When BlueCart launched in 2014 its primary purpose was to provide restaurants with a user-friendly, online procurement tool, but cofounder Konstantin Zvereff soon realized an unintended benefit. His clients were dramatically cutting their food waste because they could order what they needed when they needed it and track patterns to avoid surplus. He’d taken guess work out of the ordering equation.
“Restaurants didn’t have to order three cases of tomatoes or leafy greens to be sure they had enough for a week,” says Zvereff. “They didn’t have to wait until Tuesday to let their supplier know they need green beans. They could chat live and send messages appended to their orders.”