Streamlining operations and enhancing efficiency at Celtic Manor

Celtic Manor Resort using Kitchen CUT hospitality management software

Achieving efficiency and cost savings

Kitchen CUT has delivered measurable benefits across the Collection, including food cost savings of approximately 0.6% and significant time reductions in stock-taking processes. Now completed on the same day, we can gain access to provisional food costs in 2 – 3 days. What’s more, enhanced accuracy in stock counts and streamlined workflows have further boosted efficiency.

Supported by a responsive and forward-thinking client services department, Kitchen CUT has improved overall operational productivity, making it an indispensable tool for optimising culinary operations.

Food cost savings
0.6% food cost savings across the Collection, boosting financial performance.
Time savings
Reduced stock-taking duration from 9 - 11 days to same-day completion.
Accurate stock taking
Enhanced efficiency and accuracy in managing and recording stock counts.
Exceptional client support
Responsive and forward-thinking client services department ensuring excellent support.
Operational improvements
Streamlined workflows have resulted in improved operational efficiency across the board.

It’s amazing to work with a company like Kitchen CUT, which is forward-thinking and responsive to client and industry needs. The Client Services department is second to none and is always on hand and willing to help; the combination of the system functionality and the level of customer service makes Kitchen CUT a great asset to any hospitality business.

Peter F. Fuchs, Group Culinary Director, Celtic Manor

Overcoming operational challenges

Before Kitchen CUT, Celtic Manor faced significant operational challenges, including manual recipe and menu creation based on rough ingredient calculations, resulting in inefficiencies and inaccuracies. The lack of visibility into individual outlets’ spending further complicated cost management. And inefficient invoice management, including lost invoices, added to the administrative burden.

What’s more, stock-taking processes were lengthy, error-prone and administratively challenging, hampering operational effectiveness. Kitchen CUT, addresses all these issues and has been crucial to improving efficiency and ensuring accurate financial and inventory management across the Collection.

Kitchen CUT is a great system which makes everyday life within an operation easier…

For our chefs, it brings them confidence in their dishes concerning their GP and allergen management. Previously, we used to create Recipes and Menus manually, with a rough calculation of the ingredients and quantities, but with Kitchen CUT we can cost with complete accuracy. We have saved a substantial amount, which in food cost terms, is around 0.6% across the Collection by using the platform to cost our dishes.

Ordering through Kitchen CUT has afforded us so much more transparency; before we onboarded the system, chefs would pick up the phone and order, giving us no visibility over the individual outlets’ spend. Consolidating the stock takes allows us great insight into the stock counts, as well as enabling us to monitor spend by supplier and even individual products.

Now that we can manage supplier spend, Kitchen CUT has brought real efficiency to our invoice management abilities – there are no lost invoices from drivers to the accounts department, as we can track them all through the software.

Peter F. Fuchs, Group Culinary Director, Celtic Manor

Streamlining operations and cost management

Kitchen CUT provided Celtic Manor with transformative solutions, including accurate recipe costing that significantly reduced food costs. The platform introduced a transparent and efficient ordering process, offering visibility into individual outlet spending and improved invoice management eliminating the issue of lost invoices.

What’s more the streamlined stock-taking process saved them time, enhanced accuracy and optimised administrative processes by consolidating information, making stock management more efficient and reliable. These advancements have enabled Celtic Manor to achieve greater operational control and financial efficiency.

Stock take results across the Celtic Manor Collection used to take us between 9 – 11 days. Now we can see the actual stock count on the same day and we can get a provisional food cost within 2 – 3 days; our stock-taking process has become three-times faster than it was before.

Even the administrative side of stock-taking used to see the information spanning 20+ pages, where pages would get lost and we would lose visibility quickly, meaning that our stock count could often be inaccurate. Now, however, time is spent more efficiently, our stock count is delivered with the utmost accuracy and we have won back so much time, all through streamlining in Kitchen CUT.

Peter F. Fuchs, Group Culinary Director, Celtic Manor