FRY NOV 22

CHRISTMAS

specials for many months already, sourcing a thinner bacon so that its pigs in blankets crisp up perfectly when battered, for example. These will be served alongside battered sprouts, a cranberry dipping sauce, battered pork sage and onion stuffing balls and, new for this year, a battered mince pie with a whiskey cream. “Christmas is about selling add-ons,” says John. “I price them sensitively so a portion of battered sprouts is slightly more than a portion of mushy peas. I think at Christmas and those key times customers will still spend, but it’s the times in between when if I can sell a battered mince pie or some sprouts as well as a portion of fish and chips, then I’ve won, haven’t I?” Closing up Christmas can of course be celebrated in other ways, it doesn’t have to be reflected in the menu. In Dan Edward’s case, owner of Chips @No8 in Prestwich, Manchester, he plans to close his takeaway for almost two weeks and give his team the time off on full pay. Staff get to spend time with their loved ones, reset ready for the new year and it generates goodwill which hopefully is returned later in the year. Dan comments: ”Our staff work incredibly hard throughout the year, and from my previous career in hotels, having missed almost every Christmas and New Year for 20 years, I know how it feels to want to spend that period with your friends and family.” It’s also a time to help others, something Paul Hay, owner of Fish ’n’ Fritz, Weymouth,

Dorset, has chosen to do having tried Christmas menus, parties, and theme offerings over the years and being left with the feeling that they never set the world on fire. He gets much more satisfaction and uptake from running his Suspended Coffee Scheme whereby customers donate a hot drink to people less fortunate than themselves. “This has evolved from suspended coffees to customers buying meals for people over time,” Paul comments. “Like

many seaside towns at the end of the line there is a large homeless community. The Suspended Coffee Scheme offers us the chance to directly help someone in person when they are hungry and cold. Over the Christmas period, we broadcast this message on our socials and place posters in the restaurant and takeaway. Across the year, customers are always making donations, but during the Festive season, the donations increase dramatically.” Central Foods www.centralfoods.co.uk

THE GIFT OF GIVING

35% 18%

WHAT BRITS HAVE BOUGHT AS GIFTS IN THE PAST:

PRE PACKAGED DINING EXPERIECE

GIFT CARDS

23% 23%

HOTEL STAY 16%

BRANDED MERCH (from hospitality)

RETAIL PRODUCT

Market research company KAM suggests takeaways and restaurants should be thinking beyond on-premise sales this Christmas and targeting the gifting market. It follows research that suggests 35% of consumers have bought a gift card for a pub, bar or restaurant as a gift in the past, while 23% have bought hospitality branded merchandise (think t-shirts, recipe books, or hot sauces).

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NOVEMBER 2022 - FRY MAGAZINE

www.frymagazine.com

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