Kitchen CUT Provides Cutting-Edge Technology to Support US Food Outlets in Adhering to New FDA Legislation

Kitchen CUT Provides Cutting-Edge Technology to Support US Food Outlets in Adhering to New FDA Legislation

Kitchen CUT Provides Cutting-Edge Technology to Support US Food Outlets in Adhering to New FDA LegislationFrom May 5th, 2017 restaurants and similar retail food outlets in the USA will be required by law to carry nutritional information and calorie counts on all their menus and literature.  From sit down restaurants and cafes to drive thru outlets and ice cream providers, the legislation applies to a wide variety of eat in and take-out food establishments, specifically those that are part of a chain with 20 or more locations*, doing business under the same name, and offering for sale substantially the same menu items.

With the U.S. FDA requesting an extensive list of requirements from each establishment it may seem a daunting task for already time poor operational mangers. Kitchen CUT, the revolutionary online kitchen management system boasts an easy to use tool that tackles the new legislation head-on.

Created by Michelin star and 4AA Rosette chef turned consultant John Wood, from a chef’s point of view, the market-leading software focuses heavily on practicality and usability to deliver engaging and intuitive solutions.

Nutrient values can be determined by using nutrient databases, cookbooks, laboratory analyses and the Nutrition Facts Label on packaged foods but this demands a huge level of time, effort and resource from members of staff, who could be adding value to the business instead.

Kitchen CUT provides cutting-edge technology, which will support food outlets in their quest to adhere to the new legislation by:

  • providing businesses with a nutritional analysis of 11,687 different foods
  • accessing two of the most widely used databases** (including the U.S. DA National Nutrient Database) to provide analysis of raw foods as well as for foods cooked in various formats and some branded products
  • creating nutritional information and calorie counts quickly and easily from existing recipes
  • the ground breaking, cloud based platform is both simple and intuitive and can be accessed by management teams on-site, regionally or at head office

John Wood, Founder of Kitchen CUT says, “I set up [Kitchen CUT] ( with a view to support the industry in addressing common issues such as complying with new legislations, which impose a huge amount of pressure on operational resources that could and should be better spent on increasing business profitability. We have access to almost 12,000 foods on our database, which is regularly updated to ensure that our customers are providing their customers with the most relevant and up to date information.”

With the legislation coming into play in just a matter of weeks, John Wood invites the industry to think about the potential benefits of empowering kitchen staff with intuitive software, “By easing the administrative burden of the new legislation, members of staff will have more time to concentrate on adding value to the business, focusing on increased profitability through creativity and innovation, customer engagement, training and development and man management. We’ve already seen proof of this in our work helping a number of European operations become compliant with EU Allergen legislation

Kitchen CUT truly comes into its own when it comes to declaring calories on dishes / recipes featuring multiple ingredients and ‘combination meals’, i.e. those that come with more than one food item, e.g. sandwich, chips and side salad.  Ultimately the technology does all the analysis and the mathematics so that you don’t have to.

John continues, “The data comes hand in hand with allergen information too, which puts businesses minds at rest by guaranteeing total compliance and ensuring customer safety. Even a small change in recipe due to a change in ingredient will create an instant alert advising whether or not dishes contain a new allergen as a result.”

John Wood concludes, “Our industry is bursting with innovation in technology for front of house: payment systems, loyalty CRMs, customer ordering and so much more. This new legislation puts a spotlight on how back of house has been largely neglected.”

Users can simply upload the ingredients used within recipes or the products available on the menu, and Kitchen CUT immediately calculates both the nutritional data and the calorie content for you.

Kitchen CUT will allow restaurants to not only comply with the new USFDA legislation but to benefit from higher levels of consistency across the business, (e.g. manage inventory, track waste etc.) turning this legislative burden into a business advantage.

For more information, visit or call Toll Free 888-967-2692 

For additional information, interviews or photography please contact:

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Catrin Hollely: E:


  • Meals from sit-down restaurants
  • Foods purchased at drive-through windows
  • Take-out food, such as pizza
  • Foods, such as made-to-order sandwiches, ordered from a menu or menu board at a grocery store or delicatessen
  • Foods you serve yourself from a salad or hot food bar at a restaurant or grocery store
  • A muffin at a bakery or coffee shop
  • Popcorn purchased at a movie theatre or amusement park
  • A scoop of ice cream, milk shake or sundae from an ice cream store

Foods in covered vending machines also will have to carry calorie labelling that can be viewed before purchase, subject to certain exceptions

** The system currently contains the two of?cial databases of nutritional analysis: (1) The McCance and Widdowson’s ‘composition of foods integrated dataset’ or ‘CoFIDs’ lists analytical nutrient data for 2,898 foods. Last of?cial update 2015. (2) The USDA National Nutrient Database for Standard Reference contains 8,789 different foods. Last of?cial update September 2015 with some revisions May 2016.


For more information on the USFDA legislation please visit: