Simple. Easy-to-use. Efficient. For chefs at a foodservice operation with a single profit center seeking recipe costing software with physical inventory taking, this is the product for you. It couldn't get any easier. However, if you have multiple profit centers and need additional functionality, such as perpetual inventory, par levels, ordering options, or network capabilities, then please take a look at the other ChefTec or CorTec products.
ChefTec Basic comes with:
1900 pre-loaded inventory items.
Physical inventory extension taking.
Recipe and menu costing.
Basic nutritional analysis.
Manual purchasing and ordering.
Over the course of 16 years, ChefTec has lead to our long-term solvency and
enabled us to keep our doors open, even through the roughest economic times. We are happy about that!
~ Daniel Dunsky, Owner
O'Brien's Crabhouse, Auburn Hills, MI
Not Sure if ChefTec Basic is Right for You?
ChefTec Basic: For chefs and foodservice owner/operators needing Recipe & Menu Costing,
Inventory Control, and Purchasing & Ordering at a price all foodservice operations can afford.
ChefTec Plus: Provides additional tools for monitoring costs and tracking inventory.
ChefTec Plus offers all of the functionality provided in ChefTec Basic (above) plus perpetual inventory, sales analysis, theoretical inventory reports,
and multiple profit centers (up to five.)
ChefTec Ultra: Our flagship ChefTec product meets the needs of complex operations
such as large hotels, clubs, educational facilities, and conference centers with multiple profit centers.
ChefTec Ultra includes the Alerts & Reminders Module, the HACCP Information Module, an additional module selected by you,
as well as the ability to move information, such as moving recipes between profit centers.
ChefTec Basic
ChefTec Plus
ChefTec Ultra
Physical Inventory Extensions and Shelf-order Inventory
Recipe Costing
Menu Costing
Onscreen Nutritional Analysis
with Allergen Information
Print Nutrition Facts Labels
Comprehensive Inventory Control
Perpetual Inventory
Purchasing & Ordering
Ordering - Automatic Based on Par Levels, Theoretical Inventory, or Shopping Lists
Sales Analysis
Calculate Overall Percentage Food Cost
Password Capability with Multiple Read/Edit Rights
Multiple-language Inventory lists (French, Spanish, German, and Dutch)
Ask Theo: 'What If' Food Cost Calculator for Menu Engineering
Menu Engineering - with Stars and Dogs
Labor Costing
Pars
(Single, Daily, Calculated)
Single
Multiple
Profit Centers
(additional add-on profit centers)
1 (none)
5 (none)
10 (unlimited)
ADDITIONAL MODULES
Alerts and Reminders
(add on)
HACCP Information
(add on)
Event Management
(add on)
Choice of One FREE/Purchase Additional
Lot Tracking
(add on)
Production Management
(add on)
Waste Tracking
(add on)
BUSINESS SYSTEM INTEGRATION
Online Backup Service (Regular)
(add on)
(add on)
(1 yr inc.)
Online Nutritional Analysis Service
(add on)
(add on)
Functionality to Import Purchases from Food Purveyors (Vendors) Online Ordering Systems
(add on)
(add on)
Functionality to Import Order Guides from Food Purveyors (Vendors) Online Ordering Systems
(add on)
(add on)
Functionality to Place Orders to Food Purveyors (Vendors)
(add on)
(add on)
Functionality to Import Sales and Pricing from POS Systems
(add on)
(add on)
Functionality to Import/Export Recipes in HTML
QuickBooks Interface - Desktop Version - Online Version
(add on)
(add on)
(add on)
(add on)
* EDI Interface Service for Seamless Ordering and Invoicing
(add on)
(1 yr inc.)
* 1 year included of invoicing for one vendor: Performance Foodservice, Reinhart FoodService, Sysco, US Foods, Maines, or UNFI. Reinhart FoodService, Sysco, and US Foods also include ordering.
The ChefTec Basic On-premises version comes with a subscription that includes all software updates and support. The price for this program is:
$995/year for the ChefTec Basic On-premises subscription.
