Closing in September, Farnham’s reopened just two weeks later with a modernised shop, a reconfigured layout and an island range with two extra pans.
“With the counter range, we were struggling for space and everyone was getting in each others way, whereas now we’ve got the island range we’ve got more room so we’ve been able to get a fourth person serving,” says David. “The two extra pans mean we’re able to cook more food so whereas before it was the serving staff waiting on the friers, now it’s swapped over and the serving staff are having to keep up with the cooking.”
It’s not just the extra capacity the two additional pans bring that have increased output, but the power of the pans too, as David explains: “It’s a different machine. The range has cut our fish frying time down from about seven minutes to about five minutes maximum. If you think that’s one lot of fish, every lot after that we’re saving two minutes on, it makes a massive difference.”
Since reopening, Farnham’s has introduced click and collect and has tried several new menu items from traditional rissoles to Belgian spicy sausages to hake. Its efforts to take the business forward haven’t gone unnoticed, not only is the takeaway having record week after record week, but it has just won Best Fish & Chip Shop in the Vale, an award run by its local radio station.
“That’s the difference, now we’ve got the capability we can do all these additional things,” explains David. “The shop layout is improved, we’ve got bigger fridges and freezers, a bigger frying range, more space, so we can go down any avenue we want to go down. Next, I’m looking at entering things like the national awards and the Quality Award. With our new Kiremko range and layout, I’m confident we will do well.”
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