Do’s & Don’ts for using Kitchen CUT

If you’re just getting started on Kitchen CUT, here’s our top Top Tips for using Kitchen CUT and getting the most out of the system.

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Dos

Do take the time to set up all your ingredients in the system using our sample download sheet. There is a handy guide on our support site – you can see it here.
Do try to link allergens to each of your ingredients, as this will automate the process. Remember, in the UK you can use Kitchen CUT to comply with the EU FIR Regs, by producing service sheets (without costings) for Front of House teams to use as reference.
Do think about how you want to use your recipes and make sure you write all of your sub recipes first.
Do load up on your sub recipes (not just stocks and sauces but bulk production of any type).
Do remember you can add sub recipes to sub recipes as many times as you like.
Do remember to put a selling price on your recipes and menus – you can always change that later, however this will calculate your actual food cost/Gross profit. This will also give you insightful information on your dashboard and steer you to recipes that may need attention because of their food cost.
Do try to add photographs to dishes as this encourages maintaining standards and helps you to deliver a consistent dish.
Do try to get the whole kitchen team involved with recipe and menu writing and explain how the costings work.
Do let your front of house team to be one of the users, as Kitchen CUT is a Full F&B team tool and helps communication throughout the business.
Do contact us if you can not find the answers to your questions on our support site anytime.

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Don’t try to do too much at one time, try to break down your tasks, it makes it easier on you.
Don’t rush your recipe writing – make the sure the details are accurate as this will be far easier for you in the future.
Don’t just leave this to one person, as Kitchen CUT is a training tool for the entire team.
Don’t just use Kitchen CUT every now and then, make it part of your daily/weekly tasks.
Don’t think that you have to update ALL your prices every day/week or even month – Even if you do this 6 times per year that is far better than what you currently do.
Don’t just keep the system in the kitchen, share this with your Service managers, give them user access as well either with pricing or without.
Don’t think you have to be working off the system for all your recipes, you can still print recipes for operational use (though many of our members have tablets on their kitchen walls)
Don’t forget on some membership levels you have the ability to take stock and also create Menu engineering reports.
Don’t delete recipes unless they will never be used again, move them to your archive section where they will still be updated with any price changes for when you want to use them again.
Don’t forget to use the support site for any of your questions. You can always use the online chat feature too.

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