Ever wondered how successful fish and chip shop owners are handling the industry's constant challenges? Episode 224 of The Ceres Podcast, hosted by Stelios Theocharous, brings you a candid conversation with Charlie Collins of Frydales and Antony Akathiotis of Merchants, two industry veterans known for their honesty and practical insights.

This engaging episode kicks off with a lively discussion about fluctuating fish prices and the real-world impact of recent trade embargoes and changing supply chains. Antony provides a detailed breakdown of current challenges with frozen-at-sea fish, especially concerning tight-grain sizes like 6-8 oz fillets, giving listeners a direct insight into market realities and price stability.

Antony Akathiotis: “Every penny counts at the moment.”

Charlie offers a slightly more optimistic view, noting how some stabilisation might finally be on the horizon. His practical strategies, such as forward-buying fish supplies and even reintroducing fresh haddock to streamline operations, showcase the adaptability required to thrive in today's environment.

One standout theme from this episode is efficiency. Both Antony and Charlie underline the importance of menu streamlining and staff optimisation. Charlie humorously recounts removing burgers from his menu because they bottlenecked service, and Antony reinforces the idea that success today hinges on precision and simplicity. Stelios, ever insightful, provokes listeners to think about their operations by highlighting successful efficiency examples from fast-food giants like McDonald's, urging businesses not to shy away from necessary changes.

Listeners will particularly appreciate the hosts' discussion about portion control and consumer expectations, emphasising that maintaining consistent quality and value perception is critical, even in the face of rising costs and customer pushback. Charlie encapsulates the dilemma perfectly, stating, "Customers moan, but they come back," reminding listeners that quality ultimately wins loyalty.

Charlie Collins: “People are choosing quality experiences over mediocre food.”

A surprising and refreshing moment comes when the conversation turns to flavour innovation and consumer preferences. Stelios passionately argues for reinvigorating fish and chips through thoughtful seasoning and flavour enhancement. This thoughtful discussion not only challenges existing practices but also offers practical tips on how businesses can attract repeat customers by delivering a superior taste experience.

One notable takeaway from the episode is their forward-looking approach, examining broader industry trends like the popularity of speciality burger joints and the rise of snacking culture. Stelios's reflections on how independent fish and chip shops might reclaim market share by focusing more on delivering a unique and memorable food experience offer invaluable strategic advice.

This episode of The Ceres Podcast is not just another chat—it's a masterclass in pragmatic problem-solving, packed with actionable insights and lively conversation.

Don't miss out on the full depth of their insights. Listen to Episode 224 of The Ceres Podcast today, and subscribe to stay ahead in your business!