Students and apprentice chefs looking for a very simple and inexpensive recipe management program that will perform all of the standard food costing calculations (food cost percentage, gross profit, etc.), will find Resort Chef is ideal for their purposes.

If you need menu engineering functions as well as standard recipe costing, or you expect to be upgrading to higher-end Resort Software products in the future, you should consider starting with Resort Bistro. "Why?", we hear you ask. Because Resort Bistro implements a similar user-interface to that of our 'higher-end' products; Resort Restaurant, Resort Hotel and Resort Executive. This user interface lends itself to more productive data entry than the Resort Chef user-interface and all future Resort Software products will be based on the 'look and feel' of Resort Bistro.

Resort Restaurant is the right choice for you. The program's recipe costing, menu engineering, function/banquet costing and stock management functions, make it perfect for restaurant chefs and managers. Combine Resort Restaurant with a good general accounting program and you have all the management software that you need for your restaurant.

Resort Hotel's recipe costing, menu engineering and function/banquet costing for multiple sales outlets, and the program's powerful stock management functions make it perfect for Executive Chefs and Food & Beverage Managers. The program's sales analysis tools and comprehensive reporting give you everything you need for any sized hotel. NOTE: If you think you might need labour costing, then Resort Executive will best suit your needs.

Many foodservice consultants use Resort Hotel or Resort Executive to help manage their client's foodservice operations. Create a separate database for each client (importing/exporting common or shared ingredients and recipes between them). You can use the program's analysis tools like menu engineering, function/banquet costing, stock management, labour costing (Resort Executive only) and comprehensive reporting facilities to not only impress your clients, but to get the best possible financial results for their businesses.

Many industrial caterers have been using our products since the late eighties. Our focus on recipe cost control and ease-of-use makes Resort products ideal for both head-office use and on-site food costing. The majority of our industrial catering clients use Resort Restaurant on site (for food costing and stock management) and Resort Executive back in head office to aggregate the food data and for labour costing.

Food manufacturers can take advantage of Resort Executive's powerful labour costing features as well as the program's food costing features. This lets the manufacturer know the exact production cost for a food item. Manufacturers not interested in labour costing, can of course rely on either Resort Hotel or Resort Restaurant to just handle the food costing for them. Resort product's comprehensive note storage also lets you store any HACCP or quality control information with each ingredient and/or recipe.

We have literally hundreds of educational institutions around the world using our products for teaching and the day to day running of on-campus restaurants. Most of these institutions use either Resort Chef or Resort Bistro (simplified food costing) for teaching trainee chefs and cooks, and use Resort Restaurant (food costing and stock control) for teaching degree level students. Resort Hotel is mostly used for the day to day running of on-campus training restaurants/hotels.