Great news for all chip lovers, Oporto stores have reduced the fat in their chips by 30% after completing Chip Group training. In the last few months’ staff members from the seven North Island franchises were taken through ‘The Chip Groups’ free online training program. Mystery chip samples from each store were collected and had an average fat content of 13.8%, following the training a second sample was collected and this reduced to 9.8% fat.
The Chip Group’s free training is basically a how-to-guide covering everything you need to know about deep-frying hot chips. With a series of short videos and quiz questions, each participant that completes it is awarded an official Chip Group training certificate. Staff members from all eight Oporto stores including: Lynn Mall, Pakuranga Plaza, Albany, Manukau, Mission Bay, Sylvia Park, Botany Downs and Hamilton were all awarded these certificates. The average fat reduction in all stores was around 4 grams of fat, per 100 grams of chips.
“This reduction in fat was a fantastic result,” says Kate Underwood, Training and Education Manager of The Chip Group. Particularly as these Oporto stores were using 11mm chips – which tend to have more fat than thicker 13mm chips. The Chip Group’s industry standard or recommendation for chip size is to use the straight cut 13mm chips – as they have less surface area so will absorb less fat. Shoestring fries or skinny chips will absorb the most fat and can have up to 25% fat.
As a non-profit organisation The Chip Group’s goal is to improve the nutritional profile of hot chips sold throughout New Zealand, by reducing total fat, saturated fat and sodium. Working alongside Quick Service Restaurants such as Oporto is a new focus area for us and we are looking forward to working with more of them. Previously we have also had staff from Burger Wisconsin and Burger Mechanics complete the training, although our target market continues to be individual takeaway operators.
“The reality is that our training is useful for anyone who might find themselves deep frying chips,” says Kate Underwood, Training and Education Manager. “From chef students, to catering companies, to café owners through to your average chip lover – there is always something to learn in our training.”
All it takes is a few small changes such as checking temperature, and using the ‘shake, bang and hang’ method to reduce the fat content and save money. If you are keen to see what this training is all about and become a chip expert head to the website and see for yourself… www.thechipgroup.co.nz
Kate Underwood
Training and Education Manager
The Chip Group