Crumbs for hotels
Are your hotel restaurant and bar still running on clipboards?
Crumbs runs the food and drink side of your hotel: residents and outside guests in one restaurant diary, dinner and drinks posted to the room folio, the F&B rota with its wage bill and the kitchen checks. One login for the whole team.
Sound familiar?
Rooms run on a system. Food and drink run on whoever’s on.
F&B managers, hotel GMs and head chefs juggling breakfast, a restaurant open to outside guests, the bar and the odd wedding. The GM wants the numbers at the 8.30 stand up.
- Tuesday, 6.45amA resident told the bar last night they’re coeliac. Breakfast didn’t know.
- Tuesday, 8.30amStand up. The GM wants yesterday’s F&B numbers, and you’re still adding them up.
- Tuesday, 7pmA resident puts dinner on the room. It goes on a docket and hopes to reach reception.
- Thursday, 4pmBanqueting borrowed two from the bar, and nobody touched the rota.
Every one of those is a guest who notices, or a cost nobody saw.
Room charges
Still writing room charges on a docket?
Post dinner, drinks, breakfast and the minibar to the guest’s room folio as they happen. Crumbs shows who’s in house and what’s still unsettled, so nothing goes missing between the restaurant and reception.
- Charges posted to the room folio
- Who’s in house and what’s unsettled
- Settled in one go at check out
What changes with Crumbs
The rest of food and drink, fixed.
Friday, 7pm
Outside guests can’t get through, and the big tables don’t show.
What it costs you
Every unanswered call at seven is a table someone else fills. Every no show on a wedding weekend is a table you could have sold.
With Crumbs
Diners book on your own website, with phone bookings and walk ins in the same diary. Groups pay a deposit or a card hold through your own Stripe, and reminders go out 24 hours and 2 hours before.
- Your own booking page
- Deposits for groups
- Free Forage listing
Honest answers
What hotel teams ask us first.
- “We already have a PMS.”
Keep it. Crumbs runs the restaurant, the bar and the kitchen alongside it. It also has a simple room list, housekeeping tasks and room folios, and we’ll talk through how they sit next to your PMS on the call.
- “Our F&B team is big.”
Plans are priced per venue, with unlimited staff. Bring the whole team. Most of them will only ever check their shifts and ask for swaps, on their phone.
- “Will it work with my till?”
Square, Epos Now and Syrve connect today. Others are on the way. Tell us yours and we’ll check it before the call and tell you straight.
- “I don’t have time to set it up.”
We set it up with you. Most of it is us bringing in your staff and your menu, and we aim to have you running within a week.
Give your F&B team one place to work from.
The restaurant booking add on, the rota spreadsheet, the kitchen clipboards, the room charge dockets and the morning report you build by hand. One login for food and drink.
From £249 a month per venue. No cover fees, unlimited staff.
Twenty minutes with someone who has worked a floor. Bring your rota or a dish you want costed. No hard sell.