MenuMax program controls costs, automates nutritional info

April 15, 2010 | by
MenuMax is the foodservice industry's premier Web-based cost-control system. MenuMax is fully automated to help today's foodservice professional maximize profits and gain operational efficiency with a host of business-building tools built into a convenient online platform.
In addition to the benefits offered to foodservice operators, MenuMax strives to serve foodservice suppliers, including manufacturers, brokers, distributor organizations and distributor sales representatives. MenuMax offers unique opportunities to reach its community of users at the point of recipe conception.
"From the start, we recognized that recipes are an art form, and we didn't want to take away from that," said Ronan O'Donohoe, MenuMax vice president of operations in a news release. "Instead, we empower the culinary artist with a new canvas. We want them to keep doing what they do, and, in a matter of a few mouse clicks, let us capture the data they generate in the background. From costing to nutrition, we believe we have created a kitchen tool that every chef will want to use."
National Restaurant Association Show 2010 attendees are invited to enjoy an exclusive 30-day trial membership. Using free recipes available to all users or their own time-tested favorites, operators can easily calculate food costs; analyze nutritional content; plan courses and menus; resize recipes by yield, portion size or baker percentage; and share recipes with colleagues.
The highly advanced technology in MenuMax is the result of 25 years of foodservice industry expertise. The MenuMax team -- several of whom are former restaurateurs -- consulted with chefs, manufacturers and distributors to create the ideal game-changing application. MenuMax also brings users the strengths of its partners, who are experts in their respective fields: ESHA Research, AFS Technologies, the American Culinary Federation and The Food Channel.
MenuMax understands the daily challenges chefs face in the selection, costing and consistent preparation of recipes, whether preparing a meal to serve two or catering an event for 2,000 patrons.

Topics: Business Strategy and Profitability , Equipment & Supplies , Food & Beverage , National Restaurant Association , Operations Management , Systems / Technology

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