Only one dish is served every day. Usually, catering enterprises will make various menus to cater to different tastes of customers. On the contrary, only one kind of food is served every day, but the dishes are different every day, from Monday to Friday. The single dish method not only improves the quality of food raw materials, but also keeps the price low, and can also invisibly reduce the decision-making cost of customers who are obsessed with "what to eat". In addition, in order to make delicious and cheap lunch and strictly control profits, only 5% of the profits are pursued, while 50% of the costs are used for food raw materials and 45% for labor and other costs.

For large-scale thinking, first of all, customers are various companies and do not accept orders below 10. To some extent, it can also be said to be a kind of "group purchase" of takeaway, thus making distribution more efficient. Secondly, because there is only one kind of food every day, you can buy food in bulk, thus obtaining a lower purchase price. Lunch in Japan is often separated from dinner, and the automatic rice cooking system can cook 15000 meals an hour. "Single dish" can improve the production efficiency of finished products by at least 30%, and the temperature stability of food is higher. Only by controlling cost and efficiency through "single disk" can we pursue economies of scale. With the increase of order scale, the cost of a single product will naturally decrease, so it has strong cost competitiveness.

Scientific distribution method. The layout is very scientific and reasonable. They adopt the distribution mode of collective distribution. The delivery trucks that are responsible for staying away from the central kitchen area are called pioneer groups. Its loading is a little more convenient than the expected order quantity, and the responsibility area begins to deliver goods. After the delivery is completed, it will not return to the factory directly.

The promotion method is very direct. When the driver delivers a box lunch to the customer, he will give him a menu. This menu is from Monday to Sunday next week. The dishes for lunch are different every day. In addition, drivers will visit offices near existing customers and introduce the company and its products when distributing lunch boxes or recycling lunch boxes.