- Membership: Provisional
- Sector: Food & Drink
- Contact: Chris Palmer QFP
- Email: email@example.com
- Tel: 02030775880
- Location: 5-9 Quality Court, Chancery Lane, London, WC2A 1HP
As Britain’s longest-established restaurant chain, at Harry Ramsden’s we’re world famous for our fish and chips - not just because we’ve been serving them for over 85 years, but because the great taste of every portion keeps our customers coming back for more, every time! With almost 30 Harry’s outlets operating across the UK and Ireland, we are offering an amazing opportunity to become part of a British institution. Brand recognition coupled with customer demand for our product means that it’s the perfect time to join the Harry’s family.
Harry Ramsden’s have been trading company owned sites for 85 years both domestically and internationally. We now have seven franchised sites trading all over the UK; Yorkshire and Scotland territories have been sold with the ambition to have 50 sites in each territory over the next five years. There are a number other territories still available in the UK. Harry Ramsden’s will shortly have an international franchise presence with a restaurant in Qatar.
- Network Size: 0-10 units
- Franchise Type: Management franchise
- Typical Start-up Cost: £250,000 - £750,000
- Minimum Personal Investment: 50% of investment
- Franchise Location: Retail unit
- Market: B2C
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Harry Ramsden’s training involves 2 weeks in our flagship Bournemouth restaurant. The franchisee will learn everything around how to operate a successful takeaway and restaurant operation - from cooking the fish and chips to serving the customer! The franchisee will then spend a further week's training on-site at the franchised location. This comprehensive training package is provided by our head of training at head office.
Daily Life of a Franchisee
The franchisee will hopefully be selling fish and chips! Typical restaurant or takeaway operation will open at 11am and trade through until 11pm. The franchisee and their team will have to do everything involved in running a successful takeaway – prepare the fish and potatoes early in the morning, start frying and serving when the customers arrive, then cash up and clean at the end of the day.