Mark Petrou & Danny Hennessy discuss how fish and chip shop valuations have changed dramatically — and why most owners don't realise it. In this episode, they break down how shops are valued today, why profit now matters more than turnover, how banks really view the industry, and what owners should be thinking about if an exit is on the horizon. <a href="https://bit.ly/fisht1ps">Download your FREE copy of the Fish & Tips E-Book</a> and boost your business today. <a href="https://www.facebook.com/CeresPFI">Ceres Facebook Page</a> <a href="https://www.facebook.com/CeresPodcast">Ceres Podcast</a> 📮Join the <a href= "https://manage.kmail-lists.com/subscriptions/subscribe?a=V8mw5C&g=Va328c">Ceres email list</a> to keep updated and get monthly offers.

Mark Petrou & Danny Hennessy discuss how fish and chip shop valuations have changed dramatically — and why most owners don't realise it. In this episode, they break down how shops are valued today, why profit now matters more than turnover, how banks really view the industry, and what owners should be thinking about if an exit is on the horizon. Download your FREE copy of the Fish & Tips E-Book and boost your business today. Ceres Facebook Page Ceres Podcast 📮Join the Ceres email list to keep updated and get monthly offers.

Mark Petrou &amp; Danny Hennessy discuss how fish and chip shop valuations have changed dramatically — and why most owners don't realise it. In this episode, they break down how shops are valued today, why profit now matters more than turnover, how banks really view the industry, and what owners should be thinking about if an exit is on the horizon. <a href="https://bit.ly/fisht1ps" rel="noopener noreferrer">Download your FREE copy of the Fish &amp; Tips E-Book</a> and boost your business today. <a href="https://www.facebook.com/CeresPFI" rel="noopener noreferrer">Ceres Facebook Page</a> <a href="https://www.facebook.com/CeresPodcast" rel="noopener noreferrer">Ceres Podcast</a> 📮Join the <a href="https://manage.kmail-lists.com/subscriptions/subscribe?a=V8mw5C&amp;g=Va328c" rel="noopener noreferrer">Ceres email list</a> to keep updated and get monthly offers.

#241: What Are Fish & Chip Shops Really Worth? — with Danny Hennesy

In November 2018 I launched the Ceres Podcast — a place for proper conversations with the people who keep food and hospitality moving.

Since then it's grown into a bit of a team effort. I'm joined by a cracking line-up of co-hosts:
	•	Mark Petrou (Petrou Bros)
	•	Kelly Barnes (Krispies)
	•	David Nicolaou (Auckley Friery)
	•	David Miller (Millers Fish & Chips)

Together we're what I jokingly call the Podsquad — a group of people who care about the industry and aren't afraid to talk honestly about what's really going on.

We don't do rushed soundbites or glossy nonsense. We take our time and get into the good stuff: what drives people, what they've learned the hard way, and what they'd do differently if they were starting again. Guests range from chefs and fish & chip shop owners to producers, suppliers and hoteliers — basically anyone shaping the hospitality world from the ground up.

If you're in the trade, thinking about joining it, or just curious about how this industry actually works, you'll find something here. Real stories, real experience, and the odd laugh along the way.

Business

Arts

Food

Management

In November 2018 I launched the Ceres Podcast — a place for proper conversations with the people who keep food and hospitality moving. Since then it's grown into a bit of a team effort. I'm joined by a cracking line-up of co-hosts: • Mark Petrou (Petrou Bros) • Kelly Barnes (Krispies) • David Nicolaou (Auckley Friery) • David Miller (Millers Fish & Chips) Together we're what I jokingly call the Podsquad — a group of people who care about the industry and aren't afraid to talk honestly about what's really going on. We don't do rushed soundbites or glossy nonsense. We take our time and get into the good stuff: what drives people, what they've learned the hard way, and what they'd do differently if they were starting again. Guests range from chefs and fish & chip shop owners to producers, suppliers and hoteliers — basically anyone shaping the hospitality world from the ground up. If you're in the trade, thinking about joining it, or just curious about how this industry actually works, you'll find something here. Real stories, real experience, and the odd laugh along the way.

In November 2018 I launched the Ceres Podcast — a place for proper conversations with the people who keep food and hospitality moving.

Since then it's grown into a bit of a team effort. I'm joined by a cracking line-up of co-hosts:
	•	Mark Petrou (Petrou Bros)
	•	Kelly Barnes (Krispies)
	•	David Nicolaou (Auckley Friery)
	•	David Miller (Millers Fish &amp; Chips)

Together we're what I jokingly call the Podsquad — a group of people who care about the industry and aren't afraid to talk honestly about what's really going on.

We don't do rushed soundbites or glossy nonsense. We take our time and get into the good stuff: what drives people, what they've learned the hard way, and what they'd do differently if they were starting again. Guests range from chefs and fish &amp; chip shop owners to producers, suppliers and hoteliers — basically anyone shaping the hospitality world from the ground up.

If you're in the trade, thinking about joining it, or just curious about how this industry actually works, you'll find something here. Real stories, real experience, and the odd laugh along the way.

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#241: What Are Fish & Chip Shops Really Worth? — with Danny Hennesy

#241: What Are Fish & Chip Shops Really Worth? — with Danny Hennesy

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