Traditional Fish & Chip Shop

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  • #1
    I was looking into opening up a traditional fish & Chip shop.

    Do any of you guys have any experience in this area?

    And do you think opening up a Fish & Chip shop is a good opportunity to make money?
     
    K

    kayemdesign

  • #2
    I guess it boils down to location. If you're in an area flooded with takeaways then profits will be less than if you're the only one for miles. My brother used to live in a place near Lowestoft, the village had one paper shop, one chippie, one garage etc. The chippie was packed out and people came from miles around becuase it was the only one for about a 10 mile radius.

    Look at the demographics of your location as well. No point sticking a chippie next to millionaires row, unless you're thinking of serving up caviar and chips!!!

    Just a few thoughts.

    Steve
     
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    D

    dagr

  • #3
    There used to be a fish & chip shop in Paris - the only one, but it closed down because the (young-ish) owner had a heart attack (surely a dietary moral in there somewhere). However, it was doing OK financially even though, in my opinion, it was too small and he was aiming too low in terms of target audience (students, mainly). I always thought that if someone opened up a small chain of quality fish&chip shops they'd make a fortune. For all their criticism of British food, I haven't seen one French colleague or friend who didn't like fish & chips.

    I'm surprised the owners of the English "Frog" pubs in Paris haven't done it themselves. They seem to be doing OK selling UK beer and food in their pub/restaurants: http://www.frogpubs.com

    (Read the FrogPubs Story on their website. An interesting business study case).
     
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    cjd

    cjd

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    • Nov 23, 2005
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  • #8
    Yes, they're a gold mine if you do it right. It's also a cash business ;-)

    'Doing it right' may mean cooking in beef dripping and using only fresh fish cooked to order tho'
     
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    H

    HC-Martin

  • #9
    My local chippy ONLY does fresh to order - his places IS ALWAYS packed, people love him and he is in the middle LOADS of other takeaways!!!

    They have been in the paper loads advertising their FRESH fish n chips and have won lots of awards.

    I think fresh is the only way to go and is a GREAT USP! Agree with above - think you could be sitting on a goldmine!
     
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    da8iwr

    da8iwr

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    Oct 16, 2006
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    Sunderland, Tyne and Wear, UK
  • #16
    When i was 13 i used to work a Saturday job in a chippy carting the sacks of tatties from the shed at the end of a yard to the peeler machine, and then pour them into the chipper. I made £20 a weekend, which was like a bar of gold to me in them days.

    Then when i was at Uni, i worked Thursday, Friday and Saturday night in a Pizza shop delivering. I got £5 per hour, plus £1 per delivery. You can take 6 - 9 pizzas out at a time depending on distance, and do a round in 30 Min's or less if you fly.

    From 7pm till 2am, you could earn on a busy night (which was most nights) You could earn a good hundred pounds per night plus tips. Every door i went to, i never had any change (Because it was in the glove box ;)), the only solution if they don't have any either, was i take the money and come back with some change from the garage. They never wanted to wait and most would say "Ah don't worry about it, keep the couple of quid", it soon adds up at 15 deliveries an hour, especially after 11pm when they just got home from the pub half cut and wanting food.

    Even the vehicle was provided by the shop, so i didnt even have fuel etc to pay for :)

    The guy who owned it, drove around in a brand new BMW, and had a lovely home.

    People are thick, if you serve them perfect food for 10 yrs they will come back every time. You mess them around once, they will try somewhere else forgetting about the 9.5 yrs before and probably never come back to you again.

    Once people like somewhere, they will keep going back and even recommend you, as they know it will be good, and would rather buy from you, even paying you a little extra, than risk a new place not knowing what they will get.

    Your sitting on a gold mine if you can put up with the dirt, smell (which gets into everything) and nutters on a Friday and Saturday night.

    Ive often thought about jacking all this in and doing something completely different, and one of the things i would consider, is a fast food shop. But i have always wanted to do a fast health food shop with delivery. Stuff like good main course meals, baked tatties, salads, fish (not in batter) Italian (not pizzas lol), not rubbish or pre-frozen junk.

    Traditional Businesses are always the best, tried and tested.
     
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    M

    Malcolm Cooper

    Free Member
    Sep 23, 2006
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    Cheltenham
  • #17
    I'm quite passionate about this. A good chip shop can be a real gold mine. Our local one has a queue down the street every evening and shuts at 9 pm. Our area isn't full of drunks and nutters but even so he doesn't need that late evening business, either that or the lack of drunks and nutters means there isn't much?

    My personal opinion though is that the world doesn't need yet another "Dave's Plaice" or "For Cod's Sake" type chippy. I'd either do something cool retro traditional (see the chip shop at the Black Country Museum) or something modern, cutting edge, premium quality and price (See Rick Stein's chip shop in Padstow). Either way, picking up on an earlier comment, fry in dripping. Get back to the proper taste of fish & chips.
     
