豆奶短视频

Group meal delivery

Group meal delivery

1、 Group meal trusteeship

Central kitchen distribution center

Central kitchen distribution center

Distribution Centre

Distribution Centre

2、 Group meal distribution scheme

Meal delivery process

Meal delivery process

Detailed explanation of meal delivery process

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.

Delivery time

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

The solution to the problem of food return

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.

Delivery range

Delivery range

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

Dining utensils

Dining utensils

1. Tableware is ordered by the company

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

Delivery personnel

Delivery personnel

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

Meal delivery principle

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.