Import, OEM, showroom, training, sourcing, cold-chain.

A US food-import entity: customs clearance, FDA registration, factory-to-importer binding, English labels, ingredient and allergen statements, additive compliance and cold-chain temperature records. A USDA path is noted for meat as a later step.

The China factory produces under your brand. We supply production, recipe and packaging; the US team handles channel and market feedback. Partners include US food companies, importers, cold-chain e-commerce, wholesalers and retail chains.

The US office holds a small showroom — freezers, sample racks, English-packaged samples and brochures, tasting — rotated about every six months. For buyers, wholesalers and private-label clients to see and taste before ordering. Not retail.

Store SOP, not technical training: reheat methods, breading and fry times, sauce mixing, fried-rice plating, bake-off for frozen bread, peak-hour prep. Delivered by video, on-site and in-pack guides. A paid value-add that locks repeat supply.

Menu to sourcing plan: you send a menu, we break it into ingredients, sauces and consumables, match US local suppliers and insert Maachi sauces, powders and semi-finished items — output a procurement plan. Built on a NYC supply-chain database.

Importer to mobile cold-chain van to restaurant, skipping the traditional wholesaler. The platform runs orders, scheduling and procurement; drivers deliver per order. A mid-term track.