JAMIX will be exhibiting at New England Food Show in Boston March 3-5, 2019. Come and visit our booth 145 to learn more about comprehensive JAMIX software managing several sides of restaurant operations.
JAMIX KITCHEN MANAGEMENT is a cutting edge restaurant software for managing any size and type of restaurant, catering business or other establishment within foodservice industry. Comprehensive JAMIX software manages several sides of restaurant operations including recipe management and costing, menu planning and nutritional analysis, inventory management and procurement. All this in one system and with all information seamlessly linked together.
Jupiter, FL—Innovations with Ed Begley, Jr. will broadcast on Saturday, October 27, 2018 at 5:00p ET via Fox Business. Check your local listings for more information.
Learn how Spruce Capital Partners is helping producers make the food system more sustainable and responsible to consumer demands as Innovations explores recent developments in crop technologies. Viewers will learn how products like Amfora, and others within Spruce Capital’s portfolio of companies, is enhancing nutritional value of food and feed crops.
JAMIX KITCHEN MANAGEMENT is a cutting-edge restaurant software for managing any size and type of restaurant, catering business, or other establishment within the foodservice industry. This segment will feature how JAMIX’s comprehensive software manages several sides of restaurant operations, including recipe management and costing, menu planning and nutritional analysis, inventory management, procurement, and more.
Watch to explore Easy Energy Systems, Inc. (EES), a company dedicated to producing new solutions that will reduce dependency on fossil fuels, reduce pollution, and improve the lives of people throughout the world. The show will look at how EES designs, manufactures, operates and sells its patented 1M, 2M, and 5M gallon-per-year, small-scale, modular biorefineries called Modular Energy Production Systems (MEPS®) for the production of alternative liquid biofuels and biogas from organic waste streams.
In response to the lack of truly natural skincare options, Innovations will explore Enso Beauty Company and will educate viewers on its 100-percent USDA certified organic beauty products, which are known for its high-performance and for having zero trace of toxins and irritants.
“From food service to beauty care and beyond, developments in science technology truly are truly transforming our world and enabling us to do more with less,” said Will Spilecki, senior producer for the Innovations television series. “We are excited to feature these innovative ideas on our show.”
About Innovations & DMG Productions: Innovations, hosted by award winning actor Ed Begley, Jr., is an information-based series geared toward educating the public on the latest breakthroughs in all areas of society. Featuring practical solutions and important issues facing consumers and professionals alike, Innovations focuses on cutting-edge advancements in everything from health and wellness to global business, renewable energy, and more.
Backed by experts in various fields, and a team dedicated to education and advancement, DMG Productions consistently produces commercial-free, educational programming on which both viewers and networks depend.
In 1943, Finland was the first country in the world to introduce a legislation on free school meals. The legislation aimed at offering a free meal on each school day for all elementary school students in 5 years’ time. The legislation also ruled that the students had to grow and harvest food on their spare time in order to have ingredients in the school canteen. One example of contributing to school meals was that each student had to bring 2 litres / 70 oz of lingonberries to school. The berries were then used for a porridge made of rye and lingonberries, which was a common dish at that time.
School dining is not only about nutrition
After the 5 year transition time, starting in 1948, students in elementary schools started to get free meals. Typical dishes at that time included different types of porridges and soups. The legislation has naturally been modified during the decades. Still the core purpose of free school meals stays the same, and that is to provide nutrition to students. In addition, nowadays also the educational and social aspects of school dining are in focus. When dining together, the children learn both social and interactive skills as well as to take others into consideration. School dining provides also education on food culture, good manners and appreciation of food. And these days the students no longer have to grow or harvest food for school. Instead, they now have the right to contribute by providing feedback on the food that is served.
