FISH AND CHIPS

What separates a fish and chips shop that lasts from one that doesn't comes down to three things most people never think about. First is oil management—temperature control, turnover speed, and knowing when to change it, because tired oil makes everything taste tired. Second is sourcing: consistency in fish quality from reliable suppliers, which in Johannesburg means planning around supply chains that might shift seasonally. Third is the batter-and-fry timing balance—you can't batch fry everything; it cools differently, and the texture suffers. A shop that understands these mechanics doesn't cut corners on prep work or rush the process. Someone hiring in this space should notice whether they're willing to talk about these details, whether the oil looks clear, and whether portions are consistent. That's where competence actually shows.