Alerts - Get Alerted About Important Actions

Set up your own criteria for automatic alerts. Get alerts when prices increase above a specified percentage or dollar amount, when prices exceed the bid price, when prices haven't been updated in ChefTec, invoice discrepancies, late orders, and so much more. An invoice comes in with an vendor pricing error – you’ll know immediately. We understand that CorTec and ChefTec are not one-size-fits all. That's why customized alerts will meet the needs of your operation. You'll have accurate, real time information needed for maintaining your profit margins.

Reminders – Set it and Forget it!

Set up personal reminders for those time critical operational tasks. Schedule any number of reminders for specific dates and when and how long they need to be repeated. Inventory due dates, ChefTec reports to submit, orders to be placed? These are just a few examples of the types of reminders you can create. The reminders function of the Alerts and Reminders Module is a great management tool. It's also a great for tool for training new employees – no need to remind them of their daily routines.

Hazard Analysis Critical Control Point Information Module (HIM) - Accurately manage food safety.
With the fully integrated Hazard Analysis Critical Control Point (HACCP) module you get pre-loaded handling information on specific food types, as well as an audit trail. The software provides you with a complete management system for controlling all food safety. Storage and cooking temperatures, as well as handling and usage procedures, can be customized and automatically associated with recipes based on your specific inventory needs. In addition, you can add safe food handling procedures from the USDA or your local health department.

Training new employees to safely handle food is an important step in preventing foodborne illnesses from hurting your customers, reputation, credibility, or profits. Having food safety information readily available is vital to keep your kitchen food-hazard-free. Ensure that your employees always have the information they need to keep preparation techniques up to code. When you have the resources you need, you can avoid the costs and penalties associated with a food safety mistake.

Event Management Module (EMM) - Organize and streamline event planning.
Catering demand is on the rise and the Event Management Module makes meeting it easy. If your operation caters events, you need the comprehensive functionality available in ChefTec's fully integrated system. Create banquet and event-specific menus and cost them out with real numbers from your invoices and inventory. Make adjustments quickly based on budget, food allergies or restrictions, favorite recipes, and more. With the Event Management Module, you have the ability to respond immediately to last-minute changes. Cost out non-food expenses like staff and rentals, manage client and venue information, and generate detailed quotes and final invoices. The Event Management Module also manages client and venue information. Simplify processes even further with optional Caterease and Quickbooks integrations.

Lot Tracking Module - Easily protect against food recalls and prevent spoilage.
Track and manage production and sell-by dates of your inventory. Stay in compliance with FDA food regulations.

Production Management Module - Keep your schedules tight and precise.
Streamline processes and increase efficiencies. Reduce your labor costs. Create integrated prep sheets based on par levels you define, recipes, and sales data. Seamlessly update inventory.

• Create production sheet manually, by template or based on par levels.
• Automatically split Master Production Sheets into Location Production Sheets.
• Raw inventory automatically depleted through completed production sheets.
• Production recipes from completed production sheet are added to finished goods.

Waste Tracking Module - Manage your foodservice waste and stop wasting your profits. Also account for donated food.
Take cost control to a new level with automated reporting on food waste by station, loss reasons, disposition, employees, or shifts. Increase your profit margins without diminishing your customers' experience. Quantify what you're wasting and improve your bottom line.

Track Waste By

• Station - such as Hot Line, Salad Station
• Loss Reasons - burnt/overcooked, dropped, customer issue, expired, damaged, spoiled
• Disposition - garbage, garbage disposal, pulper, compost bin, donated
• Employee - hold your staff accountable for the waste they contribute
• Shift - determine if there is a particular shift where there is more waste

And the benefits?

1. 1. Increase your profit margins without affecting your customers' dining experience
2. 2. Pinpoint the areas where the most waste is being generated and modify your practices for improvement
3. 3. Create less landfill waste and a more environmentally friendly operation with greener working practices

ChefTec's analysis reports can show:

• Dollar value of the waste by all the above criteria
• Food waste as a percentage of food purchases
• Dollar amount and donation agency of any donated food
• ...plus many more!