Restaurant Operations Experience. Not Just Spreadsheet Experience.
Marco Coleman spent 18+ years inside restaurants — from the line to Executive Chef to Director of Operations — and has operated with Craftable for 8 years. He built Foodi's methodology out of what actually worked on the floor, not out of theory.
Foodi understands that restaurant owners aren't sitting behind a desk analyzing spreadsheets all day. They're managing people, guests, food, vendors, labor, costs and problems — all while trying to make a profit. The numbers need to help them run the restaurant. They shouldn't simply explain what happened after the fact.
When you work with Foodi, you're working with Marco. Not a rotating account rep, not a dashboard login with a support inbox. The same person who built the methodology is the one reading your numbers and telling you what they mean.
The P&L always arrived too late to matter.
Every operator Marco worked with had the same experience: the month closes, the statements arrive two or three weeks later, and by then the labor was worked, the food was bought, and the margin was already gone. The numbers explained the loss. They never prevented it.
The Business Health Tracker exists to close that gap — one operating view of sales, food, labor, prime cost, operating expenses and projected profit, measured against real targets, while the month is still open and decisions still change the outcome.
Created by restaurant operators, for restaurant operators.