Supporting Belmond Reid’s Palace with onboarding & training

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Bradley Cross, Solutions Consultant at Kitchen CUT, recently flew to Madeira to support the next stage of onboarding at Belmond Reid’s Palace, delivering two and a half days of on-site consultancy, operational reviews and hands-on training across the hotel’s F&B operation.

Working closely with chefs, finance teams and operational leaders, we focused on improving recipe management, production workflows, reporting accuracy and operational visibility across the business.

One of the key outcomes of the visit was the identification of opportunities to improve visibility into some of the centralised kitchen production, particularly between the pastry area and other operational areas. To help streamline internal transfers and reduce reliance on paper-based processes, Bradley introduced the team to Kitchen CUT production lists.

This allows pastry production to be managed digitally within the platform, while also generating ingredient-level cross-charging reports that can be exported for finance and recorded into systems such as Workday. This process significantly reduces manual admin, improves traceability and creates greater visibility over internal food costs.

Further operational improvements were identified during chef training sessions, where teams worked through the creation of recipes and sub-recipes in detail. A major focus was placed on moving away from portion-based recipe building and towards gram-based recipe management to improve consistency, stock accuracy, recipe costing and long-term scalability across the operation.

Throughout the visit, Bradley also worked closely with on-site teams to review reporting structures, ordering lists, stock processes, buffet analysis and wastage reporting, helping departments gain more accurate operational insight and stronger control over purchasing and production decisions.

Alongside operational consultancy, significant emphasis was placed on knowledge transfer and long-term team enablement. Dedicated training sessions were delivered to support internal ownership of the platform, ensuring the wider team has ongoing on-site support as adoption continues to expand across the property.

Bradley Cross, our Solutions Consultant said, “Every Belmond hotel has its own unique operational structure, so being on-site and spending time with the teams is invaluable. This visit allowed me to see the operation in action with the stakeholders, understand the challenges different departments face and provide practical solutions that will support the business long term.

“One of the biggest outcomes was helping simplify and centralise several manual processes that were creating additional admin across departments. By improving recipe structures, production management and reporting workflows, the team is now in a much stronger position to gain clearer operational visibility and build greater consistency across the kitchens.

“What stood out most was the level of engagement from the Reid’s Palace team throughout the visit. Everyone was genuinely invested in improving processes and embracing new ways of working, which always makes a huge difference to long-term success.”

As Belmond Reid’s Palace continues its digital transformation journey, we’re looking forward to supporting the team further as they roll out Kitchen CUT across the wider operation.