The continuing story of labour shortages continues to make the headlines with the UK Government receiving criticism for failing to see the shortages in the food and farming sector. Easy targets! Like a lot of things in life there is a danger that we do a lot of hand wringing and finger pointing but fail to step up and make changes to improve the situation.…

Of course, we all want to waste more food - but how? With tongue firmly in cheek let's consider if you are really serious about wanting to lose revenue and disappoint customers, wasting food is essential. Research has revealed that around 30% to 40% of food goes to waste - that’s a huge number. How can you hope to achieve that?!…

There was a mixture of anger and angst in the Hospitality Sector this week as the UK Chancellor failed to offer the tax relief many were hoping for. None of this has helped the return of the confident mood we were all looking for. As much of a struggle as it may be, the investment and forward planning must be the key element for many businesses. It’s not just about *‘muddling through for the next couple of months’,* it’s about recognising there have been permanent changes which food service operators need to embrace now.…

3 Key Points from recent Catering Research. Katy Moses, Founder and MD of KAM presented some up to the minute industry research at Arena’s recent Face2Face event in London Its results certainly chimed with what we have been hearing on the grapevine (and reacting to!) over the last few months...…

It’s fair to say, that if the question ‘What came first - the chicken or the egg?’ had been more contemporary it would have included, ‘…and did it have Order Approval?’ Spoonfed have developed a solution to this hurdle - avoiding the headaches and bringing added value to the caterer.…

When you read a short article in a Catering magazine peppered with the words like ‘Confidence’ ‘Growth’, ‘Increase’ and ‘Re-open’ it wouldn’t be unreasonable to start talking of things having turned a corner. What is the road to, and the reality of, recovering well?…

Working with the largest FSMs globally means that we are regularly engaging with regional operators, ops directors and digital strategists and reacting to what the needs are across a range of accounts. I had noticed that when talking about another new feature release on Spoonfed it was being referred to as ‘Ad Hoc Menus’. That sounded quite unusual and I wondered if the Development team were aiming to be sophisticated in 2022. That’s highly unlikely, so I did some digging..…

Is it too late for a Christmas recap? There are still mince pies in the office, so I say, we are well within the statute of limitations on this one. For those caterers working through the last few difficult months it's gold medals, not gold rings, that need handing out.…

Apologies that, *‘Happy New Year?’* for the moment at least, is a question rather than being a genuine wish. Perhaps, if you are a catering manager, you can understand more than most why the question mark is required. The list of things being still worked through at the end of 2021 is never far from our minds...…

Stick or twist?’ What happens when you remove those tech solutions which told customers you were Open for Business?…