Episode 49: Kelly Barnes on Adapting Fish & Chip Shops in Uncertain Times

Running a fish & chip shop has never been simple, but adapting to rapid changes in consumer habits and industry challenges separates the best from the rest. In Episode 49 of The Ceres Podcast, host Stelios Theocharous sits down with Kelly Barnes to discuss how her business has navigated these changes—from shifts in footfall and hygiene standards to the growing role of delivery and click-and-collect services.

Kelly's experience clearly shows how fish & chip shops have had to evolve. One of the most striking topics in the episode is hygiene. It's a subject that might seem basic, but Kelly highlights a surprising reality: "I've had to teach 30- and 40-year-olds how to properly wash their hands." This issue, she explains, became glaringly apparent as hygiene practices came under scrutiny. While most customers assume food businesses are spotless behind the counter, many operators have had to reinforce training on the simplest of practices—something that, as Kelly points out, should never have been overlooked in the first place.

But hygiene isn't the only thing that's changed. Kelly and Stelios dive into consumer behaviour shifts, particularly the rise in click-and-collect and home delivery services. "Last night was the first night since we opened our click-and-collect store that delivery and click-and-collect were equal," Kelly shares, revealing a dramatic increase in demand. The numbers speak for themselves—what was once a secondary service has become a major revenue stream for many shops. If there's one lesson from this, it's that convenience is king.

This episode also tackles an important question: is fish & chips at risk in the current economy, or could it come out stronger? Stelios suggests that while high-end dining may take a hit, the affordability and nostalgia of fish & chips could make it a staple for customers looking for simple, high-quality food without breaking the bank. "People will always want a treat, and fish & chips are a simple, affordable luxury," he notes. Kelly agrees, emphasising that strong community ties and customer trust will be the backbone of the industry's survival.

Financial stability is another crucial theme. Kelly has taken a more measured approach, unlike some businesses that immediately cut costs and staff hours in response to uncertainty. She's focused on keeping operations running smoothly while staying transparent with her team. This kind of steady-handed leadership is precisely what small business owners need in times of uncertainty—no panic, just thoughtful adjustments.

The discussion then shifts to government support. While Kelly believes officials have done their best to provide guidance, she raises a key concern: what happens to VAT bills, utility payments, and ongoing costs when business slows down? It's a question many shop owners are asking, and the lack of clear answers adds another layer of complexity to planning.

Kelly's dedication to the industry stands out most in this episode. She emphasises sharing knowledge and supporting fellow shop owners, which has always set the fish & chip trade apart. "If someone comes to you with a question, tell them the answer," she says, reinforcing that collaboration is the best way forward.

The takeaway from this episode is clear: the fish & chip industry isn't fading—it's adapting. Shops that embrace new consumer habits strengthen hygiene practices, and stay engaged with their local communities will come out stronger on the other side.

If you're in the fish & chip trade, this is an episode you can't afford to miss. Kelly's practical and inspiring insights offer a real-world perspective on staying resilient in challenging times. Listen to Episode 49 of The Ceres Podcast today, and subscribe to stay ahead of the curve in an ever-changing industry.