2020 has been the year of Zoom and Team meetings and across the globe we have heard this year’s most used phrase: ‘estas en silencio’, ‘ти німий’ and of course ‘tu es muet’. What else have these virtual meetings taught us about ourselves and how we might view catering in the future?

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…

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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