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

EGS CALCMENU Gets 2016 Management Software Awards From FinancesOnline One of the most popular business software platforms - FinancesOnline, has recently prepared a very positive review of CALCMENU and distinguished this software with its prestigious Expert Choice Award for 2016 . The platform published very thorough CALCMENU reviews on their site, and the reactions of their review team of SaaS experts have been nothing but positive. FinancesOnline is delighted to hear that the review team appreciates the features allowing users (chefs, food and beverage staff, nutritionists, digital content managers among others) to create and share recipes online, and they loved how CALCMENU helped them to manage merchandise and other recipe data more easily. The thing that really impressed both FinanceOnline team was CALCMENU’s popularity among culinary experts, who revealed that our software is their favorite tool for recipe standardization for food costs, and nutrient calculation. The f...

The food industry professionals understand that it is certainly imperative to use a software for food and recipe management with other information that goes along each item and ingredient. It would nearly impossible to accomplish without using software, though it may still seem as a challenge for some to deal with technical basics. In reality, most chefs would still rather enjoy cooking and preparation rather than organizing recipe collections with a software that confuses the technical with their cooking functionality and artistry. Recipe software should therefore be easy and pleasant to use, eliminating the challenge of actually entering data and optimizing the information of the stored data. CALCMENU is a software that makes it very convenient with more features to offer: shopping lists, automated recipe calculation, exportation of recipes to an external web service, unit conversion, etc. EGS has developed CALCMENU - a suite of R...

Software and technology has been of great assistance in the daily living of individuals and regular operations of many companies worldwide. In the corporate world, the implementation of different automated software performing their respective purposes plays a significant role on the organization’s innovation and growth. For an instance, data management is one of the important processes in any organization. Well-managed data is a crucial factor that is easily observed when there is optimized productivity and an increase in the company’s efficiency. However, many inconsistencies occur when the organization becomes overwhelmed with great collections of records in several diverse applications. Worse case scenarios such as financial loss and poor company credibility will happen eventually if these inconsistencies are neglected. Hence, EGS never fails to provide our customers accurate and up-to-date recipe management software for better processes of storing and organizing recipe data. In ...

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 fut...

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 .

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...

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, li...

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

It is undeniable that successful companies are those that are able to maintain at least 28-35% of their food costs, on the average, where at least 50% to 70% of their total sales are spent on food inventories, consumption as well as labor costs . Because of the impact that food costs has on the overall profitability of a food service company, one must be able to manage it carefully in order to increase profits by avoiding losses. You are probably thinking: “So how can we control our food cost?” There are many ways to do so but two of the most effective ways are to control your inventory and look into your menu pricing strategy . You may have received a good deal from your suppliers by ordering in bulk, however, think about this: you may be tying in your cash flow or store room for paying and stacking an inventory that may end up just sitting in your stock room for a long period of time. Or inversely, you may have also experienced scrambling and pulling your hair out as you scramble fo...