CrewPilot is the AI operations manager that handles scheduling, inventory, and production coordination, so you can stop firefighting and start growing.
Launch Shift Scheduler →Managers spend 4+ hours a week building schedules by hand. Then someone calls in sick and the whole thing falls apart.
Over-order and eat the cost. Under-order and 86 the best seller at 7pm on a Friday. Neither is a real strategy.
Every shift is a new crisis. No-shows, equipment issues, rush-hour bottlenecks. Managers react instead of lead.
Import your crew from 7shifts, Homebase, or any CSV. CrewPilot builds an optimized weekly schedule around availability, skill levels, and coverage minimums — in under 30 seconds. Built for operations like Mankato, MN where every role counts.
Drop a CSV from any scheduling system and CrewPilot maps the columns automatically. Skip, overwrite, or merge on conflicts. Your roster is live in seconds, not hours.
Tell CrewPilot how many covers to expect and it generates a complete station-by-station prep list — quantities scaled to your covers, tasks assigned to the cooks on today's schedule, with CSV export to print and post in the kitchen. Grill, sauté, cold, bake, and prep — all in one view.
Log sales, labor costs, and inventory. Import from Toast, Square, or QuickBooks CSV. Track your labor-to-sales ratio, average check, and food cost percentage — the numbers that actually run a restaurant.
Track every item in your walk-in and dry storage against par levels. Count inventory, log history, and get a 7-day depletion forecast based on your upcoming prep plans. Know exactly when you'll hit reorder thresholds before service — not during.
CrewPilot isn't built by Silicon Valley consultants who ate at a restaurant once. It's built from years of production line experience, managing real crews during real rushes. Every feature exists because a manager somewhere needed it at 8pm on a Friday and didn't have it.
CrewPilot is building toward a world where restaurant managers spend zero hours on operations logistics, and all their time on the things that actually matter: food quality, guest experience, and growing the business.