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Info, Quotes & Orders:
805-375-7000
8am - 11pm Pacific
Email:
sales@FoodSoftware.com
Advanced Analytical, Inc.
Newbury Park, CA 91320
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About FoodSoftware.com
FoodSoftware.com specializes in the development and sales
of software, devices and services for restaurants and all types of food service.
Our client list includes some of the best known restaurants,
hotels and culinary schools in the world. Our top sellers are our own IPro restaurant inventory software
LRS restaurant pagers, nutraCoster nutritional analysis software and SoftCafe's MenuProŽ restaurant menu design software.
We also carry the full line of the Culinary Institute of America's professional training videos.
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"MenuPro", "ScheduleWriter" and "SoftCafe" are registered trademarks of SoftCafe, LLC.
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We Accept
All Major Credit Cards
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Revised: 9/2/2010
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279 items found searching fields on 24 pages. Use controls at the page bottom or Alt-P (prior page) or Alt-N (next page) for more items. |
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Restaurant Weekly Sales & Prime Costs Spreadsheet Workbook for Excel:
One of a series of pre-configured and customizeable Microsoft Excel spreadsheets by a leading restaurant accounting consultant. This spreadsheet takes the series to its logical conclusion by accounting for your weekly food and beverage purchases, beginning and ending food and beverage inventories and gross labor. Use this report to manage both your labor and your purchases and to keep expenses in line with sales budgets. Downloadable for immediate free delivery. ID: RRG-WSPC-0059
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Scales for Food Portion Control: 'Primo' Electronic Scale (11 lb x .1 oz) by Escali:
Primo digital scales are economically priced and very easy to use. Perfect for either continuous or occasional recipe portion control, they are small and battery operated so they can be placed anywhere handy in the kitchen. An NSF-Certified removable stainless steel platform is included. Maximum weight measure is 11 lb (5000 gram) in increments of 0.1 oz or 1 gram. Works in either metric or English units. The scale's tare feature subtracts container weight to obtain the content weight.
ID: ESC-P115PL-00364
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Scales for Food Portion/Inventory Control: 'Alimento' Electronic Scale (13 lb x .1 oz):
Alimento digital scales are economically priced and very easy to use. Perfect for either continuous or occasional recipe portion control and inventory weighing, they are small and battery operated so they can be placed anywhere handy in the kitchen. Maximum weight measure is 13 lb (6000 gram) in increments of 0.1 oz or 1 gram. Works in either metric or English units. The scale's tare feature subtracts container weight to obtain the content weight. The scale features a removable stainless steel platform, a big display and easy touch buttons.
ID: ESC-136KP-00365
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Scales for Portion/Inventory Control: 'M-Series' Electronic Scale (66 lb x .2 oz):
M-Series digital scales are the most robust of our Escali series of economical and easy-to-use scales. Perfect for either inventory taking or recipe portion control, they are small and battery operated so they can be placed anywhere handy in the kitchen or storage area. An NSF-Certified removable stainless steel platform is included. Maximum weight measure is 66 lb (30 kg) in increments of 0.2 oz or 5 grams. Works in either metric or English units. The scale's tare feature subtracts container weight to obtain the content weight. Hold, part counting, and second display features too. ID: ESC-M6630-00366
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Server Training Video: Wine Service for Waitstaff by the Culinary Institute of America:
A server with the confidence and knowledge to encourage wine sales is an asset to any foodservice operation. One of a series of server training DVDs by the Culinary Institute of America, this video gives you the tools to help your front-of-the-house employees by enhancing their skills and knowledge to make the best possible impression on customers. The tips and techniques covered in Wine Service for Wait Staff will help boost your front-of-the-house staff's confidence, polish their upselling skills, and, most important, increase your bottom line. ID: CIA-1-58315-341-1-00353
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SoftCafe ScheduleWriter Employee Scheduling Software:
SoftCafe ScheduleWriter is the easiest and fastest way to create and manage your employee schedules. It lets you automatically create a full week's schedule in minutes eliminating the chore of writing schedules longhand with pencil and paper. Just enter your employees, define your shifts, and you're ready to start scheduling. ID: SCSW-009
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The Encyclopedia Of Restaurant Forms with CD:
Included in this one book and CD combo are almost 500 easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation more organized, manageable and profitable! The material may be used as is or readily adapted for any food service application. Specifically designed for foodservice, the CD contains PDF files that you can open and print with PCs or Macs.
ID: AP-ERF-02-00108
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The Encyclopedia Of Restaurant Training:
This book is a complete, ready-to-use training program for all positions in the food service industry. It teaches how to develop training programs for food service employees and how to train the trainer. There are study guides and tests for all positions. Specific instructions are provided for using equipment as well. ID: AP-ERT-02-00114
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The Food Service Manager's Guide to Creative Cost Cutting:
Find over 2,001 practical insider techniques and tips gleaned from successful operators from around the world and tested in real-life food service businesses. Put these methods in place today to reduce expenses and expand profits. Easy to read and understand, this step-by-step guide takes the mystery out of how to reduce costs in the four critical areas of food, beverage, operations and labor. Includes CD with cost-cutting and time-saving forms and charts. ID: AP-CCC-01-00146
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The Food Service Professional GUIDE TO Bar & Beverage Operation:
A complete course in bar business management and operation with practical and realistic examples on maximizing profits. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS11-01-0044
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The Food Service Professional GUIDE TO Building Restaurant Profits:
Learn how to arrive at the right financial numbers and percentages. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS9-01-0042
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The Food Service Professional GUIDE TO Buying & Selling a Restaurant Business:
Everything you need to know to buy, sell and finance a restaurant business. Learn to analyze true value while getting the best terms. Part of the new GUIDE TO series from the editors of the Food Service Professional Magazine, this is one the best and most comprehensive books for serious food service operations available today. ID: AP-FS2-01-0035
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