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.
The third Bells Fish Shop that has recently opened is a great example of how a small takeaway can be inexpensively fitted out to a really high standard. The owner, Graham Kennedy, has continued the ‘Bells Style’ into his new shop which includes the branding on the window and his signature fish tank included within the shop.
For 14 years happy customers have been regularly crossing the threshold of Gills Fry Fry in Sunderland but owner, David Gill, knew that the time had come for the takeaway to be modernised. ‘I had to get new a frying range and pizza oven so I thought it would be perfect timing to get a new shop fit as well which would last me for the next 15 years.’