#57: How Vittoria Group’s Tony Crolla is Steering His Business Through Crisis

The hospitality industry has faced its share of challenges, but few moments in recent history have tested business owners as much as the COVID-19 lockdowns. In Episode 57 of The Ceres Podcast, host Stelios Theocharous sits down with Tony Crolla, owner of Vittoria Group, to discuss the impact of the pandemic on restaurants, the tough decisions made behind closed doors, and the path forward for the industry.

Tony Crolla doesn’t mince words when describing the early days of the pandemic: “It hit us like a meteor.” Like many, he saw the news develop in early 2020, first in China, then Italy, before it became clear that the UK was heading for drastic restrictions. The forced closures were devastating for a business built on vibrant, bustling restaurants. “It was shocking. Those four or five days were really tough,” he admits. With multiple locations in Edinburgh, the group had no choice but to shut down quickly and decisively.

While takeaways could continue operations in some capacity, sit-down restaurants like those in the Vittoria Group had to close almost overnight. “We saw sales collapse in early March. By the time the government officially announced closures, being open was almost pointless,” Tony explains. The group immediately mobilized, donating fresh food to local food banks and ensuring that furlough options were in place for staff.

The conversation also delves into the emotional weight of closing down restaurants that have been part of his life for decades. “It’s not just about money,” Tony reflects. “These businesses are part of me. Waking up and not having numbers to talk about—it’s like turning off a tap.”

Beyond the immediate impact of lockdowns, Tony shares a sobering but realistic take on what lies ahead for the hospitality industry. He believes it could take years to return to pre-pandemic trading levels. “The UK economy is in contraction. Fewer tourists, people with less disposable income—it will be a long climb.” However, he does see some opportunities, particularly in the resilience of traditional and affordable food offerings like fish and chips. “People will still want treats, and fish and chips remain a great value option,” he points out.

One of the most eye-opening discussions in the episode revolves around financial management. Tony highlights how many businesses might struggle with deferred VAT payments, increased debt, and tighter margins. “Normally, you borrow to grow. Borrowing to cover lost revenue is a dangerous game,” he warns. The episode is full of insights on how business owners should be rethinking their models, whether that means downsizing, streamlining operations, or shifting to a more profitable, leaner setup.

This episode is a powerful listen for fish & chip shop owners, restaurateurs, and anyone in the hospitality industry. Tony Crolla brings a mix of hard-earned wisdom and raw honesty about the realities of running a restaurant during a crisis. Whether it’s handling staff, dealing with suppliers, or planning for an uncertain future, there’s plenty to take away from this conversation.