SHIHUA BROTHERS
Sourcing and distribution
Explore the organization of agricultural supply, ingredient preparation, distribution and delivery to catering sites.
01
Organizing supply from source to table
Catering demand connects sourcing, procurement, preparation, storage, delivery and quality management. Ingredient preparation and meal plans are coordinated through orders and handling records.
02
Connect ingredient preparation with site requirements
Sorting, preparation and packaging connect with chilled storage and onward distribution. Quality requirements follow procurement, receiving and delivery so that information remains connected across stages.
03
Connect storage, transport and handover
Temperature requirements span storage, loading, transport and handover. Handling records and distribution checks connect to supplier information, allowing issues to be followed up by batch and stage.
Loading
Transport
Handover
04
Quality evidence belongs to a defined batch
Link source, harvest, preparation, logistics and delivery records. Testing evidence must identify its sample, batch, test items and reporting scope, so that quality decisions rest on specific evidence.
05
Connect demand and supply around a shared order
Sites and suppliers coordinate procurement, orders, preparation and fulfilment. Capacity, logistics and preparation data can inform resource planning. The available data and project conditions determine the scope of analysis.