Emeline Saves 25 Hours Monthly, Keeps Margins at 20%.
Chefs at the boutique hotel in Charleston, SC, only spend a half day on monthly inventory and get accurate food cost data for profitable plates. The Problem Chef Christopher Koski joined Emeline as the Executive Sous Chef in January 2022. His most important task? Getting a handle on the inventory across the property’s [...]
The Tipping Point: The Tip System Shift
In a world where there is little that packs a punch like a powerful metaphor, allow us to offer you one–your restaurant as a determined, stubborn ship atop a giant, terrible sea. Imagine the oncoming waves as shifting prices and availability. Brewing storms take [...]
Takeout & Delivery Trends: From Alcohol to Sustainability
Sitting in their homes over the last two years, troubleshooting Zoom calls, rewatching old movies, and binge watching new shows, Americans fell in love with the ease of takeout. The world threatened to shrink; so, rather than commit to an eternity of only pizza [...]
Square + Craftable Help Manage Operating Costs
Entrepreneurs Joe Correia and John Dantzler had been brewing beer in the Bronx for more than a decade when they decided to expand their operation into a 9,000-square-foot space in lower Manhattan. The original opening date was delayed because of the coronavirus, but in [...]
How to Manage Inventory and Minimize Labor Time
Here’s the truth laid bare, free of polite underselling or writerly flourishes–taking inventory sucks. Though inventory best practices tell us that operators should aim to accomplish this dreaded task at least once a week, many report doing so as infrequently as one or two [...]
The Post-Pandemic Menu: The Lean, Mean, Profit Machine
The threads of influence that began unspooling in the early part of 2020 have wound their way through every crack and crevice of daily life, securing an often messy knot around individuals and industries alike. Whether you were a people person missing the first [...]
Integration 101: The Cherry on Top of Restaurant Technology
The use of technology in restaurants is increasing more rapidly than ever before. From QR codes to online ordering, inventory management to a giant robotic arm that fries wings, creativity and innovation sit squarely in the center of developing solutions. Facing a post-pandemic world [...]
Menu Engineering: How to Redesign Your Profits
Those in the know (or those who have read our Menu Engineering 101 blog) have tucked menu engineering into their back pockets as a profit-increasing tactic. However, knowing about menu engineering and effectively practicing it are two different things. Rather than allow your data [...]
The AI Restaurant Operator: Innovation vs. Tradition
It’s lunchtime. You approach a set of glass doors and they swing open before you reach for the handles. The host stand is empty, but a kind, slightly stiff voice radiates from it. “Welcome! How many will be dining today?” You answer too loudly [...]
Menu Engineering 101: The Sales-Boosting Basics
Imagine mixing a dash of data, a sprinkle of mathematics, and just a pinch of psychology to produce the scientifically flawless menu. If you’re having a hard time seeing it, worry not. The reality of engineering your menu to perfection is on the rise [...]
POS 101: From Bread and Butter to Profits and Paydays
The modern business operator (that’s you!) must decode an ever-shifting landscape of digital alphabet soup. There's a parade of acronyms, each one heralded “absolutely necessary” for success. They can be difficult to keep straight and nearly impossible to examine as worthy tools for your [...]
Craftable to Exhibit at the National Restaurant Association Show and Announces Integration with Square
DALLAS, Texas - May 17th, 2022 — Craftable is honored to be exhibiting at the National Restaurant Association Show taking place May 21-24, 2022, at McCormick Place in Chicago. The showcase is the ultimate destination for industry professionals looking to build strategic partnerships, create meaningful [...]
Shifting How We Work: Restaurants Overcoming Staffing and Labor Hurdles
The restaurant and hospitality industry has seen undeniable shifts as operators continue to face disruption from the pandemic's onset in 2020. Two years later, market adversity continues to bring new challenges while also offering the industry a unique opportunity to grow. When examining our industry’s [...]