How to deliver food ingredients?

Distribution personnel are responsible for cooperating with customers on-site to count, measure, quality inspect and accept the received goods. Distribution personnel are responsible for returning goods that need to be returned, exchanged, defective, and defective to the distribution center for centralized processing, and for replenishing and delivering goods that need to be supplemented and replaced in a timely manner. The cleaning, disinfection, and inspection of facilities, equipment, and tools must be recorded in a timely manner.

Food preservation and storage must be organized into categories and shelves, 10 cm away from the wall and 15 cm above the ground to facilitate ventilation and inspection. Card registration, food and non-food in the warehouse; raw materials and semi-finished products; food with defective hygienic quality and normal food; food stored for a short period of time and stored for a long time; food with volatile odor and food that easily absorbs odor (such as fabrics) , tea, biscuits, etc.) must be stored separately, and spoiled food and non-food items cannot be stored in the warehouse.

The first task of food distribution is to find customers, because only by finding customers can we survive and develop. Finding customers mainly comes from units that have demand for food, such as schools, restaurants, and hotels. , canteens, etc. local areas. After connecting with these units that have food needs through various methods, the next step is how to win customers. Generally, bidding must be based on a comparatively advantageous price/performance ratio. To achieve an advantageous price/performance ratio requires a lot of work in the food distribution department. First of all, the ingredients must be fresh and the cost is low. At the beginning, I may not have built various food bases by myself, but I can establish cooperative relationships with some big-name food bases, such as vegetable cultivation bases, which is equivalent to developing my own food bases at the same time. We are also assisting partners in promotion. If you are strong enough, you can also build your own food base, such as common meats, pigs, cattle, sheep, chickens, etc., common vegetables or special dish cultivation bases, etc. However, you need to pay attention to whether it is a self-built base or a cultivation base. In collaboration with others, food safety must be a priority. The management of delivery personnel is also an issue that needs to be considered. Personnel management must be done well. From the bottom delivery workers to sales and customer service personnel, a more reasonable and efficient management mechanism must be established to ensure the provision of high-quality services to customers. Delivery is the most critical process. It must be timely and fast, and the ingredients must be delivered to the place designated by the customer with high quality and quantity. If the timely arrival rate and quality assurance rate are good, customers will be willing to cooperate for a long time, and then bring Word of mouth, get more orders.