by Martin Boyd

Gaps In Your Thinking?

With the workforce returning, the catering industry has naturally had to fill the gaps in their teams, to bring back colleagues and look for new staff. There are gaps - but let’s think about how some of these can be filled with some innovation...

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by Willie Biggart

4 (or is it 6?) Reasons Universities and Colleges are knocking on our door

Some silver linings are easier to pick out than others…the interest from catering teams in Universities and Colleges across UK, Ireland and USA is certainly one which stands out for us at the moment. It’s been incredibly encouraging for us all...but what has led them to our door?

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by Martin Boyd

Group Ordering: some watch their waist - others watch their waste.

Group Ordering: some watch their waist - others watch their waste.The popularity of Group Ordering has grown hand in hand with the growth in online food ordering.However, this popularity - the

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by Martin Boyd

Did People Really Do That?

Someone once said the only lessons from history are that we don’t pay attention to the lessons from history. Well, maybe, but we can all do a simple thing like looking back and realising that we can do much better than before. By all means, give yourself a hard time for having been so slow to have seen what was staring you in the face for so long...and then move on, there’s work to be done…

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by Martin Boyd

Style and Substance

Spoonfed are delighted to add Freedom Pay to their range of payment gateway partners which customers can integrate with. Such a significant piece in the catering jigsaw.

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by Martin Boyd

"It’s all about Me"

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?

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by Martin Boyd

Contactless or Uncontactable

I still smile at the old adage – ‘What’s the difference between Knowledge and Wisdom? Knowledge is understanding a tomato is a fruit. Wisdom is not putting it in a fruit salad’. Try this one: ‘What’s

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by Martin Boyd

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.

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by Martin Boyd

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

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by Alistair Coats

Customer Feedback in Spoonfed

We love getting feedback from Spoonfed users and hearing how our software is making a difference. Feedback lets you know what is most valued, and what you can improve in your service

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by Alistair Coats

Spoonfed releases 'Group Ordering'

Spoonfed has just launched a ‘Group Ordering’ feature, making it possible for multiple people to make a specific catering request as part of a larger order. It’s going to make a huge difference for caterers looking to build their customer base and deliver their food to offices

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by Alistair Coats

Catering in 2018 - Getting delivery right

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

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by Alistair Coats

How customer feedback and tech can change everything

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

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by Alistair Coats

Spoonfed now has 'Multi-Serve'

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

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by Willie Biggart

'Work smarter, not harder' says CEO of Institute of Hospitality

We recently read a great article on The Caterer website, written by Peter Ducker, Chief Executive at the Institute of Hospitality. The article details the importance of businesses ‘working smarter, not harder’

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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 Willie Biggart

New Invoicing Module

Just released - we're delighted to say that Spoonfed's brand new Invoicing Module has now been released. Our most requested addition is now live

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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 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

New Diary Feature

Spoonfed has today released a new Diary feature to help our Customers keep track of their business - see the points of stress on your business in the coming week and plan for them

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by Willie Biggart

Allergens Are Coming

New EU rules (REGULATION (EU) No 1169/2011) in the UK concerning the provision of information on allergens will affect caterers and restaurants on 13 December 2014 for the first time

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