How much does it cost?
The cost of the premises will depend on its location and size – and whether it has a seating or restaurant area. A seating area will increase costs because it needs extra space as well as furniture, toilet facilities, crockery and so on. You may also need to hire additional staff.
There is a specific range of equipment you’ll need, but you may be able to buy that from an outgoing owner to cut costs. Seek expert opinion of the condition of existing equipment from your local environmental health department or Seafish, for example, and it may save you buying new.
You also need to budget for supplies. The NFFF provides names and addresses of suppliers in its members handbook and it can also give advice on the type of fish to buy. There are two choices: fresh wet fish can come via merchants from the ports overnight, or you can buy fish which has been frozen at sea.
It’s largely a matter of preference as to which fish you prefer. People near the sea might choose wet fish for its freshness although the price of frozen doesn’t fluctuate so much and is also very fresh. Some owners also buy in par-fried chips as this saves time and staff costs, but again it depends on the kind of product your customers will prefer.