BlueCart: Vendor Snapshot (Part 2) — Product Strengths and Weaknesses [PRO]

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In the restaurant industry, just as in manufacturing environments, chefs care about the consistent performance of their suppliers. Consistency is 90% or 100% of why most chefs and sous chefs, with authority to decide vendor relationships, work with suppliers with whom they have a proven track record based on past quality, delivery and overconfidence (all three of which are key). It’s also one of the reasons why they avoid changing suppliers that they trust — that and the extra case of tomatoes, bottle of truffle oil or ounce of saffron provided as a “thank you” for doing business with a preferred purveyor.

Thanks in part to a freemium model that provides basic no-cost capabilities to those using its order management solution in restaurants, BlueCart is rapidly adding new customers around the globe and building an ecosystem of suppliers and distributors as well. This Spend Matters PRO vendor snapshot explores BlueCart’s strengths and weaknesses in the restaurant e-procurement, procure-to-pay (P2P) and supplier network areas, providing facts and expert analysis to help procurement organizations decide if they should shortlist the vendor as a potential provider. Part 1 of our analysis comprised a company and detailed solution overview and a SWOT analysis, as well as a summary recommended fit suggestion for what types of organizations should consider BlueCart. The remaining parts of this multipart series will offer a user selection guide, user interface (UI/UX) analysis, competitive alternatives and evaluation and selection considerations.

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