Culinary Software Services Inc. announced the release of its latest mobile computing solution for the foodservice industry, ChefTec PDA Max. Building on the success of the original ChefTec PDA, this new product offers users the advantages of more memory and the greater hardware capabilities available in the Palm IIIxe from 3Com®.
ChefTec PDA allows users to take their personal digital assistant throughout their operation, entering inventory counts, and then instantly upload the physical counts into ChefTec on their desktop. With ChefTec PDA Max and the Palm IIIxe, users have 8 MB of memory available, allowing for four times the number of inventory items and twice the number of inventory locations that can be stored on the Palm.
About Culinary Software Services Inc.
Founded in 1991, Culinary Software Services makes ChefTec and ChefTec Plus software for the foodservice industry. In 1998, the company released ChefTec Plus, a complete back-of-the-house package that contains the comprehensive inventory control, recipe and menu costing, and nutritional analysis functionality of ChefTec, combined with more sophisticated features, primarily the ability to interface with POS systems and perpetual inventory.
Earlier this year, the company released BevTec, a program designed to improve profit margins for the beverage industry by tracking fluctuating costs and directly comparing vendors’ prices. BevTec includes over 1,100 inventory items specific to bar operations, plus 1,400 drink recipes that can be modified and copied.
ChefTec won the Innovator’s Award for Technology from the California Restaurant Association in 1998 and 1999, and is installed in diverse foodservice operations around the world. Marriott International is currently implementing ChefTec in over 400 of its units. The Chartwells branch of the Compass organization has ChefTec in place in over 150 of its North American operations. Other recent installations include Carlson Restaurants Worldwide, parent company to T.G.I. Friday’s, Caesar’s Atlantic City, the Hyatt Regency Hill Country Resort, and the Southern California School of Culinary Arts.
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