Culinary Econometrics assists clients in selecting the optimal version of ChefTec for their operation, coordinating installation, handling initial invoice and recipe entry, importing photos, and staff training.
During ingredient data entry, our 2,500-ingredient database supplies essential details such as unit conversions, accounting categories, and yield percentages.
Training covers recipe entry, purchase order creation, and management report generation.
Our team will integrate ChefTec seamlessly into your foodservice operation's cost control framework.