Axiom Hospitality introduces Kitchen CUT to improve efficiency, accuracy, and control
Dedicated to providing outstanding guest experiences.
As a leading hospitality management company, Axiom Hospitality is dedicated to providing outstanding guest experiences across its premium range of hotels, bars and restaurants. As part of its commitment to excellent service and efficiency, Axiom wanted to optimise its operations even further by introducing Kitchen CUT software across its extensive portfolio of hospitality venues.
At a time when connectivity is more important than ever, Axiom have implemented Kitchen CUT to fully integrate their supply and payment operations and transform their food and beverage offering.
“A couple of our chefs knew we were looking to increase our efficiencies and recommended Kitchen CUT and its sustainability partner, Klimato. We needed a comprehensive system that would help us with a huge range of services; from recipe management and stock take to POS integration, supplier connectivity and sustainability data.
“We also wanted additional support and training alongside the system, to ensure that every member of staff was able to maximise the software for the best possible results. Kitchen CUT could cater for all of these requirements and more, so it was an easy decision for us.”
Helen Landau, Director of Food and Beverage Operations
From the first introductory meeting, Axiom was supported by the Kitchen CUT team, taken step by step through the onboarding process and how the software could benefit the company’s vast portfolio of hospitality businesses.
“My first meeting with the Kitchen CUT team was excellent. It was clearly explained how Kitchen CUT would support our operations, outlining the full process from start to finish and how the system would be implemented. The explanation gave me confidence in how Kitchen CUT could help streamline and optimise our food and beverage operation.
“The onboarding process has been excellent. John, Mark, Nina and the team have been thorough, patient, and very supportive as we took the initial steps to integrate Kitchen CUT into our London hotels.”
Helen Landau, Director of Food and Beverage Operations
The onboarding process has been so successful, that Axiom hospitality is now looking to extend the Kitchen CUT system to its provincial hotels by the end of Q1 2026. The company is planning to utilise all of Kitchen CUT’s software products, from business intelligence reporting and inventory management to menu engineering and waste management services, across all its hotels to improve efficiency, accuracy and control.
“We have been so impressed with the initial embedding stages of Kitchen CUT that our aim is to roll the software out across all of our hotels moving forward. We are already seeing some great results and look forward to this software becoming a central part of our food and beverage operations across our whole portfolio in the near future.”
Helen Landau, Director of Food and Beverage Operations
Highlighted Solutions
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Menu engineering
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Inventory management
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Supplier management
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Recipe costing
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Menu management
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Sustainability data
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Waste management