Hôtel Swexan transformed its operations across finance, procurement, and F&B departments. Monthly inventory closure time decreased from 6 days to just 1 day— an 80% reduction that gives management faster access to critical financial data.‌ For the F&B team, improved vendor management became a significant advantage to manage food costs. "We're entering each invoice on Craftable, so as the price goes in, we historically see it from week to week and order to order, so we always see the most current price, ” notes Bearden. “It gives us a lot of leverage with our vendors where we can see volume compared to purchase power, and we can have those conversations about pricing or about availability." ‌

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