List of Kitchen CUT Restaurant Management Customers
Henley-On-Thames, RG9 1A,
United Kingdom
Since 2010, our global team of researchers has been studying Kitchen CUT Restaurant Management customers around the world, aggregating massive amounts of data points that form the basis of our forecast assumptions and perhaps the rise and fall of certain vendors and their products on a quarterly basis.
Each quarter our research team identifies companies that have purchased Kitchen CUT Restaurant Management for Restaurant Management from public (Press Releases, Customer References, Testimonials, Case Studies and Success Stories) and proprietary sources, including the customer size, industry, location, implementation status, partner involvement, LOB Key Stakeholders and related IT decision-makers contact details.
Companies using Kitchen CUT Restaurant Management for Restaurant Management include: BrewDog, a United Kingdom based Consumer Packaged Goods organisation with 1300 employees and revenues of $480.0 million, Belmond United Kingdom, a United Kingdom based Leisure and Hospitality organisation with 100 employees and revenues of $51.0 million, Celtic Manor Resort, a United Kingdom based Leisure and Hospitality organisation with 1000 employees and revenues of $30.0 million and many others.
Contact us if you need a completed and verified list of companies using Kitchen CUT Restaurant Management, including the breakdown by industry (21 Verticals), Geography (Region, Country, State, City), Company Size (Revenue, Employees, Asset) and related IT Decision Makers, Key Stakeholders, business and technology executives responsible for the software purchases.
The Kitchen CUT Restaurant Management customer wins are being incorporated in our Enterprise Applications Buyer Insight and Technographics Customer Database which has over 100 data fields that detail company usage of software systems and their digital transformation initiatives. Apps Run The World wants to become your No. 1 technographic data source!
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| Logo | Customer | Industry | Empl. | Revenue | Country | Vendor | Application | Category | When | SI | Insight |
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Belmond United Kingdom | Leisure and Hospitality | 100 | $51M | United Kingdom | Kitchen CUT | Kitchen CUT Restaurant Management | Restaurant Management | 2023 | n/a |
In 2023 Belmond United Kingdom implemented Kitchen CUT Restaurant Management at its Le Manoir property in Oxfordshire. The cloud-based Kitchen CUT Restaurant Management platform was deployed to modernise recipe costing, allergen and nutritional labelling and to reduce waste, with direct focus on improving culinary operations and guest safety.
The implementation configured explicit functional modules including Allergen Compliance, Inventory Management and Recipe Costing, consolidating recipe records, standardising nutrition and allergen tags, and applying cost roll-ups to menu items. Automation of recipe scaling and inventory-driven controls was instrumented to support consistent portioning and stock reconciliation within kitchen workflows.
Operational scope was centered on culinary and food and beverage teams at the Oxfordshire hotel, with the platform used for compliance processes, menu costing, and day to day inventory management. Governance changes emphasized standardised allergen compliance procedures and routine reconciliation, embedding Kitchen CUT Restaurant Management into culinary operating procedures and compliance sign-off workflows.
Vendor material cites reduced waste and improved guest safety as outcomes from the deployment, reflecting tighter recipe costing and allergen controls applied through the Restaurant Management solution.
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BrewDog | Consumer Packaged Goods | 1300 | $480M | United Kingdom | Kitchen CUT | Kitchen CUT Restaurant Management | Restaurant Management | 2023 | n/a |
In 2023 BrewDog implemented Kitchen CUT Restaurant Management as its central Restaurant Management platform across its bar estate to standardize stock control and menu costing. The deployment was positioned to consolidate inventory management workflows and recipe costing, and to support menu engineering and allergen tracking across multiple regions.
Kitchen CUT Restaurant Management was configured to use specific Inventory Management and Recipe Costing modules to drive inventory visibility and finance-aligned menu costing, with inventory and operations plus finance cited as primary process areas. Menu engineering capabilities and allergen tracking were incorporated into recipe records to align culinary workflows with cost control and compliance requirements.
The rollout included supplier and EDI ordering integration to streamline procurement flows between BrewDog sites and external suppliers, and centralized stock management across bars in the United Kingdom, Ireland, Australia and Germany. Operational coverage extended across on-premise operations, affecting procurement, operations, culinary and finance teams through shared catalogs and standardized recipe data.
Governance focused on consistent recipe and menu cost control, with a phased bar-level rollout to enforce uniform costing and ordering processes and to embed allergen tracking into menu workflows. The implementation was explicitly linked to driving improved margins and operational efficiency, reflecting outcomes reported in the Kitchen CUT case study.
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Celtic Manor Resort | Leisure and Hospitality | 1000 | $30M | United Kingdom | Kitchen CUT | Kitchen CUT Restaurant Management | Restaurant Management | 2022 | n/a |
In 2022, Celtic Manor Resort implemented Kitchen CUT Restaurant Management to address manual recipe and menu processes and to streamline purchasing and stock taking across its collection in Wales, United Kingdom. The deployment targeted inventory and finance process areas, with an explicit focus on Recipe & Menu Management, supplier management and business reporting as primary functional domains.
The implementation configured Kitchen CUT Restaurant Management modules for Recipe & Menu Management, supplier management, inventory controls and business reporting. Delivered capabilities explicitly include Recipe & Menu Management and enhanced stock taking, and the configuration work centralized recipe costing, standardized menu data and established reporting workflows to support purchasing and inventory controls.
Operational coverage ran across the Celtic Manor collection in Wales, aligning kitchen teams, purchasing and finance functions under a centralized inventory process and consistent stock taking practice. The rollout emphasized collection wide consistency in stock routines and supplier records to reduce time spent on physical counts and improve purchasing visibility.
Governance and process changes moved stock taking from a 9 to 11 day exercise to same day execution across the collection, and the case study reports approximately 0.6% food cost savings following the deployment. The program introduced standardized reporting and supplier management controls within Kitchen CUT Restaurant Management to sustain inventory governance and purchasing oversight.
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