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

5 Things to Get Your Year-End Right, Right Now

5 Things to Get Your Year-End Right, Right Now

It’s that time of year again — your fiscal or financial year-end. While others are dusting off the confetti and proclaiming shiny new resolutions, if you’re a restaurant owner or manager, January means year-end processes like preparing W-2s and getting ready to file and pay your business taxes. There’

BlueCart’s Culinary Program Educating the Future Restaurateurs of America

BlueCart’s Culinary Program Educating the Future Restaurateurs of America

Millennials are preparing for their futures as restauranteurs and hospitality tycoons, but the industry delivers much competition. With so many entrepreneurs attempting to leave a footprint in this industry, they will need to have the best education and the best technology to help them achieve their career goals and discover

CEO Update: Doubling User Base and Engagement for a B2B Saas Enabled Marketplace

CEO Update: Doubling User Base and Engagement for a B2B Saas Enabled Marketplace

It’s not often that I wish we had more comparables, but when I see the puzzled look in investors’ eyes while discussing Saas Enabled Marketplaces or our Free Saas Enabled Marketplace (FSEM), I sure wish we did. We recently published the results of a massive study (12,000+ restaurant

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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