2007 BEST CHIP SHOP COMPETITION
THE JUDGES RESPOND
Last year, mystery judges travelled the length and breadth of New Zealand in the hunt for the country’s top chippie. Here’s the inside scoop on how shops measured up.
Cooking Practices
“It was great to see the bang, shake and hang method used in most shops.”
“Once again standards have lifted this year amongst the shops judged - they are more passionate about their businesses. Consequently, more professionalism is evident.”
“There were more options available for customers this year noticeably in cooking styles, such as grilled or crumbed fish and fry cut choices.”
“It was good to see that in some shops salt is now being offered as an option rather than being automatically applied.”
“A lot more shops were using vegetable oil than ever before - and were letting their customers know about it. Also, more shops are now advertising what cooking medium they’re using.”
“It would be good to see wedges offered in all shops as a fry choice. This would give customers the option of a lower fat content chip, if desired.”
“It was good to see that salads are now being offered as part of a meal combo.”
“It would be great to see a standard portion (330g) for a single person rather than the $2.00 chips option - no one knows what the weight is of a $2.00 serve of chips, or how many people it's designed to feed.”
Service
“Some shops were really proactive in telling their customers about the quality of their food, such as posters on the walls telling customers that they are aiming to give them a great taste experience.”
“Some shops go the extra mile offering extra condiments like pepper sachets, vinegar and sauces/ relishes in small tubs.”
“Service that is genuine and pleasant increases anticipation and enhances the whole kiwi chip experience.”
“I noticed the use of gloves and hats by staff for the first time this year and more uniforms were worn – leading to a more professional look.”
“It would be good to see some pre-meal choices offered. Some shops offered coffee while you waited, some shops could also consider offering hot soup while customers wait for their meal to be cooked. The judging is done at a fairly cold time of the year and a lot of customers spent a bit of their waiting time trying to stay warm.”
“Some shops had puzzles on the table, a television or quizzes on the wall - these were great for keeping customers amused while they waited.”
“Some shops offered lemon with the fish - this is always a great option.”
Shop Presentation
“Some shops make the most of the space available to them at the front of the shop – encouraging people to sit at tables and enjoy their meal.”
“On the odd occasion, the presentation of the premises was down graded because of flaky paint on the ceiling.”
“A lot more attention to detail was shown particularly when it came to cleanliness, however, there is still room for improvement.”
“It was apparent some shops had recently redecorated and refurbished - which was great to see.”
“Many shops really go all out to create interest in their shop. Examples included interesting looking posters and simple artwork from local artists - these are not necessarily expensive interior design features. On the other hand, some shops were very plain, but spotlessly clean and fresh looking which was also great to see.”
Click here to download the Chip Shop Competition Judging Form.