What you'll get from this article:
Get to know Chris's Fish N Chips
Discover ways to be more sustainable
Introducing Chris's Fish N Chips
Since winning the Sustainable Restaurant Association’s (SRA) 2017 Good to Go award, which recognises takeaway restaurants doing their best to be sustainable, Stratis and Gina Kyriacou of Chris’s Fish N Chips have been keeping busy.
Not satisfied with sitting back and simply enjoying this win, they have continued their hard work in the sustainability field. The results are impressive.
Working against food waste
Aiming to reduce as much food waste as possible, whilst also reducing their food costs, they have introduced small changes that go a long way.
- Saving cash
For example, all food made in the hour before closing time is now cooked from fresh, reducing any risk of leftover food. A bonus for diners who are guaranteed the freshest fish and chips possible, Stratis views this simply as “good business management” and a win-win, both saving money and keeping customers happy. - Freebies
Another popular change comes in the form of free batter bits. Offering these out, means further reducing waste, and allowing happy customers to enjoy some tasty nibbles on the house.
Supporting the community
Working with local businesses, charities and schools has been a rewarding experience for Stratis and Gina. It increases awareness and visibility of their restaurant in the community, allows them to connect with locals, and supports young people and those in need.
Food Bank Innovation
In October 2018, they began working with a local food bank to give out food vouchers which can be used at their restaurant to claim a hot meal. This is something rarely found in a food bank package.
Kids are the future
They’re keen to make sure that kids in their community are growing up with an understanding of where their food comes from. With this in mind, they have been organising field trips with the local school, taking students to the docks to learn more about fish, and to farms to learn about potatoes.
Helping customers make healthy food choices
Close relationships with their customers’ means Stratis and Gina can also keep up with changing food trends.
Healthier options
Their ever-expanding food offer caters to changing tastes and includes some lighter options for those looking for healthier meals; these include grilled fish with herbs and olive oil, grilled fish cakes, smaller portions of fish and chips and a range of vegan and vegetarian options.
Communicating change
Stratis and Gina are careful to keep customers informed of any changes. They find social media, newsletters and good old-fashioned word of mouth to be some of the best ways to stay in touch with their diners.
Chris’s Fish N Chips are now proud holders of one Star from the SRA, having completed their industry standard Sustainability Rating this year.
Spreading the Word
Stratis and Gina are big on supporting fellow restaurants in their network. Here are some of their top tips on how to get started on your own sustainability journey:
