Tasty’s Takeaway Interview

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What is your name? Jonathan Weir

What is the name of your business or outlet? Tasty’s Takeaway – we have two outlets in Donegal: one in Quigley’s Point and one in Carndonagh

When did you open up there? We opened in Quigley’s Point in 2012 and in Carndonagh last year. I was coming from a construction background, and my wife from a food background.

What services do you offer customers? We have a broad menu in both places – everything from kebabs and pizza to burgers and fish. In Quigley’s Poinnt we’re open 4pm-11pm Thursday and Friday, and 5-10pm the rest of the week

What’s your bestselling item (besides chips?) Fish, and chicken fillet burgers

What fish do you serve? Cod, from a local supplier in Malin Head

How many staff do you employ? We have four in Quigley’s Point and ten in Carndonagh

What, in your opinion, makes your shop unique to your customers? Everything is prepared fresh

What do you most like about the job? I like chatting with customers and I like the cooking too

Do you find much difference between busy times and slow times during the week? Is there a big difference between seasons? Quigley’s Point is fairly steady throughout the year, a bit quieter at the beginning of the week. Carndonagh you’d see a bigger difference with the summer trade, more visitors.

What’s the biggest challenge facing you in business at the moment? The rates are high and here in Donegal people still don’t have a lot of money to spend.

What is competition like in the area? There’s not that much competition in Quigley’s Point. There’s a lot in Carndonagh – Chinese and Indian – but it doesn’t worry me

Is there anything the government could be doing to make your life easier? They could make it easier on us to employ people.

If you could invite someone famous to dinner who would it be? Sylvester Stallone

How do you manage the work-life balance? We try and take Monday off but it’s not easy

Have you done anything recently to help grow your business? We’ve put up lighting boards, flyers, and posters in the takeaways – Big Al’s point of Sale is strong.

What tip would you give someone coming into this industry? It’s not as easy as it looks! Be prepared to put in long hours

How do you advertise new menu items? We put something new on the menu every six or eight weeks and then we’d make a poster, advertise on Facebook, and offer our regular customers free tastings. We flyer the whole area every six months or so.

Your biggest fault is… and your redeeming feature? I could be more organised about managing people – my redeeming feature is that I’m good at coming up with ideas – for recipes and for other things.

What’s your business motto? If you wouldn’t eat it yourself, don’t sell it

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