BlueCart, in the last year, has experienced extreme growth. The company reached 7,400 restaurant buyers in June, doubled its user base in July and then again in August. But what was the X factor in the success of BlueCart? The company asked roughly 13,000 restaurant owners to compare their real world experiences using the BlueCart platform versus traditional ordering methods of the “stone age” in the form of a survey.
Wonder what impact a mobile first platform can have on a paper and pencil industry?
Their orders placed through BlueCart were:
5x MORE ACCURATE
2x FASTER
And they CUT FOOD WASTE in HALF
You may be wondering how the company’s app can help your restaurant or vendor services deliver such beneficial results in your workplace. They do it in three main ways:
BlueCart enables buyers to use a single platform to communicate with all their suppliers, which saves time and effort. Restaurants using BlueCart spent an average of just 43 minutes per week placing wholesale orders, less than half of the 1 hour and 41 minutes’ restaurants using traditional ordering methods spent placing orders. Based on the roles of BlueCart’s user population, this equals an estimated cost savings of nearly $2 per order.
BlueCart helps users to minimize human errors as evidenced by the decrease in the number of returned orders. Using a post facto survey design, BlueCart’s user base returned an average of 4.89 orders per week prior to the adoption of the BlueCart platform. After the adoption of BlueCart, the number of returned orders exhibited by their user base dropped to 0.87 per week. This represents a weekly drop of 82 percent in returned orders.
BlueCart facilitates operating with leaner inventories and thus, minimizing food waste from theft and perishability. To assess the quantity of food waste saved, they studied restaurants using BlueCart to quantify the correlation between their use of online ordering and their overall food waste data. Due to increases in efficiency, better insights into order history, and a reduction in errors, the study showed that restaurants using online and mobile ordering platforms can run leaner inventories and reduce the amount of product lost to waste or theft each week by up to 52 percent, generating an estimated savings of $119 per week over traditional ordering methods.
There is no doubt that mobile apps and the web have transformed the way consumers buy pizza, discover new coffee shops, or schedule a table at their favorite restaurant.
For consumers, this is the equivalent of getting spoon-fed. But for the people who are running those restaurants and coffee shops, ordering from their suppliers looks a little like this: it’s 11 pm and the restaurant has finally closed. You’re sitting in a small office in the back of the your restaurant and your shirt is ripe with the smell of the duck special you served all day. You’re exhausted and drained. You now have to call your suppliers and place your orders by fax, phone, or hand-written orders. Are we still in the stone age? What’s the deal?
The next generation of restaurant owners and suppliers are about to experience a revolution in this industry with the use of online ordering platforms that allow orders to be processed with the click of a button.
And if all of this doesn’t convince you, check out our seven-day treasure hunt, where the company dug up more juicy industry stats discovered through our survey. This information is as valuable as gold for any business owner in the food industry. If you want to usher your business into the golden age of ordering, the best thing you can do is keep all eyes on BlueCart. Sign up today to start saving time and money on all of your future orders.
For more information, please visit www.bluecart.com.
