Archive for the ‘Cost Genie News’ Category
Perpetual Liquor Inventory
Monday, August 10th, 2009
Cost Genie has added another new enhancement to our program
This enhancement gives our customer the tools to do a daily perpetual liquor inventory.
The perpetual inventory system tracks the changes in the liquor room’s inventory. You can monitor against internal theft by comparing the last entry on a product’s perpetual inventory sheet with the number of bottles in the liquor room. The more inventories you store in the liquor room, the more reasons you have to adopt a perpetual system.
For restaurateurs, the bar is one of the most vulnerable areas to theft. This is why strong controls are a must and the perpetual liquor inventory is a good start.
Food Labeling & Nutrition Facts
Saturday, August 8th, 2009
More and more cities, counties, and states will be passing laws mandating that restaurants put calories and other nutrition information on menus.
Cost Genie provides “Nutrition Facts” for Menus Items and Recipes.
The format can be a single label or a nutrition list.
For those restaurants that want to sell a product to neighboring stores Cost Genie allows you to create labels to place on the food containers.
Cost Genie has a current USDA database built in the program.
Go to our web site www.costgenie.com or call (877) 946-1199 and ask for Kenny Arone
Cycle Menu for Food Service Institutions
Saturday, August 8th, 2009
Welcome our brand new bundle of joy, the Cycle Menu Program.
As we all know, the Cycle Menu in institutional cooking can be a friend and foe.
Friend, with the menu completed for the next four, six, and eight or twenty-one days; you are now able
To concentrate on purchasing, preparation and staffing for the rest of the time period.
Foe, with the seemingly simple task that always seems to turn a molehill into Mount Everest, the preparation of the cycle menu. In the “good ol’ days” you would have these four, six, eight, etc. pieces of
paper with the items of the cycle menu and back and forth you would race until the cycle menu was correct with menu items, cost, popularity, and color all having to be taken into consideration.
Unfortunately, even the computer didn’t help that much with its spreadsheet since you would still have most of the same problems with all the individual items set up on multiple pages of your spreadsheet.
Now, imagine having six weeks of all your breakfast, lunch, dinner, and dessert items on one page. Now, the changes you make are automatically transferred throughout the entire cycle menu…Cycle
Menu Genie was created to make that happen.
Forgive me if I’ve rambled on like a first time father. As I said, I’m excited, so please take a look at the information, I will be calling you in the near future to set up an appointment for an on-line demonstration
or you can call us at anytime. (877) 964-1199
Shopping List for Catering
Saturday, August 8th, 2009
Cost Genie™ is pleased to announce a new addition to our Catering Program. Our Genie Shopping List Program.
Along with the ability to create proposals, Kitchen and Party Drop Sheets, Profit & Loss Reports ,Menu Costing and many other features that are currently being offered in our catering program.
We are now able to offer you a Shopping Shopping/Order List
With a click of the button you will be able to create shopping list for your parties selected
This is an additional program that will enable you to save time and money.
It will create a shopping list for one party or all found parties for day, week or month you select It create a total amount for each ingredient.
Cost Genie
Friday, August 7th, 2009Check out our new Cycle Menu Program
Cost Genie Welcomes Lake Kiowa
Monday, March 12th, 2007R&I Solutions the creator of Cost Genie the premier Menu Costing Program is welcoming the Lake Kiowa Lodge to our growing list of clients.
The Lake Kiowa Lodge, located in Lake Kiowa, Texas, is a perfect place for both elegant and casual dining alike.
For a laid-back lunch, they offer fare such as steak burgers and Tequila Hot Wings, as well as salads and other sandwiches. For dinner, Chicken Marsala, Cozumel Shrimp, and 7 different choices of steak, just to name a few. Employing the top chefs in their area, the Lake Kiowa Lodge Restaurant is also up to your special occasions. They’ll tailor a menu for your event. Just give ‘em a call!
905 Kiowa Drive West
Lake Kiowa TX 76240
(Phone) 940 665 3741
(Fax) 940 665 1890
lakekiowatx.com
Cost Genie Welcomes Xouba
Friday, March 9th, 2007R&I Solutions the creator of Cost Genie (www.costgenie.com) the premier Menu Costing Program is welcoming the Xouba Restaurant and Lounge to our growing list of clients.
Pronounced “shoo-ba”, Xouba offers a refreshing fusion of Japanese and Peruvian cuisine in any atmosphere to suit you, from their Oxygen Lounge, with benches and pillows, perfect for relaxing with that special someone, to the elegant Fusion Dining Room, decorated with rich colors and fabrics for a remarkable dining experience. Those are just two of the five rooms Xouba has to serve you incomparable dishes, for instance, the Xouba Empanadas, stuffed with crab and plantains. And Talk about fusion! Where else could you get sushi topped with queso fresco? Their bar is just as exciting, with items like the Saketini, and Lemongrass Martini. Give ‘em a try.
Xouba Restaurant Lounge
2301 N. Collins, Suite 150
Arlington, Texas 76011
(817) 462-3777
(817) 462-4684 fax
For general information, email them at info@xoubalounge.com, or visit
www.xoubalounge.com
Mill Creek Cattle Company Review
Thursday, March 8th, 2007R&I Solutions the creator of Cost Genie the premier Menu Costing Program is featuring Mill Creek Cattle Company who has been a customer for over three years.
