Our recent guides
The Complete Guide - How to control & reduce food costs
Our complete guide on controlling and reducing food costs will aid you on your journey to cutting your food waste and boosting your profit margin, all whilst reducing your business's environmental footprint.
Whitepaper - How to create a food-to-go service (UK Version)
It's one of the fastest-growing sectors in the food service industry, but what does it take to open a food-to-go service successfully? This whitepaper walks you through the process from bulk production to unattended vending.
Customer stories
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Automation, Compliance and Sustainability: Downing College, Cambridge University
We interviewed Downing College's Head of Catering, David Harwood, to find out how Kafoodle has transformed the catering operations of Downing College.
Savore’s Adoption of Kafoodle for Allergen Management and Sustainability 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.