It’s safe to say that David Gill has a reputation in the industry of opening shops with a fantastic shopfit and cutting edge technology. His new shop, Gills Fry Fry, in Seaham is no exception: featuring his signature striking style and a modern outlook, his first venture outside of Sunderland is proving to be a popular choice.
Florigo are pleased to announce that John Georgallis has joined the team as Area Sales Manager. Owner of The Cove fish and chip takeaway in Leeds, John has a wealth of knowledge and experience of the fish and chip industry and has a clear understanding of all that is involved in running a business.
One of the comments made to us whilst talking to shop owners up and down the country is the cost of gas and how much it can now cost to run older ranges with standard pans. There’s no denying that buying a new range is a huge commitment but investing in a Florigo and in our technology can mean that you will see massive gas savings.
When owners, Charlie and Craig, of Browns Café in Cleethorpes were looking for inspiration to revamp the Café, they visited other sites to see what other owners were doing. After visiting the Magpie Café’s Scampi Shack in Whitby and the production rate of their Florigo in a compact space, they decided to give us a call.
Opening a business can be a daunting prospect, especially if you have never worked in the industry before. For Nick and Lisa Beddoe in Swansea, their hard work has paid off and since opening their first shop, The Codbox, at the beginning of October they have seen storming trade: they even went through 50 bags of potatoes within the first two days!
Since Whitby’s Fish Restaurant in Doncaster opened its doors two months ago, customers have been well and truly flocking there to try out its fish and chips: of its 165 covers, the restaurant is regularly ¾ full at lunch; full capacity during the evening and often has queues out of the door!
Trenchers Restaurant in Whitby, one of the most well-known fish and chip restaurants in the UK, knew that when they replaced their range, they had to install something that would tick all the boxes. Serving 1,000 people a day on average, they needed a range that would not only deal with the high volume of customers, but also deliver those added extras that a successful business needs.
‘If you’re going to do something, do it properly.’ This was Vip Measuria’s motto when he decided to open a fish and chip takeaway in Derby. He initially considered buying a second hand range but after the Frying Solutions team pointed out that buying a range is an investment, not just something you get by with, he made the decision to invest in a Florigo.