Restaurants, Hotels, Bakeries, Catering

EGS offers easy-to-use software solutions to meet every need of the Restaurant Industry - from the smallest detail of creating recipes and menus to the more elaborate task of managing operations.

Our line of solutions provide an easy way to create quality and specialized recipes and menus with automatic calculation of nutrients, GDA, Allergens, food composition, and more.

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

CALCMENU is a 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 basic average ingredient pricing

Improved food quality, sanitation and marketability

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
Baker's Percentage
Baker's Percentage
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
Baker's Percentage
Baker's Percentage
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: Catering and Food Services Group

Under the watchful eye of the owners of Europe’s oldest vegetarian restaurant, three brothers were able to put their idea into practice. They fused together tradition and innovation to bring about a philosophy of enjoyment and holistic eating: vegetarian food is healthy and can be very delicious.

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, hospitals and nursing homes, 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 Enterprise

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