Proven Results

What Happens When Kitchens
Get a System

Real outcomes from hospitality groups that decided undocumented kitchens were a liability they couldn't afford.

0
Allergen incidents post go-live
$145K
Avg year-one cost saving (group)
4 days
Avg new chef onboarding time
8 min
Recipe card generation time
Allergen ManagementMulti-PropertyStaff Turnover
JW
James Whitmore
F&B Director · 3 properties · Thailand & Bali

The Problem

Three allergen incidents in six months. Legal exposure estimated at $40,000+. Recipes lived in individual chefs' heads — when they left, the knowledge left with them.

The Result

Zero allergen incidents since go-live. Recipe library fully standardised across all three properties. New chef onboarded in 4 days versus their previous 6 weeks.

"We had a guest hospitalised. After that, I couldn't sleep. ExeChef is the first system that made me feel like we actually had control."

— James Whitmore, F&B Director, Pacific Sun Resorts
0
Allergen incidents (12 months)
94%
Faster recipe card production
4 days
New chef onboarding time
Chef TurnoverKnowledge RetentionLuxury
AN
Chef Aroha Ngata
Executive Chef · 2 properties · Fiji & French Polynesia

The Problem

Lost two executive chefs in 18 months. Each time, the recipes walked out the door. The third week of service with a new head chef was always a disaster.

The Result

Complete recipe library protected in the system. When their next chef resigned, nothing was lost. Replacement chef was plating to standard by day five.

"When our second head chef resigned I thought — here we go again. Then I realised all the recipes were already in ExeChef. The handover took one afternoon."

— Chef Aroha Ngata, Executive Chef, Oceania Luxury Collection
100%
Recipe retention through turnover
5 days
From new hire to full standard
3 hrs
Total handover time
Cost ControlGroup ConsistencyScale
ME
Mark Eriksson
Group Operations Director · 7 properties · Southeast Asia

The Problem

$180,000 annual food cost variance across properties. Same menu, seven different interpretations. Portion sizes drifting. Guests complaining about inconsistency between visits.

The Result

Standardised recipes deployed across all seven properties in 11 days. Food cost variance dropped from $180K to $34K in year one. Guest consistency scores up 22%.

"The first month we standardised across all seven properties, food cost dropped 3.2%. That paid for ExeChef thirty-seven times over."

— Mark Eriksson, Group Operations Director, Archipelago Hotel Group
$145K
Saved in year one
11 days
Full group rollout
3.2%
Food cost reduction, month one
ComplianceAllergensBoutique Luxury
PM
Priya Mehta
F&B Manager · 1 property · Maldives

The Problem

Manually managing allergen matrices in Excel. Every menu update required three people to review. Health inspection prep took two full days and still felt uncertain.

The Result

Allergen verification now automatic. Health inspection score went from 87% to 100%. Recipe card generation down from half a day to 8 minutes.

"Our health inspector asked what software we were using. She said she'd never seen cards that clean. That had never happened to us before."

— Priya Mehta, F&B Manager, Atollo Resort Collection
100%
Health inspection score
8 min
Recipe card generation
0
Allergen matrix errors

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