As we near the year’s end, unwelcome predictions about the state of the catering industry in 2018 make this a great time to ask... could your business be more efficient…

We have all heard the mantra that ‘the customer is always right’. In fact, famed retailer Stew Leonard's in the US has a huge carved stone in the entry way, that reinforces this statement…

Allergens are becoming an increasingly important part of catering. Being able to show clearly which menus contain certain ingredients, and to guarantee that they won’t sneak into an order…

The temptation with menus is to think that more choice is better. If a single person might want an item, you keep providing it. New items are added, but nothing is removed, for fear of disappointing the customer…

As Halloween approaches, we ask when 3rd party apps are a caterer’s treat, and when a cruel trick? In a recent article on eater.com restaurant owners discussed the pros and cons of using third-party apps for catering…

In 2009, a video of Domino’s employees making pizzas with contaminated ingredients went viral. Some thought that a recovery for the 50-year old company was impossible. Since then, the share price has consistently risen…

It’s day one of Restaurant Tech Live, where we are exhibiting Spoonfed and seeing the latest ideas that will be shaping the future of the restaurant industry. Today, our co-founder and MD Willie Biggart spoke at RTL…

Are you making as much from drinks as you could be? A recent study by Technomic shows how much of the foodservice industry is taken up by non-alcoholic beverages - it’s huge. The US market accounted for over $181 billion in annual sales…

What “superstition” do you believe that is actually true? That was a question asked on Reddit couple of days ago, and the top voted comment was an age-old caterer’s curse…

Britain’s coffee chains and quick-service restaurants (QSRs) are eating into each other’s primary revenue streams, looking to reduce downtime while increasing profits. As the market for meeting room food grows…