1.Food Quality and Safety

• Catering enterprises attach great importance to the freshness of food ingredients, the absence of pesticide residues, and the absence of harmful additives, etc., in order to ensure the health and satisfaction of customers.
• A stable quality of food ingredient supply helps catering enterprises maintain the consistency of their dishes.

2.Cost Control

• The cost of food ingredients accounts for a large proportion of the operating costs of catering enterprises, so a reasonable price system is required.
• Reducing food waste is also a key factor in cost control.

3.Menu Innovation

• Consumers are constantly demanding new dishes, and catering enterprises need to update their menus continuously to attract customers.
• Unique food ingredients can provide inspiration for menu innovation.

(A) Food Ingredient Supply Assurance

Strict Quality Control

• Establish a whole - process quality monitoring system from raw material procurement to finished product processing. In the raw material procurement link, cooperate with high - quality suppliers and conduct strict tests on each batch of raw materials, including indicators such as pesticide residues and heavy metal content.
• During the processing, follow strict hygiene standards and production processes to ensure that products meet national food safety standards.
• Regularly provide product quality test reports to catering customers, so that they can use the products with confidence.

Stable Supply Capacity

• Rely on the company's complete production facilities and supply chain management system to ensure the stable supply of various products throughout the year.
• Establish an inventory warning mechanism to ensure that the basic needs of catering enterprises can still be met in the event of market fluctuations or emergencies.

(B) Cost Optimization Solutions

Flexible Pricing Strategy

• Provide a flexible price system for catering enterprises according to market conditions and purchase volumes. Give certain price discounts to long - term cooperative and large - volume purchasing customers.
• Regularly evaluate the cost structure and adjust prices in a timely manner to ensure that, on the premise of ensuring the company's reasonable profits, competitive prices are provided for catering customers.

Customized Food Ingredient Service

(C) Menu Innovation Support

New Product Recommendation

• Regularly recommend newly - developed products or special food ingredients to catering enterprises. For example, introduce new fungus varieties and their unique nutritional values and cooking methods.
• Organize new product tasting activities, allowing chefs and management of catering enterprises to experience the taste and applicability of new products personally.

Joint Dish R & D

Quick Response Mechanism

• Set up a special after - sales service team to respond to the feedback and problems of catering enterprises within [specific time, such as 24 hours].
• Whether it is about product quality, supply problems or cooking suggestions, they can be answered and dealt with in a timely manner.

Return and Exchange Policy

Zhejiang Baixing Food Co., Ltd. hopes to establish long - term, stable and mutually - beneficial cooperation relationships with catering enterprises through the above solutions. We will continuously improve our product quality and service level to adapt to the ever - developing needs of the catering industry.