Pembrokeshire Fish and Chip Shop Installs Self-Service Tills to Shield Staff from Price Queries
A fish and chip shop in Dinas Cross, Pembrokeshire, is introducing self-service tills, with co-owner Rhys McLoughlin stating the change is partly to shield staff from "abrupt" customer questions about escalating prices. McLoughlin explained that "incoming prices are going up and up," a factor beyond the business's control, necessitating price increases to remain viable.
Data indicates the average cost of takeaway fish and chips reached £11.17 in March, a substantial rise from £6.48 in 2019. The National Federation of Fish Friers (NFFF) confirms that price hikes have reduced customer visits across most chip shops.
Cod Prices Soar, Threatening Affordability
McLoughlin warned that cod prices could "double by September," making it "unfeasible for us to even entertain selling it." Beyond fish, costs for national minimum wage, oil, and fuel have surged, with potential future increases in potato prices linked to diesel costs. "If these prices continue to go up, who's going to buy fish and chips for £21?" McLoughlin questioned.
The decision to install digital kiosks is also intended to alleviate pressure on younger staff, many of whom are in their first jobs. McLoughlin noted that staff have left due to the constant questioning about pricing.
Sy Crockford, from Marina Fish & Chips in Saundersfoot, echoed concerns, stating cod prices alone have risen by 50%. He emphasised the challenge of maintaining affordability for a "nostalgia, a romance" food item.
In Crymych, Sioned Phillips of Cegin-24 reported cod box prices rising from approximately £36 to between £50 and £60. Her shop's cod price has increased from £6.95 to £9, with a "normal amount of profit" requiring a £11-GBP#12 charge, which she finds difficult to justify to a rural community's elderly and local customers.
The NFFF attributes cod price increases primarily to a significant reduction in the Barents Sea cod quota and the ongoing impact of sanctions on Russian fish. NFFF president Andrew Crook suggested shops monitor portion sizes and consider alternative fish species, though customer loyalty to cod remains strong.
