Kitchen CUT was founded by John Wood and Simon Haynes, when John – a Michelin starred chef – recognised there was something crucial missing in the back of kitchens… Intuitive costing software.
With over 35 years spent as a chef, John grew frustrated of vague notions of profit margins and the clunky systems available to help. He wanted pinpoint accuracy made easy for both the kitchen and at an operational level.
So Kitchen CUT was born, originally designed to manage recipe costing, the platform now spans across every component that affects food + drink profit margins – from purchasing to inventory, allergens to online ordering.