This age-old question has plagued both chip shop operators and their customers for many years. How big really is a scoop of chips? The term ‘scoop’ is used as a measurement in any fish and chip shops across New Zealand. Yet the customer has no idea how many chips they’ll get, and the operator has no idea how many chips they’re serving.
There has been great debate recently about how big a scoop should be. It is always interesting to hear people’s differing opinions…Since its inception The Chip Group set out to solve this mystery and produced a standard that the industry could follow – recommending that ‘one scoop’ be 330g of uncooked chips per serve. Why? you may ask…
The Chip Group are a division of Potatoes New Zealand, partially funded by the Ministry of Health. The Chip Group’s underlying goal is to improve the nutritional quality of deep fried chips, focusing on reducing fat content (both total and saturated) and sodium (salt).
For some people chips are considered a treat and only eaten every so often. But the reality is that New Zealanders consume over 4 million servings of hot potato chips every single week! Our goal is to help operators prepare chips in a way that reduces fat and sodium (salt) intake and therefore improves the health of the consumer. We’re not saying don’t eat chips, we’re saying eat healthier chips from Chip Group trained operators.
One of our major focus areas is indeed portion size. We recommend serving a 330g (uncooked weight) of chips. Potatoes are a nutritious vegetable with a high satiety – meaning you will feel fuller for longer after eating potatoes. There can often be a great deal of ‘waste’ associated with hot chips – as over-ordering, or not knowing how many chips you are going to get – can result in chips being thrown out.
From a health perspective, our research shows that 330g is an appropriate serving size. By encouraging operators to serve a consistent sized scoop we can better gauge the nutritional content consumed. It also allows operators to manage their costings, because 1kg of chips will give you three 330g scoops, so out of a 5kg box of chips they can produce 15 servings of chips. So not only does it help with the operators’ business, it is designed to help customers understand and know how much they are getting when they order ‘one scoop of chips’.
Interestingly, portion sizes vary throughout the country – depending on region, town, suburb within a city and of course depending on price. In fact, scoop sizes over New Zealand can be anywhere from 250g to 800g per scoop.
As an industry organisation we do not have the authority to enforce a scoop/serving size. It is simply a best practice recommendation, based on our industry standards. One that we believe benefits both the operator and New Zealander’s health.
Take a look next time you order a scoop and see what your local fish and chip shop is serving, or better yet ask them if they know how many grams are in one scoop of their chips. Either way if they don’t know about the Chip Group, encourage them to get online and complete the FREE online training – you’ll be doing your own health a favour!
The following are The Chip Group’s Industry Standards – recommendations which will enable people to serve better tasting, lower fat chips.
- Chip Size– Use thick straight-cut chips, at least 13mm wide.
- Serving Size– A standard scoop of chips is 330g
- Oil Temperature– Cook chips at 175°C – 180°C
- Cooking-Deep Frying– Cook chips for 3 – 4 minutes at 175°C – 180°C.
- Basket Drainage– Shake, bang and hang the basket for at least 20 seconds
- Oil Maintenance– Look after your oil and keep it in good condition.
- Filtering and Cleaning– If possible filter your frying oil every day and keep oil clean.
- Salt– Ask your customer, salt sparingly, provide sachets or use low sodium alternatives.
- Type of Frying Oil – Better oil means better chips. Rice Bran oil, Cottonseed oil and various oil varieties are best for deep-frying.
In the month of September down in the mighty south an eager group of students from Otago Polytechnic were equipped with the best deep-frying knowledge in the country. A group of twenty Level 2 Bachelor of Culinary Arts students were put through their paces, completing the Chip Group’s comprehensive chip training program.
The training was run by Kate Underwood, Training and Education Manager of The Chip Group with David Gillespie, Culinary Arts Lecturer from Otago Polytech, watching on. The class was guided through a series of best-practices frying principles, discussing and challenging the way in which to deep fry, better tasting, lower fat chips.
As with most chip training sessions, the practical element is the highlight for the students, because they get to cook and the chips using the new skills they have acquired. Best of all they get to sample their chips afterwards! Training involves a comprehensive process of scooping, weighing, timing, checking, watching, shaking, banging, hanging, draining, salting sparingly and finally eating their healthier chips.
Having this hands-on experience is an invaluable asset for these students (and their future customers) as they will undoubtedly end up deep-frying at some point in their culinary careers. It was great to see such an enthusiastic group of young people, genuinely interested in their potential role to improve the state of New Zealand’s health. The students’ understanding around the importance of following Industry Standards, and the positive impact this can have both within the food industry and on a population scale was admirable.