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    J

    jan-july

  • #19
    Kent Accountant gave the best advice. The National Federation of Fish Friers will help you all the way. Their head office is in Leeds. A fish and chip business can be extremely lucrative, but be prepared for hard work, otherwise forget it.
     
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    S

    simply-kids.co.uk

  • #20
    A traditional fish and chip shop by me (Merseyside) now seems to mean you must be misserable,bad attitude, serving paltry portions portions of chips (even when you ask fro the large portion) when they come, they are half cold and white

    Think of the nasty pale batter on a fish

    And yet people still go to them !!!

    I am confident if you offer decent potions (value for money items) cooked well, with a smile on your face. you will win hands down. I dont think it even matters where you are, people will travel right past the local stodge factory to get good food.

    What about offering something different. Home made steak and Kid pie for instance, real meat. either as a single pie, or go for something different with a plate pie, cut into portions. and not those factory made lines with minimal content.

    As with any business quality, and offering great servise will win

    Good luck
     
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    S

    simply-kids.co.uk

  • #22
    It's not all bad here in the City of culture :)

    I think take aways should aim to give something more, what about offering more restuarant type meals

    Lamb shank with proper veg etc. The same priciples would be needed as in the cooking that a restaurant used, and slightly higer prices would be charged. But I think this would be cool if it could be done

    perhaps a bulk buy from an existing restaurant could be negotiated, they cook and supply in suitable containers fro you to dish out.

    you are both serving different types of customers and you couls also help to promote each other

    Maybe :)
     
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    M

    missdetermination

  • #23
    Evening,

    I think its a great idea...the only thing i love more than chips are really nice chips!
    Apparently the best way to serve chips is in a box and the "carrier" be a paper bag. Also you can buy racks to store the fish on its side to let the oil drain so your fish isnt soggy.

    There is also a company that produces a product that you soak your potatoes on once they have been peeled and it keeps the potato from going brown while waiting to cook (hours)....And using this product you dont have to store the potatoes in water so they dont absorb as much water which has a mountain of benefits including less oil getting into the chips and the cooking oil lasting longer:redface: .

    Anyhow i am amazed at how much useless information i know...im off good luck with everything x
     
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    creacom

    creacom

    Free Member
    Oct 12, 2005
    1,927
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    Highlands, Scotland
  • #25
    Hi there,

    Think I might be able to offer you some free and friendly advice on the industry and more.

    My mum and dad were in catering all their life. From having a Pizzaland franchise, to their own restaurants, fish and chip shops and finally my dad had a Harry Ramsden franchise which one best fish and chip shop in Scotland a number of times and UK.

    If you need any advice then feel free to get in touch. I know a whole heap of frying range suppliers - infact most things about the equipment, cooking and running of the place !

    A well run and positioned fish and chip shop can earn you a great living.

    Feel free to email me anytime you like.

    Jacqui

    [email protected]
     
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    D

    dagr

  • #27
    Knowledge, investment, business plans, siting, staffing, etc. are all very well, but don't forget the most important aspect - official tasting. If you are going to succeed you must have expert tasters on board who can give you objective advice. I am willing to sacrifice a few minutes every day to help you with this task.
     
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    M

    Mrs E

    Free Member
    Mar 10, 2007
    9
    0
    Spain
  • #28
    I registered to ask for the same advice :) .Following your thread closely! And I'm not a business threat....as in Spain ;) .

    I feel awfully embarrassed that I want to open a fish and chip shop. As I came to a little Spanish town, thought there was not many English etc etc. But there are quite alot...

    It is such a great place, and not touristy AT ALL. Hence no fish & chip shops...or take away burger bars etc. Good thing too....but as soooo skint, thought if we opened a shop we could sell traditional fish and chips (cooked the best way not the cheapest) along with takeaway fish tapas cooked the Spanish way....along the paseo....

    Make the shop have a Spanish feel about it....and get Spanish tapas recipes etc etc.

    What you do you all think? I am mad ??
     
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    D

    Deleted member 11158

  • #29
    I support the replies that encourage you to be different in the market, and focus on the quality of the food and offering a great personal service. So if you're able to win awards for the food, and get involved in the community in some way so that you become famous for your fish and chips (and not just be another me-too take-away shop) then I'm sure that you can succeed.

    Good luck with everything

    Stuart
     
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  • #30
    With most retail businesses ask yourself a question:

    Can you ever get a week off, if so how?

    And with cash businesses, what is source for the goose...

    If you account every penny the taxman wins!
    And if you dont, how do you know your staff arent winning?

    Its a serious problem that you need to think through
     
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    M

    Mrs E

    Free Member
    Mar 10, 2007
    9
    0
    Spain
  • #31
    Thanks for that Stuart and Kimmrunner....

