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 “ I’m really delighted with my change from dripping to Frymax. Its cleaner to cook with and gives a clean taste to the food. I can’t believe how long it lasts. My importantly my customers say the fish and chips taste fantastic. Using Frymax has enabled me to gain custom from those who avoid animal fats for religious reasons. My business has grown as a result of my switching from dripping to Frymax”
Mr. Crosland. Odsal Fisheries, Bradford
“ The success of my business depends upon customer satisfaction. I’ve received lots of positive comments from my customers about the improved taste of the fish and chips since I switched to Frymax. Its been good for my business and now I’m a committed Frymax user”
Mr. Patel. Roughmoor Village Fish & Chips, Nr Swindon
“ With so much public concern about hydrogenated fats I wanted to find an alternative but after 26 years of frying with the same fat I had to be careful what to choose. I tried Frymax a couple of months ago and I’m very pleased with the results. I’ve had a positive feedback from my customers about the improved taste of the fish and chips and that’s great news for a takeaway shop.
Mrs. Constantinou. Meriden Fish & Chips, Meriden
“I’ve been in the trade for 23 years and have used many oils. A few weeks ago I started using Frymax and it’s the best oil I’ve ever used. Its clean to handle, it lasts longer and most importantly my customers love the food. Frymax has made a great difference to my business and I’d recommend it to any fryer who wants to sell on quality”
P. Trattos. The Seaqueen, West Midlands
“ We switched from hydrogenated fat to Frymax about 18 months ago and since then our business has doubled. Frymax produces delicious fish and chips which our customers enjoy. We have noticed more and more customers commenting on the Frymax information posters which are a must in todays market”
Paul & Val Barker. Green Island Chippy, Congleton
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Frying Operator, August 2006 |
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When Andy’s Fish Bar was voted runner up in the Fish & Chip Shop of The Year Awards 2005 this was not seen as a disappointment but as a spur to do better.
We have 12 Fish & Chip shops within a two mile radius of our shop so to be successful we must be the best" says Toni Constantinou, who owns the shop with husband George. This means keeping up to date with the latest techniques in management, technology, hygiene and staff training and of course producing great- tasting Fish & Chips.
The current shop was opened in Church Gresley near Swadlincote by George’s father Andy, in 1982 and was taken over by George and Toni in 1998. In 2005 there was a total refurbishment and the shop is now a shining example of hygiene and modernity and a credit to the trade. Everything is stainless steel both in the front of shop and the preparation areas which are |
finished to the same high hygienic standard. The shop is bright, spotlessly clean and most welcoming.
Hygiene, staff development, customer service and top quality food are the keys to success. It all starts of course by using only quality ingredients. George and Toni looked into all these areas and have initiated a number of important developments during the past six months.
• George and Toni have received the Frying Skills & Fish Preparation Award from Seafish…. the first shop in Derbyshire to achieve this
• Four members of staff have passed the Health & Safety at Work Intermediate with distinction
• All staff now have the Health & Hygiene Award
• Six staff members are attending a Customer Relations course
• Their fish supplier has been changed to a new merchant who delivers only Grade A fresh fish daily
• They have changed their frying medium to Frymax
A very important ingredient is the fat because it effects every portion of fish & chips we serve. Since switching to Frymax our food tastes better. The Frymax also lasts longer” says George.
Customer service and customer involvement are very important in a shop which relies on regular purchasing by local residents. Andy’s supports community protects and last year they raised money that was donated to two local schools. They run children’s competitions which have proved to be involving and of interest to the children. A number of entries are displayed in the shop so the children feel very involved with the shop. They also have children’s menu to encourage the customer of the future.
Andy’s has come up with the idea of involving their customers by running a video about the preparation of the fish and chips and this has become very popular.
With their focus on quality food, excellent customer service, the highest hygiene standards and staff training plus some very innovative ideas Andy’s is setting a great image for the trade of the future. |
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Fry Monthly, July 2007 |
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When Elaine Kenyon moved from The Three Fishes in Lytham to open Chip Ahoy in Padstow she carried on with all her previous tried and tested products. She knew the Ingredients of success and was determined to bring them with her to Padstow Then disaster struck....she ran out of Frymax!
l borrowed another oil from a neighbouring shop and started to use it but I just didn’t like the taste of the food, she explains. As this was a new shop and I was building custom I decided to close the shop early and re-open the next day when the Fryrnax arrived.
While the quality of the meal is paramount, Elaine also knew that in today’s competitive world you need a quality image. So before Chip Ahoy opened in March 2007 she spent three months totally refurbishing the shop and installing a new range. She chose the Perfecta four-pan counter range, a high efficiency range giving 94% gas efficiency — and she is certain of having made the right choice.
I knew that in a seasonal location I needed a range with a high level of output. Perfecta has the biggest pan on the market and I am able to produce 20 pounds of chips every six minutes which means I will always be able to keep up with demand. |
Elaine has also found the unique built in separate filtration a great benefit as it extends the life of the oil. The one change I made to my practices when I opened Chip Ahoy was to change to a Perfecta range. it’s the best decision I made.”
Chip Ahoy has got off to a flying start and new staff have been recruited even before the season has started. As business grows one thing is for certain: “1 won’t run out of Frymax again!’ |
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Fry Monthly, June 2007 |
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One of Britain’s best Fish & Chip shop operators is giving his full backing to the ongoing campaign by Frymax to re-assure customers about the purity of its frying oil.
This is David Henley of Henley’s of Wivenhoe in Essex. Earlier this year David and wife Lisa took third place in the Fish & Chip Shop of the Year competition.
Issues like quality, purity and education of customers are of prime importance at Henley’s, where the motto on the menu covers reads: ‘Quality is our way of Life.’
“Frymax is a great product that I’ve been using for about ten years now,” says David. “First of all the product is a great trying medium - it really can take high temperatures and with proper filtering and looking after it really does last better - and for longer period - than other oils, its performance is all I look for, the price is competitive and it’s very good value for money.
And one thing I really appreciate about the company is how they always do their best when it comes to supplying us with things like posters and leaflets to help explain things for customers. The new materials really are very good at communicating all the right messages to customers about purity and content of the oil we are using and this is very important these days with more and more customers taking an interest in what’s in their food. Apart from anything else it’s just amazing how many people have allergies and intolerances, particularly as regards nuts. |
“We use the Frymax posters and charts - it’s all very re-assuring for customers. And it’s good for business too. I believe that to get more repeat trade you have to be putting out as much information as possible.”
According to Frymax itself, brands that understand such trends in the market and adapt their messages to the changing requirements of customers will do best. And therefore, the Frymax pack has been re-designed to clearly emphasise that the product has no hydrogenated fat and is virtually trans free. All the other product attributes are shown clearly for the customer to see.
This new packaging has given Frymax the opportunity to update its Good Frying Guide with its tips on how to get the best results from the oil and extend its life. The new packaging, Good Frying Guide and advertising are all designed to give information to help the Frymax customer. Cyril Solomons of Frymax says: “We can help the fryer by continuing to supply a consistent and top quality frying medium. But today something more is required. The fryer needs to be able to offer re-assurance to his customers about the oil he is using.” |
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In response to consumer concerns about GM, allergy and health issues, we do not refine animal fats, soya, maize or groundnut oils at our Purfleet or Erith sites.
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