Chip Week 2015 took place on February 16th-22nd, giving restaurateurs across the UK a great opportunity to keep their cafe furniture occupied with eat-in diners.
The week-long celebration of a great British classic saw the Potato Council urge traditional chip shops to get creative in their attempts to mark the occasion.
Suggested activities included trying to create the world's biggest-ever bag of chips, or sending chips in to the DJs at the local radio station, along with running competitions, celebrity appearances and charity fundraisers.
But for hard-working chippy owners, the main benefit is the opportunity to put the humble potato chip firmly on the menu for 2015.
Remember, the current trends in the foodservice industry are veering towards comfort food, simple ingredients and all-time favourites - such as the pop-up restaurants selling bowls of cereal and crisp sandwiches.
Fish and chips falls perfectly into this trend, a long-held British tradition that is probably overdue for a renaissance.
Of course, the health aspects of deep-fried battered fish and chips have been a concern in the past, but there is plenty that can be done to ensure the dish is as healthy as possible, as a Potato Council poster points out.
This begins with keeping the oil in good condition, topping it up regularly and replacing it when necessary - this is not only good for diners' health, but also ensures a better quality of finished product.
The choice of which oil is used, the temperature it is at and the cooking time can all be factors too, and again, a good-quality oil means a good-quality dish that is more likely to keep more customers flocking to take a seat among your cafe furniture, or queue at your takeaway counter.
Draining the excess oil is a must, and baskets should be given at least 20 seconds to drain - after all, the more oil that makes it back into your fryer, the less often you should need to top up.
And the classic 'chunky chip' is the healthier option compared with skinny French fries, as there's more delicate fluffy potato and less oil-soaked outer surface.