What makes a good Chippy

[DONNA1458]

What is the best chip shop meal and also what is your worst. Looking for feedback to put into my new chip shop. TIA

[billearly]

Nice crisp chunky chips really fresh fish and a good batter mix and of course no stale oil,if you haven't chosen a name yet how about Battered Heaven?

[B00]

I think as well as a wide range of food and the quality of it, you'd do well to make sure that it's always clean and hygenic and friendly staff- I'm so sick of miserable shopworkers, that, more than anything puts me off entering a shop twice.

[Cockney_si]

Getting cod when you're paying for it instead of some muched up grey fish which tastes revolting !

When you're asked if you would like salt and vinegar on the chips they put it on the chips sensibly.

Raw un-cooked chips in the portion are a definate no-no.

Green chips or chips with eyes in are a definate turn off.

Fresh oil and nice long tasty chips with hot white fluffly centres are a definate yes.

I'm picky but then I was brought up on good old fish and chips mate !

[Tony_Day]

I realise cost and profit is the main thing in any business, but as you may well know with chippies, if somebody gets a bad lot, they will probably never return. In turn, they will inform others and one bad portion could be the difference between retiring early or working until 75 years old.

My advice

1) Double wrap the chips so it is piping hot when when they get home.

2) Never have a "tip box" on the counter

3) Always let somebody off the odd ten pence if they are short.

4) Do not charge exorbitant amounts for ketchup!!!!

5) If the shop is near a police station, then offer them the food half price. This will insure, they will always use you and may keep the local chav brigade at bay. Also they work 24/7 so even half price will be profit.

6) Basically make you profit margin less to increase future profits. Be generous with the portions.

7) Use decent pies. Some chippies use absolute muck. Try some local bakeries and make them deep filled, not some sloppy-eyed-joe.

Good luck with your venture. As a bit of a health nut, I would also try and publicise how healthy a decent fish and chips is compared to other fast foods.

[Tony_Day]

Also I would like to add that Harry Ramsden does his fish and chip supper in a box.

Now, being a little bit green in my politics, I would not advocate this for all take out meals, but if the patron is going to eat it in his car, for example, then the Harry Ramsden style box is ideal!!

And make sure if you microwave mushy peas (as opposed to having them on a stove, you stir half way through. I once had some which were almost frozen in the middle and piping hot on the rim. Yep, you've guessed it. I have never returned there in my life.

[missrandom]

lovely big fat chips, nice and fluffy on the inside and not too soggy. you can always tell when the oil is old, so nice clean oil.

[Cheekystar]

make it clean as possible staff wearing aprons and hats etc.
Don't over charge for cans of drink, have gravy, curry sauce and mushy peas, not too soggy batter, bins outside if possible

[spudqueen]

I live in a village which has a chippy, our only fast food takeaway. It was taken over last year by some new people and now not only do they do fish and chips and pie and chips, chicken and sausage (all the previous bloke did) but also scampi, pizzas, jacket potato, chilli, one of three chicken currys (tikka masala and I can't remember the other two!) and rice. They also do fish and chips in a box as Tony Day mentions, and they are always busy!
I suppose it depends what else is in your area as to whether you diversify away from the standard chippy meals, but as has already been mentioned, cleanliness, uniforms, good food and friendliness go a long way in a business.

[ronnieblue]

please no boxes for chips
keeps them cooking and end up steamed and soggy by the time you get home

[Tony_Day]

ronnie, I am only referring to boxes for instant takes outs, such as eating them in your car.

Cant knock old fashioned paper if going home.

[Annlinda]

Dont take the skin off cod our local chip shop does so I drive 5 miles to one that leaves skin on.....I love it.

[Psychick]

I personally do not eat fish but love one of the chippys we have in town for the jacket spuds they do!
They always get it spot on and serve it with a nice big side salad!
Oh, and having a kiddies special is always a good thing to have too......ie.......small portion of chips with a small sausage and a drink.

[ermintrude35]

one word......

......Lard........

........ok I know it's not vegitarian friendly.....


oh yeah and scallops..... (potato slices in batter).....

[janetsflower]

i know a couple of vegetarians who won't go to the chip shop because the sausages etc are cooked in same oil as the chips. I would keep meat, fish and chips separate and promote the fact that you do so. Think everyone else has covered everything else that i would say - except i really wouldn't like the skin left on my fish. Good luck with your new venture

[country_boy]

I grew up in a chippy. My dad used to blanch/double fry the chips. So you're always putting in to really hot oil. He always had a bucket load that were at the ready after being in the oil once. Even though they had cooled down totally it made a big difference. Avoids horrible soggy chips!
Make sure your batter is good.
Make sure your oil is good.
Plenty of fish varieties.
Home made fishcakes.
Pickled eggs, onions and gherkins shift pretty quickly.
Let customers do their own salt and vinegar if they like, it's such a personal thing!
Don't skimp on the chips.
Use maris pipers.
My big issue - If serving fish and chips to take away and salt and vinegar is wanted, don't plonk the fish on top of the chips before adding s+v.
Good luck with it

[normy]

decent gravy

[ermintrude35]

..'as thow 'owt moist?....

[jedsusan]

hi i worked in a very busy chip shop years ago. just make sure your fat is cleaned often all the black bits took out of the potatoes and try to take the small worms out of the fish when your cleaning it hold it up to the light.