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 Martin Boyd

Contactless or Uncontactable

I still smile at the old adage – ‘What’s the difference between Knowledge and Wisdom? Knowledge is understanding a tomato is a fruit. Wisdom is not putting it in a fruit salad’. Try this one: ‘What’s…

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by Martin Boyd

5 Alive and Kicking

Let's think about the current lay of the land. Here are the 5 things forward thinking Food Providers are finding as they seek to keep their operations alive and kicking.…

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by Martin Boyd

A year for 'Pivoting' not 'Chillaxing'

What do simples, chillax, and whatevs have in common? They were the new words that were added to the Oxford English Dictionary in 2019 and expected to be on everyone’s lips in 2020. Well, that didn’t age well……

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by Martin Boyd

Team Building

Don't look back in Anger - we could go over all the issues, hassles, false starts and misery of 2020 but we need to lift our heads and see what's possible. Spoonfed has strengthened its team in order to do just that. We are delighted to welcome John to the team.…

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by Martin Boyd

Just won't cut it

Given the seismic impact Covid has had on the hospitality sector, now more than ever before, there is a case for asking whether your business is going to select the correct tool for the job at hand. Tragic though the present situation is, we will come through it - at the other side will be a sector which may well be running on a much reduced staff size. There are many offering online solutions, however by digging deep with Spoonfed, you will discover a system which minimises manual implementation and maximises efficiency.…

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by Martin Boyd

New Traditions for Thanksgiving

Did you know that more and more families now order in their Thanksgiving meal – about 25%. If the new tradition is for people to use restaurants and caterers to help them with their Thanksgiving meal it makes sense for catering managers to have a new tradition too. It’s time to make sure that your customers can find your menus online and be able to plan their meals.…

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by Martin Boyd

No Mr Bond, I expect you to dine

Full marks if you noticed that this blog title was (almost) taken from the 1964 Bond movie, ‘Goldfinger’. I once visited a movie company whose catering manager promotes new menu items to celebrate…

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by Martin Boyd

Diary of a Post-Furlougher

7.45am Life used to be simpler. Wallet – check. Mobile – check. Keys… ‘Who’s moved my ke.. got them - Bye!’. But not any longer. Now, I’ve got to remember ‘Mask’. That’s a 25% increase (or is it a 33.3%...never sure) in the list of things to get right in order to get my working day up and running. And getting back after being on furlough is hard enough. It’s a shock to the system y’know.…

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by Martin Boyd

Are you Choosy?

Are you choosy?Maybe it depends on what we mean by ‘Choosy’? Are we talking just being sophisticatedly selective or are you just downright ‘persnickety’? (Apologies for the language).It’s not your…

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by Willie Biggart

Daily Bread Delivered with a bit of help from Spoonfed!

Adapting post Covid-19 with SpoonfedPettigrew Bakeries is a new and truly independent bakery in the beautiful Victoria Park area of Cardiff. Their iconic shop front was known by locals for 83 years as…

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