How to successfully Manage a Multi-Site Hospitality Business

Volanté joins the Kitchen CUT family

Take a look at the latest integration to join our growing network.

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Our customers will now benefit from enhanced POS technology thanks to the latest integration to join our Kitchen CUT marketplace.

Volanté Systems has joined the Kitchen CUT family, bringing payment software and hardware that will streamline our customer’s food service management capabilities.

Volanté provides flexible payment solutions including digital ordering and self-check-out, plus valuable insights into every payment that give hospitality businesses visibility over their customer’s spending habits, profits, costs and more.

With its integrated CRM, businesses can track customer interactions, feedback and preferences to ensure personalised and memorable customer experiences.

John Wood, Founder and Managing Director at Kitchen CUT, said: “We’re delighted to welcome Volanté into our growing network. The software and hardware solutions they provide can be tailored to every hospitality business’ needs, helping them to optimise their operations and streamline their payment capabilities.

“We’re looking forward to seeing how our customers benefit from the range of technology that Volanté has to offer.”

Volanté also provides hardware for hospitality operations such as self-service kiosks, cashier terminals, tablets and handheld devices. With tailored customer displays, businesses can promote seasonal items or upcoming promotions and upsell products to maximise profits.

To find out more about Volanté, visit volantesystems.com.

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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.