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Full Service Restaurants
Full service restaurants don't lose margin all at once. They lose it one line item at a time.
Guests see a seamless experience. You see comped dishes, vendor overcharges, and a P&L that's always playing catch-up. Craftable connects your purchasing, inventory, recipe costs, and labor into one platform — so you know your true cost per cover in real time, not at the end of the month.
bartaco: $30K saved weekly. 50% lower food cost variance.
COST VISIBILITY
See the Full Picture.
Without clean back-of-house data, your P&L only tells you what already happened. Craftable connects spending to performance so you can see exactly where margin is going — by location, by day, by dish.
- Reconcile front-of-house revenue with back-of-house spend
- Drill into costs and vendor performance without pulling manual reports
- Sync directly with your accounting system
- Track COGS and labor together to protect contribution margin
PURCHASING & VENDOR MANAGEMENT
Order Smart. Pay Less.
Chefs want flexibility. Finance wants control. Craftable gives you both — centralizing purchasing across every vendor without getting in the way of how your team actually works. When prices drift or contracts get ignored, you'll know immediately.
- Centralize vendor ordering while keeping order guides flexible
- Flag price changes and off-contract items automatically
- Send invoices directly into the system with no manual entry
- Track vendor performance and keep pricing in check
INVENTORY MANAGEMENT
Know Before It Becomes a Problem.
In full service, a walk-in shortage or shrink problem doesn't just cost you product — it costs you covers. Craftable gives your team the data to catch issues before service, not after the loss is already on the books.
- Know what's on-hand, what's wasted, and what each dish really costs
- Link recipes and plate costs directly to inventory depletion
- Run audit tools that staff actually use
- Track shrink and theft with precise, accountable data
Case study
“Craftable has made quite the impact. You get to the nitty gritty, which is the information that operators need. It identifies our opportunities.”
$30K
saved weekly
50%
lower food cost variance