Episode 81: Nick Damurakis on the Realities of Running a Fish & Chip Shop

Running a fish and chip shop is no small feat, and few know this better than Nick Damurakis of Athenas Fish & Chips in Bexhill on Sea. In Episode 81 of The Ceres Podcast, host Stelios Theocharous sits down with Nick to candidly discuss the industry’s challenges, trends, and quirks. From customer expectations to pricing frustrations, this episode delivers an unfiltered conversation that every fish and chip shop owner—and food business entrepreneur—should hear.

Stelios wastes no time pointing out that getting Nick on the podcast was no easy task. After years of persuasion, Nick finally agreed to step up to the mic, proving that sometimes persistence pays off. A long-time listener of the podcast, Nick admits that being on the other side of the conversation is a new experience—but one that quickly turns into an engaging discussion full of insights and industry anecdotes.

The Evolution of the Industry & Customer Expectations

Nick and Stelios discuss how consumer expectations have shifted over the years, especially regarding the perception of value. One exciting segment focuses on pricing, with Nick recalling an incident where a 49p price increase on a meal deal caused outrage among some customers. The takeaway? Pricing in the fish and chip trade is as much about psychology as economics.

The Power of Presentation: The Great Parsley Debate

One of the more humorous moments in the episode comes when Stelios and Nick debate the use of parsley as a garnish. While some customers (and fellow shop owners) dismissed it as unnecessary, Nick saw it as a way to elevate presentation and make food more Instagram-friendly. However, the hassle of maintaining consistency ultimately led to its removal. It’s a lighthearted yet telling example of how small details can become surprisingly significant in food service.

Running a Family Business: The Ups and Downs

Both Stelios and Nick share personal experiences of working in family businesses, highlighting the inevitable clashes and differing visions between generations. Nick’s journey—starting in a family-run hotel before moving into fish and chips—offers a compelling look at the challenges of evolving a traditional business while respecting its legacy.

The Changing Landscape of Food Delivery

With lockdowns accelerating the adoption of delivery services, Nick reflects on how the industry has changed. From pre-ordering apps to debates about third-party delivery services, the conversation underscores the need for adaptability. Nick also emphasizes the importance of doing things the right way, calling out businesses that cut corners on delivery insurance—something that many don’t realize could lead to legal trouble.

Dealing with Customer Complaints and Online Reviews

One of the most valuable takeaways from the episode is Nick’s evolution in handling negative feedback. Early in his career, he took terrible reviews personally and sometimes responded defensively. Over time, he’s learned to manage complaints more diplomatically—though he admits some encounters still leave him scratching his head. One example? A one-star review from a customer who was upset that the shop’s delivery minimum spend had increased… after not ordering for two years.

Why This Episode is a Must-Listen

This episode captures the essence of The Ceres Podcast: honest, engaging, and full of practical insights. Whether you run a fish and chip shop, work in hospitality, or enjoy behind-the-scenes stories from the industry, Episode 81 offers a mix of humour, wisdom, and real-world experience.

Nick’s journey from resisting the podcast mic to delivering an insightful, engaging conversation is proof that great stories come from those who live them. If you’re in the food business, this episode is packed with invaluable lessons on customer service, business evolution, and industry dynamics.

Listen to The Ceres Podcast: Episode 81 now on Apple Podcasts, Spotify, or wherever you get your podcasts. And don’t forget to subscribe for more industry insights from Stelios and his expert guests!