​Episode 26 - The Secret to Success: Fish, Chips, and Grit with Banico Zeniou

In the latest episode of The Ceres Podcast, Stelios dives deep into the captivating journey of Banico Zeniou, co-owner of Fylde Fish Bar, a thriving trio of fish and chip shops in Southport. From humble beginnings to innovative business strategies, this episode delivers an insightful narrative packed with lessons for anyone in the food industry, small business owners, and fish & chip enthusiasts alike.

Banico’s story is as authentic as the golden-battered cod he serves. Growing up in a family immersed in the food business, he witnessed firsthand the grit and dedication required to succeed. From helping his father with fish parties at the age of five to experimenting with frozen sushi in his twenties, Banico’s entrepreneurial spirit was evident. Yet, it wasn’t until he opened his first shop, Fylde Fish Bar, nearly a decade ago that he found his true calling.

Listeners are treated to Banico’s honest reflections on the challenges of building a business. “When you start something like that, and you don’t know what you’re doing, you just pretend,” Banico admits, highlighting the steep learning curve of training staff, managing service, and creating a customer-first experience. His candid recounting of opening a second location—a summer-season-only shop by the coast—reveals the feast-and-famine struggles of weather-dependent businesses. “It must be a nightmare,” he says, empathising with others who face such volatility.

A standout moment in the podcast is Banico’s reflection on the importance of community engagement. His efforts to integrate his business into the local fabric—such as hosting school visits to teach sustainability—exemplify how fish and chip shops can go beyond serving meals to becoming beloved community staples. One touching anecdote involves a young boy who refused to eat fish until one of these events. Thanks to Banico’s thoughtful approach, the boy tried fish and became a fan.

The discussion also takes a thought-provoking turn toward industry trends and challenges. Banico and Stelios delve into the digital revolution, noting how platforms like Deliveroo and Facebook have transformed customer interactions and advertising. While these innovations offer opportunities, they also raise questions about sustainability and branding. Banico’s concern about “dark kitchens” and the potential erosion of personal connections in the food industry strikes a chord, making listeners reflect on the future of dining.

What truly sets this episode apart is its balance of humour and heart. Banico’s playful banter with Stelios—reminiscing about their first meeting in a London lift and joking about customer loyalty—is as entertaining as it is relatable. Meanwhile, his reflections on pricing in the fish and chip trade, the emotional toll of losing loyal customers, and the joy of seeing families bring their children to his shops provide depth and authenticity.

Stelios expertly steers the conversation to extract actionable insights for listeners. Whether discussing pricing strategies, embracing younger demographics, or the potential of click-and-collect services, the episode is a masterclass in balancing tradition with innovation.

The episode ends with Banico offering sage advice for aspiring business owners: “Accept that you’re not going to make a profit for maybe one or two years. Keep your quality up, your head down, and keep smiling.” It’s a sentiment that encapsulates the resilience and optimism required to thrive in the ever-evolving food industry.

Whether you’re a fish and chip shop owner, a food industry professional, or someone who simply loves a good story, this episode is a must-listen. Banico’s journey is a testament to the power of perseverance, community, and innovation in business.

Tune into this episode of The Ceres Podcast on Apple Podcasts or your favourite platform. Subscribe now to gain fresh insights into the fish and chip industry and beyond—this is one podcast you won’t want to miss!