Hotel Management

Emeline Saves 25 Hours Monthly, Keeps Margins at 20% with Craftable

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 Adelphi Hotel Saves 78 Hours per Year With Craftable and M3

The historic Saratoga Springs property gives about two workweeks back to its AP team every year. About The Adelphi Hotel Located on his...

The Complete Guide to Planning for Profit

Hospitality operators are well accustomed to adapting to the many hats they must wear. At once an owner, a chef, an accountant, a procurement specialist, a bart...

How to Turn Reports and Data Into Better Profits

Today’s tech generates more data than ever before. This is crucial in understanding your business, saving time and growing profit! However, there is so much dat...

Fortune’s Fortune: Sales Forecasting 101

Imagine a shining crystal ball sitting on a table before you. In it, you can see the future. You see the exact number of ingredients you need to order, the dish...

Suppliers: Friend or Foe? Reassess Your Supplier Network

It’s a new year, full of new opportunities and challenges. Among your life-improving resolutions to lose weight, learn Spanish, and take up meditation, yo...

Top 5 Purchasing Strategies to Save with Suppliers

Tis the season! For many of us, Q4 is the busiest time of year heading into the slowest sales season in January. Now is the time to capitalize on profits and pr...

The Tipping Point: The Tip System Shift

Your restaurant as a determined, stubborn ship atop a giant, terrible sea. Imagine the oncoming waves as shifting prices and availability. Brewing storms take o...

Torch & Crown Reduced Food & Bev Costs with Craftable + Square

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-s...

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 s...

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 ...

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. How...

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