★ Small footprint · Texas heart

FishNChips Express.

One focused menu. One compact fry line. A place in the everyday flow of your community.

Planning model supplied by FishNChips · Targets, not historical performance or guaranteed returns.

Footprint: 250–500 sq ft
Franchise fee: $25,000
Opening target: ~$84,500
Royalty: 4% of gross sales

01 · The small-box model

Go where people already are.

Favor existing food-service infrastructure over expensive custom construction. Shared seating, established traffic and a short production line keep the format focused. The plan targets 1–2 people per shift, with cross-training where an Express is embedded in another retail operation.

Food court / food hall200–400 sq ft

Shared seating and established meal traffic.

Gas station / convenience store150–350 sq ft

Embedded retail with existing utilities and foot traffic.

Micro strip-mall store300–499 sq ft

Street visibility, a small counter and delivery access.

Campus / hospital200–400 sq ft

Predictable meal periods and captive demand.

Ghost / commissary kitchen200–400 sq ft

Pickup and delivery without a dining room.

The headline target is 250–500 sq ft. Embedded format ranges above are those listed in the supplied plan. Final layout and approvals are site-specific. Express is food-only; no beer or wine.

Fresh FishNChips takeout handed through an Express pickup window — Love and care, from the fry line to the handoff.

02 · The planning economics

Real menu prices. Real math.

87 daily orders · 360 operating days · a $15.28 blended ticket taken straight from the live menu. The model targets $478,570 annual sales and $151,856 store-level operating income, with a 31.7% margin.

Opening investment

Franchise fee: $25,000
Compact fryer / kitchen equipment: $20,000
Counter / light buildout: $12,000
Refrigeration, freezer & smallwares: $7,000
Signage / branding: $4,000
POS / technology setup: $2,000
Permits / licenses: $2,000
Opening inventory: $2,500
Lease / security deposits: $3,000
Opening marketing / training: $2,000
Initial working-capital reserve: $5,000
Target total investment: $84,500

Assumes light conversion and existing infrastructure. The $12,000 counter/buildout allowance is not a per-square-foot quote. New ventilation, utility upgrades or major construction can exceed this plan.

Mature annual operations

Annual sales: $478,570
COGS · 30% of menu prices: ($143,571)
Gross profit: $334,999
Labor: ($90,000)
Occupancy: ($30,000)
Royalty · 4%: ($19,143)
Utilities: ($12,000)
Insurance / admin / POS: ($10,000)
Local marketing: ($10,000)
Repairs / waste / miscellaneous: ($12,000)
Store-level operating income: $151,856

Sales and food cost are computed from the live menu prices on this site, rounded to whole dollars. Store-level operating income is not owner take-home pay and excludes the initial investment. Debt service, taxes and owner-specific costs require a separate review. The $150/month technology fee is listed separately; confirm how it is allocated within the $10,000 insurance/admin/POS allowance before underwriting.

Recurring fees

4% royalty · $150/month technology · food and supply modeled at 30% of menu price, about $4.58 per meal. Marketing is local-first; a future system-wide fund may be added as scale warrants.

Operating buffer

An additional $25,000–$30,000 cost-pressure scenario leaves approximately $121,856–$126,856 annual store-level operating income. This is a sensitivity case, not a forecast.

No revenue carve-out

No 50% revenue carve-out or elevated 54% earn-out. The recurring royalty in this Express plan remains 4%.

Orders per day · 87

Sales only · Fixed $15.28 average ticket from the live menu and 360 days. This does not project profit as volume changes.

$478,570 annual sales

55 orders/day: $302,544
70 orders/day: $385,056
80 orders/day: $440,064
87 orders/day: $478,570
100 orders/day: $550,080

Master brand economics · planning assumptions

At 31,320 annual meals, the model shows roughly $43,034 supply-chain gross profit (30% margin on the $4.58 supply price), $19,143 royalties and $1,800 technology fees per mature franchise. The $25,000 initial fee is separate. These are gross contributions before corporate payroll, logistics, support and other overhead. The plan targets five quality openings per year, not guaranteed expansion.

03 · The menu & cost cards

Fewer choices. Fresh every time.

These are the same prices your customers see on the site. The $15.28 blended ticket is the simple average of the nine meals below.

1 · FishNChips · 2 Piece
$15.95
Two hand-battered pollock fillets, awesome fresh fries, a fresh side salad and a cold drink. Cod or haddock +$3.
2 · FishNChips · 3 Piece
$18.95
Three pollock fillets, awesome fresh fries, a fresh side salad and a cold drink. Cod or haddock +$3.
3 · Fish Sandwich Meal
$15.95
Crisp pollock fillet, buttered bun, pickles and slaw with fries, a fresh side salad and a cold drink.
4 · Fish Nuggets & Chips · 8 pc
$12.95
Eight bite-size pollock nuggets with fries, a fresh side salad and a cold drink.
5 · Fish Nuggets & Chips · 10 pc
$14.95
Ten pollock nuggets with fries, a fresh side salad and a cold drink.
6 · Fish Nuggets & Chips · 20 pc Family Box
$19.95
Twenty nuggets with big fries, fresh side salads and two cold drinks · built to share.
7 · Fish Salad
$12.95
Crispy hand-battered pollock over fresh garden salad with house vinaigrette, plus a cold drink.
8 · Kids Meal · 1 Piece Fish
$12.95
One pollock fillet, small fries, a fresh side salad and a kids drink.
9 · Kids Meal · 6 Nuggets
$12.95
Six fish nuggets, small fries, a fresh side salad and a kids drink.

