Episode 182 - Mark Petrou talks to Stuart Fusco about ​the Fusco Family Legacy

Mark Petrou and Stuart Fusco come together for a fascinating discussion in this episode of the Ceres Podcast, giving listeners an insight into their personal and professional journeys within the fish and chip industry. This conversation showcases the rich history and commitment behind Fusco's of Whitby, which has become a household name in the fish and chip world. Stuart Fusco shares his experience growing up in a family-run business. He reflects on how the Fusco family has evolved from humble beginnings into an award-winning operation with multiple ventures.

Stuart begins by recounting his family's long-standing presence in the fish and chip industry, which dates back over 50 years, starting with his grandmother, Violet. He explains that while working in the family business as a young boy, he never initially saw himself pursuing it as a career. Stuart went off to study geography and environmental studies at university, unsure of his career path. However, after several job interviews, he realised he didn't want to work for someone else. He decided to return to the family business.

One of the most exciting aspects of the conversation is Stuart's description of his "baptism by fire" into the world of fish frying. When his father was briefly hospitalised, Stuart, at just 13 years old, was thrown into the deep end, frying fish for a shift under his grandmother's guidance. This early, hands-on experience laid the groundwork for his lifelong commitment to the business.

A significant turning point for the Fusco family came in 1999 when they purchased Quayside, a rundown fish and chip shop in Whitby. Stuart admits it was a considerable risk, but it paid off enormously. Quayside would become a flagship shop for the Fuscos, eventually winning the prestigious Fish and Chip Shop of the Year Award in 2014. Stuart describes the immense pride and sense of accomplishment that came with that victory, explaining how it solidified their reputation in the industry and brought a wave of publicity and business to their door.

The episode also delves into the Fusco family's relentless pursuit of quality. Stuart's father focused on getting every aspect of the product right, from sourcing the best raw materials to perfecting the frying process. Stuart attributes much of their success to this attention to detail, noting that if you start with high-quality ingredients, everything else falls into place.

Beyond the traditional fish and chip shop setup, the Fusco family has expanded their business model, incorporating satellite shops and venturing into the gelato world with their Fusco Brothers Gelato. Stuart talks about how the idea came about just before the COVID-19 pandemic, driven by his love of ice cream and the desire to diversify their offerings. The venture into gelato-making has been a success, with Stuart proudly sharing that they won Best Newcomer at the ICA (Ice Cream Alliance) Awards, a significant achievement for their team.

Another highlight of the conversation is Stuart's description of a unique and innovative method for defrosting fish that his brother, Adrian, developed. This system, which involves circulating water around sealed bags of fish, allows them to defrost large quantities quickly and efficiently without compromising quality. Stuart shares how this ingenuity has been crucial to their business, enabling them to streamline operations and maintain the high standards they are known for.

As the conversation progresses, Mark and Stuart reflect on the challenges and opportunities within today's fish and chip industry. Stuart acknowledges the changing preferences of customers, especially regarding dietary choices. One of the significant changes they made was switching from frying in beef dripping to using oil at Quayside. This decision was partly driven by the growing number of vegetarian customers. While Stuart prefers frying in beef dripping, he recognises that adapting to customer demands is essential for staying relevant in a competitive market.

The two also touch on the importance of competition within the industry. Stuart shares how participating in awards like Young Fish Fryer of the Year (which he won in 2004) and Fish and Chip Shop of the Year has helped the Fuscos continuously improve their business. Competing in these events pushed them to benchmark themselves against the best in the industry and learn from other operators. Stuart notes that competition can be intense but fosters camaraderie and knowledge-sharing among fish fryers.

Throughout the episode, Stuart emphasises the value of teamwork and family support. He talks about how the Fusco family works together, each member playing to their strengths. His brother, Adrian, handles much of the technical and maintenance work. At the same time, Stuart is more hands-on with frying and product development. Their mother, Carol, who still plays an active role, manages staffing, which Stuart describes as one of the most challenging aspects of running a business today.

As they wrap up the conversation, Stuart offers advice for newcomers to the fish and chip industry. He stresses the importance of sourcing high-quality raw materials and learning the business from the ground up. Too many people, he says, enter the industry thinking they can automate processes and rely on pre-packed ingredients, only to find that they can't maintain the same level of quality. Success, he believes, comes from paying attention to every detail and never compromising on product standards.

Mark and Stuart's discussion is a treasure trove of insights for anyone aspiring to enter the fish and chip industry. It highlights the balance between tradition and innovation that has been key to the Fusco family's success and offers a glimpse into the future of an industry that, while steeped in history, continues to evolve. This episode is a must-listen for listeners eager to learn more about the Fusco family's journey and their approach to business.