*** Press Release ***
Kitchen CUT is a unique and revolutionary online kitchen management software tool that helps chefs run their kitchens more efficiently. The ground breaking Cloud based platform has been created by Michelin star and 4AA Rosette chef turned consultant John Wood, from a chef’s point of view. It allows for easy control of food costs, drastically reducing the amount spent on ingredients and the time spent on admin, which in turn helps maximise profits. Kitchen CUT has been shown to slash food costs by 5%, beverage costs by 3%, wastages and breakages by 50%, while producing efficiencies of 50% in routine tasks and paperwork. The new system launches this week and has many additional benefits which include tagging allergens in any dish or drink, and providing nutritional content. The latest compulsory regulations from the Food Standards Agency on allergens have added greatly to the burdens in the kitchen, with half of operators still unsure about how to cope. Kitchen CUT provides a platform for tracking allergens from ingredients right through to dishes and menus, alerting chefs and Front of House teams to dishes that contain allergens. When ingredients are updated, the system will also alert the kitchen if dishes contain new allergens. Probably one of the biggest updates to the system is the new Group Network feature, which allows accounts to be linked by one central ‘HQ’ account offering an easy and insightful management system for use across large numbers of locations globally. Each location can be easily configured to localised settings from Group HQ, using any currency and any unit, which can then be rolled out and managed by their own respective teams on the ground. Ingredients, prices, menus can then be shared with one or all of the linked accounts, and with a group message board feature, groups can share menus, ideas, information, promotions, documents, video, images… the list is endless! The multi-functional software provides an instant analysis of sales data tracking dishes and menus, suggesting prices and showing which dishes are the best performing, which need adapting, or which should be considered for removal. It also keeps track of food wastage to highlight the cost implications this can have for businesses.
Kitchen CUT also looks after stocktaking which can be time consuming, especially when it comes to sub recipes, such as sauces, that can make up to 30% of the value of unused stock. The programme automatically costs every item whether in a store, fridge or freezer. One of its key elements is speed, especially useful in banqueting with Kitchen CUT providing instant scalable quotes for menus. Increasingly the biggest challenge in professional kitchens is not the necessary culinary skills, but organising the business, communicating with staff, handling suppliers, controlling the finances and coping with increased regulations. Wood has used his experience from 35 years of working in the industry, including the US, Europe and the Middle East as a noted chef and consultant to devise Kitchen CUT with members now in 40 countries worldwide. “I was frustrated at kitchen management software systems often used in hotels which had been built by tech people who had no knowledge of how a kitchen worked. I realised it could be done better and done differently,” said Wood. “Quite simply it makes the life of a chef easier.” The ultimate digital kitchen tool can be adapted for a single pub, bar or cafe or a multi-chain hotel group. It is also adaptable for markets around the world. “Sadly it’s a sign of the times that businesses close as fast as they are opening, often because they failed to keep control of costs. The key factor in a business succeeding or failing, is controlling these costs,” said Wood. An added bonus is that Kitchen CUT also acts as an education platform, providing practical advice on the range of issues faced by any chef in the kitchen, either online 24/7, through consultancy articles and video tutorials and chat lines or through webinars. Prices start at £9.99 a month for a Solo account, individual business, to £49.99 for professional outlets to £99.99 for larger enterprises. It comes with a free 30 day trial.