The market for fast food is huge, but the intense competition can make it difficult for start-up fish and chip shops or burger bars.
To compete successfully with large chains and established smaller food businesses, entrants to this market need a considered plan, knowledge of the industry and the right training.
In the UK we enjoy fast food more than our European neighbours.
The population is growing and as people's lives become busier there are plenty of people who don't want to cook after a day's work.
The alternative is to visit a fast-food outlet.
Demand for fast food is robust but the market is saturated and people must be mindful that feeding people isn't an easy career option
Selling food is obviously one of the oldest forms of commerce, and it will never exactly go out of fashion.
Fish and chip shops have been around since the late 19th century.
Demand for fast food is robust but the market is saturated and people must be mindful that feeding people isn't an easy career option.
Product options
The nation enjoys fish and chips, but fish and chip shops rarely rely on their core product alone.
Even though fish and chip shops have been serving people for around 150 years, it has improved its service by giving more product choice.
They usually sell other products to give consumers more choice, such as pizza, fried chicken and other foods.
Fish and chips itself is a unique type of product, but it faces competition from the kebab, burgers and other attractive products.
People who plan to open a fish and chip shop or burger bar need to think about what they are going to sell.
Variety in the menu is an advantage and puts you a step ahead of outlets that only sell fish and chips.
Training
Many people underestimate how much work is involved in a fast-food business.
In a small premises the fryer, stock controll, cleaniong and paperwork are often all be the responsibility of the owner.
People should get some training and experience in the catering industry before considering buying a fish and chip shop.
How much training is required is up to the individual.
As an owner, you need to be able to train any staff you hire, and you need the skills yourself before you can pass them on.
Planning and research
To make life easier as a fast-food owner, you need to plan.
People need to plan where to open their business, what they’re going to sell and the way they are going to run their operation.
Having a business plan is important as this will detail the goals and direction of the business.
Giving some careful thought to where to open premises is also wise, so you need to do your research.
Is there available parking outside the premises?
Is the shop visible enough for people to notice it?
Where is the nearest fast-food competition?
And remember, research takes time and patience.
Running the business
Operating a small fast-food business is a constant challenge.
Food must be prepared quickly, the right staff must be hired and every other area of the operation must be of a high standard.
The shop must look clean all the time and the owner and staff must be friendly to customers.
Paperwork has to be dealt with and not left to do late.
Always strive to improve as a new business can open nearby at any point and quickly take your customers because it offers a better service.
Consistency
This is a big problem for independent fast-food businesses.
A portion of fish and chips must be of the same size and quality each time, and this takes skill.
The oil and batter must be of a constantly high quality, likewise the potatoes and fish.
You should be able to produce the food pretty rapidly – hence the name ‘fast food’ – while not compromising the quality.
Large chains have the technology and systems to achieve great consistency in their products.
Owners of independent fish and chip shops and other fast-food businesses need to constantly monitor and improve the quality of their food.
