At Frying Solutions, we believe that our filtration is second to none and now that Geoff Whitehead has a 5 pan counter range with Florigo’s Filterlogic, he is one of our biggest supporters: ‘The build quality and in particular the filtration really sets Florigo apart from the rest of the ranges’, Geoff said. ‘It’s a fantastic range; I love the range and especially the filtration system.’
When the time came for Anthony Sykes to change his 21 year old Florigo range, the decision for him was simple: stay with Florigo! ‘I’ve seen other brands of ranges in the magazines and exhibitions but for me, I didn’t consider going anywhere else’, Anthony explained and since his new 5 pan island range has been installed in September, he knows he’s made the right decision.
John Molnar knows good pubs; he is behind four respected gastro pubs, ‘The Moleface Pub Company’ in the East Midlands, which are well known for quality and locally sourced seasonal produce. Realising that fish and chips were the best sellers in the pubs, John and his team saw a gap in the area for a fish and chip restaurant that offers a wide variety of produce at a high standard and since The Cods Scallops has opened its doors in September in Nottingham, it hasn’t disappointed.
The name ‘Westfield’ is fast becoming known as the place to shop up and down the country. Since the latest Westfield Shopping Centre in Stratford, East London, opened its doors last September, a steady stream of visitors has been spending their hard earned cash and checking out the abundance of choice in the international Food Court.
The words ‘In this economic climate’ is normally used in a negative sense but Ravi Sull sees it as an opportunity: he feels that now is the perfect time to start out new ventures and so he has converted a spare stock room in his family’s newsagent in Tyne and Wear into Peat Carr Chippy. The area didn’t have any fish and chip shops that sold a good quality product and after hearing people rave about the food in Bells, Durham, Ravi realised that fish and chips was his calling.
For shops that cook to order, consistency is key and Katherine Zinonos has discovered that this is what her Florigo delivers. Her new shop, Barracuda Seafood & Grill in Upminster, opened in June and has already built up a steady stream of loyal customers to her door. Although she has had nine shops in the past, this venture with her business partner Shan Chadha is her first experience with a Florigo. ‘I had worked with the same range manufacturer for years and I wanted something different. I chose Florigo for the efficiency and after talking to Robert Furey who explained what a Florigo could deliver to the business,’ Katherine explained.
When we first spoke to Michael Papa-Adams days before his restaurant was due to re-open in July last year, he was cautiously optimistic about the reception the shop would receive. Run with his brother Theo, the restaurant, Papa’s Barn in Maidstone, had to be completely re-built after a fire gutted the place almost three years ago. This hasn’t stopped the brothers though and they have taken the opportunity to create a fresh and stylish layout in their new restaurant.
As every frier knows, there comes a time when you know that your reliable old range can’t cope anymore and you have to invest in a brand new frying range. For Demetris (Jimmy) Demetriou at Andy’s Fish Bar in Nottingham, he found that his faithful 20 year old 3 pan range just couldn’t deal with the queues any longer, so he made the decision that to keep his customers happy, he had to get a new frying range.
If you have never worked in the fish and chips industry before and you’re planning on opening your first fish and chip venture, where do you turn to for advice? Increasingly people will now do their research online which is exactly what Nigel Hubbard and Michael Cove did: whilst looking into all the different fish and chip shop suppliers, ‘Florigo’ stood out and so they investigated further.