 |
Info, Quotes & Orders:
805-375-7000
8am - 11pm Pacific
Email:
sales@FoodSoftware.com
Advanced Analytical, Inc.
Newbury Park, CA 91320
|
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.
|
|
"MenuPro", "ScheduleWriter" and "SoftCafe" are registered trademarks of SoftCafe, LLC.
|
We Accept
All Major Credit Cards and
Secure Payment
|
|
Revised: 9/22/2004
|
|
|
|
|
|
|
|
264 items found searching fields on 23 pages. Use the controls at the page bottom or Alt-P (previous page) or Alt-N (next page) for more items. |
| |
|
|
|
|
Chef Training Video: Garde Manger DVD Learning Solution by the Culinary Institute of America:
Designed for chefs who specialize in the preparation of cold foods, the Garde Manger training videos show you how to prepare and present a variety of items from the cold kitchen that are sure to entice your customers. Developed by the world-renowned Culinary Institute of America (CIA) this 3-part DVD demonstrates the presentation and preparation skills essential to the garde mangers. ID: CIA-1-58315-269-5-00157
|
| |
|
|
|
|
|
|
|
Chef Training Video: How to Garnish DVD:
Garnishes are the perfect way to spruce up anything from an elegant gourmet dinner to a casual brunch. Follow along as Chef Harvey Rosen leads you step-by-step in the art of professional garnishing. Also available with book, garnishing tools and advanced course DVD. ID: IC-4504-00203
|
| |
|
|
|
|
|
|
|
Chef Training Video: Meringue, Vanilla Sauce & Pastry Cream - Culinary Institute of America:
This DVD training video by the Culinary Institute of America presents a comprehensive analysis on some of the fundamentals of baking and pastry. Sections include Vanilla Sauce & Pastry Cream and Meringue. ID: CIA-1-58315-336-5-00176
|
| |
|
|
|
|
|
|
|
Chef Training Video: Rice Cookery by the Culinary Institute of America:
Rice is the most popular grain in the world. Learn how to prepare this inexpensive staple into a variety of enticing and exotic dishes with this video from the Culinary Institute of America. This DVD will teach you the differences between the many varieties of rice, how to creat rice pilaf and risotto and the ciritcal ratio of rice to liquid. ID: CIA-1-58315-0020-X-00197
|
| |
|
|
|
|
|
|
|
Chef Training Video: The Basics of Saucemaking DVD - Culinary Institute of America:
One of the most basic cooking fundamentals is the creation of soups, stocks and sauces. The Basics of Sauce Making DVD contains four parts - one for each group of sauces. This DVD by the Culinary Institute of America will give you a solid foundation of knowledge and skills in the critical segment of the culinary arts - sauce making. ID: CIA 1-58315-260-1-00174
|
| |
|
|
|
|
|
|
|
Chef Training Video: Vegetables: Boiling, Blanching and Parboiling by the CIA:
Learn how to prepare and cook many types of seasonal vegetables using a variety of cooking methods with this training video from the Culinary Institute of America. While getting veggie-savvy, you'll also learn to prepare your vegetables to assure good nutritional value. ID: CIA-1-58315-021-8-00200
|
| |
|
|
|
|
|
|
|
Chef's Book of Formulas, Yields, and Sizes, 3rd Edition:
This book is a powerful tool for controlling food costs in any foodservice operation. This encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget. ID: JWS-0-471-22716-1-00125
|
| |
|
|
|
|
|
|
|
COMMLOG Restaurant Manager Daily Log System Set (Bound Paper Notebook):
COMMLOGs are systems of preprinted spiral bound notebooks designed to make daily restaurant business logging and planning organized and easy. (These are bound paper books, not computer software.) Quarterly Manager Logs capture daily sales, schedules, plans, memos, shift notes, etc. Other log types available: Request Off, Switch Shift, Reservations, Guest Relations, Maintenance and more. ID: CL-GP1-00316
|
| |
|
|
|
|
|
|
|
CrossFire Restaurant Reservations & Special Events Management Software:
CrossFire restaurant front-of-the-house reservations software replaces your paper reservations book with the power of a computer. It's is easy to learn and use and it helps keep your dining room under control during rush hour. Use its customer database to make your customers feel extra special by remembering their special dates and personal preferences while also building your promotional mailing list. Meant for real-time use by your host or manager at your reception area or phone, CrossFire features table reservations tracking, graphical table status, customer files, special event reservations with menu and contract preparation, table utilization analysis and a timeclock. ID: CF-R-0029
|
| |
|
|
|
|
|
|
|
Essentials of Professional Cooking by Wayne Gisslen:
Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. ID: JWS-0-471-20202-9-0095
|
| |
|
|
|
|
|
|
|
Event Planning Book: The Complete Guide to Successful Event Planning:
This is the most thorough, concise and easy to follow event planning book available. Whether professional or novice, this guidebook is a must-have whether you are planning the Academy Awards or your daughter's wedding. This book is for creating events for any theme, size, location, or budget. From the initial concept to ongoing management, this book has techniques to increase your chances of success and systems to avoid many common mistakes. Have all the tools at hand to create events such as grand openings, seminars, receptions, weddings, corporate events, fundraisers, musicals and plays, Bar and Bat Mitzvah, dances, retirement parties, conferences and conventions, reunions of all kinds, retreats, premieres, festivals, carnival and sporting events. ID: AP-9780910627924-00356
|
| |
|
|
|
|
|
|
|
FoodShapes Fall / Winter Seasonal and Holiday Foods Foods Menu Royalty-Free Art Files CD:
This colorful and festive CD food art collection includes more than 75 high-quality, full-color images of fall and winter season and holiday foods. 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-FVV-CD-0028
|
| |
|
|
|
|
Gift Suggestions