Saw one called Catering Edge which of all I did see it seemed to be the best. Have no idea of cost today, but about 10 years ago it was pricey. The system we developed was better for our needs. After feeding about 2500 patrons on a given weekend. I usually had a bunch of parsley and some lemons left. We were banquet only and I kid you not there were weeks where we had an 11% foodcost. This is based on huge volume.
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