Category: Kitchen Operations

Kitchen Operations

How can I improve waste management in my business | KitchenCUT

With food wastage putting a huge dent in annual profits, many businesses are looking at waste management in their organisations and trying to find ways that they can deal with this issue.  Here, Kitchen CUT Co-Founder and former Michelin Starred Chef John Wood explains what steps you can take to help you reduce wastage… In 2016 in…

Kitchen Operations

How to improve consistency in the food you serve

In the hospitality industry, consistency is King. Here John Wood looks at why it’s the most important thing for running a successful restaurant.

Kitchen Operations

Does stock taking or taking inventory really help?

It’s considered quite a lengthy process and people often question the value of regular stock taking and whether it benefits the business. In this article, John Wood looks at why it’s only worth doing if it’s being done properly.

Kitchen Operations

Are you able to instantly give your customers Allergen information?

With Allergy Awareness Week 2016 just around the corner, a new report highlights that restaurants could  and should be doing more – not only to be legally compliant with the legislation, but also to support this growing customer base. Here we look at how you can protect your business and take responsibility for your customers…

Kitchen Operations

What can we do about the chef shortage?

You’ve probably seen the headlines in recent weeks and months about the global chef shortage… but is it really news? Kitchen CUT Co-Founder John Wood looks at what you can do to increase retention to avoid falling victim to depleting staff numbers.

Kitchen Operations

Digital Marketing for Restaurants – part 3

Continuing with our series on top tips for Digital Marketing for the hospitality industry we look at some more top tips on improving your online presence. [gdlr_row] [gdlr_column size=”1/2″] Menus – it’s all in the detail Having menus online is important – having menus that are easy to find on your website and are easy…

Kitchen Operations

Digital marketing for restaurants – part 2

Here, we continue with our top tips for digital marketing for restaurants. Here are some more top tips on how to maximise your online presence.

Kitchen Operations

Kitchen team management skills – Recognition & Reward

To reward and recognise your kitchen team is both very powerful and inspirational. You cannot underestimate how much this motivates individuals and drives them on to be even better. John Wood shares some of his top tips for keeping teams motivated through rewards and recognition.

Kitchen Operations

Use by date control and stock rotation | Kitchen CUT

Many kitchens are already using some form of date/day labelling on all their food items in the kitchen, however here are some additional points from John Wood to ensure that you are really on top of this to reduce wastage.

Kitchen Operations

Controlling food waste in your business | Kitchen CUT

Food waste costs the UK Hospitality and Food Service sector an estimated £2.5 billion. This means that you could be losing £20,280/ $33,150 a WEEK through Food Waste… In order to recoup that loss you would need to take £68,000/$115, 000 more in revenue after tax! So how can you reduce wastage and increase your profits?…