Airline & Cruiseline

EGS offers a suite of solutions that will help you effectively manage all catering tasks either on-board or off-board.
Access recipe data on land or via in-flight or on-board accesses via Kiosk.
Update necessary data when internet connection is available.

These hospitality solutions are guaranteed to provide ease of use in managing menu and recipe, inventory as well as specialized point of sales solutions for various restaurants, cafés or shops.

With F&B Control you may also manage your stock, inventory, purchases/receiving, etc.

CALCMENU Web is a web-based recipe management system for managing and standardizing content, which include nutrient value calculation, creation, modification, and printing of recipes and menus, recipe costing and resizing, and others. It allows a large number of people to access simultaneously.

Benefits

Standardized recipes for quality consistence

Centralized system management for better control of operations and standardization

Automatic recipe costing based on basic average ingredient pricing

Food production management for forecasting and planning

Assured quality of culinary education for superlative staff training

Increased revenues and customer satisfaction through consistent quality

Nutrient details, GDA and allergens content information at your fingertips

Reduced food costs including time and labor costs

Simplify chef's tasks mobile data access data from anywhere (office, home, market, kitchen, etc.)

Comply to food laws with composition and declaration simplified creation and management

Smoother control of operations

Print a variety of detailed labels for declaration, nutrition and other purposes



Features

Recipe Creation and Standardization
Recipe Creation and Standardization
Nutrient Calculation and GDA*
Nutrient Calculation and GDA*
Nutrient References
Nutrient References
Allergen Management
Allergen Management
Food Composition and Declaration
Food Composition and Declaration
Label for Food, Production, and Nutrition Facts
Label for Food, Production, and Nutrition Facts
HACCP (Hazard Analysis Critical Control Point)
HACCP (Hazard Analysis Critical Control Point)
Recipe Costing
Recipe Costing
Recipe and Ingredient Approval
Recipe and Ingredient Approval
Recipe Sharing and Exchange
Recipe Sharing and Exchange
Access via mobile device
Access via mobile device
Sub-recipes
Sub-recipes
Shopping List
Shopping List
Language Translation Management
Language Translation Management
Recipe Status
Recipe Status
Recipe Versions
Recipe Versions
Available in English, German, French, Italian, Dutch, etc.
Available in English, German, French, Italian, Dutch, etc.
F&B Control Solution for Inventory Management and Back-office
F&B Control Solution for Inventory Management and Back-office


Features

Recipe Creation and Standardization
Recipe Creation and Standardization
Nutrient Calculation and GDA*
Nutrient Calculation and GDA*
Nutrient References
Nutrient References
Allergen Management
Allergen Management
Food Composition and Declaration
Food Composition and Declaration
Label for Food, Production, and Nutrition Facts
Label for Food, Production, and Nutrition Facts
HACCP (Hazard Analysis Critical Control Point)
HACCP (Hazard Analysis Critical Control Point)
Recipe Costing
Recipe Costing
Recipe and Ingredient Approval
Recipe and Ingredient Approval
Recipe Sharing and Exchange
Recipe Sharing and Exchange
Access via mobile device
Access via mobile device
Sub-recipes
Sub-recipes
Shopping List
Shopping List
Language Translation Management
Language Translation Management
Recipe Status
Recipe Status
Recipe Version
Recipe Version
Available in English, German, French, Italian, Dutch, etc.
Available in English, German, French, Italian, Dutch, etc.
F&B Control Solution for Inventory Management and Back-office
F&B Control Solution for Inventory Management and Back-office

Client Story

Case Study: Commercial Shipping Company

Along with a renewed promise of passion for service and a commitment to ensure a happy travel experience, this shipping company offers to their customers a more unique and memorable trip through first-of-its-class accommodations, amenities, facilities and services.

Read more

Client References

EGS CALCMENU is used worldwide by individual chefs, students, restaurant owners, caterers, airlines, cruise line, bakeries, food manufacturers, food marketers, chains, hotel management schools, and other culinary professionals.


Here are some of EGS CALCMENU clients:

Les Roches

Es-Ko

Unilever USA

Migros

Manor

Mossimann

Four Seasons

Sodexo

Hilton

Tibits

French's

Ladurée

Auto Grill

Conrad Hotel

Eclipse Hotel

Hero

Compass Group

Mandarin Oriental

Coop

Novotel

Silversea

Qatar Airways

ANZ Stadium

Nestlé Professional

Kurumba Maldives

Alain Ducasse Formation

Harvey Nichols - Oxo

Marriott Hotels & Resorts

Palau Pacific Resort

Atlantis the Palm

Starwood Hotels

Jumeirah Emirates Towers

Unilever Food Solutions

Philippine Airlines

LSG SkyChefs

Constance Hotels

Learn more about CALCMENU Web

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