Episode 74: Navigating Challenges with Tim Barnes & Charlie Collins

In the latest episode of The Ceres Podcast, host Stelios Theocharous sits down with two industry stalwarts: Tim Barnes of Krispies and Charlie Collins of Frydales. These two fish and chip shop owners bring a wealth of knowledge, experience, and wit to a conversation that dives deep into the industry's evolving landscape. From the impact of digital ordering to reflections on government support and the role of training in business success, this episode offers valuable insights for anyone in hospitality.

The Digital Shift: A Necessity, Not a Luxury

A key topic in this episode is the power of digital ordering. Both Tim and Charlie discuss how online platforms and aggregator services like Eat and Uber Eats have transformed their businesses. While Charlie highlights the challenge of moving customers from third-party platforms to in-house ordering, Tim points out the benefits of managing digital traffic to optimize operations. The conversation underscores a crucial takeaway—embracing digital tools is no longer optional; it's essential for survival.

The Cash vs. Card Debate

The decline of cash payments is a hot topic, and both guests share their perspectives. Tim notes that while cash usage has dropped, it's still in demand among customers, and completely eliminating it could alienate a portion of the market. Conversely, Charlie reveals that his shops are still dealing with a significant volume of cash transactions, emphasising that customer habits can vary based on location and demographics. This discussion raises a thought-provoking question: Is cash truly dying, or does it still have a place in modern commerce?

Government Support & Industry Resilience

The episode delves into how government interventions, such as VAT reductions and financial support, have shaped the industry. Charlie acknowledges that while the fish and chip sector has fared better than other hospitality businesses, government schemes like Eat Out to Help Out inadvertently hurt takeaway trade. Tim echoes this sentiment, noting that while seaside shops benefited from staycations, urban locations struggled. Their insights highlight the importance of targeted support that balances the needs of both restaurants and takeaways.

The Future of Training in Fish & Chips

Training—or the lack thereof—gets an in-depth discussion. Tim and Charlie both emphasize that proper training can make or break a business, especially for newcomers investing their life savings into a shop. Tim advocates for more accessible, structured training packages that cater to varying experience levels, while Charlie stresses the need for hands-on learning, particularly during peak business hours. Stelios adds an intriguing point—why aren't banks insisting on training for business loans? Could industry-wide training incentives improve overall success rates?

Industry Awards: Are They Losing Impact?

The trio also tackles the evolving landscape of industry awards. With Seafish making changes to the National Fish and Chip Awards, Tim and Charlie question whether there are too many categories, diluting the impact of winning. They discuss whether a refined, more focused approach—perhaps centring on overall shop excellence and young talent—would hold more weight in today's fast-paced, digital-driven world.

Notable Quotes:

• Tim Barnes: "We're nowhere near as busy as we used to be, but if your business model is right, you should still be profitable."
• Charlie Collins: "If it weren't for click & collect and delivery, we'd be losing money right now."
• Stelios Theocharous: "Training isn't just a necessity—it should be a condition for getting a loan."

Final Thoughts: Episode 74 of The Ceres Podcast is essential for anyone in the food industry. Whether you're an independent shop owner, a hospitality professional, or fascinated by the evolution of business in challenging times, the insights from Tim Barnes and Charlie Collins provide a compelling perspective on resilience and adaptation.