Where every prototype begins.
每一份样品诞生的地方
怀柔基地紧邻北京朝阳区零秒空间总部。它不是大批量产线,而是花花的"创意工坊"——米其林研发主厨在这里日常工作,客户定制需求来了在这里打样;新产品立项,在这里做小批量试产。 Close to our LIMO space HQ, Chaoyang in Beijing. It's not a mass production line — it's Foodvio's "creative workshop." Michelin R&D chefs work here daily; client custom requests are prototyped here; new products do small-batch trial runs here.
当你来花花谈定制开发,你打样的产品很可能就是从这里发到你手里的。 When you come to Foodvio for custom development, your prototype likely ships from here.
研发主厨基于 6 国学艺笔记,把世界风味改造成适合中国客户的标准化产品。R&D chefs translate 6-country notebooks into standardized products for Chinese palates.
客户提需求,我们打样多个版本,基于你的设备 / 价位 / 口味曲线定制。Client briefs us, we prototype multiple versions — calibrated to your equipment, price, palate.
怀柔有专业 tasting kitchen,客户来谈合作,可以现场试吃 + 共创新口味。Pro tasting kitchen on-site. Clients can taste in person and co-create new flavors.
新产品定型后先在怀柔小批量试产,客户验证后再迁到赣州 / 张家口大批量生产。New SKU first runs in small batches here, then scales to Ganzhou / Zhangjiakou after client validation.
你联系花花要定制一款专属产品,接下来会发生这些: You contact Foodvio for a custom SKU. Here's how it works:
电话 / 视频会议:你说目标客户、价位、设备、口味偏好。我们给你方案方向。Call / video: target customer, price, equipment, flavor preference. We propose directions.
主厨在怀柔研发厨房打样多个版本,每个版本调整不同变量(辣度 / 甜度 / 嚼劲 / 浓郁度)。Chef prototypes multiple versions in our Huairou kitchen, varying spice / sweet / bite / depth.
冷链直发到你手上 + 完整规格说明书。Cold-chain delivery to your door + full spec sheet.
你内部试吃 / 给目标客户尝。结构化反馈表回填:哪个版本最接近?需要再调什么?Internal taste / target-client taste. Structured feedback form: closest version? what to tweak?
如需微调,我们出第二版;如已满意,直接进入小批量试产 + 报价。Tweak? We iterate. Approved? Trial batch + pricing.
从一个想法到你手上的第一份样品,我们的研发主厨陪你走完整个过程。来怀柔 tasting kitchen 现场试吃,或者直接预约视频对齐需求。 From an idea to your first sample, our R&D chefs walk the journey with you. Visit our Huairou tasting kitchen, or book a video brief.