Episode 82: Resilience, Adaptation, and Fish & Chips with Jodie Zeniou, Kelly Barnes & Lesley Graves

Imagine running a fish and chip shop in the midst of a global pandemic, juggling rising costs, staff training, and the ever-shifting demands of customers—all while keeping your business afloat and your community fed. That’s the reality for Jodie Zeniou of Fylde Fish Bar Group, Kelly Barnes of Krispies, and Lesley Graves of Burton Road Chippy, who join host Stelios Theocharous in Episode 82 of The Ceres Podcast.

This isn’t just another hospitality chat—it’s a raw, honest look at how three dynamic business owners in the fish and chip trade have navigated unprecedented challenges, adapted on the fly, and come out stronger. This episode is a goldmine of insights for anyone in the hospitality game, delivered with a down-to-earth tone that feels like a conversation over a cuppa—or maybe a portion of chips.

The episode starts with Stelios introducing his guests, each bringing unique perspectives from their corners of the UK—Jodie from the Fylde coast, Kelly from Exmouth, and Lesley from Lincoln. What unfolds is a masterclass in resilience. Jodie, managing three locations and a team of 35–40 staff while homeschooling four kids, lays bare the chaos and triumph of scaling a business through tough times. With two shops catering to locals and holidaymakers alike, Kelly shares how she’s leaned into click-and-collect and delivery to keep the fryers humming. Lesley, meanwhile, recounts her bold move from a 60-seat restaurant to a takeaway-only setup just down the road—a decision forced by a stubborn landlord and cemented by COVID’s upheaval.

One standout moment is when Lesley reflects on her relocation: “It was do or die in the end because the landlord really wasn’t budging at all.” Her story of slashing overheads to preserve quality over quantity resonates deeply with anyone who’s faced a make-or-break moment in business. It’s not just about survival—it’s about making smart calls under pressure. Jodie echoes this adaptability, noting how her app development turned hesitant elderly customers into takeaway regulars, proving that innovation doesn’t have to be flashy to work.

The trio also dives into the nitty-gritty of pricing and customer loyalty. Kelly’s revelation that people happily paid 20% extra for delivery during lockdown—plus a £1 fee—shocked her, but it’s a testament to the value punters place on a good fish supper. “I won’t hesitate to put my prices up if I need to,” she says, a sentiment Lesley backs up: “If the quality remains the same, the price is what it is.” For hospitality owners wrestling with rising costs, this is a refreshing reminderthat customers will pay for what they love—if you deliver.

The conversation turns surprising when they tackle staff training and the next generation. Kelly’s passion for bespoke fish-and-chip apprenticeships shines through as she laments generic courses that leave young fryers floundering with irrelevant skills like French cooking. “There’s a huge market out there for something solely fish-and-chip related,” she argues, sparking a lively debate with Stelios about when and how to hook teens into the trade. Lesley’s approach—starting with small wins like food hygiene courses to build confidence—offers a practical nugget for any operator looking to nurture talent without overwhelming them.

Then there’s the VAT bombshell. Stelios and the ladies unpack the absurdity of hot takeaway food carrying VAT while cold doesn’t. Kelly shares her MP’s genuine curiosity after she lobbied him: “He said he’s happy to come in and have a socially distanced cup of tea.” It’s a rare glimpse of political ears perking up and a rallying cry for the industry to push for fairness—especially now, post-Brexit, when excuses are thin.

Perhaps the most unexpected twist is the discussion on gender. Stelios probes whether the “women in fish and chips” label matters and the responses are refreshingly candid. Kelly shrugs it off: “I don’t care what gender you are—just do the job well.” Jodie agrees, citing her mixed team of fryers, while Lesley suggests women often pull strings behind the scenes but don’t always step into the spotlight. It’s less about feminism and more about balance—men and women bringing different strengths to the fryer, a dynamic Stelios sums up neatly: “Teamwork makes the dream work.”

This episode is a treasure trove for anyone in hospitality—whether you’re slinging fish and chips, running a pub, or managing a café. It’s not just the big-picture stuff like adapting to lockdowns or lobbying for tax breaks. It’s the small, human moments: Lesley teaching a teen what a dustpan is without laughing, Jodie treating her staff like her own kids, Kelly turning a deaf employee’s hiring into a team-wide learning opportunity. These stories show hospitality isn’t just about food—it’s about people, community, and grit.

The episode also nails the uncertainty of planning in a post-COVID world. Lesley’s quip, “The plan is don’t have a plan,” might sound flippant, but it’s a lifeline for operators drowning in unpredictability. Pair that with Jodie’s optimism about reopening restaurants—“It doesn’t worry me; the regulars will come back”—and you’ve got a blueprint for staying sane and solvent.

Episode 82 of The Ceres Podcastisn’t just a listen—it’s a call to action. If you’re in hospitality, you’ll find yourself nodding along, scribbling notes, and maybe even picking up the phone to your MP. Stelios and his guests deliver a blend of practical advice, industry insight, and real-talk storytelling that’s as comforting as a freshly fried cod. So, grab your headphones, hit play, and subscribe—you won’t want to miss what’s next from this crew. Your business (and your sanity) will thank you.