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

by Michael Mayer

Out of Sight, Out of Mind....

You provide great catering - and some of your customers order every day. Others, now and again. Yet others may have ordered from you in the past but now, perish the thought, be ordering from someone else…

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by Willie Biggart

New Invoicing Module

Just released - we're delighted to say that Spoonfed's brand new Invoicing Module has now been released. Our most requested addition is now live…

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by Willie Biggart

Spoonfed Double Nominee At This Year's Scottish Business Awards

On Friday we received some superb news; we have been nominated for two awards at the Scottish Business Awards, with this year’s event being hosted by none other than George Clooney!Spoonfed has been…

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by Willie Biggart

Spoonfed Update

We’d like to let you know about some changes and new features just released on Spoonfed. As with all changes, we want to make your business more profitable and your working life that bit easier. We hope this is another step along this road…

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by Willie Biggart

Getting Through the Food Allergy Challenge

Do you know your crustacean from your mollusc…

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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. A busy kitchen has an urgent order to be filled. Vegetables are being chopped and prepped; a food mixer is whirring while the radio blares; and somewhere in the distance a telephone can be heard faintly ringing…

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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 restaurants…

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by Willie Biggart

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.People are becoming increasingly particular about the food they eat and…

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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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by Bobby Hill

Discounting

Customers often want more for less! When a Customer asks for a discount, always be prepared. Have a script! If you don't know what to say, you'll end up conceding something you shouldn't…

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