10,500 fish and chips shops
pescatarian and 1.5 million vegans.
in the UK and almost a whopping 2 million #fishandchips
“Fish and chip shop owners must include meat-free and
posts on Instagram, proving just how popular the traditional
trendier offerings, which is why it is so imperative for
British cuisine really is.
businesses to expand their services,” said Dan.
In 2019 almost one in five Brits stated that they visited their
“Playing on the regional delicacies for tourists to try out.
local chippy once a week, with a staggering £1.2 billion spent
Whether it’s a Scottish battered Mars bar, or a Southern
annually, demonstrating its demand with British consumers.
pea fritter, offering something unique on the menu
More recently, almost one in five people ordered fish and
can help you stand out from the crowd, especially at a
chips the night before all UK lockdown restrictions came
competitive seaside town.”
to an end and after more than 18 months of uncertainty,
“The same goes for allergens, and alternatives for those
consumers continue to seek consistency and familiarity.
with the likes of dairy, gluten and wheat intolerances
Marking the date with a meal that is nothing short of
should be provided.”
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Fastfood Professional • October and November 2021
October and November 2021 • Fastfood Professional
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