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EGS CALCMENU Pro 2008

FeaturesEGS Products Comparison
  
Merchandise Creation Create, modify, delete, and mark merchandise in your merchandise list quickly and accurately.
Recipe Creation and Standardization Create, modify, and delete recipes.
Recipe Costing Calculate selling price and profit margin of all recipes. This feature tells you how much a recipe will cost which is excellent for catering services.
Recipe Sharing and Exchange Share recipes with other CALCMENU users who use the same database.
Exchange recipes with EGS Recipe Server Upload and download recipes in CALCMENU 2008 to and from the EGS Recipe Server.
Nutrient Calculation Link your food ingredients to the ones from international databases such as USDA, ASA, or BLS.
Shopping List Preparation Create shopping lists for the recipes or menus you selected.
HACCP (Hazard Analysis Critical Control Point) HACCP is an excellent guideline to meet sanitary and hygienic standards in hotels, restaurants, and other foodservice industries.
Sub recipes (unlimited nesting of recipes within recipes) A recipe is called a sub-recipe if it is used as an ingredient of another recipe. CALCMENU supports the unlimited addition of recipe to another recipe.
Supports Imperial (U.S., U.K.) and Metric measurement units Merchandise unit sizes can be specified in Imperial (gallons, pounds, ounces, etc.) or Metric (kilograms, liters, etc.) measurements. Switch from Metric to Imperial units of measurement or combine both Imperial and Metric depending which is appropriate for the merchandise.
Link multiple pictures to merchandise, recipes, and menus CALCMENU stores pictures of merchandise, recipe, and menu. Each item can have three pictures attached.
Menu Creation and Standardization Create menu and impose price and other information. CALCMENU is capable of storing a number of menus.
Menu Costing A real-time calculation of recipes and merchandise added to the menu will tell you the overall menu cost.
Menu planning Variety of proposals to plan meals and menus. Menu planning gives you flexibility and control.
Menu Engineering Analyze menus and individual menu items to achieve optimum profit. Use Menu Engineering to identify which menu items to retain or drop from your menu.
Translation of recipes, menus, etc. Possibility to add translation of recipes for Web site or other external use.
Calculate prices in multiple currencies Manage varying prices of common merchandise bought from different locations.
Spell checker Use the Spell Checker to eliminate spelling errors of your recipe procedures, notes, titles, descriptions, remarks, etc. so you can worry about more on important things.
Baker's Percentage Baker's Percentage is exactly the feature that a professional baker needs to show basic proportions of ingredients, calculated, and expressed as percentages.
Labor Cost calculation Labor Cost allows you to calculate the cost of labor in preparing each recipe.
Simple Inventory Simple Inventory right there in your CALCMENU! Simply print inventory sheets to collect data in your storage locations, then encode the quantities in your CALCMENU. Save your inventories and compare them with previous ones. Use a Pocket PC and Excel for Pocket to make this task even simpler.
Simple Purchasing Prepare and send Purchase Order to your suppliers in a few clicks, without leaving CALCMENU. From the Merchandise list, encode the quantities of each product you need to order, click a few buttons and your Purchase Order is ready to be sent via e-mail, faxed, or printed. Quick and easy.
Availability in several languages Supports several languages such as French, German, and Italian.
Standalone - Single workstation The database and the program should be installed and accessed from the same computer. It’s an ideal solution for individuals and small workgroups.
Advanced Inventory Management Give your CALCMENU real-time inventory visibility by linking it to F&B Control for a more advanced inventory management.
Tools to Export to MS Excel Use special MS Excel templates to customize recipes to print.
Printing of Recipe Production Labels Add our EGS Label Production application and start printing production labels.
Printing of Nutrition Facts Labels Customize and print Nutrition Facts labels to assist your customers to understand the nutritional value of food, to better manage special diets, and compare products more easily.
Link to External Application Possibility to link with EGS F&B Control and Logimen.
Maximum Number of Users Each CALCMENU program can accommodate a different number of users.
Maximum Number of Computers Each CALCMENU program can accommodate a different number of computers.
Database System EGS CALCMENU 2008 uses the MSDE/SQL Server database. This provides our clients a reliable database system which is highly scalable, very stable, and is not prone to corruption.
Action Marks Action Marks are shortcuts in performing a similar function that could apply to marked merchandise, recipes, or menus.
Printing Options EGS CALCMENU offers flexibility in preparing reports to be printed.
Category, Keywords, Sources Management Manage categories, keywords, and sources that can be assigned to merchandise, recipes, and menus. These can also be used in searching.
Supplier Management Suppliers and their details can be added in CALCMENU and they can be assigned to the corresponding merchandise. Suppliers can be used to search for merchandise items.
Tax Rate Management Create and assign tax rates based on the tax values imposed on goods and services in your country.
User Management The Administrator manages users of the program by creating user accounts and assigning the rights per user in CALCMENU.
Advanced Fast Recipe Encoding and Recipe in Text-Mode Advanced Fast Recipe Encoding is a new way of encoding and handling recipes which is faster and more convenient. This system also allows you to keep your recipes in text format and without linking ingredients to the merchandise list.
Recipes with Step-by-Step - Coming soon Illustrating recipe steps using photos
  
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