豆奶短视频

Group meal service

Group meal service

1、 Group meal trusteeship

The company specializes in enterprises and institutions, office buildings, factories, schools, canteen contracting and canteen trusteeship, unified procurement, unified quality standards, unified human resources allocation, unified logistics. The company will employ professional senior and intermediate chefs and nutritionists to improve the cooking and service level, so as to achieve a reasonable nutrition match for each meal and fully reflect the diet culture and health function. In addition, according to the characteristics of different seasons, we will provide different soup, herbal tea and all kinds of health care and nutrition package services for the staff, and further improve the dining environment to facilitate the dining of staff. We will make the restaurant a spiritual civilization home and a warm home for employees.

2、 Non staple food distribution

1. The license and quarantine certificate of the non-staple food delivered by peilang conform to the national health standards.

2. According to the quality distribution required by Party A, unqualified products shall be returned unconditionally and replaced in time (if purchased in the nearest market, the company shall be responsible for the difference).

3. The quantity to be delivered is first party The order and weighing shall prevail.

4. Press first party Delivery time required to the designated location.

5. Can be pre sent to first party Approve and sign distribution contract again; In case of any dissatisfaction during the cooperation period, the contract shall be terminated at any time.

6. Regular follow-up service, each customer has a special person in charge, there are return visits, feedback, seriously deal with each customer's opinions and suggestions.  

3、 Kitchen design

Long term to provide customers with complete sets of kitchen equipment and engineering design consulting, production, distribution and installation, maintenance services and other comprehensive one-stop services.

The company attaches great importance to the effective combination and coordination of kitchen's overall function planning, fire safety, environmental protection and energy conservation, sanitation and epidemic prevention, so as to achieve win-win results in customer investment, social benefits and company interests. Especially in the air supply and exhaust system and fume purification and water supply and drainage (oil and water separation) and other auxiliary system engineering has certain advantages.

In line with the consistent principle of professionalism, integrity and win-win, peilang company provides all-round services for large enterprises, institutions, office buildings, schools, hospitals, hotels and troops. With excellent quality, in place after-sales service and serious and pragmatic attitude, it has won the praise of users and established a good corporate and brand image.

4、 Ordering kitchenware

Peilang understands the needs of enterprise restaurants best, purchasing Chinese and Western food appliances, conditioning, towing, refrigeration, kitchen machinery, washing, bar and hotel supplies, etc; It can be equipped according to the specific requirements of users and combined with the actual situation; It can reflect the needs of the times of individuation, characteristics, specialization and practicality.

5、 Group meal distribution scheme
(1) Meal delivery process

 
(2) Detailed explanation of meal delivery process

1. Reservation

A. Telephone reservation: the combination of telephone operator and merchant's multiple ordering channels is adopted

(1) Operator: waiting for a telephone order in a specific area and placing an order.

(2) Business   Customer: wait at the stall and place an order (after the order is completed, the merchant does not need to send the order in advance and inform the ordering and delivery staff, and the order is sent to the delivery place along with the products).  

B. Online booking:

(1) The person in charge of the network will send the order to each store in the form of QQ, email and wechat

(2) The ordering staff of each shop shall issue orders according to the order.

C. Order content:

The contents of ordering include: name, contact number, address, unit and dishes ordered

2. Order

  There are four copies of the order form

A. Purpose of the order form:

(1) One copy shall be kept by the ordering staff and submitted to the office for the counterfoil before the market closing in the evening;

(2) One copy will be sent to the financial department by the ordering staff for financial bookkeeping;

(3) Two copies are sent to the merchant by the ordering clerk, one of which is kept by the merchant himself; One copy will be sent to the delivery room with the product, and it will be handed over to the delivery staff together with the product.

B. Purpose of table order:   

(1) One copy shall be kept by the merchant himself and used for the merchant's own check;

(2) The three copies are sent to the delivery place with the products, and one copy is taken away by the delivery staff along with the products; One copy will be sent to the financial department by the ordering staff for financial bookkeeping; One copy shall be kept by the ordering staff himself and submitted to the office for the counterfoil before the market closing at night.

3. Products

A. When receiving the order, the merchants should immediately start to make the order products, and adopt the principle of giving priority to the delivery order. In addition, to ensure the quality of products;

B. After the production of the products, the merchants should pack the products of the same customer together or make obvious marks, and give a copy of the order sheet on them, and send them to the delivery room together to the delivery staff.

4. Meal delivery

A. After receiving the products, the delivery staff should deliver the products according to the delivery time and the delivery address in time

B. Delivery mode:

(1) The meal deliverer delivers the food on foot (to be determined);

(2) Delivery by bike (to be determined);

(3) Delivery by electric vehicle (to be determined).

5. Charges

A. The delivery staff is responsible for recovering the meal expenses;

B. The delivery staff will recover the meal fee and return to the company; The meal fee should be handed over to the finance department immediately;

C. The waiter's cash should be provided by himself.

(3) Delivery time

1. When ordering more, the delivery time should be determined by the production time of pasta

2. When there is no pasta order, but there are many orders, the delivery time should be determined as 10 minutes as a delivery period

3. When there are not many orders, a single delivery

(4) The solution to the problem of food return

1. If it is due to the quality and hygiene of the products, time and other issues caused by the refund. The merchant shall unconditionally bear the expenses arising from the return of the meal, including the commission fee of the delivery staff, etc.

2. If there are problems such as product quality, hygiene, etc. due to the meal delivery not timely or on the way. The delivery staff shall unconditionally bear the expenses arising from the return of the meal, including the merchant's production fee, tableware fee, etc.

3. If the customer has finished ordering, the product has not been sent out of the file; If it is necessary to cancel the order, the cancellation order shall be given.

(5) Delivery range

Delivery range: the best delivery area should be within 5 minutes (time to be determined) of the delivery tools

(6) Dining utensils

1. Tableware is ordered by the company

2. Tableware specifications: large, medium and small, three specifications.

(7) Delivery personnel

1. Number of delivery: 2; Order number: 1 person;

(8) Meal delivery principle

In the same delivery area or the same batch of food delivery products, adhere to the basic principle of pasta priority, from near to far.


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