BlueCart is a mobile procurement app on the market in which restaurants and bars are directly connected with their exclusive network of suppliers. Using data from BlueCart’s user community of 37,000 businesses, the report focuses on US market trends providing businesses valuable insights as to where the food sector could be migrating in terms of demand. As a procurement app, BlueCart has gathered a significant amount of purchasing data across the food and beverage industry over the last three years. The report identifies potential market trends, risks, and opportunities through analysis of this data.
The data in this report is comprised of purchasing data from BlueCart’s users with some analysis of larger trends in the industry, provided by industry leaders. Key sectors that are covered are: meats, seafood, alcohol, non-alcoholic beverages, produce, bakery and paper goods. Possible emerging trends include farmed salmon and shrimp demand increasing while alternative cuts of chicken are decreasing in popularity. Additionally, analysis of mobile vs. desktop purchasing trends can be found in the report.
“We are eager to rollout the first BlueCart Report of relevant data trends to the food and beverage community! Our network of supplier users provides us the opportunity for an in-depth analysis of what products are in demand and what appears to be trending among consumers. Our hope is that by providing this data to the public on a regular basis through these reports, it will allow businesses to stay up to date with what is popular in the marketplace and where they may want to focus their attention based on these potential emerging trends,” explains Konstantin Zvereff, CEO of BlueCart.
We recently chatted with Elise F. Burke, Marketing Team Contributor, BlueCart about the platform itself, their mobile app, and a dive into the food delivery industry.
ADM: How many users are on the BlueCart platform?
Burke: 37,000 users
ADM: How many of them are using your native mobile app over web?
Burke: 47.83% are mobile.
ADM: What are they seeing as the main advantages?
Burke: Greater employee satisfaction because BlueCart decreases the amount of time it takes to place and manage wholesale orders. Improves the efficiency of the entire process.
Increased sales and a bigger bottom line due to less time spent on collecting and processing orders and fixing errors. Happier customers and more time available for generating new business.
Increased customer satisfaction based on a reduction in errors and improved communication.
Elise F. Burke, Marketing Team
Contributor, BlueCart
ADM: With the recent release of “The BlueCart Report” Analysis of Procurement Trends 2017 what does BlueCart ultimately want to share with the food and beverage community?
Burke: BlueCart strives to address the technology needs of the restaurant industry. This years report is a one of a kind report giving insights into the what, when and why of purchasing patterns between restaurants and suppliers. The key trends, risks and opportunities that were generated by BlueCart’s customer base we hope starts a larger conversation in regards to how technology and apps can help businesses thrive. We are open to comments from businesses outside of BlueCart to learn if their buying behavior patterns has been similar or different.
ADM: What was one of the most biggest discoveries from your analysis?
Burke: Although desktop is the preferred method, the last 2 years has shown a 400% increase in mobile orders from 5% to 25% of orders through BlueCart.
ADM: What are your thoughts on how to share a few comments about the report and where can we download it?
Burke: BlueCart invites restaurants and suppliers who are not using the BlueCart platform to share the report and provide feedback. BlueCart is interested in learning about other businesses own food and beverage buying behavior and how it aligns with data from BlueCart’s customer base. BlueCart welcomes commentary and continued conversation on this matter.
David Barber from Blue Hill Farms commented, “BlueCart’s insight into consumer trends is unique. Over time, the data will help suppliers be more proactive and better
equip restaurants to delight customers.”