Notice to the Public

Discontinuance of business between EGS Enggist & Grandjean Software SA based in St-Blaise, Switzerland and EGS Actwings GmbH with headquarters in France

If you are a client of the EGS Actwings SARL company, or you intend to buy a product from this company for products of EGS Enggist & Grandjean Software (CALCMENU, F&B Control, etc.), we inform you that we have decided to permanently discontinue our commercial relations with the company EGS Actwings SARL and Mr. Olivier Queutelot. This company no longer has the authorization to resell EGS products.

Any orders or payments made after November 17, 2011 to EGS Actwings SARL for a product of EGS Enggist & Grandjean Software SA will not be honored by EGS Enggist & Grandjean Software. Please directly contact EGS Enggist & Grandjean Software SA for any new purchase or support renewal.

If you have a support and update contract which is still valid, we will provide technical support and updates until the end of the contract.

EGS Actwings SARL remains responsible for the implementation of ongoing projects. EGS Enggist & Grandjean Software SA will resume support of such projects once they are completely implemented by EGS Actwings SARL.

We will do everything possible so that this change in no way affects the use of our software for your company, and we guarantee you quality after-sales service.

Thank you for your understanding.

For any questions, please contact us directly via info@eg-software.com & www.eg-software.com/info.request.aspx.
 

Igeho 2011 – a success for CALCMENU!

CALCMENU joined hundreds of exhibitors in the recently concluded Igeho exhibition for international food, catering and hospitality companies held in Basel, Switzerland. In the 5-day affair of one of Europe’s most important events for the foodservice industry, EGS CALCMENU’s CEO Marc Enggist presented the different EGS solutions to CALCMENU’s visitors as well as showed a sneak peek of CALCMENU’s newest recipe management solution – CALCMENU Cloud. This cloud-based recipe management solution is geared to be formally launched in 2012.

Enggist noted a remarkable number of interested  clients and visitors for CALCMENU’s recipe and back office management solutions, as well as its latest solution for 2012 -- CALCMENU Cloud. Many signed up to receive updates and information once this cloud-based solution is launched in the market. CALCMENU Cloud offers convenience on accessibility which is one of the most sought-after features paving the most current direction to the software’s future. Moreover, present strategies are providing customized solutions for medium to large groups of foodservice professionals who need recipe management, menu planning, nutritional analysis and more.

Loyal CALCMENU clients were also welcomed at the booth to update their solutions, with the CEO himself assuring them to expect better before- and after-sales service, prompt customer support and faster delivery of products and information.

Also at Igeho, Mr. Roger Zeender of Kisotec has been appointed as the exclusive Swiss distributor for the German-speaking regions of EGS CALCMENU solutions. Zeender is a Federal Diploma Chef / Production Manager and a Global Master Chef in the World Association of Chef Societies (WACS). His expertise expands EGS’ market across Switzerland and strengthens the training and support base in the country and other parts of the world.

To know more about EGS’ latest offering -- CALCMENU Cloud, visit www.calcmenu.com or e-mail us at info@eg-software.com.

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Visit the CALCMENU Booth in Igeho

Come and visit the CALCMENU booth at the Igeho Expo in Basel, Switzerland!

The CALCMENU booth is in
Hall 2.1/Stand D36. We will be showcasing our different recipe management solutions from November 19-23.

Save the Date!

CALCMENU will be participating in Igeho, the most important international trade show for hotel and catering industry in Switzerland. Igeho will be held in Basel, Switzerland on November 19-23, 2011. Over 800 exhibitors in different fields such as Food & Drink; Kitchen technology & Cleaning; Delicatessen & Wines; and Restaurant & Hotel Requisites will gather together in Basel for five days.

CALCMENU will join top executives and specialists from the hotel and catering industry in Igeho to give you a sneak peek of its newest and the latest offering to the foodservice industry. Watch out for more details about this exciting new solution from CALCMENU!

How Do I Get Started with CALCMENU? Part 2

After defining your preferences in Part 1, now it’s time to identify the other information needed in managing your recipes in CALCMENU. You can manage the categories, keywords, sources, taxes, texts, units, yield units, nutrient rules, labor and ingredients.

In Managing the Merchandise List

If you are managing your merchandise list (or ingredients list), I suggest you first create units, categories and suppliers.

Units
Identify which units you will use when creating new merchandise. Go to Configuration> Manage Units. CALCMENU has predefined units which you can already use. Just click the checkboxes of the units you want to use. It’s so easy! If there is a unit that you want to use but is not in the Unit List, you can quickly create a unit by clicking the Add button.

