Kitchen CUT customer stories

Read how Kitchen CUT supported these operations


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.

James Ringsell,

Head of U.K. Food & Beverage

Dormy House

Kitchen CUT is a great tool in so many areas.

For us, it’s a great training tool and has helped to improve our staff retention by 50%.

The whole team is aware and understands the dynamics of dish costing and our GP is up 5% as a result of using Kitchen CUT, along with lower wastage levels. At the end of the month the menu analysis and stock take is quick and easy.

It really helps keep your eyes open to how you’re manning your business.

Jon Ingram,
Group Executive Chef

Watergate Bay

Kitchen CUT has helped to deliver consistent gross profit across our 3 businesses.

Everything happens in real time, so there is no waiting for people to input or process something.

I can report to the directors with confidence on how we’re performing as a business.

It’s a really easy system to use, our guys love it – they’ve all just picked it up. The fact that they can use it any where, any time of day, the guys create all the time without limitation.

Neil Haydock,
Executive Chef

Bread & Honey

The whole team uses Kitchen CUT daily and as a result, everyone is more mindful of costs.

It’s so easy to use.

If anyone is thinking about signing up, I’d say “Just do it”. You will never look back.

Mark Broadbent,
Chef Director

Hilton Newcastle

“I use Kitchen CUT every day to control the costs in our business – it makes everything clearer.

You can see instantly where you’re going wrong and can see which dishes are a win-win – literally as you’re typing them in.

I’d say in terms of how much easier it’s made my life – it’s 8 out of 10. And there are still features I’ve yet to use!”

Mike Wilkinson,
Executive Chef


An affective and easy to use system, allowing the team to quickly analyse the COS in an efficient manner, with the ability to adjust recipes accordingly where required. Implementation of the recipes takes seconds and can be done at the time the dishes are being created, giving an immediate costing and selling price of a dish within minutes.

With the use of the menu engineering your teams can accurately see where they need to improve on sales margins and initiate the most cost effective selling techniques to maximize profits. The tool has increased awareness, ownership and provided consistency in the outlets.

Vikki Jeffries,
Executive Chef