Joined April 2012
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In an increasingly competitive market, businesses must focus on meaningful engagement to win new customers, deepen loyalty and encourage repeat visits.
READ>>> frymagazine.com/features/bev…
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ENTER THE PRIZE DRAW NOW!
Like and comment below with your shop name, or email us your details; FRY TO THE MAX at info@fry-online.co.uk
frymagazine.com/frytothemax/
@frymax_cooking_oil
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Aimia Foods for Professionals has expanded its Milfresh brand having added Karimer’s Bluetop and Greentop Coffee Whiteners and Deluxe Club Cappuccino Topping to its range.
READ>>> frymagazine.com/features/ing…
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The growing influence of street food presents a clear growth opportunity for fish and chip shops, says @UK_NSC
READ>>> frymagazine.com/features/fis…
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Rising fish prices forced The Codfather owner Juliano Britto to make a decision he never thought he’d face: removing cod from the menu at his three shops. He explains why he took the step & what it could mean for the future of fish and chips
READ>>> frymagazine.com/features/fis…
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The family behind one of the North East’s busiest fish and chip shops has acquired a much-loved café at the heart of a South Tyneside community.
READ>>> frymagazine.com/shop-re-fits…
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To mark World Ocean Day 2026, the MSC has published new research which reveals many Brits do not understand key facts about the ocean.
READ>>> frymagazine.com/features/fis…
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Essex-based Kismet Kebabs has been fined £500,000 after being found guilty of knowingly mis-selling lamb kebabs that contained little actual lamb, instead comprising a mix of fat, skin, assorted meats and mechanically reclaimed meat products.
READ>>> frymagazine.com/news/kismet-…
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Clearer financial insights from investing in a new EPoS system is helping Walker Murray manage the daily pressures of running his busy harbourside business, Anstruther Fish Bar.
READ>>> frymagazine.com/interviews/e…
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1966 World Cup winner Sir Geoff Hurst is calling on football fans to get behind our national dish as well as our national team if we want success at this year's tournament.
READ >>>> frymagazine.com/features/fis…
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A new industry collaboration launches today, to coincide with #nationalfishandchipday, exploring how more operators in the fish and chip sector can embrace the opportunities offered by domestically caught fish.
READ>>> frymagazine.com/features/fis…
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The Corner Plaice in Rickmansworth, Hertfordshire, was surprised to learn it had made Fry’s 50 Best Fish & Chip Takeaways – and even more surprised when an eight-piece utensil bundle from Hopkins arrived at the shop shortly afterwards.
READ>>> frymagazine.com/interviews/a…
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Independent operators — Doritos Loaded Month is back and bigger than ever!
Running nationwide from 23rd May–28th June. Sign up now Doritos Loaded pepsicoawayfromhome.co.uk/s/…
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ENTER THE PRIZE DRAW NOW!
Like and comment below with your shop name, or email us your details; FRY TO THE MAX at info@fry-online.co.uk
frymagazine.com/frytothemax/
@frymax_cooking_oil
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🌏✨ Asian flavours are booming!
From street food vibes to fast-casual menus, bold Asian-inspired tastes are taking over—especially with younger, urban food lovers craving something new and exciting. 🔥
Enter Tyson Red Thai Chicken Strips 🍗🌶️: tysonandyou.com/redthai/
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To celebrate 50 years of @FriarsPride and raise money for Cancer Research, representatives from the wholesaler are taking on the challenge of walking 50km this weekend.
READ>>> frymagazine.com/news/friars-…
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With support from @SignsBd, independent operator Chesters is standing out alongside some of the UK’s biggest roadside brands
READ>>> frymagazine.com/features/equ…
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Chef and publican Tom Kerridge has launched a new petition calling for a reduced VAT rate for the hospitality sector, arguing that 10% is “fair”.
READ>>> frymagazine.com/news/tom-ker…
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This year’s @KFELtd Annual Ball saw the Belfry Hotel & Resort in Sutton Coldfield turn a sophisticated shade of pearly white as it marked the range supplier’s 30th anniversary.
READ>>> frymagazine.com/news/annual-…
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His favourite food is sushi, he'd love to take fish and chips to Pakistan, and his guilty food pleasure are doughnuts from The Nottingham Goose Fair.
We spent 30 minutes Avess Arshad, manager at The Cod's Scallops' West Bridgford branch.
READ>>> frymagazine.com/interviews/3…
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