Overview

• Jordan Luxford, who spent five years in south coast chip shops and worked at Wimbledon in 2019, says he would never order a fried beef burger because proper hot-plate cooking is needed for quality.
• He advises customers seeking freshness to avoid items sitting under the glass-top heat lamps, noting staff will cook most things to order if asked.
• Luxford describes lengthy prep for peak trade, with Friday shifts opening at 5:30pm requiring work to start around 10am to cut fish and process roughly 20 bags of potatoes.
• Shops commonly batter customer-supplied chocolate bars, often at no charge when cooked alongside a regular order.
• Cleethorpes operator Ian Stead reports supplier prices rising about 10% each month and says his restaurant expects no profit this year due to cost pressures and limited room to raise menu prices.