Packed Full of Many Additional Benefits
Helping to Maximise Your F&B Profits
A revolutionary online kitchen management system, KitchenCUT, that helps chefs run their kitchens on more financially efficient lines has been released.
The ground breaking Cloud based platform has been created by UK based Michelin star and 4AA Rosette chef turned consultant John Wood, from a chef’s point of view. It allows for easy control of food costs, drastically reducing the amount spent on ingredients and the time spent on admin, which in turn helps maximise profits.
KitchenCUT has been shown to slash food costs by 5%, beverage costs by 3%, wastages and breakages by 50%, while producing efficiencies of 50% in routine tasks and paperwork.
The latest version has been three years in development and KitchenCUT is already used in 40 countries. Wood has drawn on his experience from 35 years of working in the industry, including the US, Europe and the Middle East working with top hotels such as The Savoy and the Dorchester, in London, the famous Cliveden, the Shangri-La Hong Kong and the Burj al Arab in Dubai to name just a few.
The multi-functional software provides an instant analysis of sales data tracking dishes and menus, suggesting prices and showing which dishes are the best performing, which need adapting, or which should be considered for removal. It can advise on how to maintain a dish price even if ingredient costs change. It also keeps track of food wastage and looks after jobs such as stocktaking, automatically costing every item whether in the store, fridge or freezer.
The Group Network feature allows accounts to be linked by one central ‘HQ’ account offering an easy and insightful management system for use across large numbers of locations globally. Each location can be easily configured to localised settings from Group HQ, using any currency and any unit, which can then be rolled out and managed by their own respective teams on the ground. Ingredients, prices, menus can then be shared with one or all of the linked accounts, and with a group message board feature, groups can share menus, ideas, information, promotions, documents, video, and images.
One of its key elements is speed, especially useful in banqueting with KitchenCUT providing instant scalable quotes for menus.
The system can be adapted for a single business or a multi-chain hotel group and is adaptable for markets around the world.
Increasingly the biggest challenge in professional kitchens is not the necessary culinary skills, but organising the business, communicating with staff, handling suppliers, controlling the finances and coping with increased regulations, said Wood.
“I was frustrated at systems often used in hotels which had been built by tech people who had no knowledge of how a kitchen worked. I realised it could be done differently and better. Quite simply it makes the life of a chef easier.”
“Sadly it’s a sign of the times that businesses close as fast as they are opening, often because they failed to keep control of costs. The key factor in a business succeeding or failing is controlling these costs. “
An added bonus is that Kitchen CUT also acts as an education platform, providing practical advice on the range of issues faced by any chef in the kitchen, either online 24/7, through consultancy articles and video tutorials and chat lines or through webinars.
For more details contact:
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