Episode 97: The Future of Frying Ranges with Robert Furey of Florigo UK

In Episode 97 of The Ceres Podcast, Stelios Theocharous welcomes Robert Furey from Florigo UK for an engaging discussion on the evolution of frying ranges and the changes in the fish and chip industry. Robert brings decades of expertise, providing valuable insights that are a must-have for fish and chip shop owners, restaurateurs, and hospitality professionals.

Florigo UK, a leading supplier of high-quality frying ranges, is known for its commitment to innovation. In this episode, Robert explains how their bespoke ranges are designed to meet the specific needs of each shop. These ranges are more than just equipment; they are tailored to create an optimal “frying theatre” that enhances the customer experience. As Robert aptly puts it, “Fish and chips is an unusual product. You can get Fish and chips anywhere, but you can’t get delicious Fish and chips everywhere.”

A highlight of the conversation is Robert’s insight into the complexities of frying technology. He explains how Florigoranges are built for high-volume frying, which is essential for fish and chip shops. Unlike fast food chains that rely on thin, pre-fried chips, Florigo designs their ranges for thicker, denser products. The unique needs of these products require precise and robust equipment, a challenge that Florigo has mastered through decades of innovation.

The episode also delves into the impact of recent events, such as COVID-19 and Brexit, on the fish and chip industry. Robert shares how Florigo has adapted to the changing landscape, offering continuous support for their customers during lockdowns and navigating the challenges posed by Brexit. This commitment to service sets them apart in an industry that thrives on reliability and trust.

An exciting segment focuses on the growing importance of online ordering systems, such as click-and-collect and delivery, in the post-COVID world. Robert discusses how these systems can increase average order value, citing how customers tend to spend more when placing orders from the comfort of their homes. The conversation turns to the idea that fish and chip shops need to embrace new technologies to stay competitive. Robert notes that “COVID has woken up and changed the way Fish and chips should be served. The innovators and those who adapt are doing well.”

For anyone in the fish and chip business, this episode provides a wealth of actionable advice. Robert’s personal experiences, both as a shop owner and as part of Florigo, offer invaluable lessons on how to maximise efficiency and profits in a competitive market. From the importance of regular investment in equipment to the advantages of a well-designed range, there’s much to learn about running a successful fish and chip shop.

The episode concludes with a forward-looking discussion about the future of frying equipment. Robert teases some exciting developments from Florigo, including new off-the-peg frying ranges that make their advanced technology more accessible to smaller businesses. This development promises to democratise high-end frying technology and could be a game-changer for many operators.

If you’re a business owner in the fish and chip or hospitality industry, The Ceres Podcast Episode 97 is an essential listen. Robert Furey’s expertise, coupled with Stelios’s insightful questions, makes for a dynamic and informative conversation. Don’t miss out on the opportunity to learn from one of the leaders in frying technology and gain practical tips to improve your business.