Jul 2011 - Issue 5 - National Federation of Fish Friers

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THE fish friers REVIEW Q: I’ve only been in the fish and chip business a very short time; do I stand any chance of winning? A: There is a specific award category, Best Newcomer Award, for people who are new to the fish and chip industry. This provides such people with an opportunity to achieve some Awards success without having to compete against long established businesses. Q: Do I have to use frozen at sea fish? No. It is how you store and look after your fish that is assessed as part of the judging criteria, and not whether it is fresh or frozen. Q: There never seems to be a winner in my part of the country, do you prefer the big city shops? No. There is no preference shown to big, medium or small shops; it is simply the ‘best’ we look for. Q: Is there any advantage in using any particular make of range? No. During judging the judges look for a range that is clean, tidy, well maintained and in excellent working order, and the operation of which is well understood by owners/fryers. The type or brand of range makes no difference in the judging process. Q: Is there any point in a small back street type of shop entering? Yes! In these awards size does not matter! If you are the 'best' you will always have a chance of winning. Many past winners have been small traditional takeaway shops, who have been successful purely on the back of the excellent service they provide, the products they serve, the practices and techniques they follow and general business systems they have in place. Q: Do I have to have a seating area for customers to eat in? If you are a fish and chip restaurant there is a specific award category that you can enter; namely the Independent Fish and Chip Restaurant Award. However, for other award categories, including the flagship Independent Takeaway Fish and Chip Shop 10 Chip Tips: National Fish and Chip Awards special! Issue 5 July 2011 With the entries for the 2012 competition now complete, we let Seafish answer some of the common questions about the judging processes involved in the shop judging stages of the National Fish & Chip Awards. of the Year Award, you do not require to have a seating area for customers (sit-in facilities are noted but carry no marks in the judging process). Q: How do I know what the judges are looking for? The judges are looking for a great product, efficient and polite service, a good clean shop with welcoming staff. Eye catching frontage and pleasing shop interior, with informative promotional point of sale material, will also gain points. The judges are also looking for best practise with regards to sourcing, storage and preparation of raw materials through to the cooking and serving of the actual fish and chips. In essence, the sort of shop you, as a customer, would like to get your fish and chips from! Q: I cannot afford to spend a lot of money on refitting my shop. Is there any point in me entering? Yes! Think of the local media interest it will generate. Fish and chips are a well-loved UK icon, and as such, your local media should be interested in covering your participation in the National Fish & Chip Awards. Q: In the flagship Independent Takeaway Fish and Chip Shop of the Year Award category, what benefit would it be for me if I won my local Area Award and then got nowhere in the following stages? Winning the area or regional award is excellent news for your business, and the publicity gained provides a great platform to promote your business to new and existing customers. Q: Do I have to have all new and modern equipment? No. It just has to be well looked after, kept clean and in good working order. Q: I’ve entered in the past and got nowhere, so is there any point in taking part again? You may be giving up too easily and as the saying goes, ‘you’ve got to be in it, to win it’! Q: Where can I find out more information about the National Fish & Chip Awards? Visit www.fishandchipawards.com for full details of all the various award categories and rules/eligibility criteria.
Custom Made Frying Ranges Combining the best of modern technology with traditional craftsmanship since 1957 Generation 4 4 - High - High Efficiency Frying Ranges With gas prices set to rise between 10-20% over the next few years, can you afford not to consider investing in a high efficiency frying range? Hopkins ranges represent the fusion of technology, innovation and craftsmanship and are designed to meet the demanding requirements of our clients. Our unique burner system is saving our customers up to 60% on their gas bills, compared to their traditional ranges - reducing their overheads by thousands of pounds. Call our sales office on 0113 2577 934 or visit our website at www.hopkins.biz to find out how we can help you save money and save energy. We also supply chippers, peelers, refrigeration, bain maries, spare parts, and all other types of catering equipment. Hopkins Catering Equipment Ltd Valley Mills, Kent Road, Pudsey, Leeds, LS28 9NF T: 0113 2577 934 F: 0113 2576 759 E: sales@hopkins.biz Our ranges are as individual as you are. Each range we manufacture is bespoke and is built to your exact specification. You can choose from... Traditional style or flat top for basket frying Gas, electric or LPG Curved or straight frontal glass A range front to suit your taste and shop interior (with your logo or name in lights option available) These features can also be built into your range: Lava Grills, bains maries, work surfaces and grill/griddles www.hopkins.biz
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Jul 2011 - Issue 5 - National Federation of Fish Friers

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