Categories
Categories are terms to classify a group of merchandise, recipes or menus. To create categories, go to Configuration> Manage Categories> Merchandise (Recipe or Menu). You can create categories for merchandise groups (oils, pork, beef, poultry, vegetable, etc.), for recipe collections (appetizers, cookie, meatloaf, salads, soups & stews, etc.) and for types of menus (À la carte, banquets, buffets, table d'hôte, etc.). You can create as many categories as you like. Categories can help you in searching and sorting your merchandise, recipes and menus. If you are creating a dessert menu for a party, you can easily filter your recipes using a category.

Suppliers
Suppliers are the companies or people which provide you with your merchandise. This is where you buy your ingredients from. Go to Supplier> Supplier List. Create suppliers by clicking the Add a supplier button. You can provide all information about your supplier or just provide the required info: Reference name. Like the Categories, you can also use Suppliers in searching merchandise. Just select a supplier from the drop-down list and all merchandise from the selected supplier will be displayed in the search results.

In Managing the Recipe List

If you are managing the recipe list, you first need to create categories, sources, yield units and taxes. These are required information in creating a recipe.

Source
A source refers to the origin of a particular recipe. It can be a chef, a book, magazine, food service company, organization, website, etc. To create a source, go to Configuration> Manage Sources.

Sources can help you in searching recipes. If you want to see which recipes came from a specific source, you can easily do so in CALCMENU. Just select a source from the drop-down list and viola! CALCMENU will automatically display recipes from that source.

Yield Unit
A yield unit is the number of servings a particular recipe makes. For example, a recipe for “Chicken parmesan” yields 8 servings. “Servings” is the yield unit of the recipe. To create a yield unit, go to Configuration> Manage Yield Units.

CALCMENU made it easy for you since it has predefined yield units which are available when you create, modify and view a recipe. If you want to limit the yield units being displayed when you create, modify or view a recipe, just click the check boxes of the yield units which you want to be visible. Only these selected yield units will be displayed when selecting a recipe yield unit. If you want to use a yield unit that is not included in the list, click the Add button to start creating yield units.

Taxes
Government imposes tax. Whatever country you are in, there is tax. You shouldn’t forget assigning a tax rate on your merchandise or recipes. Go to Configuration> Manage Taxes. Create taxes by clicking the Add button. You can create several taxes like VAT or GST, sales tax and excise tax.

Now that you have created all the essential information, you can now start with creating merchandise and recipes in CALCMENU.

How Do I Get Started with CALCMENU? Part 1

After using the online demo of CALCMENU, you decided that it is the recipe management solution you needed and decided to buy CALCMENU. EGS sends you CALCMENU in DVD form together with the user manual. You install CALCMENU in your computer but, you are confused as to where to start.

Here I will explain how to go about in starting to use CALCMENU.

First, you need to configure your CALCMENU. Go to Configuration> Options and Preferences. This is where you set up the basic information you will use in the CALCMENU program itself and in managing your recipes.

The Options dialog box displays the several information that you can configure. You can define your preferences for the general and default information, nutrients, picture, currency, import and contact. Define all the information that you will use in CALCMENU. For example, if you are using English as the language of the program, then select English in the General tab.

Metric or Imperial?
If you want to use kilograms, grams, liter as recipe units, select Show metric units (CALCMENU has predefined units). You can also choose the Show imperial units option if you want to use units such as ounce, pound, and pint instead. If you want to use Metric and Imperial units, then click the Show both options. It’s that easy! CALCMENU gives you the freedom to choose which units to use in your merchandise, recipes and menus.

Nutrients
If you want the nutrient values for Energy, Protein and Carbohydrates in recipes, select these nutrients in the Nutrient tab. You can select several nutrients to use among the different databases available in CALCMENU such as USDA, ASA and BLS. These nutrient database are free for you to use.


Just click on each tab of the Options dialog box and see the options available to you which you can configure. It’s easy, convenient and user-friendly. You can go back to the Options dialog box if you want to modify your previous configuration.

After you’re done with defining your preferences, don’t forget to click OK.

In Part 2, we’ll talk about managing units, categories, keywords and other items used in CALCMENU.

The New USDA Dinner Plate

The USDA (U.S. Department of Agriculture) recently introduced a new eating guide called MyPlate which replaces the decades-old Food Guide Pyramid.

MyPlate is a plate icon sliced into four to represent different food groups. Each colored section is for fruits, vegetables, grains and proteins. A circle icon for dairy is also included in the new guide. MyPlate encourages people to eat more fruits and veggies (should be half of your meal) and reduce sodium-rich soups, bread and frozen meals.

The release of a new eating guide is part of the US’ movement to deal with the obesity problem in America. US First Lady Michelle Obama says “This is a quick, simple reminder for all of us to be more mindful of the foods that we're eating.”*

To know more about MyPlate, you can check out this website: http://www.choosemyplate.gov/.

*Reuters.com