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PRODUCTS.DOC
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1996-03-06
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PRODUCTS LIST - FIRST STEP SOFTWARE
════════════════════════════════════════════════
We have been developing "Back of the House" software for
Commercial & Institutional Food Service since 1986.
Our background spans many years of management experience
in several areas of the Food Service Industry.
Post sale support is handled personally by the author and
the only cost to the client is the price of the phone call.
System Requirements:
────────────────────
Requires 300K of free memory, DOS version 3.2 or later
and 1.5mg of disk space for each modual.
──────────────────────────────────────────────────────────────────
RESTAURANT COST CONTROL v. 4.5
(Inventory Control, Accts. Payable, Purchase History, P&L reports)
Last Updated Mar. 1996
First Step Software
o Restaurant Cost Control software is designed for a Single
Unit food service facility.
FUNCTIONS:
1. Receipt of goods and services is recorded on an Invoice
styled entry screen.
2. Accounts Payable history is updated with the entry of each
vendor invoice and payment is handled by Cash, Manual Check or
Printed Check. Invoices on hold for payment can be processed
simply by calling up the Vendor Record and selecting those
invoices you wish to pay.
3. Purchasing history is maintained by Vendor and by Product
or Service.
4. Tools for Physical Inventory control are available such as
Location coding, Current Pricing and printed forms for counting
inventory on hand. Fast entry of count with extended cost and
total value computed on completed inventory.
5. Profit & Loss reports can be run at the end of any accounting
period.
The varied array of food service "packaging" is handled via
entry of inventory items into our unique master file.
The purchased pack & cost,
The inventory unit & cost
The designated recipe unit & cost
The cost of each unit is updated automatically as the product
is entered off the invoice. An operator can access this file
and obtain any of this data instantly.
This file is accessed by our Recipe Management software for
current costing and packaging data.
Shareware EVALUATION version $6.00
(Fully functional program, sample product & purchase data,
and User Manual & Tutorial on disk [which can also be printed]) .
Registered version $95.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
INVENTORY AND COST CONTROL v 4.5
(Physical & Perpetual Inventory control of Multi Unit Food Service)
Last Updated Mar. 1996
First Step Software
o Inventory and Cost Control software is designed for Multi
Unit food service facilities that operate some form of central
storage and also issue products to satellite operations.
FUNCTIONS:
1. Receipt of goods and services as well as the issue of same
is accomplished from the same entry screen.
2. Orders from satellite operations are entered and an invoice
printed for warehouse picking and delivery.
3. Purchasing history is maintained by Vendor and by Product
or Service. Also Purchase Reports can be run for each operation.
4. A Perpetual Inventory is maintained and operator can access
the on hand amount of any product ... any time. Plus a
Shortage report can be run if Par Levels are established.
5. Tools for Physical Inventory control are available such as
Location coding, Current Pricing and printed forms for counting
inventory on hand. Fast entry of count. Extended cost and
total value computed on completed physical inventory.
6. Cost of Goods Sold reports can be run by satellite unit to
compare operational results and help in the budgetary process.
The varied array of food service "packaging" is handled via
entry of inventory items into our unique master file.
The purchased pack & cost,
The inventory unit & cost
The designated recipe unit & cost
The cost of each unit is updated automatically as the product
is entered off the invoice. An operator can access this file
and obtain any of this data instantly.
This file is accessed by our Recipe Management software for
current costing and packaging data.
EVALUATION version $6.00
(Fully functional program, sample product & purchase data,
and User Manual on disk that can be printed) .
REGISTERED version $150.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
RECIPE FILE MANAGEMENT v. 3.5
(Costing, Yield Adjustment, Shopping List & Weight/Measure Conversion)
Last Updated Mar. 1996
First Step Software
o Recipe File Management software was designed as our second
STEP in food cost control. The software is designed to
access our Inventory Software for purchase price and pack
information. Recipe File Management can be run as a stand
alone module but would require maintaining inventory data
separately.
FUNCTIONS:
1. Find the recipe fast and edit the ingredients and method.
2. Adjust the yield in a flash and print the recipe.
3. Store yield results of a group of recipes and print a
shopping list.
4. Update the Cost of a single recipe or all recipes
residing in the file.
5. Automatically accesses the Inventory software data for
current cost and packaging information.
The complex job of converting weights and measures and
finding equivalent amounts of food products is made easy.
An equivalent measure chart pops up with one key stroke.
Plus you have access to a large resource file of information
on food equivalents which eliminates finding this data in
many text books.
EVALUATION version $6.00
(Fully functional program, sample recipe and product data,
User Manual on disk that can be printed) .
REGISTERED version $95.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
MENU COSTING & ENGINEERING v. 2.2
First Step Software
o This software is designed to access the Recipe Costing &
Yield Adjustment software developed by First Step
Software. This is NOT a stand alone program.
Almost any Food Service facility can use this software to
cost menus.
Non Ala Carte food facilities such as Hospitals, College
Board Plans, Correctional facilities, School Lunch and
Military can utilize the Board Menu Analysis function.
All Ala Carte food facilities can utilize another function
for their menu analysis.
Catering operations can pre cost food, beverages, supplies
and labor for any event.
FUNCTIONS:
1. Costs and evaluates menus for profitability.
2. Helps the operator decide which items on the menu
s/he can influence by making changes to it's PRICE,
COST, NAME or MENU POSITION.
3. Provides a BENCH MARK in which to evaluate management's
judgement regarding menu changes. You can PRE COST a menu
and then analyse it later with actual sales results.
