CUBO Conference 20 th May 2010 StarChef.NET Recipe, menu and nutrition analysis tool Mark Price – Imago Adrian Chalmers - StarLogic.

Slides:



Advertisements
Similar presentations
School Meal Programs How do we pay for them? Alaska Child Nutrition Services.
Advertisements

Menu Records for Self-Preparation Sites Virginia Department of Health Special Nutrition Programs 2014.
Financial Management State Conference July Purchasing Purchasing too much Purchasing high cost items Ordering the same amount each time No audit.
Retail Meat New Zealand Conference Terrace Downs March 2011 An update to Industry Rod Slater.
Numbers
Source: Hudson, N.R. (2006). Management practice in dietetics (2nd ed.). Belmont: Thomson Wadsworth Information Management FCS 485.
Pre-Costing School and Community Nutrition Kentucky Department of Eduction 2015.
Chef Sara Cox Research & Development Chef
LS First Hospitality for Dynamics AX 2012.
Food Purchasing for Child Care National Food Service Management Institute The University of Mississippi
Training Day 4 MenuWriter: Production and Master Menus Recipe Manager © Recipe Manager Training Presentation 2/2011 Vydata Systems apk User Training December.
Copyright © 2010 School Nutrition Association. All Rights Reserved.
UNITS AND RECIPE COSTING. OBJECTIVES The student will be able to: Understand how to calculate unit cost Understand and use typical invoices Understand.
Nutrition is important for maintaining good health. Heart disease, cancer, stroke and diabetes are some of the illnesses that are directly related to what.
MANAGER TRAINING 2013 HIGHLIGHTS. WORK SCHEDULES/ WORK SIMPLIFICATION Work Schedules  Inform employees of set deadlines  Assign specific jobs  Steps.
Welcome to Back to School Night Family and Consumer Sciences Foods and Nutrition.
CHALLENGES. Solve the following challenges: 1. You have prepared your recipe for 234 people but in the last minute the chef says that you need to distribute.
Menu Labeling Katie Bengston MS, RD, LD Nutrition Manager Panera Bread
Staff conference 2012 Using Web2.0 tools for research Colin Harrison.
Name Theme Menu Insert student picture on left side.
Maximize Your Menu Cooking Demonstration by Chef & Author, Monique Hooker.
My School Manager Welcome to Product Demo Product from : INTEG Technologies.
The Daily Five – my framework is established, now what? Using the Sisters ccpensieve online tool for record keeping and progress monitoring.
Standardized Recipes. What is it? Must follow a format that is clear to anyone who uses it. – Control of costs – Quality – Consistency of product.
Spring 2009 ISAM / Project Identification - Planning Phase.
EATING PROBLEM. What would I eat today? You have some ingredients and you don’t know what you can cook of them You have no money to buy food or only little.
Responsible for day-to-day management –All company restaurant kitchens Works with customer service teams –Assures customer satisfaction Responsible for.
Work Flow in the Kitchen. Work area that contains the necessary tools and equipment to prepare certain types of food Chefs often refer to workstations.
KW Diagram (Know/Wonder) Learning through on-line collaboration.
Food Safety ODE/CNP CRE/SMI Are you Ready?
If you could change one thing in FLO…. Change for change’s sake How can we improve the learning experience for students? How can we improve the teaching.
Information Processing Modules. 10 -level INF1030- Word Processing INF1050- Spreadsheets INF1060- Databases INF1070- Digital Presentation INF1910- Special.
10-1 人生与责任 淮安工业园区实验学校 连芳芳 “ 自我介绍 ” “ 自我介绍 ” 儿童时期的我.
InfoSky Software Management Pvt. Ltd. Bling Retail Billing / Token System.
VEAL Retail and Foodservice FY Retail Veal Overview Objectives: Build on foundation Educate consumers and motivate them to buy veal more often.
FOOD COST MANAGER SOME TOOLS AND UNDERSTANDING TO MANAGE FOOD COST
What factors do you think make a meal appealing?
Janya Hospitality Aroma Kitchen.
Standards-Based Nutrition Education From the Ground Up
THE HEAD CHEF Submitted by: Jun Peng
Financial Management Revenue Per Meal and Standardizing
What’s for lunch? ACTIVITIES.
California Payroll Conference
رؤية مستقبلية لتطوير كلية الزراعة جامعة الفيوم
Action Stations & Student Engagement: Staying Competitive In today’s economy Brian Axworthy Executive Chef District 11 FNS Team
Yahoo Mail Customer Support Number
Most Effective Techniques to Park your Manual Transmission Car
How do Power Car Windows Ensure Occupants Safety
Food & Technology CTEP Civic Engagement Project
Module 5: Menu Management on a Budget
Free Cooking Classes Next Class Insert Your Organization Logo
Pasco County Schools Food & Nutrition Services
THANK YOU!.
Talk about enriched grains
National School Lunch Sponsor Training 09-10
Thank you.
Thank you.
WHAT’S FOR LUNCH? ACTIVITIES.
What’s for lunch? ACTIVITIES.
Building Revenues & Retention
Standardizing Recipes, Food Production, and Cost Control
What’s for lunch? ACTIVITIES.
NEW GUIDANCE UPDATES.
A complete Jewellery shop Management Software Powered by :
Healthy Menus & Recipes
Skyline Bakery and Cafe
What’s for lunch? ACTIVITIES.
Nutrition. Good Food Health.
Stage 5: Budgeting and nutritional analysis
Presentation transcript:

CUBO Conference 20 th May 2010 StarChef.NET Recipe, menu and nutrition analysis tool Mark Price – Imago Adrian Chalmers - StarLogic

What is StarChef.NET?

 Master database for all of your product inventory  Recipe cost tool for your chefs

 Master database for all of your product inventory  Recipe cost tool for your chefs  Menu manager  An online menu selector  Nutritional analysis tool

 Master database for all of your product inventory  Recipe cost tool for your chefs  Menu manager  An online menu selector  Nutritional analysis tool  A food diary system for students and staff

 Master database for all of your product inventory  Recipe cost tool for your chefs  Menu manager  Nutritional analysis tool  An online menu selector  A food diary system for students and staff Thank you – Any questions?