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This case study delves into how Kafoodle helps Savore, part of London's bustling culinary scene, stands out for its exquisite dishes and dedication to sustainability, allergen management, and technology-driven efficiency.

This case study discovers how a high-street cafe transformed into a prominent London based corporate catering business and used Kafoodle to streamline their operations and digitise the way they manage their recipes allergens, nutrition and food costs to provide clients transparent food information using digital menus.

We interview Emily Warburton, Co-founder and Head of Sustainability of Pow Food, to explore how Kafoodle has been instrumental in enabling Pow Food to excel in managing allergens, nutrition, and sustainability, aligning with its commitment to providing delicious, nutritious and sustainable food options.

We interviewed Downing College's Head of Catering, David Harwood, to find out how Kafoodle has transformed the catering operations of Downing College.

We interviewed The Good Eating Company's Director of Food & Operations, Maxwell McKenzie, to find out how Kafoodle helps caterers provide a consistently safe and high-quality standard of food.

We sat down with Andrea Barzaghi, the Head of Process and Technology at Biscuiteers to discover how Kafoodle has re-transformed their production process.