Joe Blogs

Welcome to Joe Blogs where I will discuss all the hot topics and key insights in the contract catering market.

I’m Joe Angliss, Customer Marketing Executive, and I have looked after the marketing for our Contract Catering customers since August 2018. I decided to create a blog as a useful tool to support both your growth in the market and battling the highly competitive high-street. I will be using the fantastic insight resources we have and the  industry experts at Bidfood to help you digest exactly what is going on in the Contract Caterer market to help you become more effective.

Easy wins to keep your customers happy

November 30, 2018

There are 4 key areas to consider when you’re looking to keep your customers happy in the next few years....

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Future thinking for Contract Catering

October 30, 2018

Despite uncertainty in the wider market, the Contract Catering market continues to show positives for growth in the future. It’s...

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Top tips on how to stop your customers leaving you for the high-street

September 25, 2018

One of the main factors leading customers to go to the high-street is the fact that it’s easier to find...

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What are customers increasingly looking for when eating out?

August 29, 2018

When your customers are looking to buy food and drink during the working day there are three main factors that...

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Why personalisation is a must

July 30, 2018

Personalisation is changing the face of the food and drink industry and it is a great way to help you...

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How can loyalty cards boost your sales?

July 23, 2018

Offering loyalty cards is a win-win situation as it provides an opportunity to increase sales for your outlet by enticing...

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Top tips on making the most of limited time offers

July 16, 2018

Before running a limited time offer (LTO), you need to have a clear understanding on what action you are looking...

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How menu management can lead to customer satisfaction

July 9, 2018

One of the most difficult conflicts contract caterers face is with keeping lunch offerings fresh and exciting, in fact, “four-fifths...

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