Have you ever seen how the flight attendants' workspace is organized? They have to feed 200 people, serve drinks, sell perfumes, and provide first medical aid if necessary. All this with a few meters of working/storage space. Although not all restaurant and catering business spaces are as restricted as airplanes, the level of organization is similar. All the things must be placed at the right spot, be easy to reach and not cause inconvenience to people using it. But what about UX design?…

Spoonfed cements a year of growth in the Education sector with preferred supplier awards from APUC and Holroyd Howe. Willie Biggart, EVP commented, “We were delighted to be successful in the APUC tender - it’s testimony to the efforts of the development team over the last couple of years continually introducing new features and business use cases to this sector.” These developments have seen Spoonfed secure a number of Universities and Colleges accounts across the UK and US - some independent operations and many with the largest global contract caterers.…

Being confident in things is hardly in vogue at the moment. Too many cul-de-sacs. Too many uncertainties across too many areas of life. However, for catering businesses this is a time to be on the front foot – with the right tools the uncertainties can be managed – tech solutions aren’t magic wands making difficult times disappear - but they give catering teams the ability to work through the real issues being faced:…

If there was a silver lining at all for Spoonfed during the Covid period it was the opportunity to accelerate development on features of the software that has allowed our clients (FSMs, Caterers, QSRs) to be creative as they continue to give choice to their customers. The Group Ordering feature is one obvious outcome from these developments – a misnomer perhaps - its name completely fails to highlight that this is all about the individual choice...…

A recent independent survey of 250 head chefs, general and operations managers in contract catering, has looked at the key challenges impacting their operations - what role does technology have as they seek operational resilience and the ability to recover post Covid? Here is sum which catering managers are doing in their heads each day: What does Lack of Time + Incohesive Teams = ??…

The philosophy behind Co-working spaces is an interesting one – but if someone doesn’t order lunch what’s the point anymore?? This is about those managing Coworking spaces taking the opportunity to add an extra level of service for clients, protect the vibe they have sought to achieve, and find an extra stream of revenue to boot.…

Spoonfed have introduced a method of working for caterers giving practical wisdom to how they work, who they can reach and what can be offered.…

When managing complex catering orders with manual processes it can seem like a dream come true to discover a system which is comprehensive and thorough in the job it does. But is it worth it? Why spend on these solutions – after all, ordering via spreadsheets, emails and phone calls all come for free? Don't they…?…

Slack CEO Stewart Butterfield thinks hybrid work might just win after all, but commented, “we have 10 percent of the tools we need" when discussing what will be required in the post-pandemic workplace. ‘10% of the tools we need’?! Is this true for catering managers?…

As the pandemic upset subsides and things become more encouraging there is no doubt that it's still not plain sailing in the Catering world - the cost of food is soaring, staff costs are rising - it's now as important as ever to watch the margins – do you have the tools to do that?…