By the Bay: making a sustainable choice

When Tony Colston decided to step into the catering industry, he knew it would be a baptism of fire.  He bought By the Bay, a takeaway and restaurant, in January 2009, and although it had a prime location, right on the seafront of picturesque Lyme Regis, he was faced with the daunting task of refitting the whole unit.  Faced with a long list of all the tasks he had to undertake, Tony knew that choosing the range would be the most expensive task of all, so how did he make his decision?

For him, the most important requirement was to get the most sustainable and efficient equipment which would not only deliver high quality food but also cut expensive fuel bills.  After contacting various companies he chose Florigo and has not regretted his decision: ‘Frying Solutions were the most helpful and proactive out of all the people we spoke to’, Tony explained.  ‘They helped with our Carbon Trust application and made it less overwhelming for us.  They also pointed out other aspects that we hadn’t thought about such as how we could make our gas pipes more efficient.’

By the Bay now has a Florigo range that delivers the consistency that is needed in a busy seaside establishment.  Mike Thankey has worked in the premises for 10 years and has seen a definite difference after the Florigo has been installed: ‘Business here is dictated by the weather: if it’s been raining and then the sun appears, we can open the shop quickly and the range can be up and running in 15 minutes!’

Now that By the Bay is open, Tony is busy coming up with different ideas to engage the audience and ensure that customers keep flocking to the door to try out his delicious fish and chips.  Thankfully with a faithful Florigo installed in his restaurant, he knows that the customers will be fed with food that will entice them back again and again!

Have a closer look at their website for more information - www.bythebay.co.uk

 

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