Technology continues to change every aspect of our lives, both personally and professionally. Within the hospitality industry there have been great advances and innovation in Front of House systems but to the neglect of what’s available Back of House. After significant research, as well as insights from John Wood’s 35years in the industry, it was telling us that the technological advances in kitchen management were slow moving and not necessarily compatible with how teams operate.
At Kitchen CUT, our aim is to be a disruptive technology which, by definition, implies change to the norm. Our primary focus and purpose is to bring innovation and automation to the hard working teams behind the scenes.
With generation Y entering the industry and rising through the ranks, the next generation of Kitchen Teams is one that is technologically immersed and is ‘always on’. It is more important than ever that the technology that is available is smarter and yet simpler to operate, and is automating processes that make daily working lives less frantic, more organised and ever more productive.
Our goal is to CUT growing operational complexities as more pressure and responsibility is handed to back of house, freeing up time teams need throughout the working day to help develop each other, create new products and grow successful businesses. The ‘at-a-glance’ visual dashboard gives operators an experiential view of their portfolio, allowing them to see real-time change in their business.
From the outset, it has been a founding principal within the business to offer software solutions to businesses of all sizes that is entirely scalable as their business grows. Today we still offer a range of services and customer support that is available to all of our members, without exception.
Founders John Wood and Simon Haynes have accomplished something very unique by bringing together John’s extensive experience and deep understanding of Kitchen Operations with Simon Haynes’s award-winning design capabilities that translate complex routines and processes in to simple and enjoyable tasks for all members of the Kitchen teams.
Based in the Thames Valley, England, we’re a privately owned, independent enterprise with a global client base and ambitious growth plans.
Bill brings over 25 years experience in the food industry to the Kitchen CUT Board having held Executive Board Member positions with H.J.Heinz, United Biscuits and Birdseye.
His international experience across Europe, the Middle–East and Africa covers disciplines such as IT, HR, change management, business acquisition, business integration and general management.
He joined Kitchen CUT to bring strategic direction and to help to drive significant international growth – both within the Kitchen CUT team and client base.
Andy has over 30 years accountancy profession experience working mainly on SMEs with turnover up to £100million and High Net Worth Private Clients.
He trained at an independent firm before moving to KPMG followed by 14 years as partner of a mid-tier regional independent practice. Andy has advised many clients on the growth and development of their business including Sunday Times Fast-Track and National Entrepreneurs of the Year winners who have built numerous successful businesses.
In 2016, Andy sold his interest in the accountancy firm and joined Kitchen CUT as CFO to assist in the development of the company’s strategic and exciting growth plans.
John Wood is one of the founding members of Kitchen CUT. He draws on his 35 years’ Food & Beverage experience across job functions including Executive Chef, F&B Director, Restaurateur, Multi Outlet Operations Director and F&B consultant to help give Kitchen CUT it’s unique edge.
During his career he’s achieved a Michelin Star, 4 AA Rosettes and 8 out of 10 in the Good Food Guide. His International experience has amassed at some of the best known establishments in the world, including The Savoy, The Dorchester and Cliveden in the UK; the Vier Jahreszeiten in Hamburg; the Mount Nelson in Cape Town; the Island Shangri-la in Hong Kong and the World-famous Burj-al-Arab in Dubai to name a few.
You can read his full biography here.
Sarah has been in the marketing agency world for 16 years, and has been account director of several award winning teams in that time, working for some of the most prestigious international food and drink clients.
Sarah now heads up the Client Services teams and Marketing teams here at Kitchen CUT. Her remit is broad, but with a sole focus in mind – managing clients and developing relationships to ensure that Kitchen CUT members receive the highest levels of support and service.
Sarah also brings a committed commercial approach to business growth, ensuring that all teams are driven towards success.
Alan has broad business experience across many geographies and executive roles both in the public and private business sectors. Until 2004, he served 24 years with the H.J. Heinz Company.
Alan was Area Director for Middle East, Central/ Eastern Europe and Russia for three years. Prior to that, he held the Chief Financial Officer role for Heinz Europe and Chief Financial roles for Heinz Australasia.
In all these positions Alan was responsible for Finance, Tax, Treasury, Mergers/Acquistions/Dispositions, and Strategic Planning.
After 2004, He moved into Private Equity and has bought and sold many ventures, with some netting considerable gains.
Simon has spent the last 18 years leading design and technical development teams within large blue chip organisations such as KPMG before starting and growing his own businesses in 2004.
At Kitchen CUT he is responsible for leading the technical development team and overseeing a number of functions within the business, including user experience, system planning and architectural development, system integrations, as well as brand and overall design.
Simon is one of the founding members of Kitchen CUT and is committed to delivering market-leading software solutions to the hospitality industry, in line with Kitchen CUT’s commercial growth plans.