End-of-the-Month Accounting Done in 5 Steps

End-of-the-Month Accounting Done in 5 Steps

It’s been a long, hard month, and it’s time to close your books and prepare your financial statements. In an attempt to gather the big picture of your business, you find yourself combing through every number and percentage you see. Here’s a cheat sheet containing five steps

3 Restaurant Apps for Better Vendor Relationships

3 Restaurant Apps for Better Vendor Relationships

The restaurant industry has adopted tech in leaps and bounds over the past 5 years, but adoption has been unevenly distributed. According to the National Restaurant Association, only 1 in 10 restaurant operators believe their establishment is leading edge of tech adoption across the board. The most common areas for

Sustainability in the Kitchen, a Peas on Moss Podcast

Sustainability in the Kitchen, a Peas on Moss Podcast

Konsantin Zvereff, CEO and co-founder of BlueCart, recently met up with Kimberly Schaub of Peas on Moss to talk all things sustainability. As an active participant on social media, Schaub was first introduced to BlueCart after she followed the results of our Restaurant Industry Survey Results back in September. A

4 Tips to Avoid Crisis Communication For Restaurants and Vendors

4 Tips to Avoid Crisis Communication For Restaurants and Vendors

You often hear that having effective working relationships with your vendors and suppliers is extremely important for your restaurant. This makes sense given that the strength (or lack thereof) of these relationships often determines if your inventory arrives on-time, undamaged and unspoiled. This all can be the difference between making

4 Steps to Engage Your Team to Reduce Food Waste

4 Steps to Engage Your Team to Reduce Food Waste

One of the key components of a successful waste prevention campaign is a strong team open to new ideas. Engaging your staff effectively and integrating food waste prevention into their work decisions are critical in driving productivity and profitability. If the collective buy-in of the team members is strong, your

Food waste: an opportunity for hospitality operators to become more profitable

Food waste: an opportunity for hospitality operators to become more profitable

Food waste in the hospitality and foodservice sector is a massive problem. The cost of food being wasted in the industry is estimated at over $100 billion globally. Operators in the field are constantly looking for new ways to be competitive, productive and more sustainable. Maximizing the use of food

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