The realisation of ‘shoestring’ fries being highest in fat, was of interest and surprise to many students, as they got their head around the surface area to potato ratio. Learning the concept that the thicker the chip, the less fat it absorbs. As well as the idea that chips over 13mm can have less than 9% fat – if cooked according to the Chip Group’s Industry Standards.
It was The Chip Group’s first training session with Otago Polytechnic – who have a strong and impressive history of producing top NZ talent amongst the culinary scene.
David’s fellow tutors Steve Ellwood and Richard Mitchell are providing an inspiring learning environment which involves a range of practical real-life cooking experiences and projects.
Working alongside Tertiary Institutes has become a key focus area for Chip Group training – as it is essentially the future of our kitchens, and by training them early, we can hope for increased knowledge, awareness and a flow on effect toward better frying practices throughout the industry for years to come.
Potatoes NZ are also thrilled to be supporting Otago Polytech and these talented upcoming students in various potato-centric projects – to be revealed soon.
A big thanks to Otago Polytechnic for including The Chip Group as part of their course work for the year. We look forward to working alongside a range of other culinary providers to throughout the country.
After fat sampling and 2 rounds of mystery shopping… the prestigious title of Grand National Winner went to So Fine Seafoods in Lower Hutt, Wellington. It’s pleasing to note that So Fine Seafoods were a regional finalist in 2013, 2012, 2011 and 2009!
The mystery shopper had this to say about So Fine Seafoods… “The store was well lit and welcoming. I was asked for my order immediately by a well-groomed team member wearing branded clothing. The food grade (A) was on display and clearly visible. The team member cooked the chips, shook and banged the basket before they asked if I wanted extra seasoning. The food was hot, fresh and tasty. Easily the best chips I’ve ever had the pleasure of eating.”.
Anthony Cho (Owner/Manager) of So Fine Seafoods said… “This was such a surprise. We are delighted to have won this amazing award. We place a big emphasis on our customer service and quality of our chips, fish and other foods served. We’d like to thank Potatoes New Zealand and the Chip Group for organising this competition. The Chip Group Training was very good for teaching us how to make healthier chips that still taste great.”
Potatoes New Zealand Chief Executive Chris Claridge offered his congratulations to the finalists and winner… “Fish & Chips is a Kiwi tradition. New Zealanders love hot potato chips and there’s all the more reason to love the healthier chips served by our regional winners. Congratulations to So Fine Seafoods they are renowned for producing great tasting, healthier chips”
The competition was open to any business or operator that served hot potato chips to the public. To enter they had to have completed and passed the Chip Group’s Best Practice Frying training, then simply filled out on online registration form then…
1. Entrants submitted a sample of their cooked hot potato chips to Hill Laboratories for scientific testing of the fat content percentage.
2. Stores whose chips were 9% fat or less received Highly Commended Chips awards and became ‘Regional Finalists’. Those whose chips were more than 9% fat were eliminated from the competition.
3. All 51 Regional Finalists were then mystery shopped by Hoed Research. They mystery shopper assessed chip taste & quality, cooking process, salt options, customer service and store presentation.
4. The highest scoring store in each region became the ‘Regional Winner‘.
5. All 7 Regional Winners were then mystery shopped with the with the highest scoring store being crowned ‘Regional Winner’.
The 7 regional winners were;
- Northland & North Shore: Northcross Takeaways, Browns Bay
- Auckland: Oceanz Seafood Botany, Auckland
- Waikato/Bay of Plenty: Welcome Bay Takeaways, Tauranga
- Central Regions: Okato Takeaways, New Plymouth
- Greater Wellington: So Fine Seafoods, Lower Hutt
- Lower South Island: The Naked Chip, Waimate
- Upper South Island: Gourmet Seafoods Shirley, Christchurch
So what about the Bidfood People’s Choice Best Chips Award?
The Bidfood People’s Choice Best Chips Award (decided by public voting) went to Mr Chips, Masterton.
Mr Chips Masterton owners Steve & Monica Fair were understandably delighted with the news… “We and our staff are feeling very proud and elated to have been voted as having the best chips in New Zealand. We’ve been in business 6 years and have never needed to advertise. The best part is receiving daily praise from our customers who have stood behind us so we can receive this public recognition award.”
