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 on thousands of dollars more. Whether you’re a new bar operator or you [...]
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 [...]
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 [...]
Pivoting with the Pandemic: How These Restaurants and Bars Are Finding Success During COVID-19
In a matter of weeks, the spread of COVID-19 has completely changed the average American’s lifestyle, from where they work to how often they go out for dinner and drinks. Restaurants and bars have had to pivot with those changes, adapting to serve customers, keep [...]
What Stars on Your Menu? Push Popularity, Profitability with Menu Engineering
On the plate is a grilled filet mignon drizzled with garlic herb butter. It’s been paired with delicate green beans and roasted russet potatoes seasoned to perfection. Considering food costs and average profit margin, it’s been properly priced. So why, after a month on the [...]
Fatten up Your Restaurant Profits Without Letting Costs Leave You Lean
Going out to eat is something most Americans can sink their teeth into. In 2019, Toast reported 45% of diners ate out multiple times a week. Another 20% went out to eat once a week, and an additional 6% ate out every day. Hungry customers [...]
Don’t Pour out Your Profits: Here’s the Cocktail for Cheers-worthy Margins at Your Bar
Your final customer’s martini is down to its olive and all that’s left of the last margarita is the salt rim. It’s time to bring up the lights, count the cash in the register and hope tonight’s sales don’t leave you with an early morning [...]