#227: Surviving & Thriving: The Ceres Podsquad Talks Business

The Ceres Podcast is back with another thought-provoking Podsquad discussion, and Episode 227 doesn’t disappoint. Host Stelios Theocharous is joined by Kelly Barnes, David Nicolaou, Mark Petrou, and David Miller to unpack the real pressures facing fish and chip shop owners.

From VAT shortfalls and fish quotas to delivery platforms and succession planning, no topic is off-limits. But it’s not all heavy industry talk—Kelly Barnes lights up the conversation with her ambitious plan to celebrate Krispies’ 25th anniversary by raising £25,000 in a single day for a local children’s charity. It’s a reminder that even in uncertain times, fish and chip shops remain at the heart of their communities.

VAT Shortfalls & Shifting Consumer Spending

The team dive straight into the Office for Budget Responsibility’s warning of a £3 billion VAT gap. David Nicolaou points out that more people are cooking at home, creating an £18 billion hole for hospitality. Stelios reinforces this with Seafish data: takeaway footfall is down 40%. The consensus is clear—customers haven’t stopped spending, but they’re spending more carefully.

“Nobody wants to pay top dollar for mediocrity,” Stelios notes, underlining the need for operators to focus on quality.

Quotas, Quota Taxes & Supply Chain Pressures

David Miller updates listeners on cod quotas in the Barents Sea dropping 25%, Iceland’s controversial new quota tax, and the ripple effect on haddock demand. With fewer skinless, boneless fillets available, shops may need to adapt their cutting practices. His advice is direct:

“Don’t cut corners. Look after your portions. Look after your rumble times. That bag coming through the back door will make you money if you manage it right.”

Cash, Cards & Risky Moves

The Podsquad share eyebrow-raising stories of shops offering “cash only” or even “bank transfer” payments. Nicolaou jokes such signs might as well say: “Could you please investigate me, please?” Everyone agrees this behaviour risks unwanted scrutiny and alienates customers.

Delivery & the Price of Convenience

The debate turns to delivery platforms like Deliveroo, Uber Eats, and Just Eat. While some shop owners resisted at first, more are adapting, simply passing platform fees on to customers. As Nicolaou puts it: “Convenience costs.” And customers—especially after a drink or two—are willing to pay for it.

Succession, Strategy & the Next Generation

Mark Petrou leads a frank discussion on succession planning. He questions whether the next generation will follow in their parents’ footsteps. Kelly admits Covid made her rethink her own “out,” while Nicolaou reflects on the relentless grind of the trade. Petrou also teases his bold new concept—a “fish and chip shop without fish or customers,” effectively a ghost kitchen model.

Kelly Barnes’ £25k Charity Challenge

One of the standout moments of the episode is Kelly’s plan to mark Krispies’ 25th anniversary by raising £25,000 in a single day. Selling portions for £5, with suppliers donating stock, the proceeds will support a local children’s educational charity. “It’s about giving something back,” Kelly explains—an inspiring reminder of the trade’s community spirit.

Politics, Cycles & Looking Forward

The Podsquad close with reflections on government promises and industry cycles. Mark vents frustration with politicians who fail to deliver, while Stelios offers a hopeful note: “Sometimes being pro-consumer can also be pro-business.” Nicolaou adds perspective: the trade is cyclical—tough times won’t last forever.

Why You Should Listen

Episode 227 isn’t just another industry chat—it’s a candid, often witty, and always practical look at the challenges and opportunities shaping the future of Britain’s most beloved dish. From the £3 billion VAT gap to Iceland’s quota tax and a £25k charity challenge, it’s packed with insights every shop owner can learn from.

? Tune in to Episode 227 of The Ceres Podcast now. And don’t forget to subscribe—so you never miss the conversations that matter most to your business.