't Sloeberke chip shop in Ingelmunster is a Best Frit-certified family-run chip shop where 90 to 95 per cent of customers are regulars. Every morning, Stefan cuts fresh chips by hand, and the menu features specialities such as Juliaatjes and homemade stewed meat. Via a kiosk and online shop, linked to a Unipage till system, customers can order more quickly and skip the queue.
Anyone driving into Ingelmunster and passing the castle will, sooner or later, come across Frituur 't Sloeberke. But ‘passing by’ isn’t really the right phrase. Because once you’ve eaten here, you’ll be back. And then again. And before long, Carla or Jitske will know you by name.
Around ninety to ninety-five per cent of the customers are regulars. That’s what Carla and Jitske say themselves, without a moment’s hesitation. ‘’t Sloeberke isn’t the sort of chip shop where strangers pop in for a quick bite between appointments. It’s a village chip shop in the truest sense of the word: people come for the chips, they stay for the atmosphere.
The chips at 't Sloeberke don’t taste better by chance. Every morning, Stefan starts the preparations: cutting fresh potatoes into chips using a manual machine. That might sound old-fashioned, but the result speaks for itself. “The chips taste much better when you cut them yourself,” says Carla. And customers can taste the difference.
Without Stefan, there’d be no chips either – that’s a fact the whole team lives by and laughs about. The man is indispensable, and they know that all too well at 't Sloeberke.
As well as classic chips, the menu also features Julienne fries, homemade stewed meat, steaks and beef burgers. For our youngest guests, there’s the famous ‘smulbox’, a firm favourite with the children who pop in regularly.
't Sloeberke is a certified Best Frit chip shop. That certification sounds impressive, but behind the scenes it’s very specific: unannounced inspections of the quality of the oil, the freshness of the products, and kitchen hygiene. “They’re stricter than the food standards agency,” says Carla. And she’s not complaining about that; she’s defending it.
Even a single crumb in the freezer is enough to set the inspectors on the case. And at 't Sloeberke, they’re perfectly happy with that. Because when the food standards agency comes round, everything is always in order.
The switch to Unipage wasn’t the result of a carefully drawn-up plan. Lesley, someone they had known for years from trade fairs and chance encounters, simply said one day: “You’re going to change.” Carla’s reaction was honest: she had just got a new till system and wasn’t keen on the idea.
In the end, Lesley simply couldn’t turn down the offer. And they fell for it, as Carla herself says, with a wink. “Actually, we’re really glad we fell for it.”
The first few months took some getting used to. You can’t replace a system you’ve been using for years overnight. But now they wouldn’t go back. Everything is connected: the cash register, the kiosk at the chip shop, and the online shop. Anyone who orders from home picks up their order. Anyone who orders at the kiosk doesn’t have to queue up.
On busy Friday evenings, the queue sometimes stretches out onto the street. Anyone who orders at the kiosk can be served more quickly and doesn’t have to wait until they reach the front of the queue. This sometimes leads to surprised looks from people at the till – “Hey, you’re jumping the queue!” – but the team’s response is always the same: next time, you can order at the kiosk too.
And that’s exactly what they do. Customers who were initially sceptical are now the first to explain to their children how it works.
Another thing that stands out: at the kiosk, people discover snacks they would never otherwise have ordered. Those standing in the queue look at the counter and choose what they’re familiar with. Those who have a screen in front of them displaying photos of the full range are more likely to try something different. “Actually, we’re selling a lot of things that we used to sell far less of. Thanks to the kiosk.”
During shifts, the phone is switched off at 't Sloeberke. The reasoning is simple: customers can place their orders in three ways: at the kiosk, via the online shop, or simply whilst queuing. There’s no need for an extra member of staff just to handle phone calls, and that’s a decision that brings peace of mind.
Online orders are set by default to a 30-minute waiting time , so that the team is never overwhelmed by incoming orders. And if things get really busy, Carla can temporarily close the online shop via the till.
The same system also helps to keep track of stock. Is a product running low? Then Carla can mark it as sold out in a single step, and this is immediately updated across all channels at once: the till, the kiosk, the screens and the online shop. This ensures that a customer can never order something that is currently out of stock, on any channel.
Carla isn’t on her own. There are eight students and a part-timer helping out in the chip shop. Stefan cuts the chips every morning. And then there’s Jitske, who, alongside her law studies, is Carla’s right-hand woman in the business.
It’s a team that runs a chip shop where people feel welcome. Where children come to pick up their snack boxes. Where regulars have their own little spot. And where there’s now a kiosk that makes the whole experience a lot smoother.
What is the Best Frit certificate and which chip shops are eligible?
The Best Frit certificate is a quality label for Belgian chip shops that is more stringent than the standard inspections carried out by the FAVV. Chip shops are subject to unannounced inspections to check the quality of the oil, the freshness of the products and hygiene standards.
A POS system such as Unipage helps certified chip shops to extend their quality standards to the digital realm: accurate product information across all channels, real-time stock management and a streamlined ordering process that supports the focus on quality.
What is a POS system for a chip shop and what does it do?
A POS system for a chip shop manages orders, payments and communication between the counter and the kitchen. Modern systems such as Unipage are linked to other channels, such as a kiosk, an online shop and digital screens, so that everything is managed from a single location.
What is a self-service kiosk in a chip shop?
A kiosk is an ordering terminal located inside the chip shop itself, where customers can place and pay for their orders independently, without having to queue at the till. Photos on the screen also help customers discover new products in the range more quickly.
Can a chip shop take orders online?
Yes. Via an online shop linked to the till system, customers can place their orders from home and collect them at a pre-arranged time. With the Unipage system, the chip shop owner can set the waiting time themselves and temporarily close the online shop if it gets too busy.
How do you manage out-of-stock products across kiosks, online shops and digital displays simultaneously?
With an integrated system such as Unipage, you can take an out-of-stock product offline across all channels at once with a single action: the till, the kiosk, the digital displays and the online shop. This ensures customers can never order something that is unavailable.
What is a digital menu board for a chip shop?
A digital menu board is a screen in the chip shop that displays the menu, prices and product photos. It is linked to the Unipage POS system, meaning that price changes and sold-out products are automatically visible in real time on the screen, as well as on other sales channels such as your till, kiosk and online shop.
What are the benefits of an all-in-one system for a chip shop?
An integrated system combines the till, kiosk, digital screens and online shop into a single platform. This means less manual work, fewer errors and a clearer overview for the chip shop owner, even at busy times.
Which chip shops use a kiosk or online ordering system?
More and more chip shops in Belgium are switching to digital ordering systems. 't Sloeberke chip shop in Ingelmunster is a case in point: using Unipage, they combine a kiosk, an online shop and a till system into a single integrated solution.
t Sloeberke has been a mainstay in Ingelmunster for years. Carla and Jitkse know their customers, their children and their habits. And at the same time, they’ve taken a step that many chip shops put off: a kiosk, an online shop, a digital menu board and a till, all linked together in a single system. Lesley was right, even if they didn’t want to hear it at first.
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