MENUS should always be in flux; changing to customer
demands and maximizing the sales mix to achieve the best
possible CONTRIBUTION MARGIN toward the operation's bottom
line.
REGISTERED version only $295.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
SCHEDULE PLANNER FOR FOOD SERVICE v. 1.5
First Step Software
o We believe that employee scheduling for the Food Service
Industry is an "ART FORM" first and a "MECHANICAL FUNCTION"
secondly. Management does the scheduling this software provides
tools which make the job of employee scheduling Easier, Faster
and more Cost effective.
Whether you assign (JOBS TO EMPLOYEES) or assign (EMPLOYEES TO
JOBS); this software will accommodate you.
THE SCHEDULE TYPE:
The operator is given the option to create and edit TWO TYPES of
schedules, a DRAFT and a WORKING schedule. Both types have the
same format, the only difference is that the DRAFT is designed
to be used as a model for subsequent WORKING schedules.
1. The DRAFT schedule ideally would have no employees assigned,
it would only show jobs and time slot assignments for those jobs.
The DRAFT schedule would reflect the periodic adjustments made
by management to achieve greater productivity or to accommodate
fluctuations in the business cycle. It would be nice to think
that we could put deep thought into every weeks schedule but in
practice we know that it isn't practical. By putting extra time
and thought into the DRAFT schedule we have half the battle won.
2. The WORKING schedule starts with a copy of the DRAFT schedule.
The operator can then match (JOBS TO EMPLOYEES) or match
(EMPLOYEES TO JOBS). Ideally the WORKING schedule can be edited
weekly and a new schedule can be printed quickly. When editing
the WORKING schedule no longer seems efficient, the operator can
return to the DRAFT for constructive rewrites.
THE PRINTED SCHEDULE:
The Schedule Planner prints schedules in two formats. The
operator can select either or both formats.
1. The classic schedule with the days across the top, the job
titles down the left hand column and employee names and time
slots placed at appropriate coordinates.
2. A DAILY schedule where the HOURS scheduled are illustrated
with graphic bars allowing management to see and allocate a more
staggered schedule.
THE SCHEDULE REPORT:
A report summarizing the weeks schedule can be printed which
lists both the hours worked and the projected cost by the DAY
and by the WEEK. Total HOURS and Total DOLLARS are calculated
for each JOB NAME and each EMPLOYEE.
REGISTERED version only $150.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
OFFICE MANAGER FOR FOOD SERVICE v. 2.0
First Step Software
o This is a basic core program for an operation that has a need
to track customers for promotional purposes and to invoice and
or bill for Catered Events.
FUNCTIONS:
1. Customer data base can be used to print labels for mailing
promotional materials, customer billings and for storing
information such as birthdays and anniversaries. A memo
section can be used to input any information about the
customer.
2. Stores for one key access your basic Catering Menu with
prices etc. for easy invoice printing and sales history.
3. Maintains Accounts Receivable records for payment history.
This core program can be modified to include specific needs
of each operation.
Pricing depends on custom programing required.
CHILD NUTRITION SOFTWARE
════════════════════════════════════════════════
──────────────────────────────────────────────────────────────────
Application & Verification Management v 3.5
(Free & Reduced Application processing for School Lunch Programs)
Last Updated Mar. 1996
System Requirements:
────────────────────
Requires 300K of free memory, DOS version 3.2 or later
and 1.5mg of free disk space.
o Application & Verification software is designed for Multi
School campuses that process applications at a central
office. The software can also be use at each school.
FUNCTIONS:
1. Input and edit of Free & Reduced Applications.
Software will test the family's income based on federal
guidelines which are changeable by the operator yearly.
To guard against duplicate entry ... any and all names in
the file matching the name entered is brought to the screen
and tested by address and names of students.
2. Prints letters of acceptance or denial during application
entry process or will print a batch of letters at a later
time. Each letter lists the names of the students so that the
parents can double check that all the information is correct.
Letters are printed with parents address and can be used in
window envelopes or labels can be printed also.
3. At operator's option print Student lists by school and
sorted by alpha sequence for easy location of name.
4. District reports cover Student status (active, temporary,
free, reduced, denied and an ethnic summary by school &
district) plus Parent application reports.
5. Verification Sample of applications can be run by focus
or Random sample.
EVALUATION version $6.00
(Fully functional program, sample parent & student data,
and User Manual that can be printed from disk).
Registered version $150.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
Student Meal Charges ver. 1.0
Last Updated December 1994
o Student Meal Charges is designed for schools with-out Point
of Sale computers but want an easy way of tracking student
charges. Can be used in central office or at each school.
FUNCTIONS:
1. User Interface for finding a student's name and entering
charge or payment information is fast and easy.
Meal Price, Cashier name, date and School # are added to each
transaction.
2. Reports are designed for three operational needs.
a. Individual Student Account Statement can be printed or
displayed on screen for parent or student verification.
b. Daily Open Account Report by school lists Student names
in alphabetical order and shows current balance.
c. Student Listing of all students on file with their ID
numbers.
3. Account information can be accessed and edited at any time.
Registered version only $95.00
Latest updated version, Printed User Manual and unlimited
phone support.
──────────────────────────────────────────────────────────────────
Production Sheet Generator ver. 2.0
Last Updated August 1995
o Production Sheet Generator is designed to speed up the time
of processing daily production sheets for district schools.
FUNCTIONS: Software maintains data base for cycle menus.
Operator inputs menus then selects same for printing of
Production Sheets.
Registered version $45.00
Latest updated version, Printed User Manual and unlimited
phone support.
