​Episode 167 - A Conversation with Stuart Devine

In this episode of the Ceres Podcast, Stelios welcomes back Stuart Devine, the Operations Director of The Ashvale, a well-known Scottish fish and chip chain. Stuart shares insights from over 30 years in the industry, discussing his journey from a teenage dishwasher to running a chain of restaurants and takeaways.

The conversation kicks off with a reflection on Stuart’s early days, his unexpected entry into the fish and chip business, and how The Ashvale evolved into a successful brand. Stuart describes the rapid growth of the business, once operating 12 locations, and how it adapted to shifts in the restaurant scene during the 1980s.

Stuart also opens up about the challenges of running multiple sites, including the difficulties of staffing, maintaining consistency, and managing operations across geographically spread locations. As the conversation delves into the impact of COVID-19, Stuart explains how the pandemic forced them to downsize their operations and re-evaluate their business model, dropping to five locations to focus on sustainability.

The hosts also discuss broader industry trends, such as how staff shortages and menu complexities make it difficult for fish and chip shops to scale. Stuart touches on the competition from larger fish and chip chains and the struggle for consistency across sites. He highlights the importance of staying competitive in an ever-changing market, particularly when facing rising costs and fluctuating customer demand.

Towards the end of the episode, Stuart and Stelios examine how government policies, including VAT rates and energy taxation, affect the hospitality sector. Stuart advocates for a reduction in VAT to help businesses survive and thrive.

Listeners will gain valuable insights into the operational complexities of running a fish and chip business and how The Ashvale continues to adapt to today’s economic landscape.