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Fish & chip shops: being a success

Interview with...

Christos Petrakas
Age:
50
CV:
Owned numerous fish and chip shops
Business name:
The Station Fishbar
Goods/services:
Fish and chips, including catering
Location:
Shirley, West Midlands
Trading for:
10 years

Christos Petrakas on getting into the food industry...

I was studying as an engineer back in the early 80s and when I qualified I couldn't get a job in engineering. I used to work part time in a fish and chip to make a living while I was a student.

After I qualified and couldn't get a job in what I studied, this was the only other job I had experience in. So I bought my first shop after I got married.

I opened my first business in 1986 and I have owned fish and chip shops ever since.

On the competition in the fish and chip shop trade...

We don't have much competition where we're located because our standards are high. There are a lot of other takeaway outlets, such as kebab houses, but people come to us for our traditional fish and chips.

We don't have much competition where we're located because our standards are high

This place has always been known as a good fish and chip shop, so when I took on the business I already had a good start.

To keep the business afloat and to keep the standards high is difficult nowadays with all the expenses, but we manage to do it.

On working in the industry...

My background, being from Cyprus, means we don't stop working! For me coming to work is a natural daily process.

I don't mind the hard work because it's this hard work that gives me the pleasures of life, to be able to go on holidays and do all the nice things in life.

Also, when the customers comment on how good the food is it gives me a thrill and satisfaction.

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