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About us

What is Kafoodle?

Kafoodle is an award-winning food technology company on a mission to digitise commercial kitchens within hospitals, care homes, schools, corporate catering, restaurants, high street and retail.

Helping the foodservice industry manage and communicate their food allergens, calculate nutrition and control costs. This leads to a safer and more transparent food environment that benefits both the business and their end customer.

recipe management sheet software and mobile digital menu for ordering

Natasha's Law

Allergen labelling for prepacked for direct sale food.

On 1st Oct 2021 ‘Natasha’s Law’ came into effect, requiring all prepacked for direct sale (PPDS) food to be labelled with a full list of ingredients with the 14 allergens required to be declared by food law emphasised on the ingredients list if present.

Our Brand Heart

Our Brand Heart covers:

1. Purpose – Why we exist

2. Vision – What Future we want to help create

3. Values – How we conduct ourselves

4. Mission – What we are here to do

People

Everyone who works at Kafoodle has a passion for the work that we do. Meet the people behind the scenes.

Social Impact

Positive change is at the core of what Kafoodle believe, creating long-term differences to our clients and their customers.

Check out our latest content

All hands on deck agile three-martini lunch quick win both the angel on my left shoulder and the devil on my right are eager.

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downing college cambridge university, a case study on automation, compliance and sustainability.

Case Study (Video)

Kafoodle Pays for Itself Tenfold

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.

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downing college cambridge university, a case study on automation, compliance and sustainability.

Case Study (Video)

Interview with Grazing Food

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.

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downing college cambridge university, a case study on automation, compliance and sustainability.

Case Study (Video)

Interview with Pow Food

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.

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Downing College Customer Story

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

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The Good Eating Company

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.

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Biscuiteers case study.

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

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