In this episode, Mark tells Stelios about his upbringing into the fish and chip industry. How he and his brother took the reigns, they discuss the ups and downs in the industry and how they faced some of their biggest obstacles.
Mark’s Book Recommendation.
Michael Leboeuf – How to Win Customers and Keep Them for Life
Listen to this episode for free today.
If you have time on your hands and want to know more about Mark Petrou then read the full transcript of this conversation.
Also to find out more about Mark Petrou with a little less dedication you can the article “making his mark”.
A snippet from the above article:
He explains: “The mandate for fish and chips has always been, and I’ve said it many, many times, is affordable food for the masses, and as soon as you take fish and chips away from that environment, it loses something. You can go to a Michelin starred restaurant and have some good fish and chips. You can go to a pub and have good fish and chips. You can go to loads of places for fish chips. But fish and chips belong in a chippy. It’s the fact that you’re having something that’s made for your community no matter where you are in this country. Each site, it has a menu and an incarnation of the product that is tailored to its community. They wouldn’t survive if they weren’t. And for me, it’s a celebration of differences. And that’s what I love about going into a fish and chip shop.”