​Episode 179 - Read The News with Stelios, David and Guest Charlie Collins

In Episode 179 of the Ceres Podcast, Stelios, David Nicolaou, and guest Charlie Collins gather for a news review that dives into a mix of light-hearted banter, hospitality challenges, and insightful opinions on current trends. While the tone remains casual, the episode offers a nuanced discussion on major themes relevant to the hospitality industry and broader business challenges.

The conversation kicks off with a humorous reflection on a bizarre news story about a woman biting off a man’s thumb, which David had been following for some time. After some banter about the oddities of the story, the trio shifts focus to more serious discussions, starting with employee retention strategies used by companies like IKEA and Costco. The hosts discuss how these brands have tackled employee turnover, particularly after recognising their flaws. A central theme was that retention isn’t just about paying higher wages but about developing a sense of belonging through initiatives like IKEA’s buddy system and flexible shifts.

Charlie highlights the parallels in staff retention challenges for fish and chip shops and emphasises how many shops rush through the hiring process, potentially missing opportunities to train and integrate new employees properly. David adds his perspective on how flexibility can align with workers’ lifestyles, helping to reduce turnover. The conversation underscores the idea that whether it’s IKEA or a local chippy, sweating the small stuff can lead to greater staff satisfaction and longevity.

David introduces an article on the rising trend of “fakeaways,” where consumers recreate their favourite takeaway meals at home to save money. The trio discusses the appeal of these home-cooked versions and whether this trend is a threat or an opportunity for traditional takeaways. David humorously points out the brilliance of brands like Hawksmoor and Franco Manca, capitalising on their names to sell raw products at premium prices for consumers to cook at home. However, Charlie is concerned that this trend could discourage people from going out to eat, potentially impacting local businesses.

Despite the appeal of these “fakeaways,” David and Charlie agree that the restaurant experience can’t truly be replicated at home, and there will always be a market for eating out. Stelios adds that “fakeaways” are likely targeting the upper market. For fish and chips, the challenge lies in maintaining quality and focus, especially in a sector facing increased competition.

The episode concludes with a deeper dive into politics, particularly Labour’s potential impact on the UK’s business landscape following their electoral victory. Stelios shares his thoughts on the upcoming policy changes, touching on increased wages, potential new taxes, and tighter regulations. While David is sceptical of the long-term effects, especially in light of inflation and rising costs, Charlie focuses on the immediate implications for business owners, particularly wage increases for younger workers. The trio also discusses the challenges that fish and chip shop owners face with rising wages and whether consumers will be willing to absorb higher prices to support higher employee wages.

This lively conversation touches on many issues but strongly focuses on how macroeconomic changes trickle down to small businesses like fish and chip shops. The hosts balance humour with insight, offering listeners entertainment and valuable takeaways.