We spoke to Anca, one of our top developers to find out why she loves working here, what her day is like and how Krumpet the office pug handles the daily standing ovations the team gets at 5pm!

It finally happened, we made it. Last week, we hosted our long-awaited Team FOODit BBQ Celebration (shorter name recommendations, welcome!). And it was worth it.

As much as we love talking about culture and working on different ways of growing it organically at FOODit, it is always good to have a bit of an external push every once in a while to gain some perspective and a breath of fresh air.

It seems hard to take a ‘virtual conference’ as seriously as one where you’ve had to travel somewhere, wear a name tag, and drink bad coffee with strangers. But the quality of the presentations is what really matters, and the presenters lined up were all well-known figures so we thought it seemed a good opportunity to hear some new ideas...

As we mentioned in the first part of this article, FOODit employees work from home whenever they need to and it has been serving us really well so far. However, let’s not forget about the elusive faces behind the screens, entrenched in mystery and never seen by anyone in real life: our permanent remote workers.

Similarly to Apple TV, Marmite or Coldplay, ‘remote working’ is a concept provoking many different responses and generating both followers and opponents in equal numbers. While some people try to avoid it, quoting diminished productivity levels and loneliness (!), others swear by it and see it as the way to the future. In fact, according to a survey by Office Angels, a third of employees think commuting will be unheard of by 2036.

We can talk about our work and services all we want, but nothing speaks volumes as strongly as customer feedback. Over the years we have established some strong working relationships with numerous restaurants as we watched them grow and develop.

As a young, but quickly-growing startup, we embrace change and always try to improve on how we run our business by trying out new things. One of our means of doing it are our OKRs. OKRs, meaning Objectives and Key Results, are a method of tracking and defining shared objectives and their outcomes.

Everybody knows what a good Christmas get-together is all about: great people, tasty drinks and amazing food; which is the exact recipe we decided to follow for our Christmas party 2015.

What kinds of developments in restaurant technology are happening in 2015? We’ve taken a look at some key areas of and it’s clear that technology is playing a bigger and bigger role in restaurant operations.

Have you ever wondered about the importance of placing particular consonants and vowels in particular places? No? Neither did we - that’s how we ended up with the name FOODit. However, for our food discovery website CentralDish, we dived into some serious linguistic, phonetic and etymological research.

It was FOODit’s birthday this Spring and we celebrated in style! With the time of year keeping the weather chilly, we decided to take matters into our own hands and generated a Hawaiian heat-wave ourselves.

With FOODit becoming officially 2 years old this Spring, we’ve been reflecting on what has been an exponentially busy year. This time twelve months ago 4 of us were based out of a makeshift office outside the City, armed only with determination and self-assurance that we were working towards a noble cause. 26 of us are now residing in Shoreditch with more on the road evangelizing FOODit’s products and signing up more new businesses per week than ever before (April 2014 we were looking at 4 a month, we’re now getting that per day).