So you want to open a Fish and Chip Shop?
Who can blame you, the fish and chip shop is still a very popular takeaway and a British institution.
Start-up costs vary depending on a number of factors including the size of the premises, the location and where in the country you start your business. Freeholds in London can easily reach £500,000 although premises may be considerably less in some northern areas.
The more desirable the trading location, you may have to pay more the business too. Although, you may qualify for business rates relief for a business with a value under £15,000.
The premises will need to have the correct use permission code from the council. Please note that the new use code E that came into force in September 2020 does NOT include takeaways. Planning permission will still be needed to change a shop premises to a takeaway that is not already operating as a takeaway.
Unless you take over an existing business you will need to factor in buying the necessary equipment and fitting costs.
- A commercial
- Chip scuttle
- Heated Food Display
- Commercial Mixer for the batter
- Potato peeling machine
- Utensils, storage trays etc.
If you employ five or more people there is a legal requirement to have a written health and safety policy. You will also need to register the business with the local authority, undergo environmental health inspections and undertake food hygiene training and certification.
Then there is the name and branding, shop facia and advertising to let people know you are there. Don’t forget in some areas, you will need planning permission to put up your takeaway facia.
You will need to find good suppliers. If you are in a fishing town then you may be able to get your fish directly from the fish market, otherwise you will need to buy from a wholesaler. The potatoes, ingredients for the batter and sundries will all need to be bought in fresh on a regular basis. Although, the most important supply is of good, fresh fish daily. Some wholesalers supply everything you need and you may decide that buying from a single supplier is the easiest option.
A supplier for the oil will also need to be found and another to take away the used oil.
It’s well worth deciding at the start up phrase, your policy regarding sustainability. There is a lot of value in ensuring that all fish you buy is ethically sourced from sustainable stock and of course you can then publicise that you do so.
I think the exciting aspects of setting up a new fish and chip shop business are choosing the theme and style of the shop. Do you go obvious, something sea related and fishy? Maybe you choose minimalistic, clean lines and mostly white decor. Alternatively, something that suits the area you are in or the buildings existing style. Have fun with it.
An aspect not to be overlooked is the business insurance and here, http://localhost/cateringinsurance2/fish-and-chip-shop-insurance/ can help you with advice and quotes.
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