The central kitchen is also called the central processing kitchen. Its function is to centrally manage the primary (coarse) processing of ingredients-inspection, classification, segmentation, refrigeration (the front end of the total cold chain), warehousing, distribution, garbage sorting and other processes. Setting up a central processing kitchen in the hotel can make the kitchens of all branches and theme restaurants get all kinds of clean vegetables and ingredients that meet the food hygiene standards, and the operation is more scientific and efficient.

If you want to go to the central processing kitchen, you need to have continuous and large-scale processing capacity of ingredients. Usually when you open two or three chain stores, you can consider setting up such a kitchen. Of course, we must choose a place quite far away and a suitable venue (convenient for logistics to enter and exit).

Centrally processing the kitchen is the first and most important step to promote the standardization of catering. At least the quality of each branch can be guaranteed to be consistent.