1. Accurately judge the market demand from reality

The expenses of the central kitchen are mainly composed of labor costs, material loss, energy consumption, logistics costs, facilities and equipment maintenance costs and construction and equipment procurement costs. Controlling these expenses and improving the efficiency of production and logistics are the key to the profitability of the central kitchen; There are two other factors that are easily overlooked, namely, the planning of the project and the misjudgment of the market demand, which will also cause difficulties in the operation of the central kitchen.

the mistakes in project planning are actually caused by the misjudgment of market demand, and of course there are other factors.

2. Adjust the process and operation strategy in time

The huge labor cost, material loss, energy consumption, including construction, etc. of the central kitchen are not independent issues, but have a great relationship with the process and the operation of the enterprise.

Chain catering enterprises are all developed from single stores, lacking the experience of centralized processing and large-scale production, and the adjustment of product structure and technology. The central kitchen must be made of products suitable for central kitchen processing.

After building central kitchens, many enterprises failed to adjust the production process in time, did not innovate the store menu, and introduced products suitable for large-scale central production; Building a large-scale central kitchen, raising a large group of people, busy with manual work all day, will naturally face the problem of huge cost of central kitchen. Many chain catering enterprises, especially high-end restaurants, closed their central kitchens. In fact, it was because the company's operation and the production technology of the central kitchen were not adjusted in time, resulting in the inefficiency of the central kitchen, which eventually led to the high operating cost of the central kitchen and the closure.

The profit of central kitchen is to reduce all kinds of production costs, reduce the load of stores, stabilize the quality of products and ensure food safety through large-scale production. Without scale and output, it is naturally impossible to talk about high efficiency and low cost, let alone stable product quality and food safety.

3. The plan of "saving money" should be considered in advance

If the central kitchen wants to save money, it should be fully considered from the planning and design, and energy consumption is a big part of the cost. With the introduction of new technology and equipment and the necessity of temperature control in food processing, electric energy will inevitably become the main energy source of the central kitchen, and the energy consumption will increase with the operation of the central kitchen. Energy-saving measures must be fully considered when designing.