#51 - What the Pandemic Taught Us About Supply Chains – A Conversation with Kevin Newey

The Ceres Podcast is back with another thought-provoking episode, and this time, host Stelios Theocharous sits down with Kevin Newey of Shire Foods to discuss a topic that has shaken the food industry: the unexpected boom in frozen food sales during the pandemic. If you’re in the fish and chip trade—or any food business that relies on steady supply chains—this episode is packed with insights that will make you rethink everything from stock management to customer habits.

Right from the start, Kevin paints a vivid picture of the rollercoaster ride Shire Foods has been on. When the hospitality sector stopped, Shire Foods had to pivot quickly as a company traditionally supplying food service businesses. Their new focus? Retail giants like Aldi, Lidl, Iceland, and Asda, where frozen pies, sausage rolls, and vegan products were flying off the shelves at a pace commonly seen only at Christmas. “Retail demand just exploded,” Kevin explains, “but we know it won’t last forever.” It’s an honest look at the ups and downs of supply and demand in a crisis.

One of the most interesting moments in the conversation is Kevin’s take on consumer behaviour. Unlike festive shopping, where people stock up on indulgences, this wave of panic buying was all about the essentials—staple meals that fit into a weekly routine. “People aren’t buying luxury items,” Kevin says, “they’re buying what they know they’ll eat every week.” But how sustainable is this? With full freezers and cupboards, the big question is when will things return to normal?

Another key takeaway from the episode is how supply chains held up under pressure. Kevin reassures listeners that Shire Foods sources most of its ingredients from British farms, meaning Brexit-related border delays weren’t a significant issue. However, he does acknowledge potential risks, especially when it comes to deliveries from Europe. “Some drivers are hesitant to cross into the UK, worried they won’t return home,” he notes. These real-time insights offer valuable lessons for fish and chip shop owners who rely on steady product availability to keep their businesses running smoothly.

The episode also highlights an often-overlooked aspect of food manufacturing: staff welfare. With factories running 24 hours daily to meet demand, Shire Foods had to ensure its team remained safe proactively. “We’ve identified our older workers and sent them home to protect them,” Kevin shares. “We don’t use agency staff, so we’ve ramped up cleaning and split management teams to prevent widespread impact.” It’s a sobering reminder that behind every stocked shelf, there’s an entire workforce navigating new challenges.

Beyond supply chains and consumer trends, the conversation considers the food service sector’s future. Kevin acknowledges that while some fish and chip shops have adapted well by embracing delivery models, many restaurants and high-street food businesses are struggling. “The government needs to step in and support independents,” he argues, voicing concerns about companies that may not survive prolonged uncertainty.

As the episode wraps up, Stelios and Kevin keep things light with some banter about working from home—yes, Kevin admits to wearing a suit jacket with slippers—and the merits of trying Aldi’s vegan sausage rolls. This mix of industry expertise, honest discussion, and casual humour makes the Ceres Podcast valuable for food industry professionals.

So, what’s the big takeaway from this episode? Adaptability is key. Whether you’re a manufacturer or a small business owner, understanding shifts in demand and preparing for market changes is essential. If you’re in the food trade, this is an episode you can’t afford to miss. Listen now on Apple Podcasts and subscribe to stay updated with the latest industry insights!