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Largest Specialty Catalog of its Kind
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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 and
Secure Payment
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Revised: 3/12/2010
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270 items found searching fields on 23 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 Menu Design Software: Vegetable Variations Menu Art Royalty-Free Clip Art CD:
This food art collection CD includes 650 high-quality, full-color and black and white images of vegetables. Use these images in your menus, promotions and publications - they're royalty free for unlimited use. The image files are offered in PC and Mac formats: GIF, TIF, BMP, EPS, etc. ID: FS-VVF-CD-00240
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Restaurant Menu Engineering & Profitability Workbook for Excel:
One of a series of pre-configured and customizeable Microsoft Excel spreadsheets by a leading restaurant accounting consultant. Use this to organize and analyze critical data from your daily POS system and make sure it is not ignored. This powerful and fully automated tool assesses the profitability of your menu items based on their food cost, selling price and popularity. Downloadable for immediate free delivery. ID: RRG-MEP-0056
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Restaurant Payroll Accrual Spreadsheet for Excel:
One of a series of pre-configured and customizeable Microsoft Excel spreadsheets by a leading restaurant accounting consultant. Accruing payroll at the end of each month is unquestionably the most important task that 99% of independent restaurant operators ignore. Most importantly, use this for accurate payroll totals in your profit and loss statement. This workbook makes accrual easy and automatically creates the necessary journal entries to enter into your accounting software. Downloadable for immediate free delivery. ID: RRG-PA-00141
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Restaurant Software Spreadsheets: Employee Schedule Planner Spreadsheets for Excel:
These Microsoft Excel workbooks were developed and designed for chefs and managers who want to create fully costed and printable weekly staffing schedules for each job category in their restaurant. Two workbooks are provided; one for the kitchen and the other for front of the house staff. Downloadable for immediate free delivery. ID: RRG-SPWS-00226
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Restaurant Training E-Book Library CD by the Culinary Institute of America:
Developed by the world-renowned Culinary Institute of America (CIA), this CD "library" shows you some great ways to best manage your staff and your bottom line. Covering important issues that affect the restaurant both in front of the customers and behind the scenes, topics included on the CD include: The Challenging Guest, Front-of-the House Sanitation, Kitchen Calculations, Improve your Bottom Line with Upselling and Wine Services.
ID: CIA-I-58315-292-00148
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Restaurant Training Video: Restaurant Economics - Understanding the Business of Restaurants:
Learn the basic fundamentals of restaurant economics and how to make your restaurant more successful with this DVD by the Culinary Institute of America and Gregory X. Norkus, Senior Lecturer at Cornell University's School of Hotel Administration. Focus on the interplay among the three key activities of a restaurant: marketing, operations and finance, the people who support them and management, guests, & owners.
ID: CIA-1-58315-327-6-00201
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Restaurant Training: Exceeding Expectations: Fine Dining Waitstaff Tips & Techniques:
This is CIA's latest front-of-the-house training DVD. It provides a comprehensive lesson in the principles, standards and practices that define outstanding service, and is highly recommended for fine dining waitstaff training. Lessons include Dining Room Guidelines, Table Setting and Hospitality Basics, Tray Handling, Beverage Service, Taking Reservations and many more. ID: CIA-1-58315-330-6-00229
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Restaurant Weekly Food & Beverage Purchase Log Spreadsheet for Excel:
One of a series of pre-configured and customizeable Microsoft Excel spreadsheets by a leading restaurant accounting consultant. Summarize your daily food and beverage purchases on a single weekly log sheet. Includes vendor name, invoice number, date and breakout by food & beverage category. Have a one page, easy to read summary of weekly purchase totals to compare with your budget (based on reordering to specified par levels). Use the summarized totals to make entries into QuickBooks. Downloadable for immediate free delivery. ID: RRG-WFBP-00139
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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: Pocket Size Electronic Scale (500 g x .1 g):
Accuracy in the palm of your hand! The Liberta pocket digital scale is the smallest and most convenient of our Escali series of economical and easy-to-use scales. Perfect for spot-checking recipe portions, they are small enough to fit in a pocket so they can be with you all day. Maximum weight measure is 500 g (17.64 oz) in increments of 0.1 g. Works in either metric or English units. The scale's tare feature subtracts container weight to obtain content weight. ID: ESC-PR500S-00367
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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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