1. Raw material procurement: the first step of the central kitchen is to carry out the procurement of raw materials. This includes a variety of ingredients, seasonings, kitchen utensils and so on. Purchased raw materials need to meet food safety laws and market standards, while choosing the right suppliers and sources of ingredients according to actual needs.
2. Acceptance of raw materials: Raw materials purchased are subjected to a rigorous acceptance process. This process includes weighing, measuring, and inspecting the quality of the raw materials to ensure that the quality and quantity of the raw materials meet the standards. At the same time, relevant records need to be kept for subsequent tracking and management.
3. Storage and Custody of Ingredients: Accepted raw materials will be stored and custodied. Different ingredients require different storage conditions, so the central kitchen needs to be well equipped with refrigeration, freezing, drying and other equipment to ensure the freshness and safety of the ingredients.
4. Food processing: Central kitchens need to process and handle ingredients. This includes steps such as cutting, washing, cooking, and seasoning. During processing, food safety standards and hygiene regulations need to be followed to ensure the quality and safety of the food.
5. Food portioning and distribution: The processed food needs to be portioned and distributed. According to the demand, the food can be divided into small portions and packaged individually for distribution to individual stores or customers. During the distribution process, the temperature and sanitary conditions of the food need to be ensured to ensure the quality and safety of the food.
6. Financial settlement: the operation of the central kitchen requires financial support and supervision. Each expenditure needs to be recorded and accounted for in detail to ensure the rational use of funds and effective management. At the same time, the need for regular financial settlements, in order to identify problems and make improvements in a timely manner.
7. Health and safety supervision: The health and safety of the central kitchen is very important. Regular cleaning and sanitizing work is needed to ensure that the hygienic conditions of the kitchen meet the standards. At the same time, contingency plans need to be developed to deal with possible food safety problems.
Veggie Dongpo's Central Kitchen System is a comprehensive solution for kitchen management in food service companies, designed to improve efficiency, reduce costs, and enhance quality and customer satisfaction. To make fresh food, you should look for Vegetable Dongpo to let fresh food people sleep two hours more every day
Vegetable Dongpo Central Kitchen System automatically generates production plans and purchasing requirements based on restaurant order data. Kitchen staff will enter the order information into the system, the system automatically assigns the production batch according to the order demand, and at the same time sends the batch production task and ingredient demand to the purchasing department. The purchasing department cooperates with suppliers online according to the purchasing tasks assigned by the system. The system supports online ordering, payment, tracking and other functions to ensure the timely arrival of ingredients and quality control. The central kitchen system monitors the inventory of ingredients in real time for inventory warning and automatic replenishment. When the inventory is below the warning line, the system will automatically remind replenishment to avoid inventory backlog and waste. According to the order data and ingredients inventory, the central kitchen system automatically generates the production plan. Production batches are divided according to the type of dishes, production time, chef skills and other factors, clarifying the production tasks and time schedule of each batch to improve production efficiency. The central kitchen system carries out comprehensive quality control on the procurement of ingredients, inventory management, production process and other aspects. The system supports batch management of ingredients, real-time monitoring of the production process and other functions to ensure product quality and safety.
Through the application of this system, companies can realize efficient collaborative operations, reduce costs, and improve quality and customer satisfaction. At the same time, the comprehensive quality control and data analysis functions of the central kitchen system can help companies better understand market demand and business conditions, optimize operational strategies, enhance competitiveness and gain a greater advantage in the fierce market competition.