Posts about:
Hospitality professionals are finding themselves with a lot on their plate. From supply-chain constraints and simplified menus to labor shortages, multi-unit restaurant groups have been stretched as thin as thin-crust pizza dough. Craftable created a solution to help provide transparency and optimize operations where it’s needed most.
The Perfect Pairing: How to Combine Data and Experience with Analytics
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 more.
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 making sure they have the right stock to keep dishes and drinks flowing out to diners and drinkers.
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.
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.
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.
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.
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.
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 hangover.