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TOPICS WORTH READING ABOUT | ||
 Trainer's TipClient Support Center for Assistance. Do you have access to FOOD-TRAK's Client Support Center? It is the best way to let us know you need our assistance. All clients can access the Support Center by using the Client Site Login at www.foodtrak.com. Read more... |
 NEW Training Course & ScheduleIntroducing Comprehensive Procurement! A 1-day course designed to help you unlock the full potential of your procurement process. Our experts will guide you through bids, par levels, forecasts, shopping lists, automatic PO creation, receivers and invoice reconciliation. All the skills and techniques needed to streamline procurement and boost cost savings. Click here... |
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 Development NewsLocal and Sustainable Feature Added to Version 6.1.6! This release includes the ability to designate whether an item is purchased through a local supplier as well as if the item is considered sustainable. Clients have the ability to designate the item as sustainable, local or both. Read more... |
 Welcome to Hosting!The FOOD-TRAK Cloud Service gives you the full capabilities of the FOOD-TRAK System without worrying about hardware, software, backups or upgrades. Reap the benefits of nightly backups, uninterrupted service, updated software and the ability to make configuration changes easily and quickly! Read more... |
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Spotlight: SCI Celebrates 45th Anniversary
We are proud to announce our 45th anniversary providing the FOOD-TRAK System and services to our amazing clients around the world! The company was founded in March of 1980, before the introduction of the IBM PC. It was introduced on a North Star microcomputer with two 360K floppy disk drives and 56K of RAM. A few years later, we offered the system as a service on a Prime 550 minicomputer we purchased for over $100,000. That computer had two megabytes of RAM, each costing $22,000. It also had a 300MB disk drive the size of a dishwasher for $25,000.
We were the first company to offer a computer-based system for F&B management, as well as the first to offer it as a service. Things have certainly changed since then as our system software is over one gigabyte of raw code and the storage is essentially unlimited. My cell phone has 64 gigabytes of RAM which at 1980 prices would cost $1.4 billion and require a giant building with its own power plant!
While times have changed with regard to technology, it is still just as much of a challenge to control F&B costs and usage as it was four decades ago. Certainly software has helped, but making it work in foodservice environments is difficult at best. This is especially true for large enterprises and venues with multiple profit centers.
The knowledge we gained over 45 years has enabled us to make things work in the most complex environments including some of the largest amusement parks and convention centers in the world. We would like to thank our clients who have invested in our software, implementation and training. We are truly grateful for every client we have worked with and learned from over the course of our 45 years.
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Saucon Valley Country Club, Bethlehem, PA |
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Brooks House of Bar-B-Q, Oneonta, NY |