Kitchen CUT

Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources.  Whilst being creative and on trend are factors in menu creation, it's more important to ensure that business acumen is applied and not just an ‘I like nachos, let’s do nachos’ approach.  Here, Michelin starred chef, John Wood, shares his advice based on over 35 years of writing menus and running successful businesses.

Recent headlines in the national press are doing a great job of raising awareness about allergens. There have been far too many tragedies in recent years, and the F&B industry is becoming more and more aware of the need to implement tighter controls over allergen management, across all products, all recipes and all menus.

Consumers are increasingly conscious of the potential hazards of eating out, aware that operations that do not adhere to strict allergen management processes and alarmed this may cause an allergic reaction or even anaphylaxis, resulting in death.  We spoke to Grace Brocklehurst, the Information Manager at Anaphylaxis Campaign about raising anaphylaxis awareness amongst hospitality professionals, the risks of eating out and how the F&B industry can reassure customers that they are comprehensively and accurately informed about what they are eating....

Whilst the vegan, vegetarian and meat-free market has traditionally been overlooked by many within the hospitality industry (often adding one or two token dishes to their vast menus) the fact is that this market is becoming big business.  Kitchen CUT's Michelin starred chef, John Wood, talks about the increase in demand for vegan and vegetarian food in the F&B industry and how operations can control and capitalise on their 'free from' and 'suitable for' offering.

We asked Michelin Starred chef John Wood how technology can help manage F&B in sport and leisure venues, from recipe creation to allergen management and GP reporting....

This year's Young Chef Olympiad 'cheftestants' will be using Kitchen CUT’s leading edge F&B Management software to help them on their quest for first place.

The shocking reality of the mismanagement of allergens in the F&B industry was brought into sharp focus in the recent BBC Panorama programme.