Blog

Stay up-to-date on the latest improvements we’ve made to Spoonfed, and read our take on catering news and trends from around the world. Some food for thought...

Latest Posts

Jun 7

by Willie Biggart

Tackling the Ordering Process Issue: Going online

The following scene is probably repeated in catering establishments across the country on a daily basis.

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May 26

by Willie Biggart

The Rise and Rise of Vegetarian Restaurants

With the announcement that sandwich chain Pret A Manger is to open a pop-up vegetarian only restaurant in Soho next month , it has to be asked what will wash in next on the tide of vegetarian resta

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May 5

by Spoonfed Blog

Corporate Catering Menus - Some Thoughts...

We’ve had the privilege of seeing a lot of good catering menus so we thought it would be good to share a few insights garnered.

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May 3

by Bobby Hill

Optimizing Down Time in Catering Going Corporate

The avoidance of ‘down-time’ is a perennial concern for caterers. Periods of little or no business and the impact these have on cash flow has long been part and parcel of the industry.

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May 2

by Spoonfed Blog

Discounting

Customers often want more for less!

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Mar 29

by Willie Biggart

Starting a Catering Business

The role of cooking in the modern world has shifted; originally seen as a necessity to provide fuel for the family, it has become an activity where amateur chefs can display their creativity.

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Mar 28

by Spoonfed Blog

Catering and the Cookie Platter!

Sometimes I think there should be a reality show that looks behind the scenes at what goes on in a in a busy catering operation.

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Dec 30

by Willie Biggart

How to Retain Customers

The key to retaining customers? Provide better service than your rivals.
It’s simple when you put it like that, but how can you maintain the edge in a catering market that’s subject to stiff competition?

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Dec 8

by Spoonfed Blog

E-Marketing – Changing How Drop off Caterers Run Promotions

Increasingly, caterers delivering food to offices are utilising email marketing tools as the means by which they communicate their promotions to their customers.

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Nov 25

by Spoonfed Blog

'Work smarter, not harder' says CEO of Institute of Hospitality

We recently read a great article on The Caterer website, written by Peter Ducker, Chief Executive at the Institute of Hospitality.

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Green beans

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