FOR more than half a century, The Chicken Inn has offered fresh meat and poultry to the people of Cork. With daily deliveries, Tim Mulcahy promises the freshest meat available, alongside their own slow-cooked products. In this week’s Trading Stories he talks about what it was like growing up in a family business, and how things have changed over the years.
![EE news 15/01/2015. Business vox wrt 'Capitol Cinema' development by John Cleary. Tim Mulcahy of The Chicken Inn, The English Market. Pic; Larry Cummins, Evening Echo staff NUJ Photographer, Member of the Press Photographers' Association of Ireland. www.eveningecho.ie]()
*Tell us about the history of the business?
It was started in 1955 by my grandfather, John Lane. My mother Mary stepped in early on, and she’s in the market 60 years this year. That’s 60 Christmases. Jack, my father, still works with us too. One of the biggest changes is the fridges. When we started, all the red meat used to be hanging, and the poultry was laid down. There was skylights above on the roof. If it was a warm summer day, the butchers would ask for the skylights to be opened, and he breeze would cool the meet. My grandfather also used to sell produce he produced himself, like chicken and eggs.
*When did you get involved?
With a family business, you’re constantly helping out, be it at Christmas, bank holidays, or in the summer. I started full time about 1989. You have to start at the bottom. You have to do the sweeping and cleaning and take on more responsibility as you get older and get more experience.
*Tell us about your customers?
We have a good mix, thankfully. We have the younger generation and the traditional shopper. Back in the 90s, after I started, it was great, for the simple reason that people were shopping on a daily basis. They had a set routine. They bought food in the morning, cooked everything they bought that night, and came back the next day. We still have some of those customers, who come in everyday. The younger people would be very conscious of what they are eating. That’s why they go for our products. There is nothing added, no injections. The only ingredients in our chicken is chicken.
Chicken fillets would be the most popular. For busy people they are the easiest thing to cook, in a sauce or a curry. During the summer people go for salads, so they go for our own cooked ham. We a couple of restaurants in the city as well.
*Tell me about your staff?
We employ roughly 19 people. You’d have other family members in at Christmas, when it’s all hands on deck. We have staff there for 35 or 20 years. A staff member recently retired after 35 years. People tend to stick around.
*What sets you apart from the other meat stalls in the market?
Our cooked products stand out. We recently got awarded by the McKenna Guide. They tried our product and told us it was of a very high standard. We slow-cook our meat, in the English Market. We also got a plaque for that.
*What is business like in the city centre?
Business is steady, but like any other trader, footfall is the biggest problem. The development at the Capitol will be an absolutely huge boost the city centre’s trade. But in the short term, there needs to be work done on the empty units on Patrick St. People need to see a change in the city before those bigger projects are finished.
*What’s your favourite part of the job?
At the end of the week, or at the end of the day, when you can stand back and say you did a good job. There is a lot of satisfaction in that.
*What’s your least favourite part of the job?
Like anything else, when you leave someone down, which we don’t do to often. Like if you’re out of stock of something, or they come looking for something that you don’t have in on that given day. But thankfully, that’s rare.
*Will the business be passed on in the family again?
We hope so. It’s a family business. That’s our ethos. We want it to remain a family business, and that’s the way it will be. It gives a personal touch.