There's a lot that goes into selecting technology for your foodservice operation.
The challenges of running any type of food service operation are numerous and can be complex in nature.
Owners, operators, managers, and employees all are looking for ways to make their jobs easier and the world of technology is ready to assist.
The demands of any food service operation are constant so the solution must address some very basic needs. It must be convenient and easy to use, it needs to help increase productivity, and it needs to help control costs and save money.
This in-depth article includes:
Cost Savings - Let's face it, everyone knows that the bottom line matters.
Efficiency - Everyone is looking for assistance to save time.
Communication - People want to implement software systems that share information.
Menu Analysis and Production - There is a growing need to better understand these areas.
There's a lot that goes into selecting technology for your foodservice operation.
The challenges of running any type of foodservice operation are numerous and can be complex in nature.
Owners, operators, managers, and employees are all looking for ways to make their jobs easier and the world of technology is ready to assist.
The demands of any foodservice operation are constant so the solution must address some very basic needs. It must be convenient and easy to use, it needs to help increase productivity, and it needs to help control costs and save money.
This in-depth article includes:
Cost Savings - Let’s face it, everyone knows that the bottom line matters.
Efficiency - Everyone is looking for assistance to save time.
Communication - People want to implement software systems that share information.
Menu Analysis and Production - There is a growing need to better understand these areas.
Recipe and menu management functionality helps chefs and owners quickly price a food service menu.
Culinary Software Services provides leading-edge restaurant and foodservice software ChefTec, CorTec,
(and Escoffier) to chefs, owners, operators, restaurants, and other foodservice professionals in the food service industry.
CSS serves a vast cross section of the foodservice industry including restaurants, caterers, hotels, motels, educators and others.
ChefTec is the leader in restaurant software.
Recipe and menu costing allows you to maximize profits by being able to calculate recipe costs, cut down on waste, reduce staff hours, and track inventory more effectively.
Recipe & Menu Costing is surprisingly easy to use and will result in lowering your food costs three to eight percent.
Menu and recipe costing can quickly show operators their percentage food cost for every complete recipe they use, allowing them to adjust margins based on the actual price
of purchases by
recipe or menu.
With the right tools, owners can make informed decisions about menu "stars" and "dogs" and get the best return on investment!
Strategic investments in ChefTec Software for the independent operator in a tough economy
Call it a recession, a depression or drape it in the kinder/gentler phrase "economic downturn", for many
foodservice operators is has been particularly tough.
In some ways there is a certain law of the jungle at work as well, as some restaurants do not survive this historic economic slide.
The demands of any food service operation are constant so the solution must address some very basic needs. It must be convenient and easy to use, it needs to help increase productivity, and it needs to help control costs and save money.
This in-depth article includes:
Cost Savings - Let's face it, everyone knows that the bottom line matters.
Efficiency - Everyone is looking for assistance to save time.
Communication - People want to implement software systems that share information.
Menu Analysis and Production - There is a growing need to better understand these areas.
Powdered alcohol is a product that may put restaurants in danger of violating responsible alcohol service.
During the week of March 18th, 2015 the U.S. Alcohol and Tobacco Tax and Trade Bureau approved Palcohol - a product
that may put restaurants in danger of violating responsible alcohol service while threatening profitable liquor sales.
Palcohol is a powered alcohol that can be snuck into bars and restaurants making it impossible to control consumption.
The powdered substance can be smuggled in and added to any non-alcoholic beverage.
This cuts into the profitability of a restaurants
cocktail menu and puts the restaurant in jeopardy of over serving without even knowing it.
Profit margin is a basic concept that all restaurant managers understand: Each menu item costs "x"
to produce, and you charge more than "x" in order to make a profit!
But, profitability of menu items is not a guessing game. It could be the difference between a thriving restaurant
and one that just gets by.
Restaurant establishments of any size or type should participate in menu engineering. An increase in 15% is possible.