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SupplyNote targets 300% growth in client base by end of fiscal year 2022-2023

In the fiscal year 2021–2022, SupplyNote, a B2B software-as-a-service provider that assists food and beverage (F&B) firms in digitizing and automating their supply chain and procurement, witnessed remarkable growth and expansion. 

In the fiscal year 2021–2022, SupplyNote successfully onboarded 2750 clients, and in the fiscal year 2022–2033, it aims to onboard an additional 7000 clients. 

To digitize the food and beverage sector, SupplyNote connects retailers, service providers, and suppliers, giving them access to inventory management tools, order placement options, and sales performance data that can help them grow their businesses. 

Currently operating in 83 cities across India, SupplyNote has aspirations to grow and offer its clients services in an additional 50 cities.

“The Indian SAAS market is developing at an exponential rate, particularly since the Covid-19 pandemic. We are capitalising on the current market trends, and I am pleased to announce that we are expanding and hiring in accordance with our business priorities and goals. As we are strengthening our presence in new geographies, we remain committed to improving the relationship between businesses and their suppliers while also refining our technology offerings to help our clients generate more revenue and build their business. The current development will undoubtedly motivate every employee in our company to stay committed and help us reach even more significant milestones,” said Kushang, Co-founder and CEO, SupplyNote.

Burgrill, Slay Coffee, Bakingo, Vadilal, Natural’s, Biryani By Kilo, ZFW Hospitality, Nazeer’s Foods, Burgerama, Theos, Wat-a-burger, Blue Tokai, and others are just a few of the SuppyNote’s well-known customers in the Delhi-NCR region. 

By lowering costs and spending in the restaurant and hotel supply chain, the company helps its clients increase their bottom profit margins by 70%. It achieves this by minimizing theft and theft-related losses of up to 4% of net revenue, improving utilization to prevent expenditures of up to 6%, decreasing overpriced purchases by around 8%, and spending just about 2% to 3% on human resources.

Depending on the size of the company and the SupplyNote services that customers subscribe to, a food business that typically makes a profit of 15-20% may raise its profit margins by 6-15%.

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BRL Editor
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