CASE STUDY THE FISHERIES
“We’ve 400 desks, but don’t ever expect to
have 400 people booked at one time, so we
work on 80 per cent which is our target. You
get turnaround, but my view is we’re very
happy with 80 per cent and you may go up
and down a bit or get a crossover month. I’d
have the same view in a restaurant, you never
want full occupancy as you might not be able
to provide the highest level of service.”
OCCUPANCY LIST
The list of companies which utilise the space
is eclectic; and includes a small number from
the banking industry, a number of media
companies and social enterprises, a vegan
baker, a bread station, a company which
provides online learning for children, plus
creatives such as architects and graphic
designers.
Says Warner: “We were never going to be
just a space for tech or creatives, everyone
is welcome. We care about what sparks
your imagination and we know by moving
around and working with other disciplines
is stimulating. We should all be interested
in other people’s industries because if
you’re not, you’re missing out on a huge
opportunity.
“This idea has shaped the way we operate,
which is why 50 per cent of our space is
common space, which is quite a big area for
a flexi o— ice.”
Aside from the window cleaner who is an ex
Michelin chef and the cleaner who run their
company from the Fisheries, facilities are
26 JULY 2021
provided exclusively in house.
“If you’re taking on big contractors you’re
essentially paying them to pay a subcontractor
to do the work” argues Warner.
“Our front desk is our in-house team, as that
is the nerve centre of our business. We’re in
hospitality so we know we’re not needed at
the front desk all time, so we’ve people on a
rota to walk the building and pick up cups.
“Those other things are easy. Of course, the
place should be clean, the windows should
be clean, that’s obvious. Part of our job is to
talk to members, say hello, walk around and
engage with them if they’re free to talk. The
things that matter are the bits you don’t see
and take place.”
COMMUNITY FEEL
The other key element for the Fisheries is
creating a sense of community. The Fisheries
hosts weekly Wednesday lunches, free to
all members as a way to socialise and get
involved. Monthly members drinks in the
event space are organised to help people get
to know others and help encourage crosscreativity.
Other members are encouraged to
use the Green Room to run their own events,
and if it’s for a good cause it comes free. This
sense of community extends to the wider
Hackney environs.
Says Warner: “We don’t have a café on
site which was deliberate, as we wanted to
support local business and acknowledge
we are a community and part of a larger
community.
“It sounds trite but mental health has
always been high on my agenda so the
wellness aspect at work is important. Many
organisations talk a good game but I believe
it’s about impregnating this into your
footprint so it becomes routine.
“For instance, we have a personal trainer,
who holds two sessions a week and we’ve
got 25 people going to each session. We try
and programme it into their routine so they
are encouraged to get away from their desk.
We also run regular yoga sessions.”
Warner’s background in hospitality shines
through this project, as he’s begun with
the hospitality side and extended it to
the knowledge worker, not the other way
around. He is happy to bring his winning
ingredients to other flexible spaces.
“We’ve been talking to lots of people
and there are many routes we can pursue.
However, the way in which we expand is
tricky, as some get it some still don’t, as
there is a strong belief by developers and
landlords that these massive o— ice blocks
will continue.
“My view is that there will be an element of
that but things were changing anyway. Our
expansion model is those companies who
are discovering they need something like us,
because we’re better at running a flexible
working space which delights users. That is
because the workplace is now essentially
about good hospitality. If you want them
to come to work then you better damn well
ensure they want to come to work.”