​Episode 198: The News Review – Sausage Rolls, National Insurance & Fishcakes!

The latest episode of The Ceres Podcast, Episode 198: The News Review, brings another lighthearted yet insightful industry analysis from hosts Stelios and David Nicolaou. As always, they take a tongue-in-cheek approach to serious topics, keeping it engaging and thought-provoking while delivering some hard-hitting truths about the current state of the food and hospitality sector.

So, what's on the agenda this time? The duo dives into the latest news stories from the Ceres blog, covering everything from the rising costs in hospitality to menu strategy and customer psychology. If you're in the industry—or just enjoy witty banter with your economic insights—this is an episode you don't want to miss.

The Big Topics Covered

1. The £1 Billion National Insurance Blow to Hospitality

One of the most significant talking points in this episode is the impending National Insurance hike, which is set to cost the hospitality sector an additional £1 billion annually. Stelios and David break down why this matters—not just for large employers but also for small businesses. They explore how increasing employer contributions will likely lead to higher prices, job losses, and an even tougher environment for those already struggling in a post-pandemic world.

As David points out, hospitality is a uniquely labour-intensive industry with fewer economies of scale than manufacturing or logistics. Unlike an Amazon warehouse, where automation drives efficiency, restaurants and takeaways rely on people's power. The duo discuss how businesses might adapt—whether by hiring younger staff, streamlining operations, or (as some supermarkets are doing) replacing in-house offerings with franchised brands to cut costs.

2. Greggs Under Fire: The Sausage Roll Price Hike

Greggs has again been in the spotlight—not for a new menu item, but for the dreaded price increase. Their famous sausage roll has increased by 5p, sparking customer outrage and hilarious social media reactions. While some people swear they'll never buy one again, Stelios and David debate whether this is just another sign of inflation at work or if Greggs has stretched itself too thin.

With two Greggs outlets just 400 yards apart in some towns, the duo questions whether the brand's aggressive expansion has made it less efficient, leading to higher costs. Could menu creep be a factor? Are customers still getting value for money? And is the general public's outrage over 5p increases misplaced when inflation has driven up food costs across the board? These are the big questions tackled in this segment.

3. Fishcakes, Menus & Efficiency: What Can We Learn?

A recurring theme in this episode is efficiency—both in pricing strategies and menu planning. Stelios shares insights from the latest Ceres blog articles, highlighting the importance of streamlining menus to focus on core, high-quality items. David backs this up with real-world examples, explaining how he uses data-driven decision-making to maximise yield and reduce waste in his shops.

One particularly entertaining moment? The tale of the 8-ounce fishcake. As David says, his cousin made giant fishcakes to "prevent customers from choosing them over fish." But as Stelios hilariously points out, an 8-ounce fishcake is a meal on its own—so it could cannibalise revenue instead of protecting fish sales. This leads to a broader discussion on portion control, waste management, and why minor tweaks to recipes and pricing can make a huge difference.

4. The Future of Menus in Hospitality

Throughout the episode, Stelios and David highlight a significant shift across the hospitality industry: menu simplification. As costs rise, restaurants and takeaways must reduce their offerings to improve efficiency.

Stelios makes a great observation about big chains like Greggs and Subway, noting that their vast menus might be hurting them rather than helping. With labour costs rising and customer spending becoming more selective, businesses must focus on what they do best—fish and chips, burgers, or bakery items.

This leads to some key takeaways for anyone in food service:

• Refine your core menu—ditch the slow sellers and focus on high-margin, high-volume items.
• Don't expand just for the sake of it—more options don't always mean more profit.
• Keep pricing transparent—customers will accept small increases if they see the value.
• Use data to guide decisions—from portion sizes to pricing structures, numbers don't lie.

Stelios and David consistently blend sharp industry insights, real-world experience, and plenty of humour. Whether it's National Insurance hikes, Greggs' sausage roll drama, or the never-ending debate on menu creep, they break it all down in an entertaining and educational way.

? Listen to Episode 198 now on Apple Podcasts, Spotify, or your favourite podcast player!