Kitchen management system makes work in the school canteen easier
Today nearly 1 million children and adolescents in Finland enjoy a free meal served each and every school day. Free meals are financed with taxes and the communities are in charge of providing the meals to students. In order to ensure the nutritional content of meals and to be able to cook food according to a given cost structure, most of the school canteens in Finland utilize a kitchen management system. In addition to nutritional and financial aspects, a software system keeps all the recipes in store and makes it easy to plan menus. From the system you can even publish weekly menus online for the students and their parents.
Most of the school meals are cooked either partly or entirely in commissary kitchens and then delivered to individual schools. A kitchen management system enables the schools to create production requisitions to the commissary kitchen. The commissary kitchen will then be able to see all requisitions in the system for production. The system also calculates the need for ingredients based on menus or production requisitions which makes ordering quick and easy. Over half of the communities in Finland use JAMIX KITCHEN MANAGEMENT software for managing their food service operations comprehensively, including school dining.
From soups and porridges to a diversity of dishes
In seven decades the school menus have become more versatile compared to the early years. When I was in school, my favorite dishes included spinach soup, spinach pancakes and fish fingers. Chicken fricassee was one of the undesirable meals on my list. My school years are already far behind but both my favorites and least favorites can be found on the top 10 school meals of all time in Finland (Source: Fazer Foodservice poll 2018):
JAMIX has been Making Kitchens Work for already 30 years and for the last couple of years the focus has been on the US market. Recently JAMIX has been exhibiting at foodservice and hospitality trade shows in New York, Boston and Chicago. In addition, JAMIX attended the 2017 Global Access program where the UCLA MBA students performed an extensive market research and action plan for JAMIX concerning the US market.
It has been great to find out that JAMIX KITCHEN MANAGEMENT software, that has been developed with 30 years of experience, stands out with its versatility and up-to-date features even in the very competitive US market. JAMIX has been doing co-operation with food professionals since its beginning. Now there’s a new Team USA member from the cutting edge of the restaurant business, with long experience and knowledge of the foodservice industry. We are delighted to welcome Ron DeSantis, holding the Certified Master Chef title which is granted to only a limited group of exceptionally skilled chefs. This Master Chef title is not something you get from a TV show, but the highest and most demanding exam of the American Culinary Federation (ACF).
Versatile and experienced professional in restaurant business
Growing up in his family’s local grocery store surrounded by old-world Italian ingredients Ron unwittingly began his food immersion. After cooking in the US Marines Ron’s culinary career shifted into high gear when he graduated from the world’s premier culinary college, The Culinary Institute of America. Ron spent 5 years living and cooking in northern Bavaria, Germany. His time in Germany allowed him to explore Europe and experience many foods and cuisines. Ron returned to the US and landed a position teaching at his alma mater. His 25 year career at the CIA included, in addition to teaching, versatile projects within development, planning, design and consulting. Notable career climaxed in the lead of the CIA Consulting group with successful projects with companies such as Coca-Cola and McDonald’s.
In his next career launch Ron joined Yale Hospitality which is a multifaceted organization consisting of Yale Dining which feeds the undergrad population, Yale Auxiliaries which consists of restaurants, cafes, and C-stores, and Yale Catering. As Director of Culinary Excellence, in addition to overseeing the production of over 14 000 meals each day, Ron provided leadership for all facets of culinary concept design, development of innovative menus and cuisine and training of the culinary team of more than 150 culinarians. As the first Certified Master Chef to enter college & university dining, Ron has changed the format for delivering students meals. His approach has been to think and act like a great independent restaurant in a multi-operational institutional environment.
Ron has received numerous recognitions and rewards during his career. After a successful decade in Yale Hospitality Ron continues to share his versatile knowledge in his consulting business CulinaryNXT. One of the latest projects was creating a 52 ingredient gigantic sandwich for the Super Bowl – as this year it was the Super Bowl nr 52 in order. Watch Ron presenting the Super Bowl Sandwich on a short video.
“JAMIX KITCHEN MANAGEMENT system will change how kitchens are managed.
Chefs and managers will find that JAMIX is a valuable tool that is easy to use.”
Ron DeSantis, Certified Master Chef