Profitable, data-led decision-making at Belmond Hotels

Following the successful implementation of Kitchen CUT at Le Manoir Aux Quat’Saisons in Oxfordshire, Belmond Hotels began a wider rollout of the platform across its global luxury portfolio.

Driving operational excellence and guest satisfaction

Kitchen CUT was introduced at Le Manoir during an 18-month trial, moving the Michelin-starred kitchen from paper-based processes to a fully digital, cloud-based environment. The platform enabled the front-of-house and Kitchen teams to achieve even greater consistency in culinary execution, stronger cost control and improved guest safety through accurate allergen and nutrition management.

The result was a more efficient kitchen operation that supported the delivery of exceptional guest experiences at scale.

Smarter digital operations
From a manual, time-consuming paper-based operation to a streamlined, fully digital workflow.
Greater consistency
Consistent kitchen operations, ensures dishes are delivered accurately and to a high standard.
Stronger cost control
Better visibility over F&B costs, helping improve margins and reduce unnecessary spend.
Improved guest safety
Accurate, accessible allergen management across menus and kitchen operations.
Efficient kitchen operation
Streamlined workflows, improved communication and great day-to-day control.
Exceptional guest experiences
Greater operational efficiency and culinary consistency support the delivery of exceptional guest experiences.

Deploying Kitchen CUT worldwide

Based on this success, Kitchen CUT has since been deployed across more than ten Belmond properties worldwide, with each hotel using the platform in ways that address its specific operational challenges, including:

Cap Juluca, Anguilla
Reid’s Palace, Madeira
La Residencia, Mallorca
Villa Sant’Andrea, Sicily
Cipriani, Venice
Castello di Casole, Tuscany

Splendido, Portofino
Maroma, Riviera Maya
Miraflores Park, Lima
Monasterio, Cusco
Mount Nelson, Cape Town

“Kitchen CUT gives each hotel a practical toolbox to solve its own challenges. At Le Manoir, the focus was modernising a legacy kitchen system through recipe management. At Cipriani in Venice, it was menu engineering, using data to design a high-performing drinks menu proven to increase profitability.

The platform enables profitable, case-by-case decision-making across the portfolio, with each property using the functionality that best supports its operational and commercial goals.”

Lawrence Edwards, Global Director of IT & Portfolio Management

Informed decisions that protect margins without compromising on quality

Rising food costs continue to challenge the hospitality industry. Kitchen CUT’s menu engineering and costing capabilities help Belmond’s culinary teams clearly understand dish performance, calculate accurate food costs per serving, reduce waste, and make informed decisions that protect margins without compromising quality.

Belmond works with world-class Michelin-starred chefs alongside more informal dining concepts, lounges, terraces and bars. Kitchen CUT is used consistently across all F&B formats, enabling operational optimisation while maintaining the highest service standards expected of the brand.

“At Belmond, we are creating unforgettable experiences for every guest, whether they’re regulars or celebrating a lifetime moment. Kitchen CUT supports that ambition by giving our teams the clarity and confidence to deliver consistently, at every touchpoint.

“We’re using technology to educate, connect and support teams across front and back of house. Kitchen CUT reduces administrative load, improves visibility, and helps teams better understand how their roles connect. That alignment directly translates into better service for our guests.”

Lawrence Edwards, Global Director of IT & Portfolio Management

As part of its broader hospitality technology strategy, Belmond Hotels won Resort Tech Innovation of the Year at the International Hotel Technology Forum (IHTF) Europe 2025. The award recognised Belmond’s integrated technology ecosystem, with Kitchen CUT playing a key role.