What if a restaurant could identify a margin problem while the ingredients were still being unloaded, rather than discovering it several weeks later?

In this episode of Tech Talks Daily, I speak with David Cantu, CEO of Craftable, about AI restaurant back-office technology, margin intelligence, inventory management, purchasing, invoice automation, and the continuing importance of human hospitality.

David has spent decades working in restaurants and technology. He describes an industry dealing with staffing difficulties, rising leases, food inflation, lower traffic, and relentless margin pressure. David cites a National Restaurant Association study indicating that 40% of restaurateurs were not profitable during the previous year.

Craftable connects purchasing, recipe management, inventory, accounting, sales data, and analytics. The company says its platform is used by over 10,000 restaurants, hotels, and venues.

David argues that useful hospitality AI should automate the work that keeps managers, chefs, and operators away from guests. This includes producing sales forecasts, suggesting orders, planning preparation, identifying invoice anomalies, and comparing projected labor with actual requirements.

The conversation becomes particularly practical when David describes a restaurant receiving a ribeye that has increased in price by 20%. If the dish is a popular, high-margin menu item, that vendor increase can quickly reduce its profitability.

Craftable's Invoice AI can detect the change when the invoice is received. The operator can then consider running a higher-priced chef's special, promoting another steak, reviewing the menu price, or adjusting future orders. Waiting until month-end reconciliation would explain the lost margin but leave no opportunity to recover it during service.

We also discuss the difference between AI intelligence and operator knowledge. AI can examine large volumes of information, but an experienced restaurateur understands the atmosphere, the team, the guests, and what is happening at that particular moment.

David believes AI recommendations need to show their work. Managers should be able to inspect how a sales forecast, suggested order, staffing plan, or trend was calculated. Transparency helps people assess the recommendation without forcing them to search through another large analytics report.

Craftable is also testing how to measure whether a recommended action produced a result. If a manager coaches a server with unusually high complimentary items or promotes a menu category with falling attachment rates, the platform can examine whether that action affected sales or margins.

David is skeptical of hospitality AI added as a promotional layer without being built into the daily workflow. At industry conferences, he has seen vendors attach language models to existing products while offering little operational value.

His hope for restaurant AI is highly human. He wants technology reducing administrative pressure while employees welcome guests, serve meals, develop their teams, and create the warm experiences that define hospitality.

Which restaurant decision could protect profitability if the operator received the right information before the next service began? Listen to the episode and share your thoughts with me.