20/20 Vision

The Supplier’s Guide to the Future features 11 chapters of invaluable expertise tailored specifically to your business to help you succeed and stay ahead of customer demand. Expect to receive insider information including how Millennials are affecting your business, the recent surge in labor automation, and everything in between.
  • What's Inside

    Planning your business strategy for the current year is easy. Planning for the next 5 years is a little trickier. That’s why we partnered with industry analysis experts in the hospitality industry to help you plan around what trends are headed your way for the next 5 years.
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    Start seeing in 20/20
    Joe Carbonara
    "As foodservice operations evolve, so too must the equipment culinary professionals use. It’s not enough for equipment to heat or keep food cold. It must contribute to the overall customer experience, help operators get the most effective and efficient use of space and labor and much more."
    Joe Carbonara

    Editorial Director at FES Magazine

    Ellie Bradley
    “As more consumers care about the quality of their coffee, technology provides reliable tools to improve quality and consistency. While manual skills are an integral part of the tradition of coffee, technological innovations will continue to assist the process of achieving high-quality, repeatable results.”
    Ellie Bradley

    Editor at Fresh Cup Magazine

    David Turner
    “There’s little doubt that disposable dinnerware and carry-out packaging sales are going to increase in the future. Those companies that produce single-service dinnerware products and packaging that help consumers replicate the restaurant-dining experience in their homes will be the biggest beneficiaries of that growth.”
    David Turner

    Editor at TableTop Journal

    Dick Groves
    “It’s a pretty safe bet that US cheese production will continue to grow in the years ahead, and the number of varieties, styles and flavors of cheese being produced will also continue to increase. And as in the recent past, cheese prices can be expected to remain highly volatile in the years ahead.”
    Dick Groves

    Editor at The Cheese Reporter

    John Sackton
    “Fishing used to be a secret occupation, where knowledgeable captains would not share where or how they fished. Now management and traceability are changing that paradigm. Managers know where fish are taken, and buyers know exactly where and how their seafood was produced. Although it won’t take the mystery out of cooking seafood, it will take the mystery out of what is on the plate.”
    John Sackton

    Publisher at Seafood News

    Matthew Stephens
    “Automation of manual processes is bound to provide efficiencies in the future. However, the core of the hospitality industry is providing service. The most valuable service will always include emotion and personal care provided through the relationship between two human beings, and this is the true heart of customer service.”
    Matthew Stephens

    Vice President at eHotelier

    About the Contributors

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