Online ordering for fish and chip shops

Friday at 5pm, the queue's out the door and the phone keeps ringing. A chip shop doesn't need more orders at 5:45. It needs them spread out. That's the one thing online ordering can do for a chippy that a phone line can't.

With Chefzi, customers choose a collection time when they order, so your Friday teatime arrives as a timeline instead of one queue. Your own ordering website, no setup fee, 0% commission, 3 months free.

Get started Book a call

Chippies in the FSA register

Fish and chip shops are the second biggest takeaway group we can identify by name in our 19 council-area pull from the Food Standards Agency (19 Oct 2026): 840 shops, behind only pizza. Yorkshire leads. Birmingham (100), Leeds (80), Bradford (71) and Huddersfield / Kirklees (65) have the most. In Cardiff, chippies are the single most common cuisine by name. Estimate from business names only.

Batch frying meets collection slots

• Customers pick a time. "Ready at 5:40" instead of "as soon as possible", so you can see the 6pm rush coming. (There's no cap on orders per time slot, so keep an eye on the queue and push ready times back when you need to.)
• You set the ready time. On accept, confirm or push the time back. The customer gets the update instead of standing in the queue.
• Fridays and Lent. Ash Wednesday and Good Friday are the busiest days of the year for many chippies. Open online orders early in the day so families can book their slot before the rush.
• Sell-outs. When the haddock runs out at 8pm, mark it sold out in seconds so nobody pays for fish you haven't got.

Building a chippy menu

Fish by size. Cod, haddock, plaice, hake and rock, each with small, regular and large at board prices, plus "fish only" or "fish and chips".

Chips by portion. Small, regular, large, with "salt and vinegar?" as a yes/no choice that prints on the ticket. It sounds small, but it's the question every counter asks.

Extras that sell. Mushy peas, curry sauce, gravy, scraps (bits), a pickled egg, buttered bread. Put them as add-ons on every fish and chips item.

Kids' and pensioners' specials. Price them as their own items. If they only run at lunchtime, mark them out of stock for the evening.

Family deals. "4 x fish & chips + 2 peas" is one item, with each fish chosen inside.

Regional names. Scallops (Yorkshire), fritters, chip barm, chip butty, battered sausage: write them as your customers say them. The menu is yours.

Gluten-free nights and the 14 allergens

Fish, gluten (batter) and sometimes egg and milk are in almost everything a chippy sells. Many shops run a dedicated gluten-free fryer on set days. Online, put those items in their own clearly marked section and mark them out of stock on the days the dedicated fryer isn't running. List allergens on each item, including curry sauce (often celery and mustard) and mushy peas.

Hygiene ratings and the high street

Chippies are a high-street fixture, and customers often know which ones have a 5 on the door. Link your FSA rating from your ordering page. In Wales and Northern Ireland displaying it is the law anyway. In England a good rating is still worth showing off.

Delivery, if you do it

Many chip shops are collection-only, and that works fine. If you deliver, keep the radius small (fish and chips don't travel well past 15 minutes), set a minimum order and charge a fee by zone. Cash on delivery and collection is offered.

What a chippy pays

• £0 setup.
• £0 commission.
• 3 months free.
• Then £19 a month for cash or no-card payments, or £29 a month with online card payments through Stripe (standard Stripe fees apply), per location, excluding VAT.

Your own web address works too (for example seaview-chippy.co.uk). We don't supply tills, kiosks, an app-store app, loyalty cards or courier integrations. For seasonal openings, see Christmas and holiday pre-orders.