CUT your silent profit killer
Along with the potential environmental impact of food waste, the financial cost can be devastating for hospitality businesses. Download our guide to take actionable steps and reap the financial benefits.
Download guideWaste managemeny guide for hospitality businesses.
With losses of up to £20,280 a week and 8% of the UK’s greenhouse gas emissions coming from food waste, it has never been more important for the environment and your livelihood to identify, log and act against food waste.
John Wood, award-winning chef and founder of Kitchen CUT believes, “with careful thought, every food item can be utilised if you think about it.
“Carrot peeling can be used to make a superb carrot stock to cook your carrots in, ensuring flavour and nutrients are retained. Use beef trimmings from your steaks to make a burger or a filling for a ravioli or pasta dish. Use egg whites to make meringues that can be crushed and added to desserts.
“My motto in the kitchen has always been that the only things to go in the bin are eggshells and cardboard.”
In this guide, we outline six easy steps you can take to CUT food waste, improve profits and help the environment.
Download guideFollow us
Subscribe for the latest updates, product launches and industry insights.
About Kitchen CUT
Kitchen CUT has evolved from a 30+ year career in the restaurant industry from our founder and Michelin Star chef, John Wood. Our software streamlines your F&B functions, promotoes best working practices and provides accurate real-time data for improved decision making. This ensures your teams have more time to concentrate on what you do best!
Learn more