Restaurant operators rarely have two days that look alike. Finding those answers often means digging through multiple reports, exporting spreadsheets and piecing together data from different systems, a process that takes time and distracts restaurant operators from their key hospitality role. “Restaurant operators are surprised to find that Crafti doesn’t just give an answer, but actually drafts solutions,” Sundberg says. How would adjusting staffing levels on specific shifts have impacted labor costs last month? What days and dayparts have the greatest opportunity to reduce labor costs without impacting service?