Nationwide restaurant operations support. Based in Houston.18 years on the floor. Now it's a system.
Marco Coleman worked his way from line cook to Executive Chef to Director of Operations, and has run Craftable for 8 years. Foodi turns what worked on his floors into a weekly system: Foodi Tracker scores the week, and Foodi Ops helps your team make the fixes stick.
Based in Houston. Working with restaurants nationwide, in English and Spanish.
Every job in the restaurant, from the inside.
- 01
Line cook
Where it started: prep, portions and speed on the line.
- 02
Executive Chef
Menus, recipe costing, vendors and a kitchen team to lead.
- 03
Director of Operations
When meat prices spiked at the barbecue restaurant he ran, he tracked the numbers every week and caught the drift early. Nearby restaurants closed; his adjusted and stayed profitable.
- 04
Founder, Foodi
The same weekly system, built so any team can run it.
- 18+ years in restaurants
- 8 years running Craftable
- Fully bilingual
Three things the floor taught him.
Numbers should tell you what to do next.
Not just explain what happened after the fact. Every Foodi report ends with fixes, ranked by dollars.
Owners aren't behind a desk.
You're running people, guests, food, vendors and labor. Foodi brings you the few things that matter this week, in plain language.
A system beats a hero.
Your managers learn to run it on their own, so results don't depend on one person. Not even Marco.
See what your week is telling you.
Start free. Add hands-on help when you want it.