Welcome to our blog

How to improve healthy eating in the work place.

Legislation intent on calorie caps may affect the restaurant industry.

Check out this article on tips for people with dietary requirements.

80% of Coeliac UK surveyed members said when they eat out with other people, their need for safe gluten-free options determines where they eat.

Brexit is causing serious concern to all business in the hospitality industry. We discuss ways to imporve your staff retention.

ePMO provides a digita solution to the meal ordering process - improving communication by transferring diners meal orders directly to the kitchen.

Takeaways who take the step towards nutritional transparency send a clear message to their consumers, they care, they're honest and they're trustworthy...

We take food-allergies very seriously and wanted to put ourselves in the shoes of our customers and their clients to understand the challenges they face.

From plant-based food to robot delivery, we've honed in on the key themes and trends from the Restaurant and Takeaway Innovation Expo 2018.

Here are five healthy autumn fall recipes to add to your restaurant menu. They're tasty, healthy and bound to make your diners feel cosy this autumn.

Find out how in the future, takeaway restaurants can reduce their reliance on plastic packaging in this weeks post on the Kafoodle blog.

Read about how Kafoodle has managed to secure seed round funding to further their product development and expansion into other markets.

Read more about the requirements to break into the craft beer industry on the Kafoodle blog. Which includes knowing your position on the market.

This week our foodie is Selina, a 20 year old vegan who lives in Central London and recently joined Kafoodle as our Sales & Marketing Intern!

On Friday, we attended the Allergy and Free From Show, the world’s largest celebration of ‘free from’ food, drink and lifestyle products.

In 2018, Kafoodle won a prestigious place on the John Lewis Retail Accelerator which gave them the opportunity to showcase their innovative products.

We are excited to announce that Tony Ward will be partnering with Salford CCG and Kafoodle to trial 'Kafoodle Kare' in nursing homes in the Salford.

Find out more about 4 major food trends that cannot be ignored, these include going back to nature and going back to basics.

Read more about how to cater better for those with food allergies or food intolerances in this weeks Kafoodle blog post.

This week we interviewed 48.1 - a London creative agency for food-brands. Take a look inside to see some of their key pointers to building a strong brand.

Feeling ill? Have a read of our latest blog post to see what you could be eating to help you feel start feeling better. Food is medicine.

There has been a massive surge in the adoption of technology by F&B operators with many looking toward bespoke App development in 2018.

Food Matters Live 2017 - Who did we meet and what did we learn at the UK's only cross-sector event for the food and drink industry?

Disease-related malnutrition cost the UK £19.6 billion in 2011/2012 and is estimated to cost £71.1 billion by 2045 - something needs to be done about it

New research from CGA has revealed British consumers to increasingly be opting for premium drinks brands with young adults leading the shift.

Take a look at the top food and drinks trends for 2017. Who acted on them? Where are they going? What do the trends for 2018 look like? Let's take a look.

Taking the steps to protect your brand from a food safety crisis needn’t be complicated and falls down to two main points...

Could making your menus more transparent be the answer to improving growth in 2018? A new study suggests that diners are more mindful than ever.

51% of primary school children don’t hit their five portions of fruit and veg a day - A food-management system can help your pupils to eat better and safer

National school meals week encourages pupils and parents to taste what is on offer at their school. Find out more on the Kafoodle blog.

Could what we are eating provide some of the keys to the cure for cancer? We discuss this topic here on the Kafoodle blog.

With the plant-based trend booming, meat-free, vegetarian and vegan are the dishes you need to be adding to your menus for 2018.

Straws are just one example of a single-use plastic item present in the food and beverage industry. Find out why bars and pubs are choosing alternatives.

Read this blog post to find out more about the challenges faced by food allergy sufferers and how those with food allergies can celebrate halloween safely.

All-day-dining has been labelled 'the future of foodservice' but what does the term actually mean? It's time to find out and start profiting from it.

The organisations that make up the NHS can be mind-boggling, not to mention the complex acronyms. This simple animation explains everything.

Did you know that nearly a quarter of all pumpkins grown for Halloween end up as food waste at the landfill? - a shocking 18,000 tonnes of food!

The customer experience is vital for customer-retention. Here are 5 things you can do to ensure you’re delivering the highest standard of customer service.