“Bidfood are proud to support the re-emergence of the Best Chip competition; celebrating excellence in the art of ‘chippery’. We see the people’s choice award as an integral part, because we understand first-hand how nice it is to have accolades on the wall. People’s Choice truly is the judgement of your customers, as such it is the defining call of success.” – Dan Parsons, Head of Marketing, Bidfood Limited
For more information and photos please contact:
Steve Sheppard
Engagement & Communications Manager
Potatoes New Zealand | The Chip Group
[email protected]
phone: 027 863 1246
It is with great excitement that we announce the 7 Regional Winners for the Best Chip Shop Competition 2017…
- Northland & North Shore: Northcross Takeaways, Browns Bay
- Auckland: Oceanz Seafood Botany, Auckland
- Waikato/Bay of Plenty: Welcome Bay Takeaways, Tauranga
- Central Regions: Okato Takeaways, New Plymouth
- Greater Wellington: So Fine Seafoods, Lower Hutt
- Lower South Island: The Naked Chip, Waimate
- Upper South Island: Gourmet Seafoods Shirley, Christchurch
These 7 regional Winners will now go on to compete for the prestigious supreme title of Grand National Winner 2017. All 7 stores will be revisited by a mystery shopper with everything from chip quality to salt options to service and store appearance being assessed.
From this mystery judging, a Grand National Winner will be decided and the award presented the at the Potatoes NZ Conference Awards Dinner on Wednesday 26th July.
As well as the kudos of being a Regional Winner, each of the 7 stores will receive 10 boxes of chips, a Best Chip Shop Competition Regional Winner pavement sign, aprons & caps, a Framed Certificate and $500 travel allowance to attend the Awards Dinner.
How was the competition judged?
- All stores had to submit a sample of their cooked chips for fat testing. If the result was 9% fat content or less, they received a Highly Commended Chips Award and became ’Regional Finalist’.
- The 51 Regional Finalists were mystery shopped by Hoed Research with the mystery shopper’s score deciding the Regional winner.
- The Regional Winners are now being mystery shopped (for a second time) to assess the overall winner.
So what about the Bidfood People’s Choice Best Chips Competition Award?
The Bidfood People’s Choice Best Chips Award is purely a public popularity contest – decided only by public voting. Congratulations Mr Chips Masterton for winning this award.
Stay tuned next week to find out who will take out the title of 2017 Best Chip Shop Competition Grand National Winner…
]]>As the saying goes… The customer is always right! So this year a People’s Choice Best Chips Award, sponsored by Bidfood, was introduced. This award is simply decided by public online voting.
115 businesses across New Zealand were nominated for the Bidfood People’s Choice Best Chips Award, attracting over 4,100 public votes. (Limited to 1 vote per customer). Despite being located in a regional town… One store attracted over 11% of the total votes finishing with a clear winning margin.
So… without further ado… the winner of the inaugural Bidfood People’s Choice Best Chips Award is Mr Chips Masterton. So, head on down to 22 Chapel Street in Masterton to taste New Zealand’s favourite hot potato chips, as voted by you the public.
All the Best Chip Shop Competition Awards will be presented at the Potatoes NZ Awards Dinner on Wednesday 26 July at the Pukekohe Indian Association (PIA) Events Centre. Renown opinionist and comedian Te Radar will be MC for the evening and dinner speaker. Limited tickets for the Awards dinner are still available – book online at www.potatoesnz.co.nz/register.
Mr Chips Masterton owners Steve & Monica Fair were understandably delighted with the news… “We and our staff are feeling very proud and elated to have been voted as having the best chips in New Zealand. We’ve been in business 6 years and have never needed to advertise. The best part is receiving daily praise from our customers who have stood behind us so we can receive this public recognition award.”
“We would like to take this opportunity to thank The Chip Group for providing the platform for the competition, and Bidfood for sponsoring this award. The Chip Group online training has provided a fantastic accessible knowledge base for our staff to cook tastier, healthier chips. A huge thanks to the public out there who have taken time to vote for us!”
Potatoes New Zealand Chief Executive Chris Claridge offered his congratulations to Steve, Monica & the team at Mr Chips Masterton. “We are delighted for Mr Chips Masterton. They were the runaway winners which shows how much their customers love their chips. Friday night Fish & Chips is a great Kiwi tradition that New Zealander continue to enjoy.”
This award was made possible the generous support of Bidfood. “Bidfood are proud to support the re-emergence of the Best Chip competition; celebrating excellence in the art of ‘chippery’.
We see the people’s choice award as an integral part, because we understand first-hand how nice it is to have accolades on the wall. People’s Choice truly is the judgement of your customers, as such it is the defining call of success.” – Dan Parsons, Head of Marketing, Bidfood Limited
The Bidfood People’s Choice Best Chips Award is part of the 2017 Best Chip Shop Competition organised by The Chip Group – a division of Potatoes New Zealand Inc.
