EGS CALCMENU Chef 2006 is a useful and professional recipe management software which features user-friendly features to manage merchandise and recipes that are designed to make foodservice professional’s intricate task easier and faster! EGS CALCMENU Chef 2006 is the light version of EGS CALCMENU Pro 2006.
It is packed with helpful and useful features like recipe creation, recipe costing, merchandise management, nutrient calculation, printing of recipe cards with pictures, recipe resizing, sub-recipes, baker's percentage and many more! You can also enjoy free recipes that come when you purchase the license for EGS CALCMENU Chef 2006.
EGS CALCMENU Chef 2006 is ideal for foodservice professionals, like chefs, culinary arts students, caterers, F&B Managers and other food enthusiasts who are looking for a complete solution for recipe management at a very affordable price.
Recipe Costing - Users can easily impose selling prices to their menus based on the accurate ingredient cost, thus profitable income for companies like yours, are ensured.
Recipe Standardization - Standardized recipes, cooking procedures and dish presentations decrease the cost of training employees, saving your time and money. With standard dish presentations, serving meal to customers creates a unique personality for your restaurant or food service company. It contributes to your dish brand recall and encourages your customers to come back and dine again with you!
Merchandise list - With this feature you can easily organize ingredients for your recipes, update its cost, define suppliers, category, wastage percentage and many more. You will have more time to do other important tasks.
Nutrient Calculation - Provides essential nutrition information of dishes, which is important for hospitals and other establishments that need to serve balanced diet to their patients or customers.
Shopping list - Listing down all required ingredients for food preparation and menu plans is only one click away. No more headaches of manually listing down your shopping list before going to the grocery or sending order to suppliers.
Hazard Analysis Critical Control Point - HACCP is an excellent guideline to meet sanitary and hygienic standards in hotels, restaurants and other foodservice industries.
￭ Upload and download recipes limit