We’re delighted to announce that for the second year running, Kitchen CUT has been shortlisted for the Website of the Year 2014 in the Good Web Guide Awards.
The Good Web Guide is the online guide to the best sites on the internet. Their aim is to get websites to raise the bar, when it comes to both design and usability and the Good Web Guide Awards recognise those sites that do it well.
Kitchen CUT is the leading online recipe costing and price monitoring system for hospitality professionals that is making a big impact in the industry. The system is an easy-to-use, online tool that gives restaurants, hotels, cafes and caterers clarity, accuracy, consistency and ease of managing the financial aspects of their kitchen.
It helps hospitality professionals who struggle to manage their margins and don’t have time to control costs. The system helps them to maximise profit and efficiency, minimise admin, and deliver a consistent product by using this intuitive, online tool—which typically delivers a food cost saving of 3%. The key point of difference that chefs continually praise the system for, is its clean and simple interface – changing what has historically been a lengthy process using excel based systems.
To fully understand what makes Kitchen CUT so unique in the market, it’s important to understand the person behind the system – Co-Founder John Wood. Kitchen CUT is a platform to channel John’s 30 years of award-winning experience in the industry to create the only user-friendly, recipe-costing system on the market designed by chefs, for chefs and its his knowledge from his extensive career that is the real difference between Kitchen CUT and other systems. John has worked at some of the best establishments in the world and has a proven track record of running and being an integral part of some very successful and innovative kitchens and restaurants.
John’s career has taken him to Europe, Asia, South Africa and Dubai, working only in 5* establishments including the Vier Jahreszeiten in Hamburg, the Mount Nelson, Cape Town, and the Island Shangri-la, Hong Kong. He also worked extensively in the UK at the prestigious Savoy, The Dorchester and Cliveden. The latter at which John gained a Michelin star in Waldo’s restaurant.
He then went on to take up the Executive Chef position at the world-famous 7 star Burj-al-Arab hotel in Dubai. John has achieved a Michelin star, 4 AA Rosettes and 8 out of 10 in the good food guide.
There is no one better placed to help you understand the importance of managing and maintaining the margins in your kitchen amidst fluctuating market rates for ingredients to run a more streamlined, efficient and profitable kitchen.
The key point of difference that chefs continually praise the system for, is its clean and simple interface – changing what has historically been a lengthy process using excel based systems. Simon Haynes has headed up a team that has developed the intuitive system (both visually and technically) to deliver a unique product in the market which is designed to take a huge amount of the administrative tasks away from chefs – giving them complete peace of mind that their financial controls are in order by allowing them to quickly and easily generate reports, track good performing dishes, and be alerted to price increases that affect the profitability of a dish – so that they can make changes to manage their margins.