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

Email Marketing Made Easy!

Email marketing is an inexpensive and effective way to keep in touch with your customers. And now Spoonfed has made it easy for you to do just that. We've integrated with Mailchimp, one of the world's top email marketing providers

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by Alistair Coats

Software Update - More Menu Control

What's new? We’re rolling out a software update today that will give you more control over menus in Spoonfed. You will now have the ability to specify the dates and/or time ranges that your menus are available

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by Michael Mayer

Out of Sight, Out of Mind....

You provide great catering - and some of your customers order every day. Others, now and again. Yet others may have ordered from you in the past but now, perish the thought, be ordering from someone else

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by Willie Biggart

Spoonfed Update

We’d like to let you know about some changes and new features just released on Spoonfed. As with all changes, we want to make your business more profitable and your working life that bit easier. We hope this is another step along this road

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by Willie Biggart

Getting Through the Food Allergy Challenge

Do you know your crustacean from your mollusc

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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 Bobby Hill

Discounting

Customers often want more for less! When a Customer asks for a discount, always be prepared. Have a script! If you don't know what to say, you'll end up conceding something you shouldn't

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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 Michael Mayer

Catering and the Cookie Platter!

Sometimes I think there should be a reality show that looks behind the scenes at what goes on in a in a busy catering operation. Cameras capturing what’s happening in the kitchen, in the office as the phones ring, in the van with the drivers

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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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