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 Martin Boyd

Co-Working Communities are Hungry

We can have a think about why the word *‘community’* is often used in the context of coworking spaces, we can consider the ideology behind these spaces and we can look at the future flexibility for the workforce - but if someone doesn’t order lunch what’s the point anymore??

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by Martin Boyd

Who had the last laugh in 2020?

There’s not been much to smile about recently - even those whose businesses have been on the ‘winning side’ during the pandemic have done so in a climate of anxiety and uncertainty. What about the Hospitality sector? After the struggles of recent months do you think we will go back to our tried and trusted ways?

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by Martin Boyd

Tis the Season to be Vegan

For the caterer (especially in days of online ordering, but also looking ahead to things returning to face to face gatherings) making sure that your clientele know you take their vegan needs - temporary or otherwise - seriously is vital. The demand for vegan menu options means some caterers will be overlooked if they don’t step up properly.

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by Martin Boyd

2021 Vision?

2020 Vision or just 2020 Hindsight! What about 2021 Vision? What's your view of the months to come? Can you see something in your mind’s eye you want to bring to fruition. Do you have a view of what you believe can be achieved and have the imagination to set about working towards that goal. January is always a good time to take stock and to see how things can be improved

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by Martin Boyd

Bah Humbug?

This year, it wouldn’t be a surprise if many in the Hospitality sector said, ‘Bah Humbug’ to any who might begin to talk about green shoots or even profitability. Are they right?

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by Martin Boyd

Picking a Favorite

Which is your favorite? If this is a question about a holiday destination, or an ice cream flavour, you’ll happily get involved. However, if it’s about your kids the question is best avoided - especially if it’s being asked by one of them! With so many options now online in the marketplace how can your business be the ‘golden child’ and avoid being the overlooked, ‘demanding’, ‘tricky’ one?

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by Martin Boyd

Money Rich - Time Poor

It was Rob Parsons who used the phrase ‘Don’t settle for being money rich – time poor’ What is striking is that having a moment to stop and reflect on things this year is allowing people to consider how they can stop throwing their time down the drain. Many businesses are time poor because what begun as a ‘put up with it’ became a ‘that’s just how we do it’ solidified into an accepted ‘process’.

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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

Our Black Friday 'Foodie' Five

For this year’s Black Friday frenzy Spoonfed have saved you the trouble of scouring the web pages to get the best deals. Here are our top 5! Things you didn’t know you needed and items you could easily live without - we’ve found them!

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by Martin Boyd

Adding to the Team - Getting the Basics Right

Spoonfed are adding to their team - again! What’s behind this move in the middle of these difficult times for the Hospitality sector?

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by Martin Boyd

Be a Hospitality Hero

Many businesses are going to find themselves in a quandary this year? There’s no opportunity for their usual end of year party and all the treats that go with that. Boo!!However, a creative caterer

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by Martin Boyd

Solidarity. Empathy. Patience.

So many in the hospitality sector have needed a helping hand this year - they couldn’t stand up without depending on others in a whole host of different ways. Everyone will have their own story about contracts being re-worked, suppliers being understanding, customers being prepared to adapt. ‘Self sufficiency’ was not part of this story - solidarity, empathy and patience were the foundations for pushing through the challenges.

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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

5 Alive and Kicking

Let's think about the current lay of the land. Here are the 5 things forward thinking Food Providers are finding as they seek to keep their operations alive and kicking.

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by Martin Boyd

Team Building

Don't look back in Anger - we could go over all the issues, hassles, false starts and misery of 2020 but we need to lift our heads and see what's possible. Spoonfed has strengthened its team in order to do just that. We are delighted to welcome John to the team.

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by Martin Boyd

New Traditions for Thanksgiving

Did you know that more and more families now order in their Thanksgiving meal – about 25%. If the new tradition is for people to use restaurants and caterers to help them with their Thanksgiving meal it makes sense for catering managers to have a new tradition too. It’s time to make sure that your customers can find your menus online and be able to plan their meals.

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by Alistair Coats

Shortlisted for a PEA and recent wins

We got some exciting news recently from The Caterer that Spoonfed has been shortlisted for a Product Excellence Award (PEA) in the technology category. The PEAs recognise excellence and innovation in food, drink and equipment products within the hospitality sector

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by Alistair Coats

Hard times ahead in catering

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

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by Alistair Coats

Allergens - it’s time to get a good reaction from your customers

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

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by Alistair Coats

Top 3 Tips for Independent Restaurants

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

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by Alistair Coats

Spoonfeeder becomes a dad!

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

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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 Willie Biggart

Cloud Technology Transforming Businesses

Daniel Newman of Broadsuite Media Group poses the question, “Is it time to stop talking about cloud technology and start talking cloud business?” He went further, “What are the problems that can be solved by the cloud? What’s the bottom-line impact

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by Willie Biggart

Spoonfed Double Nominee At This Year's Scottish Business Awards

On Friday we received some superb news; we have been nominated for two awards at the Scottish Business Awards, with this year’s event being hosted by none other than George Clooney!Spoonfed has been

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by Willie Biggart

The Rise and Rise of Vegetarian Restaurants

With the announcement that sandwich chain Pret A Manger is to open a pop-up vegetarian only restaurant in Soho next month, it has to be asked what will wash in next on the tide of vegetarian restaurants

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