Summary:In a restaurant, food and labor account for 60 to 65 cents of every dollar spent, and there are a lot of ways to lose money when you’re not watching them closely. Most back-office tools only tell operators what went wrong after the fact; today’s company gives them a clear picture of what’s happening right now, and what it will cost them if they don’t do anything about it.David Cantu is the CEO of Craftable, one of the hospitality industry’s leading SaaS profit management platforms. He’s been in the industry for approximately 35 years — starting in operations at P.F. Chang’s, co-founding HotSchedules, and most recently serving as CEO of Black Box Intelligence.Today, David walks us through how Craftable works, what they’re most focused on as they look to automate the back-office workflow, and why you can’t manage costs at the expense of the customer experience.Highlights:Hooked from the first shift (2:08)From P.F. Chang's to HotSchedules (2:52)How David came to Craftable (6:40)The back-office workflow, explained (9:21)Scale and ideal customer (11:40)Staying operator-first (13:40)Actual vs. theoretical (17:37)Cost discipline vs. guest experience (20:09)Texas Roadhouse and playing the long game (23:18)What's next for Craftable (24:29)Links:David’s LinkedInCraftable LinkedInCraftable WebsiteICR LinkedInICR TwitterICR WebsiteFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, [email protected]

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