Food preservation and storage must be classified into shelves, off the wall 10 cm off the ground 15 cm above, so as 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; Short-term storage and long-term storage of food; Food with volatile odor and food that can easily absorb odor (such as fabrics, tea, biscuits, etc.) should be stored separately, and spoiled food and non-food should not be put into storage.
The first job of food distribution is to find customers, because as long as you find customers, you can make a living and carry on. Finding customers mainly comes from units with food needs, such as schools, restaurants, hotels, canteens and so on. After various ways to connect with these units with food demand, it is how to win customers. Generally, it is necessary to bid with the comparative advantage of cost performance, and to achieve the superior cost performance requires a lot of homework in the food distribution part. First of all, the ingredients should be fresh, and the cost is low. At the beginning, I may not have a variety of self-built ingredients bases, but I can establish a cooperative relationship with some big-name ingredients bases, such as vegetable cultivation bases, which is equivalent to developing myself and assisting partners in promotion. If the strength is satisfied, you can also set up your own food base, such as common meat, pigs, cows, sheep, chickens, common vegetables or special dishes, etc., but you need to pay attention to whether the self-built base is still the base of others, and food safety must be given priority. The handling of distribution personnel is also a problem that needs to be considered. We must do a good job in handling personnel, from the bottom distribution workers to sales and customer service personnel, and establish a more reasonable and efficient handling mechanism to ensure the supply of quality services to customers. Distribution is the most critical process. It is necessary to deliver the ingredients to the local area designated by customers in time, quickly, with good 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 and get more orders.