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Profit through partnership, CALCMENU introduced to LTB Philippines


It’s no question that working hand in hand with the best ensures profit from the business and recognition to the effort of those involved. That’s why CALCMENU is pleased to tell yet another of our client’s success story and how our foodservice management solutions help organize and standardize kitchen operations.

Chef J. Gamboa a graduate of the University of Massachusetts at Amherst and current Educational Director of LTB Philippines Chefs Association, shares his account on how a lucrative partnership with CALCMENU helped him boost two of his esteemed establishments to heights beyond his expectations.  

For over 20 years, Cirkulo and MilkyWay Cafe restaurants have been a go-to place and a mainstay for food aficionados worldwide. In August of 1995 Chef Gamboa opened Cirkulo and re-introduced Filipino tastes to original Spanish cuisine like tapas and paella.

MilkyWay opened long before. Opened during the 1950’s it was and still is, a favorite of Filipino families for its famous ice cream and assorted dessert items.



Confidence to the software

Chef Gamboa says that his key to success is his loyal partnership with CALCMENU. Gamboa says “On a personal note, I’ve have been using CALCMENU for over 20 years. It has taken away the guesswork in costing dishes and most especially menus whether for 5 or 200 pax.” He continues, “I’ve been able to give our guests the best possible pricing with confidence.”


It is because of this success that Chef Gamboa has announced the partnership between CALCMENU and LTB Philippines Chefs Association. 

LTB Philippines is the premier chefs association in the Philippines and is recognized by the World Association of Chefs Societies (WACS). It emphasizes the collection and gathering the collective geniuses of Filipino chefs and restaurateurs and takes this knowledge to improve cuisine quality to compete in a global scale as well as organize and uplift professional advantages among its members.

The partnership is aimed to improve kitchen operations efficiency as well as the introduction of CALCMENU to member chefs who might find it interesting.

Chef Gamboa expresses to its culinary colleagues, “I do hope you take advantage of this special offer. Aside from being able to manage your recipes, I’m sure it will help you in the restaurant business.”



CALCMENU has for decades, sought to improve foodservice quality all over the world, continuously improving dynamics to pace with changes the industry gives and maintaining client satisfaction as key to success in an ever competitive environment. 

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