Zero-tier marketing channels, middleman channels and integrated marketing channels of production, supply and marketing.

unique channel in hand. When green food enterprises are in channel positioning, on the one hand, they should consider the product characteristics of their competitors, and on the other hand, they should consider their product characteristics and channel utilization, and choose the most suitable channel for green food.

The green catering project should start with the menu formulation, fully consider the number of guests dining, age structure and professional characteristics, and combine the guest consumption standards to arrange the varieties and quantities in a targeted manner, so as to not only make the guests eat well, but also prevent the waste of raw materials and finished products, and actively use the valuable information in the guest history files to formulate dishes that meet the taste and nutritional needs of the guests.