Case Study: Emeline saves 25 hours monthly and keeps margins at 20% with Craftable

Emeline Saves 25 Hours Monthly, Keeps Margins at 20%

Emeline, a boutique hotel in Charleston, SC, faced significant challenges with its manual inventory and food costing processes. The culinary team, led by Executive Sous Chef Christopher Koski, spent up to four days on monthly inventory using error-prone Excel spreadsheets, resulting in inaccurate food cost data that made menu pricing a "best guess" and hindered profitability.

By implementing Craftable's restaurant management system, the hotel streamlined its operations. The solution provided an intuitive, mobile-based inventory system organized by kitchen location and automated invoice processing. This reduced monthly inventory time from four days to just 4-5 hours, saving approximately 25 hours monthly. With Craftable, the chefs built over 450 recipes and now maintain consistent margins of 20%, enabling data-driven menu engineering and improved profitability.