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R e s t a u r a n t D a i l y N e w s 5 S u n d a y, M a r c h 4 , 2 0 1 2 Continued on Page 13 CHEFTEC SOFTWARE IS CRITICAL DURING CHALLENGING TIMES Brian Bennett, President of Culinary Software Services―Makers of ChefTec Software―talks about why now is the right time to implement ChefTec Software into businesses. RDN: What exactly does your software do? BB: Culinary Software Services Inc. is the leading provider of foodservice soft- ware to the hospitality industry. Our products include CorTec™ and ChefTec ® for recipe and menu costing, inventory control, purchasing and ordering, pro- duction management, requisitions and transfers and nutritional analysis. RDN: Times are tough; companies are cutting back on their spending. Why is ChefTec something they should spend their money on? BB: These tough times create both chal- lenges and opportunities for operators savvy enough to take advantage of the technology available for the foodservice industry to control costs and manage inventory. With the right back-of-the- house software, operators can find relief from rising food costs, maintain tight controls on purchasing and improve operational efficiencies. We guarantee to save operations 3-8 percent on food costs by using ChefTec. A company selling $1 million in food every year can shave 3 percent off food costs with ChefTec, sav- ing $30,000 in the first year. Looked at from this perspective, finding the money to spend a few thousand dollars on ChefTec a no-brainer. RDN: How does ChefTec make a differ- ence for foodservice operators? BB: Every operation, big or small, fine dining or fast food, multi-unit or stand- alone, will benefit from a regular review of how things are being done. Is the line cook getting creative with signature menu items, making them unrecogniz- able and increasing food costs in the process? What is going on with the inventory on hand; does it line up with what has been sold and what has been ordered? If not, is it waste or theft or just sloppy inventory control? ChefTec is a management tool that can alert operators to costing and inventory issues. RDN: What are some of the other bene- fits of ChefTec? BAB: Using ChefTec will save time. We offer several interfaces: the Quickbooks interface that transfers invoices from ChefTec directly into Quickbooks with the touch of a button, Electronic Data Interfaces with Sysco and U.S. Foodservice, among others, that allow for online ordering. This reduces the time it takes to enter invoices into costing and ordering software to 10 seconds. We also have add-on products: ChefTec Mobile uses either a hand-held Tablet computet or a PDA for physical inventory taking, shipping and receiving, ordering, and recipe management. Add a bar code scanner, which simplifies processes even more. Remote Notifications provides the ability to trig- ger multiple notifications via printer, text message, or e-mail providing critical information when and where needed. For more information on ChefTec and the line of ChefTec products, stop by booth 1212, call 800-447-1466 to speak to a rep- resentative or visit www.ChefTec.com. ALDELO FOR RESTAURANTS AND ALDELO EDC: SIMPLICITY FOR RESTAURANTS AND BARS Long favored for its ease-of-use and intu- itive workflows, Aldelo for Restaurants Pro is great for any restaurant or bar. Aldelo's 60,000+ installs range from a single point-of-sale terminal to more than 10 POS terminals within one location, and include chains and franchise opera- tions. Aldelo's advanced software solu- tion maximizes productivity with its full- featured capabilities and ease-of-use. With the aid of Aldelo, customers are more satisfied with faster order pro- cessing, staff activities are more stream- lined, managers are more informed about store operations, and waste and mistakes are greatly reduced. Everything works perfectly, is efficient and remains simpli- fied every day. Regardless of your food service operation theme, type, or size, Aldelo for Restaurants Pro is the perfect hospitality point-of-sale and store man- agement solution to help you achieve simplicity, productivity and efficiency. Aldelo's cost-effective software solution enables all restaurateurs to enjoy the ben- efits of store automation while achieving the best possible return on investment. In your busy restaurant, your staff needs quick and reliable payment pro- cessing abilities. Your customers demand faster service and security regulatory agencies require your compliance with tion and service, every day, Americold puts twenty trucks on the street. The company's most recent addition, a 16- foot Chevy Cutaway box truck intro- duced to the fleet just last month, now provides field technicians with a mobile warehouse that supports the other trucks in the field, enabling the service techni- cians to always be at the ready. Because of the company's targeted concentration on refrigeration, they focus on stocking and supplying their fleet of trucks with all the equipment necessary to make the majority of field repairs imme- diately on-site. The fleet includes four different types of truck set ups―service, maintenance, new installations and hard- ware―with each truck being uniquely equipped for specific types of service calls. Other vehicles in the fleet in addi- tion to the box truck include a dedicated field supervisor truck, three installation trucks, 11 service trucks, two mainte- nance trucks and two hardware trucks. The transit trucks in use are light- weight vehicles that help Americold to stay more fuel efficient and contribute to their sustainability efforts. In addition, the new trucks feature a unique shelving design that helps technicians keep better track of inventory and to monitor stock more efficiently. A testament to the com- pany's response time, Americold trucks rarely see the company garage and each clocks about 20,000 miles per year mak- ing sure Americold clients are well taken care of. To ensure reliability and keep the trucks running at full speed, the trucks are routinely serviced by Enterprise Fleet Management. Last year, the entire fleet of trucks underwent a new branding campaign to reflect the company's updated branding and messaging. This year, the trucks will be adding the fact that Americold helps cus- tomers "make the grade"―a reference to the Health Department's new letter grade rating system and the company's commit- ment to providing rapid response to help restaurateurs with their DOH inspections. The new fleet of trucks is just one more way that Americold continues to stay focused on being the best refrigera- tion company in New York that provides timely service and maintenance pro- grams with unsurpassed expertise and integrity. For more information on Americold, visit booth 1116 or contact Americold at info@americoldny.com or by phone at 631-262-7964. About Americold Leading New York restaurateurs, hospitals, catering facilities, universities and dealers count on Americold Refrigeration Consultants to select, install and maintain reliable refrigeration equipment that will perform at its highest level and prevent costly downtime and revenue loss. In oper- ation for over 25 years, Americold has developed a reputation for consistently delivering exceptional customer service, earning the trust and loyalty of some of the region's most demanding restaurateurs. Utilizing a dedicated team approach to ful- filling the customer's needs, Americold emphasizes strong communications, strategic planning and internal controls to help clients build a dependable refrigera- tion system they can count on. Visit them on the Web at www.americoldny.com. Americold (Con't. from p. 4)