We’ve said before that ‘time saving’ is not the only headline when it comes to the ‘Why?’ managers are keen to see tech solutions brought into play for online corporate catering orders - but it’s rarely off the no.1 spot! And in the current climate its position is very secure. At its most basic, smaller teams need to avoid wasting time answering calls and emails, outlining costs, chasing PO numbers. Tighter budgets means that employing extra staff to do ‘admin’ is, frankly, a non-starter.
If there was a silver lining at all for Spoonfed during the Covid period it was the opportunity to accelerate development on features of the software that has allowed our clients (FSMs, Caterers, QSRs) to be creative as they continue to give choice to their customers. The Group Ordering feature is one obvious outcome from these developments – a misnomer perhaps - its name completely fails to highlight that this is all about the individual choice...
The philosophy behind Co-working spaces is an interesting one – but if someone doesn’t order lunch what’s the point anymore?? This is about those managing Coworking spaces taking the opportunity to add an extra level of service for clients, protect the vibe they have sought to achieve, and find an extra stream of revenue to boot.
The pandemic Cloud has lifted but the silver lining of the Group Ordering software enhanced remains. It’s all about me! - getting it right for individuals every time and making life easier for those organising catering orders…increase the scores on the feedback. Waste not, want not! - responsible and sensible business practices…increase the revenue! Group Ordering is covering a lot of bases
Let’s talk about corporate hospitality ordering. Now it’s no longer your credit card, your handy app or your own food being ordered. It’s high value and more complicated - so definitely not simple? Frankly, it’s the Checkout which makes or breaks platforms taking these corporate orders.- can all the bases be covered?
There are few things more popular than a well put together ‘Whodunnit?’ mystery. However, let's narrow that down a bit. I’m talking about a relaxing Sunday evening, or an exciting 4 parter on your favorite streaming service. Let’s just keep it away from the business world!! Whodunnits? are the last thing a busy catering manager wants to have to deal with.
3 Key Points from recent Catering Research. Katy Moses, Founder and MD of KAM presented some up to the minute industry research at Arena’s recent Face2Face event in London Its results certainly chimed with what we have been hearing on the grapevine (and reacting to!) over the last few months...
It’s fair to say, that if the question ‘What came first - the chicken or the egg?’ had been more contemporary it would have included, ‘…and did it have Order Approval?’ Spoonfed have developed a solution to this hurdle - avoiding the headaches and bringing added value to the caterer.
Working with the largest FSMs globally means that we are regularly engaging with regional operators, ops directors and digital strategists and reacting to what the needs are across a range of accounts. I had noticed that when talking about another new feature release on Spoonfed it was being referred to as ‘Ad Hoc Menus’. That sounded quite unusual and I wondered if the Development team were aiming to be sophisticated in 2022. That’s highly unlikely, so I did some digging..
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?
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
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…
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?
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.
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
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
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
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’