The top 15 stores in the Bidfood People’s Choice Best Chips voting were;
- Mr Chips Masterton
- Oceanz Seafood Silverdale (North Shore)
- Fox Street Takeaways (Temuka – Lower South Island)
- So Fine Seafoods (Lower Hutt – Greater Wellington)
- Double Dutch Fries (Auckland)
- Pirimai Chippy (Napier – Central Region)
- Victory Square Fish n Chips (Nelson – Upper South Island)
- Halfway House Takeaways (Hawkes Bay – Central)
- Big Gary’s Riccarton (Christchurch – Upper South Island)
- New Funky Fish (Blenheim – Upper South Island)
- Grey St Chippery (Hamilton – Waikato & BOP)
- Oceanz Seafood Botany (Auckland)
- Queen Vic Chippy (Cambridge – Waikato & BOP)
- Kiwi Taste (Thames – Waikato & BOP)
- Okato Takeaways (New Plymouth – Central Region)
The 51 Highly Commend Chips stores (and now Regional finalists) are;
Northland & North Shore – Kippers Takeaway, Kuna Quality Takeaways, Oceanz Seafood Silverdale, Northcross Takeaway, Porthouse Bar & Eatery and Realfresh Seafood Birkenhead.
Auckland – Bunters Takeaway, Choice Food Bar, Double Dutch Fries, Fish and Ships, Fish Pot Cafe, Fishy Business, Kohi Fresh Fish, LJ’s Waitakere, Mangere Bridge Takeaways, Oceanz Botany, Panmure Fish & Chips and Waves Seafood.
Waikato & Bay of Plenty – Coromandel Oyster Company, DK’S Burger Bar, Grey St. Chippery, Kiwi Taste, Master Fish ‘n’ Chicken, Queen Vic Chippy, Springfield Takeaway, Welcome Bay Takeaways, Wong’s Kitchen and Young’s Kitchen.
Central Region (including Gisborne, Hawkes Bay and Taranaki) – Halfway House Takeaways, Hawera Seafoods & Chinese Fast Foods, Okato Takeaways, Pirimai Chippy and Elgin Fish & Chip Shop.
Greater Wellington (including Manawatu & Whanganui) – Corfu Seafoods, Fish King (Pahiatua), Fish King Fielding, Fish Masterton, Fishtown Takeaways, Mac’s Fresh Fish & Chips and So Fine Seafoods.
Upper South Island (including Nelson, Marlborough, Tasman, West Coast & Christchurch) – Big Gary’s Riccarton, Gourmet Seafoods Shirley, The New Funky Fish, Victoria Seafood Bar, Victory Square Fish n Chips, Cashel Street Takeaways and Village Foods Oxford.
Lower South Island (including South Canterbury, Otago & Southland) – Fox Street Takeaways, Padi Kitchen, The Naked Chip and Waimate Takeaway.
For more information please contact:
Steve Sheppard
Engagement & Communications Manager
Potatoes New Zealand | The Chip Group
[email protected]
phone: 027 863 1246
]]>
The Highly Commended Chips Award recognises stores whose chips (potato of course) have 9% or less fat content! Well done to these operators for minimising their fat content by following the Chip Group’s Industry Standards and training guidelines.
All 51 stores will now be visited by mystery shoppers to assess how amazing their chips are, and whether the store is worthy of the prestigious title Best Chip Shop 2017.
They mystery shoppers scores will be used to select 1 store per region to become the Regional Winner. They will then be reassessed for the prestigious title of Best Chips Shop 2017.
Later this month we’ll announce the Regional Winners. The Grand National Winner and Bidfood People’s Choice Best Chips Award will be presented at the Potatoes New Zealand Awards Dinner in Pukekohe on July 26.
So, if you want healthier chips that still taste great, these stores are the ones to visit!
Northland & North Shore – Kippers Takeaway, Kuna Quality Takeaways, Oceanz Seafood Silverdale, Northcross Takeaway, Porthouse Bar & Eatery and Realfresh Seafood Birkenhead
Auckland – Bunters Takeaway, Choice Food Bar, Double Dutch Fries, Fish and Ships, Fish Pot Cafe, Fishy Business, Kohi Fresh Fish, LJ’s Waitakere, Mangere Bridge Takeaways, Oceanz Botany, Panmure Fish & Chips and Waves Seafood
Waikato & Bay of Plenty – Coromandel Oyster Company, DK’S Burger Bar, Grey St. Chippery, Kiwi Taste, Master Fish ‘n’ Chicken, Queen Vic Chippy, Springfield Takeaway, Welcome Bay Takeaways, Wong’s Kitchen and Young’s Kitchen
Central Region (including Gisborne, Hawkes Bay and Taranaki) – Halfway House Takeaways, Hawera Seafoods & Chinese Fast Foods, Okato Takeaways, Pirimai Chippy and Elgin Fish & Chip Shop.
