Chip-sellers say it's taste, not size, that counts

Chips sampled had similar portion sizes but widely differing prices. Photo / Paul Estcourt

Retailers are being urged to standardise takeaway chip portions to ensure consumers get a fair deal - but store owners say it's the taste, not portion size, that keeps customers returning.

The Chip Group, an organisation made up of a key industry figures - from potato growers to oil makers - has called for takeaway shops to start using a standard 330-gram scoop when serving up chips.

Chairwoman Glenda Gourley said research showed the average portion size varied greatly from store to store. Standardising would ensure sizes were consistent and customers got what they paid for.

"When a customer walks into a chip shop they don't know what quantity to expect.

"We've moved to create some clarity around that by recommending that chip shops use a standard scoop that measures 330g of uncooked chips."

But retailers told the Herald it's the taste that's important.

Of the six Auckland inner-city takeaways the Herald visited last night, the portion sizes were similar, despite the price varying from just $1 through to nearly $4 for a "scoop".

The dearest and cheapest chips were very similar in portion size, although the $1 chips were brown and didn't taste anywhere near as good as the $3.90 portion.

The best-tasting chips were from Grey Lynn Seafood, costing $1.90, although the portions were slightly smaller than the two cheapest ones.

The biggest portion was the most expensive.

Ponsonby Fresh Fish and Chip Company co-owner Chun Bian told the Herald scoop sizes and prices did vary from store to store but ultimately it was the taste that counted.

Mrs Bian said although a store could be forced to use a standardised scoop there was no guarantee that the type of chip used would always be of the same quality.

Her store recently changed from white to yellow chips. Despite their being dearer for her to buy she hadn't increased the $2.50 a scoop cost to the customer - instead they were buying more because the chips tasted better.

Shiraz Kebab employee Deane Lydiard said using standardised scoops was a good idea as it would help with consistency.

"Next door you get a dollar of chips and it doesn't come in a cup, it comes wrapped in paper and there's no consistency," he said.

But next door at Grey Lynn Seafood owner Chris Lee said he was aware of the 330g standardised serving but usually gave customers slightly more than that for $1.90.

He had no problems standardising but said his store, which adds a seasoning to its chips, would probably keep giving more to customers anyway.

Consumers Institute chief executive Sue Chetwin said it didn't matter whether takeaway stores used standardised scoops as people who found stores serving small portions probably wouldn't go back anyway.

"In a way it's the old shop around and that in itself may persuade the people that are giving diminished sizes that they need to get their scoop levels up.

"Consumer power is that if people don't think they are getting a fair deal at the fish and chip shop then they'll go to another one that's close by."

She said there was also a risk stores which served more than a "standard scoop" might reduce their serving sizes if changes were made at all stores.