Chip Group Calls For Best Practice Frying

PRESS RELEASE
30 June 2009

Chip Group Calls For Best Practice Frying As Business Booms

As business booms for chip shops around the country, the Chip Group is urging shop owners to adopt best practice frying techniques for the health of their customers.

Chip Group Chairperson, Glenda Gourley, said anecdotal feedback from chip shop owners around the country pointed to an overall increase in business, driven largely by the down turn in the economy.

Last year’s winner of the That’s Life! Best Chip Shop Competition - So Fine Seafoods in Wellington – has reported an increase in business compared to last year.

Owner, Anthony Cho, said he had seen a constant stream of new customers coming into his store each week.

“Last Easter was a particularly slow period for us,” he said.

“However, this year business was steady right throughout Easter - we didn’t see the lull we saw last year.”

Anthony said he put the increase in business down to the fact that more people were staying at home instead of going out or away on holiday. He said with the increase in customers he was conscious of the importance of ensuring that the chips he serves are cooked properly.

“We always use 13 millimetre chips, and hang, bang and shake all our chips –according to the Industry Standards.”

The increase in business for chip shop owners is being felt right around the country.

Manager, Shaun Gair, of Oceanz Albany – two times Northland to North Shore regional winner of the Best Chip Shop Competition – said trade has been steady with a notable increase in business on Fridays.

“Without a doubt, Fridays are the busiest night of the week for us. Even though times might be tough, the Kiwi tradition of Friday night fish and chips still seems to be very much alive and well,” he said.

Lyttelton Fisheries, which was named top chip shop in 2007 is also reporting a surge in customers.

Owner Eugene Gillette said chippies are doing so well because people are getting ‘value for money’.

“Our busy nights are no longer just Fridays we’re also busy on Saturdays.

“Our customers know they can get quality food from us. We serve fresh fish every day and customers know that we cook our chips according to the Standards.”

The Industry Standards which are a world first were launched a year ago to help independent chip shop operators to make takeaway chips healthier.

Glenda said the Standards were developed after the Ministry of Health granted funding to the Group to implement a three year programme focused on improving the nutritional profile of chips.

“The Standards were based on robust scientific data and Heart Foundation recommendations, as well as consultation with key industry groups and chip shop operators,” she said.

It’s good to see chip shops around the country doing so well even though the economic climate is bleak for other businesses.

“However, with the rise in customer numbers it’s now more important than ever for shops to serve high quality chips.

“While the Standards are voluntary we’re encouraging shop owners to get staff to use them as part of their daily work.”

She said staff could further hone their deep frying skills by completing the Chip Group Online Training internet modules.

“The training modules were officially launched [when] to help chip shops put into practice the ‘New Zealand Standards for Deep Fried Chips in Independent Fast Food Outlets’.

“There are seven training modules covering chip size, oil temperature, cooking/deep-frying, drainage, oil maintenance, filtering and cleaning, and salt,” Glenda said.

“Shops that complete the modules not only increase customer satisfaction they can also cut costs through the more efficient use of their oil.

“Research clearly shows that consumers prefer the taste of chips when they are cooked according to The Industry Standards.”

Chip shops can register for free to complete the training modules which are available in both English and Cantonese by visiting www.thechipgroup.co.nz

ENDS

About the Chip Group
Members of the Group comprise: Potatoes New Zealand, Bakels, Burns and Ferrall, Food2Go, Goodman Fielder, Moffat, Huhtamaki, McCain Foods, Mr Chips, Southern Hospitality, Premo Filtration, Kauri, Eurotec, Alfa One, Groenz, and the Heart Foundation. The Group is committed to helping shops to serve up tastier and healthier chips to their customers and, at the same time, improve the cost efficiency of their business. Initiatives of the Chip Group include the Best Chip Shop Competition; ‘The New Zealand Standards for Deep Fried Chips in Independent Fast Food Outlets’ and The New Zealand Standards for Deep Fried Chips for the foodservice sector.

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