Episode 92 - Good Friday, Reviews & Fish Sourcing: Insights from Martin Robinson & Thomas Doran

In Episode 92 of The Ceres Podcast, Stelios Theocharous sits down with Martin Robinson of Robinsons Fish & Chips (Billingham) and Thomas Doran of The Fishermen's Chippy (Mevagissey). This conversation delves into the intricacies of running a successful fish and chip business, touching on everything from the challenges of the Good Friday rush to the ongoing debate around sustainable sourcing and customer reviews.

A Surprising Insight into Good Friday's Business Impact

A surprising moment in this episode comes early on when the guests discuss how their shops perform on Good Friday, a day often synonymous with busy fish and chip shops. While Martin explains that his shops have always been busy due to their residential locations, Tom offers a different perspective, revealing that the impact of tourism in his Cornish seaside shop can significantly alter the dynamics of the day. The lively discussion between the two highlights the varying factors that affect business, including geographical location and customer expectations.

The Battered Chocolate Debate

As the conversation flows, the episode takes an unexpected turn when Stelios brings up the controversial topic of battered chocolate. Martin and Tom have distinct views on this trendy yet divisive menu addition. While Tom expresses his commitment to only serving food he would enjoy himself—battered chocolate being a clear no-go—Martin shares a humorous tale of trying it briefly before dismissing it for its greasy, unappealing aftermath. This candid moment provides insight into their culinary philosophies and offers a lighthearted view of running a fish and chip business in today's ever-evolving market.

Navigating the Frozen vs. Fresh Debate

One of the most compelling aspects of this episode is the nuanced discussion on sourcing fish. Tom, who runs a shop in Mevagissey, reflects on his initial outrage at using frozen fish, only to later realise its advantages in terms of consistency and availability. On the other hand, Martin discusses how he balances fresh and frozen options, emphasising quality over everything. The guests delve into the complexities of sourcing fish sustainably and responsibly while managing customer expectations. Despite being surrounded by local fishermen, their candid thoughts on frozen fish offer valuable perspectives on balancing customer demand with operational challenges.

The Impact of Online Reviews on the Hospitality Industry

The episode also sheds light on the pressures of dealing with customer reviews in the age of social media. Martin and Tom share their experiences of receiving both glowing and negative reviews, discussing the emotional toll it can take on a business owner. However, both emphasise the importance of handling complaints professionally and turning negative feedback into a positive customer experience. Their practical approach to managing customer expectations serves as a valuable lesson for anyone in hospitality.

Takeaways for Aspiring Fish & Chip Shop Owners

Throughout this episode, listeners will gain practical insights into running a fish and chip shop from two industry veterans. From oil management to dealing with customer reviews and navigating the complexities of sourcing fish, the episode is filled with valuable advice for anyone interested in the fish and chips business or hospitality in general.

You won't want to miss this insightful conversation if you're a fish and chip shop owner, aspiring entrepreneur, or simply a fan of the fish and chips industry. Tune into Episode 92 of The Ceres Podcast and subscribe for more expert advice from the world of hospitality and food businesses.