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...

by Willie Biggart

One way caterers can prepare for the UK's new immigration laws

The UK government has announced that so called “low-skilled” workers will not get visas from 2021 onwards, under post-Brexit immigration plans. Waiting tables and certain hospitality-related jobs will fall short of the ‘points-based’ requirements for skill level, so the industry can expect staff shortages

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by Alistair Coats

Keeping the Caterer Satisfied - How Happy Staff Benefit the Business

Caterers are told all the time about the importance of keeping the customer satisfied, but in an industry with an estimated annualized employee turnover rate of 73.8%, maybe we should be focusing on employees a bit more

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by Alistair Coats

Pickle bottoms and fish bones - Getting rid of catering waste

A recent article in Forbes listed ‘zero-waste cooking’ among the top 10 food and restaurant trends of 2017. Alongside exotic grains and edible insects, the panel of experts recognized caterers’ awareness of food waste as one of the biggest movements in 2017

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by Michael Mayer

Is your customer's wish your demand?

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

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by Alistair Coats

Less is more - the art of the simple menu

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

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by Alistair Coats

Trick or Treat - Are mobile ordering apps a caterer's curse?

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

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by Willie Biggart

Be Our Guest, Let Your Customers Do The Job: Go online

The world around us is evolving at an unprecedented pace. And of course, the most significant difference over the past decade has been the speed with which the internet has transformed the world we

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by Bobby Hill

Spoonfed Featured on The Twenty Minute VC Podcast

The Twenty Minute VC - the worlds leading independent VC podcast - have just released their latest podcast featuring Spoonfed Chairman Willie Biggart

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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

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 Willie Biggart

Starting a Catering Business

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

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by Willie Biggart

Top 10 Signs You Need A Catering Management System...

1. You spend the majority of your day doing repetitive tasks 2. You find yourself rewriting notes over and over and over again 3. Off the top of your head you couldn’t name your top 10 customers

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by Willie Biggart

The Challenges of a Modern Corporate 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. As the caterer, you bear responsibility for getting orders right

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by Willie Biggart

Turning Catering Service into Success: How to avoid a ‘flash in the pan’

Do you ever feel like you have bitten off more than you can chew? Incorporating catering into your business mix is a savvy strategy for generating a new revenue stream and maximising resources during down-time, but it doesn’t come without its challenges

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by Willie Biggart

Actions Speak Louder Than Words....

What sort of a lead are you giving? As the business owner your actions and attitudes do play a big part in the performance of your business. Sometimes it does no harm to step back and reflect

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