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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: 9/22/2004
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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. |
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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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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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ServSafer Coursebook- 3rd Ed. with Certification Exam Form Answer Sheet- National Restaurant Assoc.:
This industry-standard book by the National Restaurant Association Educational Foundation provides comprehensive food safety knowledge and prepares students for the ServSafer Food Protection Manager Certification Exam. This all-inclusive text supplies functional guidance on food quality, maximum storage periods, crisis management, plus helpful resource lists. ID: JWS-0-471-478024-0078
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ServSafer Essentials--3rd Ed. with Certification Exam Form Answer Sheet--National Restaurant Assoc.:
This industry-standard book by the National Restaurant Association Educational Foundation covers principles necessary to maintain food safety within a foodservice operation and prepares participants for the ServSafer Food Protection Manager Certification Exam. Content is activity-based, exercise-intensive and visually engaging. ID: JWS-0-471-478032-0080
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SoftCafe ScheduleWriter Employee Scheduling Software:
SoftCafe ScheduleWriterT 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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Starting a Restaurant from Scratch E-Book:
This 89 page e-book study course guides the emerging restaurateur step-by-step through opening and operating a successful restaurant. Topics include locating restaurants for sale, finance options, negotiating leases, pricing menus and more. Downloadable for rapid and free delivery. ID: RA-SRFS-0062
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The Book of Yields CD - Food Yields and Conversions Tables, 7th Edition:
You can't figure your recipe costs or ideal food cost unless you include accurate yield factors. To get these, you can spend weeks testing food yourself or you can look them up in The Book of Yields CD. This CD contains the exact information you need to efficiently enter food items into any inventory or recipe-costing program. With this, you can easily convert purchase units from weights to volumes and from raw to trimmed foods. Includes over 3,000 measures of 900 common foods, trim yields, cooking yields and weight-to-volume equivalents. ID: 0-471-68437-6-0020
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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 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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