There are two main modes of supply chain management in large chain catering enterprises. One mode is that the terminal enterprises directly manage suppliers; The other is that the terminal enterprises only correspond to the first-level suppliers, and the first-level suppliers then correspond to many upstream suppliers.

In this way, huge costs will be required, which is acceptable and necessary for large catering enterprises. For those small and medium-sized restaurants, they also need to purchase and have a supply chain, but they can't afford such a large cost.

At present, most small and medium-sized restaurants are responsible for purchasing ingredients by their own bosses or buyers. They have to get up at 3 o'clock every day and drive to the wholesale market. Because there are many kinds of ingredients needed, the quantity is small and the time is limited, they can only buy them in a limited number, so there is no choice, and they basically go every day.

In this way, personnel costs and transportation costs, including time costs, are very high, and as individual merchants, their bargaining power in purchasing is very low, and the price of ingredients in the market is opaque, which has long been the pain point of small and medium-sized restaurants.

The farmer's market is a typical bilateral market, and the buyers and sellers are very large and scattered, so an Internet platform tool is badly needed to solve the problem of information asymmetry.