    Lots to think about....as well there should be.

    Mr E's back from England...discussed this idea with him, he's excited but worried we would be working too many hours and giving up the "family time" we wanted soooo badly...that we moved over to Spain.

    I have a friend here in Spain, she has been a project manager, and helped set up two businesses aswell as her own over here in Spain. So I will ask her what she thinks and take that on board with all the advice I've received from yourselves.

    Thanks again....I'll keep you posted....
     
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    S

    Spielbergo

    Free Member
    Sep 13, 2008
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  • #32
    Hello all

    Im also thinking of setting up a fish and chip shop abroad in Andorra in a ski resort packed with brits, well about 1000 per week. We have been given a premises which has already been kitted out as a kitchen, which used to be a cloackroom in the busiest pub in the resort. The bar owner kitted it out to sell burger etc but was to busy to run it. It faces the outside of the bar with a sliding window as a sort of kiosk to serve costumers outside, we can also serve costumers from inside the bar.

    Our main problem is to buy the right equipment, transport, and get it fitted, does anyone have any suggestions on what ranges to buy. We also need to find a supplier for white fish. Im definatley gonna go on the fish fryers course, reckon there is alot to be learnt but really looking forward to it.

    Does anyone else think the location is a good idea?
     
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  • #33
    dagr said:
    There used to be a fish & chip shop in Paris - the only one, but it closed down because the (young-ish) owner had a heart attack (surely a dietary moral in there somewhere).
    Click to expand...


    Strange as it may seem the heart attack inducing ingredients in fish and chips are much much lower than the contents of most ready made meals from your local supermarket.
    There was a progam on the box showing most contained twice as much salt and fat as fish and chips.:rolleyes:

    a chip shop needs to provide first class fare for survival and growth .I travell 7 miles to a shop because its the nuts
    Earl
     
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    G

    ginantonic

  • #34
    We have a takeaway, but don't do fish, although we do pie and chips, which is very popular. And even though we work with food all day, I still fancy some fish and chips occasionally! I prefer the "northern style" way of preparing the fish, which is without skin or bones, it really is much nicer, although is obviously more expensive for the chippy owner to buy in (unless you fillet and prepare your own, of course.)
     
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    cjd

    cjd

    Business Member
    • Nov 23, 2005
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  • #35
    I suspect it would do well but ocean going fish fish up a mountain is not a natural option - probably best frozen.

    I bet there's a fish&chip association that could help
     
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    D

    Dogwalker

  • #37
    There are numerous Fish n Chip shops where we are. But there is only one who is VERY good, the best for miles.
    They are doing a roaring trade. Open from about 9 am to 6 pm.

    All I know is, that if you have top notch fish n chips ( and I mean absoloutly top notch), you have to be on to a winner.
     
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    lockie

    lockie

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    May 4, 2007
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  • #38
    My dad had a chippie for over 25 years and i grew up spending many a time "out the back" peeling potatoes.I think the money has gone from it if you do it properly. If you want to make money then dont change the oil as regular and get cheap ingredients.Also be aware fish is not exactly in abundance with sustained overfishing, it can only go up in price.
    I actually had fish and chips today and it cost me £6.10 for a small cod,chips and piece of cod roe.Not exactly the most competitivly priced fast food around.Im addicted due to my upbringing and am quite happy to pay out for decent fish.Many of the younger generations dont get it though and that is the main problem.
    Its a meal from a generation that is dying out.

    Money can be made but you need to be open all hours and do the fried chicken etc.
     
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    M

    Mister B

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    Aug 31, 2007
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  • #39
    TBH, I think that your problem will be the location.

    Sure, come winter time you'll have drunken brits after a fish supper, but what will you do in the summer months? Between the months of April and December you'll not have enough trade to cover your overheads.

    As for fish & chips in general, I think that the "dish" itself is unbeatable. Being a good old northern lad, I too prefer the northern method of frying, filleting and boning. Only one chippie in London can come close to a piece of northern fish and thats in Croydon:D Sorry, starting to ramble. Anyway, back to the original point, you will struggle to find a fresh white fish supplier in Andorra so it will be frozen options only. Quality will suffer but I very much doubt if you would get much repeat business in a ski resort anyway:)

    Good luck with it, let us know how you get on.

    Mister B
     
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    H

    Hogrill

    Free Member
    Oct 13, 2008
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    Midlands
  • #40
    The local chippie is always busy even though they arent very organised and continually run out of prepared food and keep you waiting whist cooking more.

    As a business though im not sure how many are doing so well as if you look on a business for sale site there are currently over a 1000 for sale. Years ago I got the impression that they didnt change hands very often and when they did it was through word of mouth.

    There could be other reasons for this like peoples reluctance to work unsocible hours and possible trouble (please no jokes about getting battered).
     
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