Everything starts with difficult things, and the story that happens in four places of origin###
In China, is it easy to "try out"?
China has nurtured thousands of "freshness". These unique fresh foods from origin are waiting for an opportunity to connect with the world.
Unlike other items, the delivery of fresh products is not a complete assembly line. The long road is long and the mountains and rivers are far away. In addition to the problems of easy damage and deterioration, different fresh foods also require different preservation methods, which put forward extremely strict requirements on temperature, packaging and transportation. Especially at the first stop of the place of origin, the sudden changes in various temperature environments have caused countless unexpected problems, making many "fresh" limited to a corner and unable to reach all directions to shine.
Now, we often "taste"
The crispy
The delicious
The taste buds are amazing and satisfying
...
These fresh products from all over the world
How do you go to the dining tables of thousands of households now?
For SF , to let the people of the whole country "taste" it, every step must be achieved to the extreme. Starting from the most difficult "first kilometer" in fresh food transportation, SF Express's buddies stationed in the southeast, southwest and northwest of the motherland started a competition with time. With the determination to "compete for fresh food", they summarized their transportation experience in practice, mastered the packaging tips through training, and fought every second. With the support of SF Express's independent research and development technology, they continuously optimized transportation details and tailored the best transportation solution for each fresh food product.
When countless "fresh" are moving to the whole country, these "first mileages" silently stick to their respective "first mile", telling their stories towards the wind, towards the rain, towards the dew, and towards the night morning stars -
#1
"The most powerful brain" Tian Kai
Race with time with technology
Tian Kai is a SF harvest dispatcher in Yangcheng Lake District, Jiangsu Province, stationed in the first kilometer of fresh hairy crab delivery in Jiangsu.
has been working in SF Express since 2014, and has been working in 8 years since receiving and sending staff to outlet supervisors.
The shipping codes for hairy crabs that year were handwritten. A salesperson needed to memorize the codes of more than 300 prefecture-level cities across the country and the shipping price lists for hairy crabs within 10 kilograms to various places. Until now, Tian Kai can still blurt out.
Unlike other fresh products, hairy crabs are high-protein aquatic products, which are prone to spoilage and deterioration. The survival period after leaving the water is very short, and there are high requirements for transportation time and preservation and temperature control. "Racing against time" is Tian Kai's normal job. Generally, at around five o'clock in the morning, Tian Kai and his colleagues would go to the customer's home to assist the customer in packing, then seal the box, load the car, and send it away.
This year is the 15 years since SF Express escorts Yangcheng Lake hairy crab , and it is also the 8th year that Tian Kai joined this journey. He witnessed the footsteps of hairy crabs, and Yangcheng Lake also witnessed his growth.
In the first kilometer, he became a crab farmer and settled down here.
Tips:
In 2009, SF Express applied "aircraft" transportation to the field of hairy crab delivery for the first time, opening up a new "going out" path for Yangcheng Lake hairy crabs. For a long time, in order to improve the entire process of hairy crab delivery and adhere to the concept of breakthrough, innovation and service first, SF Express has independently developed professional packaging equipment such as automatic crab bundling machines and oxygen injection sealing machines, and launched special packaging tools such as EPP foam boxes + special ice bags for hairy crabs + plastic sealing films. Using technological means, it greatly improved the packaging and delivery efficiency, helping fresh merchants to efficiently seize the "Golden Autumn Crab Banquet".
#2
"Yongquan oranges grow" Zheng Tao
Let the sweetness of his hometown go to the whole country
Zheng Tao is a SF harvest dispatcher in Yongquan Town, Zhejiang Province, stationed in the first kilometer of the delivery of fresh Yongquan tangerines in Zhejiang.
He is a native of Yongquan Town . He has a fate that has been starting from the beginning of remembering.
Since he was a child, he liked to follow his grandparents and run around the mountains. In his eyes, sweet tangerines are natural.When I grew up, I realized how unique this sweetness is.
It is so difficult to get the same taste when you leave this city.
Today he stayed in his hometown, in order to make this sweetness go further and make life in his hometown better.
The tangerines used to be carried down the mountain by manpower and sent to the town for sale. No matter how far they are, they will not be able to reach them.
Today's tangerines will take the tangerine farmers' train to "go down the mountain by themselves", neatly enter the SF Express special box, and then take the "Zheng Juchang" small pickup truck to deliver it to the dining tables of thousands of households.
In the first kilometer, he guards his hometown and continues to grow here.
