Kitchen CUT welcomes new Head of Product to the team

We're delighted to welcome a new appointment to our growing team.

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We are delighted to Welcome Alex Dan to our growing team at Kitchen CUT.

Alex will be taking on the role of Head of Product, responsible for driving Kitchen CUT’s product roadmap from both a technical and strategic perspective.

With over six years’ experience working in hospitality software, Alex has a wealth of knowledge when it comes to building end-to-end business solutions that help hospitality operators run more efficiently. His background includes developing cross-platform point-of-sale systems, online ordering solutions, and payment integrations.

Before joining Kitchen CUT, Alex worked as Head of Product at Grafterr, leading innovation for the SME market, and as Product Manager at Zonal, where he helped rebuild their next-generation enterprise POS platform.

Alex commented on his appointment. He said: “I’m really looking forward to taking the proven Kitchen CUT product suite to the next level. That means expanding into new markets, introducing AI-driven solutions to solve key customer challenges, and further strengthening the platform’s stability and performance.

“My focus will be on aligning the product vision with business goals and evolving market needs to deliver real value for our customers.”

As well as software development, outside of work, Alex has a passion for travel and camper vans. He said: “I love building campervans for off-grid living and travel — it’s my creative outlet and a great way to combine problem-solving with adventure.”

Welcome to the Kitchen CUT team Alex!

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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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Send us a message if you need help with streamlining your front- and back-of-house hospitality operations.