Ceres Podcast

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Well done to David Miller, a Ceres customer, friend and fellow podcast host, on winning the Outstanding Contribution to ...
26/02/2026

Well done to David Miller, a Ceres customer, friend and fellow podcast host, on winning the Outstanding Contribution to Industry Award at yesterday's National Fish & Chip Awards 2026.

A truly deserving winner of this award đź‘Ź

In this episode of The Ceres Podcast — Podsquad #242,Stelios breaks down why your cod price problem might actually be a...
24/02/2026

In this episode of The Ceres Podcast — Podsquad #242,

Stelios breaks down why your cod price problem might actually be a menu design problem. Add a premium “anchor” like monkfish and cod suddenly feels like the sensible choice. People don’t buy on cost — they buy on comparison.

Have you got an anchor item on your menu, or is everything fighting at the same price point?

Listen to Podsquad #242 on Apple Podcasts for the full conversation.

In this episode of The Ceres Podcast — Podsquad #242, we get practical: how to stabilise margins, modernise the offer, ...
22/02/2026

In this episode of The Ceres Podcast — Podsquad #242, we get practical: how to stabilise margins, modernise the offer, and stop leaving money on the table.

We talk price anchoring (why a premium fish can make cod easier to sell), smarter positioning for alternative species (don’t call it “cheap”), and what aggregators really do in the wild — incremental sales are real, but only if you price delivery properly and control the operational drag.

We also dig into attracting younger customers with specials that don’t destroy throughput, and why delivery is now permanent infrastructure, not a phase.

Listen to Podsquad #242 on Apple Podcasts for the full conversation.

In this episode of The Ceres Podcast — Podsquad #242, we cover five shop-floor realities that are shaping fish & chips ...
22/02/2026

In this episode of The Ceres Podcast — Podsquad #242, we cover five shop-floor realities that are shaping fish & chips right now.
Stelios breaks down why your cod price problem might actually be a menu design problem — add a premium “anchor” like halibut and cod suddenly feels like the sensible choice because customers buy on comparison, not cost.

Mark Petrou explains why selling alternative species as “the cheap option” backfires, and how to position them on provenance, flavour and quality instead.

David Nicolaou shares the real-world trade-off of adding Uber Eats: it can add sales quickly, but the setup and admin can be messy — and if you’re not priced correctly that “extra” turnover becomes low-quality revenue.

David Miller is blunt that delivery isn’t going away, and the winners will build convenience into the model properly (pricing, packaging, menu design, service flow) while using targeted specials to bring in under-35s without wrecking the kitchen. And

Kelly Barnes talks about how Deliveroo can genuinely bump sales when it’s executed right with tight ops, pricing and consistency.

Listen to Podsquad #242 on Apple Podcasts for the full conversation. https://apple.co/3OpgBPO

“Profit matters. Turnover doesn’t tell the full story.”Episode 241 of The Ceres Podcast is a straight-talk conversation ...
15/02/2026

“Profit matters. Turnover doesn’t tell the full story.”

Episode 241 of The Ceres Podcast is a straight-talk conversation about valuations, selling businesses, and the realities of today’s fish and chip trade.

Hosted by Mark Petrou. Out now.

Taking £20,000 a week doesn’t mean your business is valuable.In Episode 241, Danny Hennesy breaks down how fish and chip...
13/02/2026

Taking £20,000 a week doesn’t mean your business is valuable.

In Episode 241, Danny Hennesy breaks down how fish and chip shops are really valued today and why some high-turnover shops struggle to sell.

A must-listen for owners thinking ahead.

Most fish and chip shops are no longer worth what owners think they are.In Episode 241 of The Ceres Podcast, Mark Petrou...
11/02/2026

Most fish and chip shops are no longer worth what owners think they are.

In Episode 241 of The Ceres Podcast, Mark Petrou and Danny Hennesy explain why valuations have shifted from turnover to profit, how banks now assess risk, and what that means for anyone planning an exit.

Listen now.

Ban Labour MPs from pubs? James Fowler gets bold on Ep. 240! Dive into hospitality highs, post-COVID lows, and calls f...
31/01/2026

Ban Labour MPs from pubs? James Fowler gets bold on Ep. 240! Dive into hospitality highs, post-COVID lows, and calls for fair taxes. Inspiring chat that'll fire you up—listen today!

From beach smoothies to wood-fired feasts! Join us on Ep. 240 as James Fowler spills on 26 yrs in hospitality, survivi...
29/01/2026

From beach smoothies to wood-fired feasts! Join us on Ep. 240 as James Fowler spills on 26 yrs in hospitality, surviving COVID chaos, and why high streets need a hero. Ban the boredom—listen now on all podcast players.

🌟 Hospitality's heart: James Fowler shares his journey from uni dropout to restaurant boss on Ep. 240. COVID curves, c...
27/01/2026

🌟 Hospitality's heart: James Fowler shares his journey from uni dropout to restaurant boss on Ep. 240. COVID curves, community vibes, and a plea for growth—pure inspiration! Grab your earbuds.

Episode 239 of The Ceres Podcast is now live 🎧 Mark Petrou sits down with Warren and Sarah Paul of Paramount Creative, t...
25/01/2026

Episode 239 of The Ceres Podcast is now live 🎧 Mark Petrou sits down with Warren and Sarah Paul of Paramount Creative, the team behind the Scottish Fish and Chip Awards.

They share their journey into awards and events, explain why public voting and transparency matter, and discuss why recognising great local fish and chip shops can be just as powerful as national titles. The episode also looks ahead to the English Fish and Chip Awards, with the final planned for Manchester.

Perfect Sunday morning content, pop kettle on and enjoy.

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London

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https://podcasts.apple.com/gb/podcast/the-ceres-podcast/id1445405815

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