Food preservation and storage should be put on shelves in different compartments, away from the wall 10 cm and away from the ground 15 cm, which is convenient for 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; Foods with volatile odor and foods that easily absorb odor (such as fabrics, tea, biscuits, etc.). ) should be stored separately, spoiled food and non-food shall 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 go on. Looking for customers mainly comes from units with food needs, such as schools, restaurants, hotels, canteens and so on. After docking with these units with food needs in various ways, it is how to win customers. Generally, it is necessary to bid with the comparative advantage of cost performance, and to achieve superior cost performance, it is necessary to do a lot of homework in the food distribution part. First of all, the ingredients should be fresh and the cost should be low. At first, I may not have a variety of self-built food bases, but I can establish cooperative relations with some big-name food bases, such as vegetable planting 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, cattle, sheep, chickens, common vegetables or special dishes. But you need to pay attention to whether the self-built base is still someone else's base, and food safety must be put in the first place. 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 lowest delivery staff to sales and customer service staff, and establish a more reasonable and efficient handling mechanism to ensure the provision of quality services to customers. Distribution is the most critical process. It is necessary to deliver the ingredients to the local area designated by the customer in time, quickly and with good quality and quantity. If the timely delivery rate and quality assurance rate are good, customers will be willing to cooperate for a long time, which will bring word of mouth and get more orders.