Opening a fish and chip shop - Looking for views/Opinions

i get 7.2c for the cheapest one with lid inc gst without postage

 

The WF Plastics was $214 inc gst for 5,000 tubs and lids ... don't know if included delivery as didn't go that far in the checkout (as I don't want to buy them) ... so that worked out just over 4c each ... perhaps closer to 5c with postage

 

Condiments are a must.
The very reason i like to choose Guzman Gomez against any other mexican fast food even though the actual food tastes very similar.

 

Don't forget the lemon wedges with the fish. As long as your product tastes great and service is done with a smile and consideration customers will return regularly. I noticed a recent cafe had a suggestion box when they first opened up, which I think is a great idea. Customers may not tell you to their face that their fish was cold/chips were soggy/sauce was too salty but they will write it down anonymously, if they genuinely want to have a great local Fish and Chippery. Good luck!

 

Up at Forster where I go often, there is a fish and chips shop that kills it. They do really well - good food, great systems, really good young staff in uniforms etc.
On Tuesday nights, I hear they have a pensioner discount. They turned what was a slow night into a busy night - and created a bunch of loyal customers (and their families) who go back on other nights. The other fish shop across the road never seems to have many people in it.

 

dont forget the lids my dear lizzy!!!

 

Good idea thanks Jacque.

 

Thanks everyone so far for your comments/Views.

The location I have in mind is touristy and upmarket. I'm thinking of trying something similar to this - Hooked - Fish & Chipper - Fish and Chips Melbourne I think this kind of product will be in high demand in the chosen location.

 

Thanks for that. I will PM you.

 

Holy heck... they really are that expensive.

The C4 Container & Lid’s price:
1 sleeve/100 C & L - $ 7.94
1 Ctn/1000 C & L - $72.26

 

That's right. Everything is expensive in Australia

People don't realise how much everything cost and complain when you increase the prices 5-10%

 

High labour costs in Australia, the labourers, the front office staff answering and taking calls, the delivery drivers, the vehicles you need to run the business, the IT infrastructure and IT support, the Accountant, the marketing, plus you need to buy the boxes, you have to watch the pallet costs, put that together along with a smallish market, high costs to own and run the machinery (and to run too - they need fixing and maintenance).

There must be a much higher markup on the sauce containers than your normal food containers too because its not a volume sale for the container company and they would need to do special runs of it whereas your 650 containers are the volume sale... (I spent a few years in high school holidays helping out at my aunty's company....)

Note that the markups on plastic containers used to be much higher in the 1980's but then more competition came in.

 

My point was that in a customers mind it's 10c worth of sauce but the 10c doesn't even cover the labour and tub

 

Understood! Which is why they charge 50c - $1 for it...

 

what about if you just had a squeeze bottle where the customer could squirt some sauce like a meat pie

$2 for 700ml, , each squirt would be say 30ml, so 10c each,

Suppose plus container thats 20c,

pretty expensive

 

Woolworths Supermarket - Buy Groceries Online

so thats $2.30 per litre refilled on special

so 7c per squirt, make it 10c including wastage etc.
plus 8c container

so 15c take away

or 7c squirt instore

 

By virtue of not understanding 'Sauce Economics 101', I hope you never open a take away food shop.

A good operator will provide containers of sauce or those condiment sauces for $x price, otherwise there will be wastage and abuse of the system way beyond '7c per squirt'.

You see, providing a container with a set amount of sauce (portion control) gives the operator a clear 'cost of goods' delivered, and has a set 'sell price' for that portion thus can clearly work out a positive margin on the sale every single time.

Otherwise you are going to get those people who pay you 7c when they are the type of people who are "Would you like a half dozen chips with your litre of sauce sir?". Who is going to police it on a busy Friday night, or anytime for that matter? Imagine chastising a customer for more than their fair share of 'squirt'. Your business would be a laughing stock, and rightly punished on FB etc for the masses to see. Remember you're in a business where reputation is everything, and the only true advertising for repeat and new customer base is 'word of mouth'.

Condiments and extra add-ons (soft drinks, lollies, ice creams etc) generally found in store are where the real margins are, and you're trying to cut that fat away from the operator.

pinkboy

 

No ****!

It was just a analysis of the raw cost

Do you think that i didnt know that if it waa free people woulsnt squirt like crazy??
You also get people who dont want thay much sauce too. But there will be an industry average that an average person uses

What? Who mentioned about policing sauce. If you have to police it . Then its not worth having. Its like micromanaging in the workplace.

I only brought up those figures because like someone else mentioned i too feel ripped off paying for sauce. The analysis was to see how much it actually costs.

The next step would be to see how much those packets cost and to see how much they sell for. And to compare the margins on 1 sauce pack vs 1 serving of chips.

Which i have no idea as i don't run a shop nor put sauce on my chips

 

And start watching the show Cheapskates where people bring in their own containers to take home condiments