Every meal includes salad, coleslaw, tartar sauce, salad dressing, ketchup, salt & pepper and a cold drink.

Extra sauce · $0.99 · Pollock standard · Cod or haddock +$3.

Full menu & nutrition

Supply cost card

$4.58 / meal

Food and supply modeled at 30% of the live menu price. A planning ratio, not a recipe-level or dish-specific cost.

Ticket contribution card

$10.70 / order

$15.28 average menu ticket minus $4.58 modeled supply cost, before labor, occupancy, royalties and other operating expenses.

Annual supply card

$143,571

31,320 annual modeled meals × $4.58, rounded. Supply is 30% of modeled sales.

Recipe-level costing

Validation required

Ingredient quantities, individual dish costs, vendor quotations and any delivery/packaging adder must be validated with approved suppliers before opening.

04 · The operating playbook

Prep with care. Fry to order.

Service sequence for the focused Express line. This is an operating outline, not a validated recipe manual; final gram weights, fryer settings, cook times and shelf-life limits must be approved before opening.

01 · Before opening

Receive & record

Check approved supply, temperatures, packaging integrity and traceability. Store frozen stock per supplier directions; thaw fish under refrigeration, not on the counter.

02 · Before service

Prep the short menu

Portion fish consistently. Prepare small batches of batter, fresh salad, coleslaw and sauces. Label batches; keep cold-held food at 41°F or below under the approved food-safety plan.

03 · Order received

One ticket, one sequence

Confirm fish choice, meal size, drink and add-ons. Start the fries and fish sequence to finish together. Keep raw and ready-to-eat tools separate.

04 · Cook to order

Crispness, verified

Use the approved fryer setpoint and validated recipe for each portion. Verify fish reaches at least 145°F for 15 seconds; a clock alone does not establish doneness.

05 · At handoff

Finish with care

Drain, season and assemble immediately. Add salad, coleslaw, tartar sauce, dressing, ketchup, salt and pepper, plus the drink. Keep cold sides separate from hot fish and fries.

06 · Each shift

Measure & improve

Log temperature checks, oil condition, waste, ticket times and missing items. Filter oil safely per equipment instructions; record stock use and plan the next delivery.

05 · The equipment list

Buy the line. Not the extras.

Fryer / kitchen package

$20,000

Refrigeration & smallwares

$7,000

POS / technology setup

$2,000

Package budgets are from the supplied plan. The equipment checklist is a procurement scope, not a quoted package or confirmation that every item fits the allowance.

Commercial fryersFry-line package

Two compact vats for fish and fries; capacity, fuel and recovery verified with supplier.

Oil filtrationFry-line package

Portable filter cart, oil test supplies and safe oil-handling tools.

Drain / finishing stationFry-line package

Stainless draining area, baskets and seasoning rail; cook-to-order handoff.

Reach-in coolerCold storage & smallwares

Portioned fish, salad and sauces; temperature monitoring.

Reach-in freezerCold storage & smallwares

Approved frozen stock; sizing matched to delivery cadence.

Prep table / cold railCold storage & smallwares

Compact stainless prep surface, covered pans and separate raw-fish tools.

SmallwaresCold storage & smallwares

Scales, probe thermometers, timers, tongs, batter bins and food-safe storage.

Warewashing / handwashingSite infrastructure

Approved sinks, drainboards and cleaning station; inspect existing site provision.

Ventilation / fire / greaseSite infrastructure

Code-compliant Type I hood, suppression, make-up air and grease handling; verify host infrastructure.

POS / kitchen displayPOS setup

One order terminal, printer or kitchen display, reliable network and delivery station.

Order counter / pickup shelfCounter / branding

Clear order-to-handoff path, packaging shelves and a short menu board.

Before committing to a lease, verify power, fuel, ventilation, fire suppression, water, drains, grease handling and health-department approval. The business plan contains no named vendors or current quotes; obtain itemized, approved supplier proposals before ordering.

★ The next conversation

Bring us your space.

A food court, a travel stop, a campus counter or a kitchen with room to grow. Start with the site, validate the numbers, then plan the opening.

Start an Express enquiry Download source business plan

Menu prices and the blended ticket come from the live FishNChips menu on this site; volumes, fees and investment lines are planning assumptions. This pitch is planning information, not a franchise offering or financial performance guarantee. Review applicable disclosures and site-specific costs with qualified advisers.