Kitchen CUT launches system at La Residencia, a Belmond Hotel, Mallorca

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Bradley Cross, our Solutions Consultant, flew out to Mallorca to support the team at La Residencia with comprehensive training over two days. Having previously worked at a Belmond Hotel as an experienced chef, Kitchen Manager, and Culinary Operations Manager for over 15 years, Bradley has a wealth of knowledge in successfully implementing Kitchen CUT software within the brand.

Before opening for the 2026 season, the team were keen to have many Kitchen CUT functions up and running, so reporting could begin as soon as doors open to the public. Over the course of the onboarding process, the team achieved:

• All products and ingredients were loaded into the live database for accurate costing and reporting.
• Team members received training and the initial users of the system were assigned.
• The hotel’s live database settings were updated to ensure accurate, real-time data when sales begin. This included sales categories, cost-of-sales data, food categories, allergens and nutritional information.
• Recipes are now being created in Kitchen Cut, freeing chefs’ time and cutting administrative burden by digitising kitchen processes. This is another step in creating paperless work systems for the team.

The team also received comprehensive training on the following:

• Day-to-day product and recipe management, and the initial steps to move forward in adding new recipes to the system.
• The La Residencia team were empowered to use the system with step-by-step explanations of each product and service, and any questions were answered.
• All Kitchen CUT menu items were linked to the hotel’s POS to simplify and link payment processing for optimum customer service.
• How to manage product price updates and the processes and actions required.
• The hotel’s accounts department was trained on their role within the Kitchen CUT system, to ensure product flow and price accuracy to maximise the system’s business analytics.

Over the course of the 2026 season, the team at La Residencia will utilise this training and implementation to maximise Kitchen CUT’s reporting functions and gather important initial data. Through scrutiny and analysis, the team will be able to review the findings and identify where operational changes can be made, where the focus for further system training needs to be in 2027 and any opportunities to increase profits and improve the customer experience.

As the hotel moves forward with Kitchen CUT, it aims to implement more products and services to further optimise its operations. This includes the use of more tablets and paperless technology to fully digitise operations, implementing Kitchen CUT’s buffet analysis tools to minimise excess wastage and save on unnecessary costs and utilising waste management tools to create more accurate reports for cellar breakages and kitchen over-production.

Bradley Cross, Solutions Consultant at Kitchen CUT, commented on the on-boarding process throughout his time in Mallorca. He said: “I’m really proud of all we have achieved in partnership with La Residencia so far this year, and I can see that the team has fully engaged with the training that’s been provided to get the very most out of the system.

By updating the live database and building recipes within the software, we have shown the team a different, more streamlined way of working, that will cut a huge amount of time spent on admin and enable the world class culinary team more time to get creative and do what they do best; create exquisite food and drink.

It’s been a pleasure working with everyone at La Residencia to get them set up with Kitchen CUT and full integrate the system. I’m looking forward to helping the team to implement more Kitchen CUT products, to create further tangible and measurable change for the business over the coming months and years.”