Introducing… Krispies Assistant Manager Rob


Here at Krispies Fish and Chips, our staff mean everything to us… after all, without them, we wouldn’t have a great business. Our Assistant Manager Rob has been with us for nearly a year now and it’s like he’s always been here. Rising to Assistant Manager from his original role as a fryer, Rob’s career advancement is a testament to his drive and ambition, but also due to our Staff Training and Development led by Krispies Manager Darren who works with every single one of our 25 staff (and counting!) via our in-house training scheme to find and build upon their strengths as well as develop those not so strong areas.

Assistant Manager Rob began working for us back in July 2018 as a fryer which he really enjoyed, yet owners Kelly and Tim saw that there was even more that Rob could do so in March, they asked Rob if he would like to expand his role further with the Assistant Manager position. Rob was thrilled, especially as in his previous job he was a manager for a butcher’s shop, which meant that, although he was now in a different industry, he could take the role in his stride and confidently deal with the day to day running of the shop when Tim, Kelly or Manager Darren were away.

Manager Darren recently interviewed Rob to see how he was getting on and to find out a little more about his views on the food industry and on Krispies. Here’s what Rob had to say…

1. What’s your favourite thing about working at Krispies?

I like working for Krispies for many reasons, one of those is: everyone is equal. That is, although we all have different roles, every one of us respects each other’s jobs. No one is better or worse, everyone’s job is just as important as the next, and there is always someone to back you up, which means no one is left to flounder on their own. As for me, I am a strong believer that you should never ask anyone to do something that you wouldn’t do yourself, we all help each other. Also, we are all appreciated by the owners for what we do.

2. Is this your first role in the fish and chip industry and what’s your overall view of the industry?

Yes, this is my first role in the industry. Since winning National Fish and Chip Shop of the Year Award, I have noticed how much help Krispies’ owners have given to different fish and chip shops from around the country with any problems they may have… what a great thing to do! And, this is reciprocated by others higher in the industry, whether it’s a quick message or even going to their shop and helping out. I hope in the future to be able to meet more people in the industry too as I like to learn as much as possible.

3. How do you think the food industry has changed over the last 20 years?

I have worked in the food industry for over 30 years and have seen many changes, one of these is the fact that many people are now relying - and trusting – smaller, local businesses rather than the big companies. Again, when I started in a butcher’s shop, everyone would shop local, then, what happened was, the big companies had offers that the smaller shops couldn’t compete with, but now, people seem to be supporting their local businesses again, preferring the personal service and locally produced goods.

4. Can you talk us through the process of burger making? Why do you feel it’s important to have homemade products on the menu?

As I said before, I was a butcher for 34 years, and one of the things we used to produce were beef burgers. When I started at Krispies, I suggested that it might be nice to produce our own burgers, and – this makes me smile when I think of it - Tim said something along the lines of: ‘we were waiting for you to say that!’ So, after a couple of different recipes, we came up with a ‘caramelised onion and cracked pepper’ beef burger.

We buy fresh, whole chunks of beef straight from a local wholesaler. Firstly, we mince the meat through a large hole-mincer and add the dried ingredients, then, we mix it by hand and put the mixture through a fine plate on the mincer that we then proceed to weigh out into 115gm balls. These are put onto the burger press and pressed out. And the best thing about doing our own burgers? Customers absolutely love them! They’ve become such a popular seller on our menu.

I also think it’s important to sell as many products that are made instore as possible, as firstly, we know exactly what goes into the food, and secondly, people prefer and trust fresh produce.

5. What else are you hoping to achieve whilst working at Krispies in the future?

I’m now 50 years young and by working here at Krispies, I hope to be able to have even more knowledge of all the aspects of the trade; not only as a fryer, but also preparing the potatoes and chipping them, cutting the fish, serving customers and helping Krispies to win even more awards until it’s time to retire, then, I can still come into the shop and still enjoy the food knowing that it will taste as good as it always has!

Rob Drew

April 2019

Sophie Willmer