We’d like to let you know about some changes and new features just released on Spoonfed.

Do you know your crustacean from your mollusc?

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

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

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.

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.

Customers often want more for less!

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.

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.

The catering industry is high-pressure at the best of times, but when a clients’ image is resting on the performance of your catering team, there is little room for error.