Paul Blanchard has been in the catering industry for almost 50 years and for him, quality catering equipment is the only way to go. When he took over a restaurant in Llandudno, he saw how well the small quantity of fish and chips sold and decided to diversify into fish and chips, choosing, as always the best catering equipment he could find.
‘I had looked at other ranges but it was a visit to Enochs in Llandudno that really swung it for me,’ Paul explained. ‘They have a Florigo there and Danny from Enochs explained how it was a good brand and although it was expensive, it was well worth it. For me, if something is expensive, it means that it’s good quality so I knew that Florigo was the choice for me.’
Although he has been working in catering for almost 50 years, this is his first foray into fish and chips and since the shop, Fridays, has been opened since January, his decision to try out fish and chips has proved to be a wise one: ‘Business has been doing really well and I’m glad I’ve chosen a Florigo.’
And talking to the Shop Manager, John Jaap, you can see why: ‘I’ve been working in fish and chips for 30 years but this is my first time that I have worked on a Florigo and it copes really well with the amount of trade we get,‘ John said. ‘It’s very different from the other ranges I have worked on: the filtration is fantastic and the safety mechanisms are very good. It really is a very modern range.’
So for a modern and quality range, call on Florigo!