Fish butty – Another thing I think works well is a fish butty. Again, it’s only a light bite but you can really go quite posh with it. If you’ve got a restaurant, you can do a great fish finger sarnie using a nice crusty loaf with a homemade tartare sauce and some nice leaves – maybe not iceburg lettuce, I’d go for an Endive or Lollo Rosso as they have a bit more colour – and again you’re only looking at about 2-3oz of fish but, serve that with half a portion of chips, you’re easily over £10.
Platters – If you’re already selling things like salt and pepper squid, scampi and prawns, put them together with a couple of haddock goujons, a couple of cod bites in batter, a few dipping sauces – sweet chilli, aioli or tartare sauce – and some chips and that’s enough for two people to share and you can charge £16-17. You can also do a portion for one with 2oz of cod, a homemade fish cake, a couple of bits of scampi and half a portion of chips and sell it for £7. It’s something different and it’s got a great profit margin.
Loaded chips – These are such an easy thing to add to the menu. A personal favourite of mine is chicken curry. Using a curry sauce mix, it’s so easy, just add a little bit of coconut milk, some fried onions and garden peas. If you make this up ahead of time and chill it down, whenever you get an order you can simply microwave 7oz of sauce with a few bits of chicken added in for two or three minutes and pour it over the top. Job done. You could do a prawn curry, chilli con carne, cheese and bacon chips and you’ve turned a half portion of chips into a £6 sale.
For more ideas, why not book on to one of the training courses we hold at our School of Frying Excellence – and bring your team too.
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