Diary of a Post-Furlougher
7.45am Life used to be simpler. Wallet – check. Mobile – check. Keys… ‘Who’s moved my ke.. got them - Bye!’. But not any longer. Now, I’ve got to remember ‘Mask’. That’s a 25% increase (or is it a 33.3%...never sure) in the list of things to get right in order to get my working day up and running. And getting back after being on furlough is hard enough. It’s a shock to the system y’know.
Are you Choosy?
Are you choosy?Maybe it depends on what we mean by ‘Choosy’? Are we talking just being sophisticatedly selective or are you just downright ‘persnickety’? (Apologies for the language).It’s not your
Daily Bread Delivered with a bit of help from Spoonfed!
Adapting post Covid-19 with SpoonfedPettigrew Bakeries is a new and truly independent bakery in the beautiful Victoria Park area of Cardiff. Their iconic shop front was known by locals for 83 years as
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
Spoonfed customers grew 26% in 2019
There’s a lot of pressure being put on caterers of all sizes right now. Minimum wage rises, shifting consumer preferences, and increasing responsibility for marking allergen content clearly are just a few of the areas that may require businesses to do more with less
How to start a vegetarian or vegan restaurant - 5 steps for success
With the move to healthy and ethical eating continuing to gather pace, it’s a great time to be opening a vegetarian or vegan restaurant. But how can you give your business the best start possible
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