Kitchen CUT's technology leading the way at Hotelympia - Insights

Kitchen CUT’s technology leading the way at Hotelympia


Kitchen CUT are excited to be exhibiting a range of new cutting-edge features for their cloud-based F&B Management Software at the Hospitality Technology Show at Hotelympia. With more than 25,000 anticipated visitors from across the F&B industry attending this year’s exhibition at Excel London from 5th to 8th March, it’s the perfect forum for industry experts and professionals to see the system in action, talk to the team and learn more about the way it can save both time and money, whilst increasing profits.

Talking about their presence at this year’s show, Simon Haynes, Kitchen CUT’s CTO, said:
“With a range of groundbreaking new features, we felt that exhibiting this year was the ideal opportunity to showcase the new technology that we have on offer as well as demonstrating the core principles and features of the system. Visitors to our stand will be able to see our recently launched GP Reporting and Customer Menu & Allergens tools and for the very first time, we’ll be previewing our Supplier Gateway; a new service providing instant integration and a direct link to suppliers. We know managing product price changes, online ordering and transactional processing takes up valuable time and so we developed the cutting-edge Gateway as a time-saving and efficient solution.”

The Supplier Gateway is the latest innovation from Kitchen CUT, a system that helps to transform every element of an F&B business allowing control wherever you are, with access from any device. The full Purchase-to-Pay system includes features such as Supplier Management, Allergen Tracking, Nutritional Analysis, Recipe Costing & Menu Planning, Stock Control, Wastage Tracking and Buffet Analysis among many others.

“We’re really looking forward to exhibiting at Hotelympia and meeting people who have heard the buzz about us in the industry and want to find out more. We want to revolutionise back-of-house operations and make it more efficient and accurate than ever before, without adding to operators’ workloads,” explains co-founder and former Michelin starred Chef John Wood. “The reaction from people is always fantastic – they want to know why they didn’t know about us sooner and Hotelympia is a great place to introduce many new restauranteurs and hoteliers to Kitchen CUT and showcase how it can transform their business.

Kitchen CUT combines an understanding of operational pressures with insightful and detailed financial performance reporting, whatever the size of your business – from a single unit, to a multi-site operation that spans different regions or even countries.

With a packed development plan and even more technological advances planned for 2018, there are more exciting things to come from Kitchen CUT. Hotelympia Is the perfect platform to launch the first of many an exciting year ahead for the Kitchen CUT and their clients.
The Kitchen CUT team will be on hand to answer any questions and demonstrate the system’s extraordinary capabilities. You can see them on Stand 2937. To book an appointment at Hotelympia, email [email protected], call +44 (0) 330 113 0050 or visit to find out more and sign up for a free trial.

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