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

In last week’s blog I wrote about the tough business environment caterers are predicted to see in the early months of 2018. This week I read that while businesses will suffer from rising supplier prices, they will struggle to pass these costs onto the customer

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

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

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

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

In 2009, a video of Domino’s employees making pizzas with contaminated ingredients went viral. Some thought that a recovery for the 50-year old company was impossible. Since then, the share price has consistently risen

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

Are you making as much from drinks as you could be? A recent study by Technomic shows how much of the foodservice industry is taken up by non-alcoholic beverages - it’s huge. The US market accounted for over $181 billion in annual sales

What “superstition” do you believe that is actually true? That was a question asked on Reddit couple of days ago, and the top voted comment was an age-old caterer’s curse

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

There’s a great new feature in Spoonfed called ‘Multi-Serve’. With multi-serve, multiple orders that are going to the same address at different times of the day can be stored in one order. So breakfast, lunch and afternoon tea can be grouped together

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

Dear Santa, Would it be possible to reach out to last year’s customers and new potential ones with an email campaign well before the holiday season

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

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

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

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

Waiting in the foyer for a sandwich platter to arrive, it’s easy to forget just how much food and drink delivery has changed the world. I read the other day that when the US went to war in 1941, Coca Cola’s president announced that “every man in uniform gets a bottle of Coca-Cola for five cents