With National Chip Week just one week away (21st-28th February), Mark Petrou, KFE School of Frying Excellence trainer and award-winning operator, calls on businesses to rethink their approach to chips.
“There’s more than just salt and vinegar,” says Mark. “There’s so much more you can do to a chip that will add value, create margin and improve yield. It’s time for chips to get sexy.”
Chip of the week
National Chip Week presents the perfect opportunity for operators to experiment with their menus and maximise profits. Mark suggests introducing a “loaded chip of the week” to entice customers and add variety.
“You could even do a different loaded chip each day and add different toppings or even different sauces or condiments to your chips,” he explains. “I use my curry sauce, add a bit of coconut milk, cooked chicken, onions, and peas, and create chicken curry loaded chips, which go down really well. Another popular option is chilli con carne chips, or nacho cheese with bacon and spring onion. I also offer a gluten free rich onion gravy, which is really popular. You’re only limited by your imagination.”
Maximising profits
Adding loaded chips to a menu is an easy way to increase revenue. “A standard portion of chips is three quid,” says Mark, “but I go up to £6.50 by turning it into a loaded chip. And I serve it in a foil tray with a lid, as opposed to a chippy box. The tray is smaller than a standard portion of chips so you give away less chips, and with the lid, it travels well.”
For those looking to stretch their potato yield and boost margins, Mark suggests opting for a thinner chip. “I bought a different size chipper block for a couple of hundred quid and went from a 17mm x 14mm chip to a 9mm chip,” he explains. “It’s really a fry, but it makes the potatoes go further. In these challenging times, that’s how you’ve got to think. Being able to double the price of your chips and double the yield from a sack of spuds – you’re winning.”
Test demand
Introducing loaded fries during National Chip Week is an excellent way to test demand. “You don’t need to buy any extra equipment,” Mark points out. “It’s just changing your chipper block if you want. It’s nowhere near as expensive or as hard as you think, but the rewards can pay off in yield and margin.”
For anyone concerned about handling the additional workload, Mark says those frying on a Kiremko have nothing to fear. “If you’re basket frying on a Kiremko range, having two different thicknesses of chips becomes so much easier with baskets than if you’re open frying,” he says.
And to make it even easier, Mark only sells loaded fries through his app. “That way, I’ve got time to do them,” he explains. “I have a 15 minute warning when somebody places an order. That gives me time to drop a basket of thinner chips, no problem.”
Mark’s final piece of advice? Market your loaded chips effectively. “Shout about it. If you don’t tell, you don’t sell. Use your social media. Make your chips exciting. Take some photos and post them online. Doing nothing is going to change nothing.”
For more great profit boosting ideas like these, come to our free Open Day on Sunday 16th March. Reserve your place by calling 01778 380 448 or e-mailing sales@kfeltd.co.uk