It’s been a mix of big moments for Drywite Young Fish Frier Glen Morrison, with some missed trips and necessary changes at Garioch Fish Bar
A lot has happened since writing my last column for Fry back in March. A big moment was in April when I ran the Paris Marathon for a small local Charity called the Inverurie Community Partnership. I raised £1,000 which the charity was over the moon with. Unfortunately, I had done little training beforehand due to running the shop while my dad was on holiday visiting my brother in Australia. My brother was tracking me, laughing saying, “Glenzers got no chance” but he was proved wrong. A great start to my 2025!
On the back of this and also my Drywite Young Fish Frier Award, I was nominated for Young Achiever at the Pride of Inverurie 2025 Awards, local awards that represent the very best of our community. I am pleased to say I have reached the finals, with the winner announced in August so fingers crossed for that.
I also had a pleasant surprise from Drywite not too long ago when I received some new chef jackets and equipment, which was nice of them. I’m hoping to go down and see the factory sometime soon.
I was gutted to miss a few standout events recently. One was the Seafood Inspiration Day in London at Kingsway College followed by a visit to the Norwegian Ambassador’s residence, but the big one was the 2025 Award Winners’ trip to Norway, an incredible trip organised by Seafood from Norway that I hope I can attend in the future. Unfortunately, I couldn’t attend because my grandfather, Kenneth Mair OBE, passed away around the same time. He was a huge influence in my life and a key part of my journey — someone who believed in doing things right and with pride. While it was tough missing such an incredible experience, it was more important to be with family and honour his memory. I’ve mentioned him before, and his values continue to shape how I run the shop today.
On a lighter note, something completely unexpected happened: I had the chance to be on Heart Radio with Jamie Theakston and Amanda Holden on National Fish and Chip Day. It started with a call-in and ended with me sending fish and chips to the studio. It was a surreal moment, one I won’t forget — a strange but brilliant experience, and a needed reminder of how brilliant the fish and chip industry is.
Back at Garioch Fish Bar, I’ve been making a few smart changes as rising prices and government budgets continue to affect the industry. With the shop getting busier after the win, I’ve decided to streamline the menu to keep service fast and focused. I also adjusted the menu layout so that higher-margin items like chicken are easier to spot, which helps keep things profitable as fish prices continue to be high.
Another tweak was removing the £ symbols from the menu. I’d read about a McDonald’s study that showed a sales boost of 13% after doing the same. Apparently, the brain links the pound sign with pain or loss, which can make people hesitant to spend. Whether or not it’s exactly 13%, I liked the idea and gave it a go.
Behind the scenes, I’ve created a full training handbook for new staff. It sets the standard clearly from day one and includes the “why” behind everything we do so that if someone forgets a step, they can refer straight back to it. It’s helping us stay consistent and sharp plus it’s always handy knowing you’ve covered everything.
Next, I’m excited to roll out a new EPOS system which will be in action very soon. It will reduce our card transaction fees, improve marketing and loyalty, and speed things up behind the fryer. It’s all on screens too, so we’re cutting down on paper waste — a nice bonus.
I’m moving forward with purpose — adapting, improving and staying focused on what matters – frying great fish and chips with a smile.
