Supplier into the HoReCa channel
Challenge
A food-and-beverage supplier delivered to dozens of venues, but the work ran on phone calls and Viber: requests got lost, there was no history per venue, and control over the reps visiting the outlets came down to verbal reports. The venues' own operational accounting (POS, kitchen) was beside the point here — what was needed was order in the relationships and supply orders.
Solution
Uspacy as a field-sales workspace for the HoReCa channel: rep visit tracking (check-in, photo, GPS), a record per venue with order history, and a single request pipeline with venue and channel fields. Ringostat telephony — a call instantly opens the venue record. The CRM sits alongside the venues' POS systems, it does not replace them.
Context
A food-and-beverage supplier to venues (the HoReCa channel) with a field team. Requests came in by phone and Viber, no history was kept per venue, and reps reported verbally. An important boundary: the venues’ own operational accounting (POS, kitchen, receipts) was not part of the project — that is held by the POS systems on the venues’ side.
What was done
- A field layer on Uspacy. Reps log visits to venues — check-in, photo, GPS — and the manager sees routes and conversion in dashboards.
- A venue record. Per venue: contacts, order history, and open questions in one place, instead of scattered chats.
- A single request pipeline. Supply orders from calls, the website, and messengers are funneled into one stream with venue and channel fields.
- Ringostat telephony. An inbound call instantly opens the venue record with its history, so the manager never takes an order “blind.”
Outcome
Client venues — in one system with history and metrics, while control over the field team rests on dashboards rather than verbal reports. The CRM works alongside the venues’ POS systems: it is about relationships and supply, not about operations.
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