Simon Haynes

Neil Haydock comments,

We have been using Kitchen cut since July 2014 here at Watergate.

The process has been broken down into senior chef training while our F&B controller inputted all of our ingredients, followed by installation of tablets in all of our kitchens, and general kitchen training.

As our seasonal menus have change all of the new recipes have been added, this has taken time but now the systems are in place it has become second nature to put new dishes into Kitchen Cut and have instant selling prices and GP’s something that could have taken days in the past.

The chefs are now in charge of recipe costings and more aware of the financial implications as I’m all too aware as they are constantly coming to me with do you know how much this dish costs and do you know how much we have to sell this for to achieve margin which is music to my ears.

Kitchen Cut is not just helping to streamline our purchasing or speed up our recipe costing process or give accurate to the minute information it is creating more rounded business savvy chefs of the future.

With the continual free updates that responds to industry feedback and legislation, cloud based Kitchen Cut is a food costing tool that will never go out of date.

Kitchen cut has been my best purchase of 2014 and would recommend it to anyone from the smallest of independent restaurants to the largest of multi-nationals.