How to start a fish and chips shop

Fish and chips is an Australian food institution. No wonder, given ours is a land girt by sea. The very first fish and chips shop in Australia opened its doors way back in 1879 on Sydney’s Oxford Street. Fast forward to today and you can’t walk past a corner takeaway shop or a pub without smelling the fragrance of fish and chips.

For food entrepreneurs looking for a new venture, here are six steps for starting your own fish and chip shop.

1. Write a business plan

An effective business plan includes market research, business strategies, target audiences, staffing, challenges, opportunities, and a clear direction. It helps you to communicate your vision and persuade others to support you, whether as an investor or as a loyal customer.

2. Seek council approvals

Before you start selling fish and chips, you must gain council approval to open your new food business. Each local council and state government may have a different set of guidelines, so be sure to do your research.

3. Check food safety regulations

It’s also important to familiarise yourself with Australian food safety laws and regulations. Industry regulators are known to be very strict in their efforts to ensure the safety of the public (i.e. your paying customers). You and your staff may wish to undertake a food safety course to get certified.

4. Find dependable suppliers

Securing the right suppliers for your food business can be crucial. Seek partnerships with quality producers and distributors, as well as commercial kitchen equipment suppliers, to give you access to the tools for success.

5. Select your commercial kitchen equipment

The key items for your new commercial kitchen may include the following:

• Large fridges: For keeping seafood fresh.
• Deep fryer: A staple in every fish and chip shop.
• A grill or stove: For non-deep-fried items.
• Chip scuttle: A hygienic unit for storing freshly made chips.
• Potato peeling machine: For peeling potatoes for chips.
• Batter mixer: To mix the large quantities of batter you’ll need.
• Heated food display: To display freshly fried fish and other produce to customers.
• Storage freezer: Essential for all the fresh produce you’ll need to keep on site.
• Utensils and smallwares: Consider scoops, tongs, knives, sauce bottles and napkins.
• Scrap bin: To dispose of any scraps to help keep your space clean and tidy.
• Point of sale systems: Offer your customers convenient ways to pay for their order

6. Naming and branding your business

One way that you can help you store stand out from the competition is with a catchy name that perfectly captures your business and values.

A memorable business name and a carefully considered marketing strategy can help set your fish and chip shop apart. Have your business name and branding emblazoned across your signage, menu boards and advertising material to grab your customers’ attention.

Recommended reading: How to Register Your Business Name in Australia

Are you ready to open your fish and chips shop?

There are many challenges in the hospitality industry – from accidental food poisoning, to theft, to damage to your business premises. Luckily you can reduce your exposure to risk with business insurance* for restaurants and cafes.

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