Kitchen CUT

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Are pub meals rescuing the industry? | KitchenCUT

Are pub meals rescuing the industry? | KitchenCUT

Over the last decade, concerns have been raised across the industry over the rising levels of pub closures and the general decline of the pub market.  However recent figures released by Mintel are showing that the market has actually seen growth in some areas in the last 4-5 years.  Here, John Wood comments on these latest developments in the industry…

Why has the great British pub increased…

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Menu writing lesson 9 - spelling and grammar

A menu is a sales and marketing tool and is a reflection of the chef and your operation. It is therefore extremely important that you present it in the best way possible way and avoid simple mistakes such as bad spelling and/or grammar. Here, John Wood gives some top tips. (more…)

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How do buffets make money?

How do buffets make money? They have the potential to make or lose money if not controlled and managed correctly.

Inevitably many hotels will, at some stage, have to create buffets – whether this is a simple Continental breakfast buffet or an elaborate Christmas or New Year’s affair. All of these can potentially make or lose money if not controlled and managed correctly. There is an art to creating an offering that is tempting and interesting, but most importantly one that delivers a profit! In this article,…

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Have you set your budgets and restaurant revenue targets for 2016?

Budgets for 2016

In this latest article, Kitchen CUT Co-founder John Wood looks at how Revenue Growth isn’t just about driving more customers in to your restaurant. Here are some top tips on how to achieve your restaurant revenue targets. (more…)

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Why is Stock taking / Inventories important?

Why is Stock taking/Inventories important? In this latest blog post we look at why it's good business practice:

In this article, Kitchen CUT Co-Founder John Wood looks at why stock taking (or inventories as it is also referred to) is important and the impact it can have on your business. It needn’t be a time-consuming task…

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Are you all costed for Christmas?

Are you costed for Christmas? This period can represent at least 25% of annual revenue - so make sure it's profitable! Free webinar!

DID YOU KNOW… In the hospitality industry between Thanksgiving and the New Year most businesses will take at least 25% of their annual revenue. That’s just over 5 weeks (only 10% of your year) responsible for a quarter of your annual F&B revenue.

Kitchen CUT Co-Founder and former Michelin Starred Chef John Wood gives some tips on how to maximise the profits during this critical period.

(more…)

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What's new on Kitchen CUT? Issue 1

What's new on Kitchen CUT? Have a look at some of the recent features we've rolled out. Let us know what you think!

Technical Director Simon Haynes has the latest news from the Development Team, with an update from Q3 2015, giving an overview of some of the latest feature releases and system updates on Kitchen CUT.

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Menu Writing Lesson 8 : Understanding Customer Profiles

Our latest blog post on menu writing looks at the importance of understanding customer profiles

As a chef it is extremely important to know who your customers are and where they come from, also how often that changes either through the week, month or season. There are many complicated studies that look at variable demographics of customers down to what car they drive, the suits they wear, to how many children they have, but in this article, Kitchen CUT Co-Founder John Wood is simply going…

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What can we do about the chef shortage?

John Wood shares his views on the hospitality industry's chef shortage... what's your view?

You’ve probably seen the headlines in recent weeks and months about the global chef shortage… but is it really news? Kitchen CUT Co-Founder John Wood looks at what you can do to increase retention to avoid falling victim to depleting staff numbers.

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Are your food cost margins punishing your customers?

Are your food cost margins punishing your customers? Find out how to manage cost and dish consistency without compromise!

Delivering consistently good dishes, is one of the key factors in securing return customers, which is an important part of running your business. However, so is controlling your costs and ensuring you’re delivering your food cost margins. How can you manage the two without compromising on either? John Wood explains…

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Digital Marketing for Restaurants - part 3

Some more top tips - Digital Marketing for Restaurants. Read it here!

Continuing with our series on top tips for Digital Marketing for the hospitality industry we look at some more top tips on improving your online presence.

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Menus – it’s all in the detail

Having menus online is important – having menus that are easy to find on your website and are easy to read are even more important!

Is this the current menu? Date them too –…

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Menu Writing Lesson 7 - Using Seasonal Produce

Why use seasonal products on your menu? John Wood explains why in our latest blog post

There are many benefits to ensuring that the ingredients used on your menus are seasonal. Here, Kitchen CUT Co-Founder John Wood, explains why.

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Menu Writing Lesson 5 : Menu Training Copy

It's important to introduce a new menu to your business correctly, whether a pub or a Michelin starred restaurant http://wp.me/p5xI3T-291

It is extremely important to ensure that a menu is introduced into any business correctly. It does not matter if you run a pub or a Michelin starred restaurant, well-informed and trained service staff make the customer experience far more enjoyable. Here, John Wood outlines some simple steps to consider when introducing a new menu to your front of House team.

(more…)

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25 posts!

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Digital marketing for restaurants - part 2

Digital marketing for restaurants - part 2. We look at more top tips on how to maximise your digital presence

Here, we continue with our top tips for digital marketing for restaurants. Here are some more top tips on how to maximise your online presence.

(more…)

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Recognition & Reward

Rewarding and recognising your team is both very powerful and inspirational. John Wood shares his top tips

To reward and recognise your team is both very powerful and inspirational. You cannot underestimate how much this motivates individuals and drives them on to be even better. John Wood shares some of his top tips for keeping teams motivated through rewards and recognition.

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Menu Writing Lesson 5 : Menu Training

It's important to introduce a new menu to your business correctly, whether a pub or a Michelin starred restaurant

It is extremely important to ensure that a menu is introduced into any business correctly. It does not matter if you run a pub or a Michelin starred restaurant, well-informed and trained service staff make the customer experience far more enjoyable. Here, John Wood outlines some simple steps to consider when introducing a new menu to your front of House team.

(more…)

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