Issue link: http://osercommunicationsgroup.uberflip.com/i/261568
R e s t a u r a n t D a i l y N e w s S u n d a y, S e p t e m b e r 2 3 , 2 0 1 2 4 packages such as accounting software, vendor-ordering systems and point-of- sale systems. Data entry is kept to a minimum – vendor invoices can be automatically downloaded into ChefTec for tracking inventory and updating prices and then instantly transferred from ChefTec to QuickBooks at the touch of a button. Many restaurants are making changes to their menus to accommodate today's economic realities and the menu-engi- neering capabilities of ChefTec enable them to do "what-ifs" with new menu items, menu prices and projected sales numbers. Operators can quickly see the impact of any menu changes on their food cost and profit margins and introduce any changes with the confi- dence of a positive impact on the bot- tom line. The inventory-control capabilities enable an operation to easily and accu- rately track usage, waste, and shrink- age, and provide an audit trail that helps staff account for portion control, actual versus theoretical inventory and safe food handling. ChefTec users can make full use of the latest mobile and scanning technology to reduce by half the time-consuming physical inventory process. The purchasing and ordering features Culinary Software Services has been creating software to meet the unique challenges of the foodservice and hos- pitality marketplace since 1990. CorTec ® and ChefTec® back-office software are the result of years of experience partnering with operations of every size, as they implement sys- tems for accountability, communica- tion and control. Now more than ever, food service operations need tools to keep costs under control, improve operational efficiencies and increase profit mar- gins. Just in time to help the food serv- ice and hospitality industry move for- ward in the improving economic envi- ronment, ChefTec TT (2012) was released for 2012. CorTec and ChefTec software provides a complete package that includes recipe and menu costing, inventory control, purchasing and ordering, sales analysis, production management, req- uisition and transfer, waste and lot tracking and nutritional analysis. Operations using the software see the return on investment quickly through improved efficiency, greater produc- tivity and reduced food and beverage costs. The software is easily integrated with other essential foodservice software allow orders to be generated using diverse criteria such as user-defined par levels, shopping lists, menus, tem- plates, lowest price, or lowest bid. Users are able to make informed man- agement decisions with the ability to compare multiple bids and real-time pricing data. Supermarkets, delis and commissaries are using ChefTec to manage their pro- duction processes. The ability to auto- matically create master production sheets and then split them into individ- ual location production sheets stream- lines the process and keeps production schedules tight and precise. Inventory is seamlessly updated with raw ingre- dients for prep items deducted from inventory and finished product added. Legislation continues to mandate the provision of nutritional and allergen information. ChefTec provides an easy and affordable way of meeting these ever-increasing obligations. ChefTec is pre-loaded with nutrient and allergen information for use with recipes and nutrition-facts labels can be printed. To learn more about ChefTec, visit them at booth #2040, For more information visit www.cheftec.com or call 800-447-1466. CORTEC, CHEFTEC MEET FOOD SERVICE CHALLENGES Restaurant Daily News is an independent publication not affiliated with the Florida Restaurant & Lodging Show, Reed Exhibitions, or any other organization. Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Kate Seymour Senior Associate Publishers Kim Forrester Associate Publisher Lorrie Baumann Editorial Director Hayden Neeley Janet Rose Jackman Associate Editors Monica Boland Art Director Yasmine Brown Graphic Designer Ruth Haltiwanger Selene Pinuelas Traffic Managers Clarissa Alverez Lisa Amidan Lynne Hilton Account Managers Enrico Cecchi European Sales Restaurant Daily News is published by Oser Communications Group ©2012. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520-721-1300/Fax: 520-721-6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy.