The implementation of Kitchen CUT into Topgolf has revolutionised the process of managing allergens within our F&B operation.
We are now able to make changes to our supply chain in real time which allows our venues & associates to have accurate and correct information as soon as we make changes. This has removed the necessity to print & update paper versions of our allergens data.
The associates are able to clearly communicate these to our guests using the guest facing sections of Kitchen CUT with confidence that the information they are giving is accurate. The ability to refine the menu removing any dishes which contain a particular allergen is also a very useful tool.
Head of U.K. Food & Beverage