Case Study: SPB Hospitality cuts food costs and saves 4 hours/month on inventory with Crunchtime

SPB Hospitality uses Crunchtime to lower food costs across a diverse portfolio of brands

SPB Hospitality, a nationwide franchisor with 500+ locations across 15 brands (fast casual, quick-service, full-service and breweries), faced fragmented inventory processes—using three different systems and manual pencil‑and‑clipboard counts—that made it difficult to control food costs, minimize waste, and meet each concept’s specific inventory needs.

SPB implemented Crunchtime’s Inventory Management platform and the mobile Counter app to centralize inventory, standardize counts and automate reporting. The rollout saved stores up to 4 hours per month on counts, reduced actual vs. theoretical variance by up to 1.5%, improved oversight of high‑cost items like beef, and increased director engagement and company‑wide accountability for food cost control.

SPB Hospitality

Michael Matos

Senior Director of Operations