Category: Interviews

How marginal gains could save your business
Industry Insight - Interviews

How marginal gains could save your F+B business.

We talked to F+B Business consultant, Chris Barber, about surviving in a hostile trading environment. At a time when businesses are fighting for survival, the ‘Blame Game’ serves no purpose;  instead, look for solutions in the marginal gains…. There is no doubt in my mind that hospitality is blameless for the current pandemic, and is actively doing the best it can to…

Allergen Management in Hospitality

Allergen Management in Hospitality – Interview with Caroline Benjamin

ALLERGEN MANAGEMENT IN HOSPITALITY Interview with:Kate Winthrop, Client Services Director at Kitchen CUTCaroline Benjamin, Director at Food Allergy Aware Scaremongering is left aside, instead Kate and Caroline focus on practical tips for all types and sizes of operators.Specifically covering: Where do the legal responsibilities of allergen management in hospitality lie? What should operators prioritise now?…

Voice Ordering | Kitchen CUT
Interviews - Restaurant Management Software

How can voice ordering and EPOS work together to improve revenue?

Voice ordering will play a significant role in the future of hospitality technology.  Ahead of this week’s Restaurant Show, we talked to Luis De Souza, CEO of NFS Technology Group to find out about the latest innovations, trends and challenges that are shaping the future of the industry… There’s a huge list of challenges facing today’s…

Sport and Leisure F&B Software
Allergen Software - Interviews

How can technology help F&B in Sport and Leisure venues? | Kitchen CUT

We asked Michelin Starred chef John Wood how technology can help manage F&B in sport and leisure venues, from recipe creation to allergen management and GP reporting…. It goes without saying that allergen tracking and management is a key focus of the entire F&B industry at the moment.  The Sport and Leisure sector is no…

Kitchen CUT Podcast

Podcast with John Wood | Kitchen CUT

There are few chefs in the business with the international experience, world renowned accolades and operational know-how of our Co-Founder, John Wood.  John has a lot of advice to share, based on over 35 years of experience both as a chef and an industry consultant.  In a recent podcast with Marketscale, John provides his take on…


Who is John Wood? After spending several years running kitchens and an international consultancy business, Kitchen CUT founder John Wood identified that the financial and man-management skills required to run a successful hospitality business were not extensively covered in a chef’s training and career development. Consequently, chefs would often find themselves in a situation where they needed to…


Neil Haydock talks about using Kitchen CUT

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…


Tom Kerridge – Premium CUT

Interview by Joanna Wood Tom Kerridge shot to national fame and culinary treasure-dom via the TV series the Great British Menu – in 2010 and 2011. But the industry had known about him ever since he – along with wife, Beth – bought the Hand & Flowers pub in Marlow, Bucks in 2005 and immediately…

[contact-form-7 404 "Not Found"]