Greater Wellington (including Manawatu & Whanganui) – Corfu Seafoods, Fish King (Pahiatua), Fish King Fielding, Fish Masterton, Fishtown Takeaways, Mac’s Fresh Fish & Chips and So Fine Seafoods.
Upper South Island (including Nelson, Marlborough, Tasman, West Coast & Christchurch) – Big Gary’s Riccarton, Gourmet Seafoods Shirley, The New Funky Fish, Victoria Seafood Bar, Victory Square Fish n Chips, Cashel Street Takeaways and Village Foods Oxford.
Lower South Island (including South Canterbury, Otago & Southland) – Fox Street Takeaways, Padi Kitchen, The Naked Chip and Waimate Takeaway.
For further information please contact,
Kate Underwood
Education & Training Manager
The Chip Group | Potatoes NZ Inc.
P: 022 066 8711
E: [email protected]
Use a frying oil that meets the Industry Standard:
- Saturated fat – maximum 28%
- Trans fat – maximum 1%
- Linolenic acid – maximum 3%.
These may include high oleic sunflower oil, high-oleic low-linolenic canola, rice bran oil, cottonseed oil and some blends of various oils.
So why these levels you may ask?
Total Saturated Fat… The criteria for saturated fat (28%) set by the Chip Group takes into account the current range of oils on the market and the low availability of affordable products on the NZ market that are suitable for the repeated use in foodservice.
Linolenic Acid… The criteria for linolenic acid aims to restrict the development of degradation products that occur in reuse of oils as occurs especially in the foodservice situation. Polyunsaturated fatty acids, especially linolenic acid, greatly decrease the fry oil stability and fry life.
The degradation products (such as those from polyunsaturated fatty acids) result in increased Total Polar Compounds, the level of which is regulated in many other countries (Erickson, 2007). Preliminary research has reported possible negative health impact of degraded polyunsaturated oils. A small number of countries regulate the amount of linolenic acid: France (<3%), Belgium (<2%). A 3% maximum linolenic acid is therefore considered by NZ suppliers to be an acceptable compromise with more stringent levels, which will keep oil prices down.
]]>As well as gaining exposure of The Chip Group, attending these events allows us free and direct access to a host of business owners – both large and small. From a local takeaway owner-operator to a hotel’s Head chef, basically the important people and the decision makers within their respective fields.
It kicked off with New Zealand’s largest show in Auckland, which both Steve Sheppard and myself attended, where 700+ customers attended. The next week the journey continued around the country to Hastings and Wellington and the week after on to the south. Bidfood customers are invited to attend the shows free of charge, as a chance to connect with their suppliers and taste their latest offerings. There is a huge range of suppliers in attendance at these shows including some of our core members Mr Chips and McCain’s.
McCain’s and Mr Chips, along with Chip Group supporters Bakels Edible Oils and Groenz displayed Chop Group brochure and information on their stands, to help spread our message about free training and the Best Chip Shop Competition.
Our major focus at these tradeshows will be to spread the message far and wide about our Best Chip Shop Competition, but also to promote our free online training directly to a host of old and new customers. We will be placing our ‘Bidfood People’s Choice Best Chip’s Flyers’ in every single one of the goodie bags that gets handed out.
We are looking forward to being able to get around the country, connecting with industry and sharing our messaging about who we are and what we do. Other Bidfood Tradeshows will be attending include Dunedin, Invercargill, Queenstown, Hamilton, Rotorua, Tauranga, Nelson, Whangarei, Christchurch and Timaru.
Kate Underwood
Training & Education Manager – The Chip Group
]]>Having already completed over 280 training in the 12 months ending 30 June we will be back in action over the coming year providing online training and group training to Fish ‘n’ Chips stores, operators, restaurants & cafes – in fact anyone who wants to learn how to cook healthier chips.
A focus this year will be training the future generations of cooks and chefs, by working in partnership with the various culinary training institutions and polytechnics across New Zealand. We will continue to work closer with the Healthy Families regional trusts to encourage sports clubs and groups to complete the chip group training.
A big shout out to all the potato growers who provide the quality New Zealand potatoes we enjoy consuming as hot chips. Having high quality potatoes is important because it ensures the recommended cooking times and methods work consistently well.
