“The depth of inventory reporting in Kitchen CUT allows us to really drill down into the detail of stock movement, and identify areas of inefficiency to focus on.”
“Our main goal when we moved over to Kitchen CUT was to record and track a weekly stock take for Food and Beverage for both our sites, which we’ve now been able to achieve. The depth of inventory reporting in Kitchen CUT allows us to really drill down into the detail of stock movement, and identify areas of inefficiency to focus on.
I’ve found the whole interface of KC very user friendly which has made it a lot easier to train members of my team than with our previous system. Particularly when inputting invoicing information (receiving stock). The system is far more intuitive than what we used previously and has saved us a lot of time and made our whole stock management process much more efficient.
The Menu Costing functionality is really intuitive, and I’m really happy with results. The fact that we can update pricing and allergen information live direct to the whole menu is fantastic. We’re able to track our recipe GPs in real time, and we produce our kitchen specs and allergen menus directly from the recipes we build in Kitchen CUT which saves a bunch of time.
The onboarding and training assistance from the Kitchen CUT team has meant that the implementation ran really smoothly. The KC team are always happy to help, whether it’s organising system training webinars, detailing supporting documents and user guides, or sending out information to keep us up-to-speed on the latest system updates.”
Kerri Sandell, F&B Manager, The Good Egg.
