CALCMENU at IGEHO 2013

Around 80,000 food service and hospitality companies from around the world gathers this coming November 23 to 27 at an international exhibition known as the IGEHO Expo 2013. At IGEHO, companies and individuals alike are given an opportunity to showcase what they can offer for the foodservice industry. It serves as a platform not only for them to promote their brands or products, but also for the attendees to interact with the experts in the industry.

IGEHO 2011 was attended by over 74000 people in Switzerland - a conclusive proof that the said event has been a huge success. After two years, a great number of exhibitors including EGS CALCMENU look forward to this anticipated event to be even more successful.

This year, EGS CALCMENU joins IGEHO Expo once again! Learn more about our RECIPE MANAGEMENT SOLUTIONS catering to the requirements of chefs, food and beverage managers, restaurant owners, culinary students, food manufacturing companies, consumer brand providers and a lot more. Potential and loyal partners will also meet the director of EGS CALCMENU, Mr. Marc Enggist, as he will be there to present a range of EGS solutions designed for you.

To receive updates of the event, kindly register on our website at www.eg-software.com/en/main.

Thank you and see you there!

Comments

Popular posts from this blog

Food Brand Marketing using Recipe Websites Why they Work and How “ Recipe content is the single most important aspect of our food brands / and forms a key channel to consumers…” - Top clientele of Recipe Management Software global experts Enggist and Grandjean Software SA When consumers search for Recipes on brand websites, they are instantly drawn to buy the brands used if the recipe is interesting. This is an important goal for consumer brands companies to maintain a strong brand identity and build their corporate image to a particular market. However,/ with their recipes in different places,/ regions,/ formats,/ done by different chefs and authors, / companies worry about not having good recipes / available for their target markets, / and thus / losing on the opportunity to advertise their brands / with this potent medium. // The Challenge: / No standardization, / no consistency in how recipes are written, resulting to a disordered recipe management system.// T

Kitchen software management for Nursing and Retirement Homes: EGS CALCMENU Web Care Hospitals and nursing homes gain more with these benefits by creating meals best suited to the particular condition of the patients. With a dedicated, central organization that decides assigned meal plans for different branches, the risk of inaccuracies is eliminated. Food and patient safety Nutritional content is the cornerstone of the patient's health and well-being There are specifics that need to be strictly followed when providing food services for patients and individuals with special needs. In such, it is a task that needs an extensive amount of time and effort to provide for hospitals, nursing homes and other similar institutions that provide care for clients with different needs. A study conducted in Brazil states that hospital nutrition present inadequacies saying that 45.5% of patients lose their weight in the first three days of their stay. Researchers attribute this

Allergens, Nutrients and the importance of Label Information Shrimps, nuts, and eggs. These are but a few food items that could really trigger an itch and for some, even death. However, these food items are often what makes recipes unique and tasteful. Allergens are often included to ingredients that make culinary masterpieces what they are. Allergens are generally defined as any number of materials (food or chemicals) that produce an abnormally vigorous immunity response to the body resulting to hypersensitive reaction. It’s like introducing something really strange to your body and it starts to defend itself because it is unable to identify it as a food product. What EU authorities say Food allergens are often a topic of concern for most foodservice establishments that serve various menus for different sets of customers. This is why allergen information is critical to both foodservice providers as well as consumers not only for health but also for p

CALCMENU - Making the business profitable with the right culinary solution.

Search This Blog