While the majority of the UK’s chip scoops and fish tongs currently sit idle, the nation’s paint brushes and DIY tools have come out of hibernation and are in full force.
But how long will the fish fryers of Great Britain be able to paint “within the lines” and cope with not frying fish?
This is the million-dollar question at the minute!
How is the coronavirus epidemic affecting the fish and chips industry?
We are potentially looking at a 30/70 percent split across the UK, with the latter being the shops closed. This percentage of closed establishments is in flux as some shops are reopening to offer delivery or “click and collect”, while others close as many suppliers have taken the decision to also pause operations.
While this is undoubtedly a trying time, it’s important to focus on the productive things we can be doing with all this spare time on our hands. So let’s utilise this time to manage and organise our business paperwork.
Getting back on top of your business admin
Bringing some order to your business documents gives you increased clarity about what you have (and what you’re missing) and a greater sense of control over the administrative side of your business.
Not only will it make your life a great deal easier when you need to find something but you’ll be able to get a better understanding of where you can reduce business costs (more tips on money saving measures can be found in Part 3 of this Closer Tips blog series).
Safer Food, Better Business (SFBB) packs
Food Hygiene Certificates
Take a look at all your certificates, accreditations and awards – Are they all up-to-date?
Now is a good time to update these online. Maybe ask your team to do so too (Only allowed if the employee isn’t part of the furlough scheme).
The HACCP Systems you have in place – are they easy for the team to follow? Or could these be simplified? Many HACCP Courses online are designed to give workers knowledge of the processes needed to maintain food safety in the workplace.
A Level 2 HACCP Training Course can be taken online for as little as £30. Maybe it’s time to refresh the system you have in place.
Update or Create a Food Stocktake List
A key component in effective kitchen management is inventory control.
Managing inventory is like checking a bank account. Just as you are interested in how much money you have in the bank and whether that money is earning you enough interest, so you should be interested in the value of the supplies in the storeroom and in the kitchen.
What should be in your inventory?
An inventory is everything that is found within your establishment. Produce, dry stores, pots and pans, uniforms, alcohol, linens, or anything that costs money to the business should be counted as part of inventory.
Regardless of the size of your operation, the principles of inventory control are the same.
Start one of these today and you will be surprised by how much money you have sat in fridges, freezers and on shelving!
Stay safe and remember to paint “within the lines”.
Frymax is the UK’s leading supplier of deep fat fryer oil. We provide high-quality, sustainable palm oil to restaurants all over the country. Get in touch for more information.