Cross Utilisation Guide
Our Founder and Michelin Star Chef, John Wood, gives his advice on how to maximise your menu potential, to boost your profits, while cutting food waste.
Download GuideCross-utilisation guide for your hospitality business
Maximising your menu potential
Together with rising food costs, businesses are striving to fulfil net zero targets set by both the government and industry bodies.
It’s never been more important to use up food in storage to avoid overordering and reduce excess wastage.
In this guide, we will share the expertise from our Founder and Michelin Star Chef, John Wood, on how to use up food that would otherwise be thrown away, with cross utilisation.
From experimental dishes to thrifty hacks, John talks us through the benefits of cross-utilisation and how to maximise your menu to boost your profits, while cutting food waste.
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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!
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