Commercial method for food distribution, production and delivery

Abstract

The invention provides a business method for reasonable confecting and conveying nutrition fast food which is an intensification business operation mode making health consultation, nutrition analysis, food material confecting, vegetable processing and covering as a whole. The method includes steps as follows: preparing scientific nutrition confecting food scheme, establishing direct business platform, nutritionist processing nutrition analysis and actuarial created operating sheet, purchasing food, preliminary processing, confirming the nutrition set food package, confirming a flow of fresh keeping method for the nutrition set food, a cooking method for the nutrition set food and a health management guiding, confirming conveying food area and channel, layouting conveying food flow which can realize aim of individuation equal nutrition confecting all meals.

Description

technical field [0001] The present invention relates to a commercial method for the rational preparation and distribution of nutritious fast food, and in particular to a personalized personal or family nutritional package that combines ingredients procurement, primary processing, scientific collocation, packaging, preservation, cooking guidance, and health management. , distribution and business methods of operation. Background technique [0002] With the rapid development of social economy and the family living standards in large and medium-sized cities gradually entering the well-off class, the pace of life is accelerated, and many chronic diseases caused by unscientific diets also follow. More and more modern people realize that unscientific dietary consumption is one of the root causes of the rapid increase in the incidence of food-borne chronic diseases. The improvement of health awareness has made people transition from the past food for survival and delicious food to...

AI Technical Summary

Problems solved by technology

Both of the above two service modes have different degrees of defects. The first type of recipes designed by nutritionists generally starts from the nutritional point of view, and it is often difficult to take into account the actual operability and taste. Such recipes generally have main and auxiliary materials. There are many varieties and miscellaneous, small quantities, etc. It may be difficult for consumers to buy all the main and auxiliary materials when purchasing, and it is impossible to make very accurate quantities, thus losing the actual effect of nutritional recipes; the second service is only for consumers. Without the convenience of grocery shopping, nutrition and health cannot be discussed at all. The above-mentioned models are difficult to meet the needs of modern urban people who need a scientific, nutritious and healthy diet.

[0004] In addition, some existing commercial methods involving catering do not consider the feelings and preferences of the audience in a humane manner, and do not consider the differences in individual health conditions, tastes and other factors, which have great limitations and cannot be accurately matched according to individual characteristics.

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