[dglaser5765]

I was just curious what program the other chefs here use as far as costing/recipe management/ordering.

I've been using ServiceLink from FSA for about a year but, I'm starting to lean toward Cheftec. The only problem I see is the time and annoyance of entering in so much product.

What do you guys use?

Daniel

[Pete]

In most of the places I have worked we have just created what we need out of Excel. I have found many of those more in-depth programs to be a waste of time and money. Sure they have all sorts of bells and whistles and can show you cost analysists 300 different ways, but I really am a bare bones kind of guy. I can get most of what I need out of Excel. Besides, do you really need a program that tracks your inventory and orders for you? Though I love my computer and use it often, I also don't like it to get between me and my kitchen too much.

[breadmeister2]

I agree with Pete. Learn to use Excel, you can write your recipes, add a few columns and cost your food. Programs can get too involved. Usually they are only good for large operations whose menu remains the same for a very long time, because it is a headache to create a new menu item.

[Botanique]

Excel really is an excellent way to go as far as I am concerned. Most community colleges have classes or seminars that are really helpful -- once you learn how to navigate through it and work with columns, rows, equations etc. you will be amazed what you can do with it.