Tips:
Orange trees are very delicate. If they rehydrate too late, they will die of heat. So now, at three or four o'clock in the morning, he drives a small truck to the farmers' homes, boards the farmers' motorcycles, and goes to the pond to pump water into a large irrigation bucket, and then takes the water to the foot of the mountain to prepare for watering. If tangerine trees are planted on the mountain, the car cannot drive up, and someone must climb up. Pull the water pipes one by one to the mountain, connecting the ends and ends. Watering each tree at a time must ensure that every tree is moisturized. After watering, we unload the water pipes one by one with the farmers, pull them down the mountain and roll them up and tie them up.
#3
"Oyster Teacher" Li Guojie
Let the flowers of responsibility bloom everywhere
Li Guojie is the oldest employee in Weihai area, Shandong Province, stationed in the first kilometer of fresh oyster delivery in Shandong.
has been working in SF Express for 8 years, but for him who grew up here by the beach since childhood, it is more like SF Express has been here for 8 years.
When it comes to oysters, no one should be more familiar with them than him. From varieties to processing links such as sorting, cleaning, classification, and purification, to delivery and reception, Li Guojie is not careless in every link.
Now many customers have started live broadcast business, and they will help customers plan logistics and distribution plans: "After the supervisor and we hold a morning meeting, I will communicate today's delivery situation one by one. I will make an overall plan. How to go? When to go? Which area to go? In order to give customers a good experience, everything must be planned in advance."
"Once a customer wanted to participate in a large-scale oyster exhibition, and the exhibited things must be shipped from Guangdong. Due to time limitation, the exhibition has started and the goods have not arrived yet." A 300-kilometer journey, 600 kilometers round trip, he personally drove to the customer, so that he did not delay the exhibition. He was very happy for this and he fulfilled the expectations of the clients.
In the past 8 years, he has brought out many apprentices, and his meticulous work attitude has also affected newcomers who are just starting to join SF Express. From basic knowledge to specific operations, every link will be explained in detail, including how to communicate with customers.
"If you don't understand, you can ask, but don't pretend to understand. This is the biggest rule, ask if you don't understand." This is the earnest teaching of "Teacher Li", which is engraved in the hearts of every apprentice he has taught.
In the first kilometer, he achieved the development of his hometown and continued to shine here.
Tips:
The first thing Li Guojie does to work every day is to collect cargo information and then make detailed vehicle planning according to customer needs. Because he is very familiar with the business and pays attention to time management, Li Guojie will use a very short time to process the dispatched tasks and go directly to the breeder's home and send them to the customer by packing a cart. After the downstream customer receives the product, he will also conduct follow-up visits and market surveys to ask the customer how good the taste, the quality, and whether he is satisfied with SF Express’s service. If there is a communication problem with upstream and downstream merchants, they will also assist in communicating with each other, act as a "bridge" in it, actively coordinate, feedback each other, and help customers improve their shortcomings.
#4
"Armored Man" Hu Xiaochuan
Use live broadcast to convey the "fresh" of the grassland
Hu Xiaochuan is a SF harvest dispatcher in Xilinhot area, Inner Mongolia, and is stationed in the first kilometer of fresh beef and mutton delivery in Inner Mongolia.
Two years ago, when he joined the company with the unique motivation of the post-90s generation, he was a mobile worker in the new district of Dianbu.At that time, there was a herder in the area where he was responsible for. His beef and mutton were of excellent quality, but due to the impact of the epidemic, the turnover continued to be sluggish. Adhering to the spirit of "thinking what customers think and thinking about what customers need", he thought of the idea of live sales, actively communicated with herdsmen about live sales, and established a multimedia operation department to further narrow the distance between herdsmen and consumers through the online platform, allowing logistics and business flow to unite, and successfully make the "fresh" of Inner Mongolia travel all over the world.
Every morning at 7 o'clock, he would wear "armor" to enter the warehouse to check the order quantity and check the freezing of fresh beef and mutton. Then enter the background of the live broadcast room and print the order of goods booked the day before. After preparing the fresh beef and mutton customized by SF Express, he returned to the warehouse to get the meat and started batch packaging: put the frozen mutton into a foam insulation box, then put it in an ice pack, seal the box, load it with the car...
After getting off work, he would rush to the herdsmen's live broadcast room to assist in organizing copywriting creativity, decorating the site, and shooting plans. The daily orders for live broadcasts have been stable at more than 100 orders from a few orders per day to dozens of orders to April this year. In the first kilometer, he became a herder and himself.
