Last Thursday we launched TASTE Spring Summer, marking the start of our new series of seasonal food innovation forums.
Created in collaboration with The Good Eating Company, the evening brought together food, marketing, retail and mixology under one roof to showcase fresh thinking and new ideas shaping workplace catering across our client sites.
We were especially proud to introduce three new Fooditude concepts, each presented exactly as they would be served on site. The response was fantastic.
Galli Social
A modern take on Indian street food, reimagined with a contemporary edge and bold flavour.
Function
Functional, insight-led dishes designed to support energy, focus and nourishment through carefully considered ingredients.
Bun Cho
Bright, vibrant Vietnamese market-inspired dishes, rooted in authenticity and packed with fresh flavour.
These launches reflect a fast-moving market where demand for high-quality, premium workplace food experiences continues to grow. At Fooditude, we focus on creating food-led moments that people genuinely look forward to, and these concepts are a strong example of that thinking in action.
We also introduced our Spring Summer campaign, bringing seasonal ingredients and fresh ideas together to shape a more engaging and enjoyable customer experience.
A big thank you to our suppliers who joined us. Their products, expertise and ongoing collaboration play an important role in what we do, and it was great to bring everyone together.
Special thanks as well to our Fooditude teams, from our chefs who delivered exceptional dishes throughout the night to everyone working behind the scenes to make the event run smoothly.
It’s an exciting time for workplace catering, and we’re looking forward to continuing to push ideas forward this Spring Summer and beyond.
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