We do not need to question which daily tasks could be helped by using a computer application; our industry has recognised the basic need to computerise recipes, stock taking and ordering procedures and managers now surely recognizes the benefits of all.

Now the objective is to simplify applications, improving usability, so that once trained the chef can actually apply his wealth of knowledge in a measured and managed way.

Traditionally, software systems for food cost and recipe management have been flawed by difficulty of use and empty programs often without an ingredient or recipe database included to start you off.
Many of the programs are not adjustable meaning the user could "like it or lump it"

Nowadays one can E-mail the company that owns the software and recommend a modification or upgrade. If it is practical an upgrade patch will soon be available for download straight off the net. Believe it or not these companies rely on the users to find the system bugs for them.

Care should be taken when choosing software. Should the software company go out of business you could be left with an expensive package that becomes out of date and useless. All the training you put in has to be done all over again with a new program.

Food and beverage Directors, General Managers, Company executives all thrive on having information at their fingertips.
Chefs who are familiar with computers and the operation of some good food control and management software will become more and more sought after by the management within the industry.

In time Head chefs and Sous chefs will be recognised more for their ability to supply management with good analysis of the food operation, all of its outlets ,recipe history and forecasting, than their ability to cook.

The time is approaching where a Chef will press a button to create his order requirements and another to send the order to his supplier online.

Most large Hotel, Restaurant companies and breweries already see this as the "next step" in food control. If the chefs cannot show on paper that they are in complete control and that they can forecast the results accurately, in advance, then they may find their freedom to operate taken away and given to a purchasing systems company. This traditionally results in a downturn in quality of produce and limited cheaper ingredients, for the sake of profit.

All chefs own a set of knives, they need them to function, they would be lost without them!

Well here's a prediction, all chefs should now own a computer, soon they will be lost without one!

Not only is the internet a wonderful source of food information and recipes from around the world, there are now websites designed to be an invaluable resource for the busy chef's everyday work.

Downloading specification manuals so that the chef and the supplier are "in sync" with each other must surely be preferable to taking all of those photos and writing all the specifications yourself.

Many of us have colleagues abroad with whom we can now keep in contact. We can also now have a software package that is easy to use and manages all areas of our business, even down to accounting and invoicing procedures when required.

Wouldn't you like to be able, at the press of a key or click of a mouse, to select all your recipes that contain nuts, or be able to list all of your vegan recipes from most to least profitable?
Your management and your customers would.

The word "it" should now be pronounced "I.T."

Steve Cole