WiFC Chairperson Former winner of the Best Fish and Chip Shop of the Year, Kelly (who also answers to Mrs. Krispie) is a great ambassador for UK fish and chips and a much-loved member of the fish and chip community. She has been frying fish and chips for more than 20 years with her husband, Tim.
Digitalising Back of House With seven shops across Dorset and Wiltshire, Kaylee is helping to modernise operations by introducing automated, digital processes for everything from supplier forms to performance reviews. The result is better efficiency, cost savings and more engagement from employees.
Attracting the New Generation Making fish and chips an attractive career choice for the next generation has never been more important, particularly with the UK’s skilled labour shortage. Nick will share his tips on helping attract and retain the best people while boosting the image of fish and chips.
Greening Your Business Running entirely on 100% renewable energy, Calum’s £1.5m turnover shop uses compostable packaging, zero-emission vehicles and is the highest-rated fish and chip shop accredited by the Sustainable Restaurant Association. Calum will share how his investment has paid off.
Sustainable Seafood Unsustainable fishing is threatening fish populations, ocean habitats, fishing communities and economies. Loren will give us an update on the importance of working with MSC products, the people who are taking care of our oceans and how you can get more involved.
Building a Winning Brand Having a strong brand identity is critical in building trust and loyalty with customers. From distinctive logos and packaging to social media video content, David will discuss the strategic approach that has helped him to build a brand that keeps customers coming back.
Futureproofing Fish and Chips How can we futureproof fish and chips and increase appeal among the younger generation? Data & digital experts TWC share recent consumer research which identifies key trends that operators can tap into, including the value of online ordering, widening the offer and healthier alternatives to grow.
Expanding in America Chantelle fell in love with chippy chips at the age of eight, when she couldn’t find anyone to cater for her vegetarian diet. Many years later, she opened the USA’s first traditional British fish and chip shop after discovering that no one else cooked ‘proper chips.’ She will reveal her plans to expand.
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WiFC is a free educational networking event organised by JJ Foodservice for fish and chip shop owners and aspiring managers. We want to help you connect with other success shop owners, grow your networks, and get new business ideas.