Mentone restaurant a diamond in the rough
By Michael Sorba, Community News Staff Writer
Behold, the Triple Threat Feast, complete with beans and BBQ sauce, one of the many dishes at Mill Creek Cattle Company in Mentone.
Mill Creek Cattle Company on 1874 Mentone Blvd. in Mentone is truly a sight to behold. I dare you to take a drive down Mentone Boulevard and see if you can miss it. All it takes is a glance and one word pops into your head, “wow.” In fact the restaurant’s facade is so loud and eyecatching it’s amazing a place like it can even exist in a quiet, sleepy town like Mentone.
The outside is complete with old western Saloon, jail, and ready-to-be-robbed bank motifs, along with a faux western style wooden water tower branded; Mentone, USA.
Once inside the eyes, ears, and nose are overcome with sensory stimuli. First is the unmistakable smell of smoked meat, something that fired up my salivary glands. Next was the sound of running water, which led me to a nice waterfall trickling in the corner of the outside patio area. Finally, I tried to focus my eyes on the bevy of western artifacts and antiques strewn everywhere.
Mill Creek is the real deal. It is what Claim Jumper Restaurants is trying to be; an authentic frontier style restaurant and saloon.
Parts of the ceiling are made with wood from old wooden packing crates. The bar in Diamond Jim’s Opera house (adjacent to the restaurant) is a 150-year-old, 30 foot piece of mahogany purchased from an old restaurant in Denver, Colorado. Everywhere on the property, old west nostalgia screams, “yee haw!”
Of course, all of this atmosphere would be for naught if the food was not up to par. However, this is where Mill Creek truly shines.
I had my meal at the bar inside the Mill Creek Restaurant. I ordered up the “Triple Threat Feast,” consisting of beef brisket, pulled pork, and tri tip. The bartender was courteous and quick to service. When the plate arrived, I was surprised at the heaping portions of meat, more than enough for one person. The Mill Creek staff was also nice enough to offer me a sample of the BBQ ribs, which I gladly accepted.
Cornbread (made with fresh kernels of corn), beans, BBQ sauce, and a side were included with the feast; though I decided to forgo the side. After all, I wasn’t starving. All three of the meats were delicious, especially the brisket and tri tip. The brisket is cooked in Mill Creek’s giant smoker for nine hours. When served, the pieces are so tender they fall apart when handled. The tri tip, also smoked, is the perfect companion for Mill Creek’s delicious BBQ sauce.
This sauce was without question the best I have ever experienced and good with all three meats. It was spicy, but not so spicy as to overcome the palate, and balanced perfectly with molasses sweetness. The world would be a better place if Mill Creek owner Jim Lotito could manage ito bottle this stuff and get it onto store shelves.
“It’s great food,” said Mentone’s Frank Lachman. “I come here all the time and I’ve never had anything bad. I can promise you one thing, you’ll never leave here hungry.”
Lotito designed Mill Creek as a family gathering place, run by family. His wife, Maribeth, is co-owner, and his three daughters all work at the restaurant. He also employees two cooks he has known and worked with for two decades.
“I want to make sure people get good quality, enjoyable food,” said Lotito, “with more than generous amounts and good fresh flavor.”
At Mill Creek, nothing is pre made. All bread is baked daily, the beans are made fresh, the veggies are the colors they’re supposed to be, and the meat is always cut fresh.
For a complete menu or more information on Mill Creek Cattle Company, visit their Web site; www.millcreekcattlecompany.com, or call them at (909) 389-0706.
Cost Genie Welcomes Chez Sophie
Wednesday, March 7th, 2007
R&I Solutions the creator of Cost Genie the premier Menu Costing Program is welcoming the Chez Sophie to our growing list of clients.
Chez Sophie, in Saratoga Springs, NY, features elegant entrees, like escargots, and quail. Clearly the influence is French, however there is a curveball or two, like wontons stuffed with crawfish and served with sweet soy.
Chef Paul Parker is the son of Sophie, who passed on to him the cooking style she learned on her grandmother’s farm in the north of France. Chef Parker, along with his wife, Chef Cheryl Clark, and Chef Mark J. Lawrence, create epicurean flavor, delighting the palates of all of their customers.
Chez Sophie
534 Broadway
Saratoga Springs.
Reservations recommended. 518-583-3538
www.chezsophie.com
Visit their website to learn how to register for their monthly drawing!
Cost Genie Welcomes Shooter’s Waterfront Cafe
Wednesday, February 21st, 2007R&I Solutions the creator of Cost Genie the premier Menu Costing Program is welcoming the Shooter’s Waterfront Cafe to our growing list of clients.
Gold Coast’s” Must See” destination, Shooter’s Waterfront Café, with its wonderful food, drinks, and dockside dining, is the personification of the Florida lifestyle.
With an eclectic menu, you can never be bored with your choices. From steaks and burgers, to pasta and even sushi, the variety is amazing. On “Wonderful Wednesday” you can try new dishes like Mango Barbequed Sword fish, or Cajun Egg rolls. Or join them Sunday morning for brunch. They even have valet assistance for your boat!
Shooters Cafe
3033 NE 32nd Avenue
Fort Lauderdale, FL 33308
PHONE: (954) 566-2855
FAX: (954) 566-2953
Docking Reservations: Call 954-931-1703
http://www.shooterscafe.com/
