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

Shortlisted for a PEA and recent wins

We got some exciting news recently from The Caterer that Spoonfed has been shortlisted for a Product Excellence Award (PEA) in the technology category. The PEAs recognise excellence and innovation in food, drink and equipment products within the hospitality sector

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by Willie Biggart

Delivery rescues the dining sector

Recent UK dining industry data collected by Cardlytics has shown that spend on delivery rose by 19% in 2018, when the overall industry saw just a 3% increase. A close look at the figures reveals just how powerful food delivery can be

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by Alistair Coats

The Huge Impact of Data in Catering

A colleague has pointed out a mistake in the article I have had published in Sandwich & Food To Go News this month. In the third paragraph, concerning Brexit, I wrongly predicted that by the time the magazine was printed and sent out, some kind of progress would have been made

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by Alistair Coats

Spoonfed customers averaged 27% revenue growth in 2018

On average, caterers using Spoonfed in 2017 and 2018 saw their revenues grow by 27% last year. Another excellent 12 months of helping caterers scale their business and handle more orders with less

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by Willie Biggart

Keeping a calm kitchen through the political storm

The UK is split almost down the middle right now when it comes to Brexit. About half of us are watching in stunned silence as the mess continues to spread, while the other half are fed up with the whole thing

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by Alistair Coats

How caterers avoid waste by giving customers what they want

Food waste statistics never fail to amaze. Around one in every six meals ordered away from home is thrown away in the UK. The average person in the US generates about four pounds of waste every day.

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by Alistair Coats

Spoonfed users growing by 20% per annum

In the first half of 2018 average hospitality revenues for Spoonfed customers were 20% higher than in same period of 2017. Yet more evidence of the powerful impact that Spoonfed’s catering management system can have on corporate catering sales

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by Alistair Coats

Allergens and special requests - catering to the individual

Whether it’s as part of the latest dietary fad or the doctor’s orders, the number of people looking to avoid certain ingredients in their work lunch continues to rise rapidly. More than 50 million people in the US suffer from at least one food allergy

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by Alistair Coats

Social Enterprises and Spoonfed - the system for sustainable catering growth

Social Enterprises across the world are using Spoonfed software to manage corporate catering services and increase their revenues, helping them give more to good causes while employing people in need

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by Alistair Coats

2018 Catering challenges and the best way to meet them

Rising food costs, high business rates and wage increases are among the many threats to caterers in 2018. With economic and industry challenges piling up in 2018, it’s a good time to look at what caterers can do to not only survive, but thrive

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by Alistair Coats

Your app needs updating - Could the future be mobile websites?

A recent article on QSR magazine’s website weighed up apps against mobile websites and found in favour of apps. At Spoonfed we have put a lot of thought into the pros and cons of each option

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by Alistair Coats

Spoonfed caterers saw a 54% increase in their web order values in 2017

Caterers using Spoonfed to take orders online saw a huge 54% increase in revenues from online ordering in November 2017 compared to the previous year. If you’re still looking for a New Year’s resolution

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by Alistair Coats

Hard times ahead in catering

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

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by Alistair Coats

Allergens - it’s time to get a good reaction from your customers

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

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by Alistair Coats

Top 3 Tips for Independent Restaurants

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

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by Willie Biggart

Wake up to the revenues you’re missing

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

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by Alistair Coats

Spoonfeeder becomes a dad!

A quick update to say that I am a dad! My baby boy was born one month ago and mum, dad and baby Pete are all well. Well, mum and dad are pretty tired, and in our dozy confusion over the last few

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by Alistair Coats

Vivatech - Back to the Future

If you follow us on Twitter you might have seen that we recently went to Vivatech, the technology exhibition in Paris. It’s a great event that brings together innovative companies of all sorts

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by Willie Biggart

Catering with technology and competing for customers

There are a lot of unknowns right now in the catering industry. Economically and politically it’s hard to predict what the rest of 2017 will have in store, but a recent report from the British Hospitality Association sheds some light on the state of the industry

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by Alistair Coats

B2B and Faster Food

Standing in line at McDonalds last week, I was struck by how quickly things have changed in the QSR industry in a short time. McDonalds now offers table service for smartphone orders; large, touchscreen ordering screens; and they accept job applications by Snapchat

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by Willie Biggart

Cloud Technology Transforming Businesses

Daniel Newman of Broadsuite Media Group poses the question, “Is it time to stop talking about cloud technology and start talking cloud business?” He went further, “What are the problems that can be solved by the cloud? What’s the bottom-line impact

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by Willie Biggart

Spoonfed Double Nominee At This Year's Scottish Business Awards

On Friday we received some superb news; we have been nominated for two awards at the Scottish Business Awards, with this year’s event being hosted by none other than George Clooney!Spoonfed has been

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by Willie Biggart

The Rise and Rise of Vegetarian Restaurants

With the announcement that sandwich chain Pret A Manger is to open a pop-up vegetarian only restaurant in Soho next month, it has to be asked what will wash in next on the tide of vegetarian restaurants

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by Willie Biggart

Zalmi Duchman Article Shows Catering Tech Takeover

In a recent article for Forbes magazine, food and tech reporter Zalmi Duchman has shown us how in the world of corporate lunches, online ordering is overtaking the more traditional phone order

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