Jul 2012 - Issue 5 - National Federation of Fish Friers
Jul 2012 - Issue 5 - National Federation of Fish Friers
Jul 2012 - Issue 5 - National Federation of Fish Friers
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Changes and the Future<br />
When The Olympus Take-away first opened<br />
25 years ago there was very little competition<br />
in Bolton town centre. However, today there<br />
are a lot more fast food outlets and more<br />
competition from pubs, supermarkets and<br />
sandwich bars etc. Although this <strong>of</strong>fers the<br />
customer a wider choice, supply is now<br />
greater than demand, so it is more difficult to<br />
attract new customers or to retain regular<br />
customers – you have to stand out from the<br />
crowd in order to succeed.<br />
Peoples’ expectations are now much higher<br />
which means that you have to keep one step<br />
ahead <strong>of</strong> your competitors by adapting to<br />
change, thinking <strong>of</strong> new marketing strategies<br />
and frequently revamping the interior to keep<br />
it appealing and fresh.<br />
For the future <strong>of</strong> the industry it is important<br />
Olympus in 1987<br />
to maintain fish stocks and fish and chip shop<br />
now have a duty to ensure a fully traceable<br />
supply line. This was never an issue 25 years ago. Customers are now<br />
more concerned about environmental issues and health issues and<br />
there is a responsibility for fish and chip shop owners to be more<br />
knowledgeable about the foods they serve. There is also more<br />
accountability in terms <strong>of</strong> Food Hygiene, Health and Safety etc.<br />
Tasos comments, “In my own business I know that I cannot cut back on<br />
quality, service or prices despite the demands made on me by increased<br />
costs, so nowadays I find that I have to put a lot more effort into attracting<br />
trade and I now find myself going out looking for business. In other<br />
words I use a lot more effort and energy for less return.<br />
Olympus in <strong>2012</strong><br />
<strong>Issue</strong> 5 <strong>Jul</strong>y <strong>2012</strong><br />
I also find myself continually looking for new ideas like the recent<br />
purchase <strong>of</strong> a mini grand piano which has proved very popular and<br />
has added to the upmarket ambience <strong>of</strong> my restaurant.<br />
Due to the current economic climate I don’t anticipate a massive<br />
increase in business in the near future so my advice would be to<br />
persevere with little return for the time being without dropping<br />
standards and to be patient for middle to long term recovery”.<br />
www.olympusfishandchips.co.uk<br />
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