Start and Run a Fish and Chip Shop (Small Business Starters Series)

Contents......Page 8
Introduction......Page 14
The first fish and chip shops......Page 16
Why is this tradition still popular today?......Page 17
Facts and figures......Page 18
The beginnings of the beef burger......Page 20
The demand and statistics of fast food......Page 23
The future for fast foods......Page 24
The realities of being in business......Page 25
Why some businesses fail......Page 26
Is this the right business for you?......Page 29
Planning for the long term......Page 31
Buying a food franchise......Page 32
Choosing a business format......Page 33
Searching for a business......Page 35
Summary......Page 37
Buying freehold or leasehold......Page 38
Researching locations......Page 40
Inspecting a premises......Page 46
Getting the money to go into business......Page 48
Making a business plan......Page 50
Submitting an offer and negotiation......Page 53
The survey......Page 56
Instructing a solicitor......Page 57
Getting the right insurance......Page 58
Finding out about the premises......Page 59
Fitting out your shop......Page 60
Shop design......Page 61
Complying with requirements......Page 63
Overseeing the work......Page 64
Surviving the first week of trading......Page 65
Summary......Page 67
Choosing fish......Page 68
Choosing potatoes......Page 71
Choosing pies......Page 74
Choosing burgers......Page 75
Food items for high profits......Page 76
Other food supplies......Page 77
Non-food supplies......Page 80
Finding suppliers......Page 81
Summary......Page 83
Environmental health inspectors (EHOs)......Page 84
Food poisoning......Page 85
Observing hygiene......Page 87
Storing food......Page 89
Disposing of food waste......Page 91
Cleaning......Page 92
Summary......Page 93
Preparing potatoes......Page 94
Preparing fish......Page 95
Making the perfect batter......Page 96
Preparing sauces......Page 98
Preparing peas......Page 99
Preparing kebabs......Page 100
Preparing burgers......Page 101
Preparing for an opening......Page 102
After an opening......Page 104
Summary......Page 105
Deep-fat frying......Page 106
Types of fat......Page 107
Preparing foods for frying......Page 108
Frying fish......Page 109
Chip frying......Page 110
Cooking frozen food......Page 111
Using two or more pans......Page 112
Safety precautions when frying......Page 113
Maintaining the oil......Page 114
Making to order......Page 115
Multi-tasking......Page 117
Summary......Page 118
Employing the right people......Page 119
Training......Page 121
Customer service......Page 122
Communicating with customers......Page 123
Using the telephone......Page 125
Paying your staff......Page 126
Health and safety at work......Page 127
Keeping your staff motivated......Page 129
Employee problems......Page 132
Performance issues......Page 133
Working systems......Page 134
Setting up a routine......Page 135
Reducing the risks......Page 136
Summary......Page 139
9 Advertising for more business......Page 140
Newspaper advertising......Page 141
Menus and leaflets......Page 142
Increasing your customer base......Page 144
The power of word-of-mouth......Page 145
Online ordering......Page 146
Free publicity......Page 147
Summary......Page 149
Energy management......Page 150
Protecting the premises......Page 151
Protecting yourself......Page 153
Disposing of waste......Page 154
Maintaining equipment......Page 155
Maintaining refrigeration......Page 156
Summary......Page 157
Keeping records......Page 158
Recording information......Page 160
Using an accountant......Page 161
Profit and loss account......Page 162
Summary......Page 163
Controlling portion size......Page 164
Quality, quantity and value for money......Page 165
Consistency......Page 167
Always use good ingredients......Page 169
Always give the customer hot food......Page 170
Putting up prices......Page 171
Improving the service......Page 172
Customer service......Page 173
Getting feedback......Page 174
Improving your menu......Page 175
Know your customers personally......Page 176
Common complaints......Page 177
The customer is always right......Page 179
Dealing with trouble......Page 180
Getting through quiet periods......Page 181
Dealing with the competition......Page 184
Be prepared for winter......Page 186
Summary......Page 187
Selling the business......Page 188
Using a business transfer broker......Page 189
Selling the business yourself......Page 191
Showing people around......Page 193
Expanding......Page 194
Branding and style......Page 199
Point of sale systems......Page 201
Summary......Page 203
And finally.........Page 204
Appendix......Page 205
I......Page 207
Y......Page 208