The first task of food distribution is to find customers, because only by finding customers can we survive and develop. Looking for customers mainly comes from units with catering needs, such as schools, restaurants, hotels, canteens and so on.
2. Bidding
After docking with these catering units in various ways, it is how to win customers. Usually need to have a comparative advantage in price/performance ratio. To achieve superior cost performance, the food distribution department needs to do a lot of work.
First of all, fresh ingredients are needed, and the cost is low. At the beginning, I may not have built my own food base, but I can establish cooperative relations with some big-name food bases, such as vegetable planting bases, which is equivalent to developing myself and helping partners to promote it. Red agricultural products are such a supply chain model.
If you have enough strength, you can also set up your own food base, such as common meat, pigs, cows, sheep, chickens, common vegetables or special dishes. But you need to pay attention to food safety, whether it is a self-built base or a cooperative base.
3, distribution personnel management
The management of food distribution personnel is also a problem that needs to be considered. It is necessary to do a good job in personnel management, from grassroots distributors to sales and customer service personnel, and establish a more reasonable and efficient management mechanism to ensure the provision of quality services to customers.
Step 4 distribute
Distribution of ingredients is the most critical process step. We must deliver the ingredients to the place 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.