Introducing the Crunchtime Developer Hub
New API resource center is available help you navigate APIs and integrate your other systems with Crunchtime faster and more effectively.
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Articles about Food Costs and Inventory
5 Challenges that Pubs Face During the Euros (and Other High-traffic Days)
Learn about a series of challenges that pubs and bars face during the Euros and other high-traffic days, along with how they mitigate them.
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How Shake Shack Uses 5 Nontraditional KPIs to Control Costs
Learn how Shake Shack uses 5 nontraditional KPIs to control costs and drive accountability.
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New Ops Innovators Webinar Series: The ROI of Ops Management
Join us to learn about the five best metrics to track and how to think strategically about both quantitative and qualitative ROI opportunities.
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5 Ways Restaurants Can Measure the Value of Managing Inventory and Food Costs
Learn five key focus areas that demonstrate the value of how your restaurants manage inventory and track food costs, and how to measure and illustrate ROI.
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300+ Location CKE Franchisee Sees Impressive Time and Cost Savings with Crunchtime
Learn how a 300+ location CKE franchisee saves both time and money after implementing Crunchtime for inventory management.
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8 Essential Restaurant Reports for Your Dashboard in 2024
Every restaurant manager can use these eight reports to optimize labor, scheduling, inventory, and more to maximize profitability in 2024 and beyond!
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Empowering Restaurants with a Data-Centric Dashboard
The Crunchtime dashboard is now redesigned to help restaurant professionals interpret data faster and make smarter decisions.
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New Features for Inventory Management and Labor & Scheduling - Fall 2023
Learn about what’s new in Crunchtime’s latest release for Inventory Management and Labor & Scheduling (version 11).
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![[New Research] Food Costs Eat Up 35% of Revenue on Average for Multi-Unit Restaurants](https://www.crunchtime.com/hs-fs/hubfs/Screenshot%202023-09-25%20at%201.51.34%20PM-1.png?length=720&name=Screenshot%202023-09-25%20at%201.51.34%20PM-1.png)
[New Research] Food Costs Eat Up 35% of Revenue on Average for Multi-Unit Restaurants
New research gives a clear benchmark for food costs in multi-unit restaurants and reveals operators' strategies for reducing them in the near term.
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10 Tips to Reduce Food Costs and Close the Food Cost Variance Gap
Proven tips and best practices to address restaurant food cost management that can help your team achieve more consistent and profitable operations.
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What is Actual vs. Theoretical Food Cost Variance?
Learn about actual vs theoretical food cost variance and how a restaurant inventory management system can help reduce variance and food costs
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