The Perfect Pairing: How to Combine Data and Experience with Analytics
In many ways, the restaurant business is all about operating ‘on the fly’. Whether it’s reimagining your business model to adapt to a global pandemic, jumping behind the bar to sling drinks when your head bartender is weeded, or reworking your signature dish to suit a picky customer’s tastes, most restaurateurs are masters at rolling with the punches. [...]
Menu Engineering: The Secret Ingredient for Boosting Profits
Busy bars, fine-dining restaurants, quick-service cafes and every hospitality concept in between all have one thing in common—a menu. Regardless of your business model, your menu is the bridge between you and your customers. It goes without saying that any menu should be clear, informative, [...]
Boost Sales by Adding Analytics to the Menu
The Perfect Pairing: How to Combine Data and Experience with Analytics In many ways, the restaurant business is all about operating ‘on the fly'. Whether it’s reimagining your business model to adapt to a global pandemic, jumping behind the bar to sling drinks when your [...]
It’s 2021—Let’s Make Paper Invoices Obsolete
Owners and managers are pros at handling stressful situations: packed dining rooms, hour-long waitlists, and even emergencies like the AC going down on a scorching day. However, there’s one thing that stresses out even the toughest, most seasoned industry managers—invoices. If you’ve ever sorted through [...]
The New Takeout: How a Pandemic Is Changing How (and What) Restaurants Deliver
Facing mandatory closures and limited dining room capacities, many restaurants have had to pivot their business models to stay afloat. While delivery isn’t new to the foodservice industry, more eateries are offering the service during COVID-19 quarantine measures. And amid the pandemic, restaurants have been [...]
Stocking up on Stress? Take the Anxiety out of Inventory with These Tips
COVID-19 forced you to close your dining room, and now your business is running on delivery and takeout. You have to continue selling hot, tasty dishes – your sales depend on it. And after taking big hits to your bottom line, you can’t afford to [...]
Restaurants Stress Sanitation as Dining Rooms Reopen
COVID-19 has shaken up the food service industry, forcing restaurants and bars across the country to shut down – in some cases, permanently. Some dining rooms are beginning to welcome back customers, but virus hotspots are still fresh on diners’ minds. As they plan to [...]
Craftable Launches Analytics, Adding In-Depth Financial Analysis Functionality to Its Bar & Restaurant Software Suite
Craftable is thrilled to announce the launch of Analytics, a software tool for bar and restaurant operators that combines sales, costs, and labor together in real time. With Analytics, operators are able to capture detailed insights from sales, revenue sources, service fees, payment types, and [...]
Time is Money: 5 Tips for Taking Faster Inventory at Your Bar or Restaurant
It’s no secret that successful bar and restaurant owners spend more time on the floor than in the cellar or walk-in. But managing inventory is a key driver of success for hospitality businesses. While it can be a pain, operators have to spend some time [...]
Pour in the Profits: 5 Quick & Easy Ways to Save Money & Maximize Margins at Your Bar
Managing the costs of operating a bar can leave you wanting a stiff drink at the end of the day. According to Investopedia, bars gulp down an average of $20,000 in monthly expenses between labor, rent, utilities and other miscellaneous expenses. Ordering inventory can tack [...]
Avoid Extra Expenses and Lost Sales with Better Inventory Management
Your best bartender has crafted a drink special you’re sure will bring thirsty customers flocking in for happy hour and after-dinner cocktails. You order plenty of liquor to keep everyone’s glass full. Unfortunately, the special turns out to be a flop. Your customers are following [...]
Covid-19 Leads Restaurant Suppliers, Distributors to Rethink Business Models
Before the outbreak of COVID-19, Kasey Wein had ordered 10,000 pounds of mushrooms from a local vendor. As supply manager of Dig Inn, a New York City-based restaurant chain, Wein procures ingredients for Dig Inn’s dishes, which are made with farm-sourced ingredients. But as the [...]
From Booms to Busts, Learn How to Future-proof Your Business
For most restaurants and bars, the spread of COVID-19 has upended operations like a waiter dropping a tray full of dishes. While it’s hard to expect the unexpected, there are steps operators can take to protect their businesses from future disruptions. Try a bite of [...]