The so-called central kitchen is to distribute dishes by refrigerated trucks, and all direct stores implement unified procurement and distribution. In the past, the way of purchasing restaurants was that all fresh vegetables were purchased by direct stores except dry goods such as beef omasum and duck intestines. After the central kitchen distribution is adopted, the cost will be saved by about 30% compared with the traditional distribution. The central kitchen uses a huge operation room, and there are special people in charge of all aspects such as purchasing, selecting vegetables, cutting vegetables and seasoning. Semi-finished products and prepared seasonings are transported to the branch in a unified mode of transportation within the specified time.

According to the general traditional restaurant model, a large restaurant needs 5 food pickers and 3 buyers; In the central kitchen headquarters, only three chief buyers and about 20 vegetable pickers are needed, which can save about 100 people. In addition to saving labor costs, due to unified procurement, procurement costs can also be reduced on a large scale; Taking beef omasum as an example, purchasing 1 00t beef omasum is nearly1yuan cheaper per kilogram than purchasing10t beef omasum.

The biggest advantage of the central kitchen is to achieve high quality and low price of dishes through centralized procurement and intensive production. With the increase of demand, the purchase volume has increased greatly. In order to reduce food safety risks and form an intensive and standardized operation mode, the requirements of central kitchen for raw material procurement are also constantly improving. Brand raw materials can not only ensure a stable supply, but also a good logistics system can better ensure the freshness and safety of raw materials. Centralized procurement will bring opportunities for the further development of central kitchens.

In order to ensure the stability of raw material quality, the best way for the central kitchen is to establish a raw material base or designate a brand supply enterprise. We have our own professional raw material production base and manufacturers. Only when the raw and auxiliary materials meet the specifications, can we guarantee the products in a unified way, and the product quality is stable and consistent. The central kitchen has strict control standards from purchasing to processing, and even has specific regulations on the freezing degree of raw materials and the ratio of bone and blood of ribs. For some special products, you can specify manufacturers to customize. Due to the large purchase volume, the central kitchen can make comprehensive regulations on the specifications, standards, quality requirements and distribution methods of raw materials, ensure the freshness and quality of raw materials, and provide early protection for the production of unified and high-quality dishes.

Intensive procurement plays an obvious role in promoting the development of catering industrialization, and the cooperation between enterprises is mutually beneficial. It also brings cost reduction and market competitiveness improvement to the central kitchen. On the one hand, the cost of raw materials, the central kitchen through a large number of procurement to reduce intermediate links, so that products have a price advantage. Centralized processing improves the comprehensive utilization ability of raw materials, and scrap can be reused through reprocessing to reduce waste and thus reduce costs. On the other hand, the cost of human resources. The setting of the central kitchen makes the operating point reduce the kitchen area or cancel bringing its own kitchen, which can not only improve the environment, but also expand the area of the first-line shops and reduce the number of handyman. For example, before establishing a central kitchen, chain catering enterprises should have at least 8 people in the back kitchen of each branch. For example, it takes 80 people to open 10 branch. There are about 30 employees in the central kitchen, and they go to every store on average. There are only 4-5 chefs in a single chain store, which effectively saves the cost of human resources.

The establishment of a central kitchen, unified procurement, processing and distribution of raw materials, simplified complicated initial processing operations, simplified operating posts and specialized procedures are conducive to improving the standardization and industrialization level of the catering industry, which is a necessary condition for the catering industry to achieve standardized operation. Only in this way can we produce scale benefits on a certain scale, socialize family kitchen labor and ensure the safety of citizens' dining tables more scientifically.

trait

_ Edit 1, to provide consumers with more distinctive kitchen products and ensure the consistency of product quality and hygiene standards.

2, through centralized procurement, production, price control, improve the added value of goods, to maximize corporate profits.

3. It can reduce the processing cost, inventory and loss of each sales outlet.

4. It can quickly and effectively respond to the ordering needs of sales outlets, realize multi-variety, small batch and efficient distribution services, and reduce logistics costs.

5. Reduce personnel costs and property costs.

6. Improve service level and work efficiency.

1) conforms to the relevant design specifications of food processing.

1, which meets the requirements of HACCP management system.

2, in line with the relevant requirements of product QS

(B) strict zoning according to functions

1, strict temperature zoning in each area.

2. Clean areas and polluted areas are strictly distinguished.

3. Establishment of cleanliness assurance system of processing workshop: loading area, raw material storage area, processing area, finished product packaging area, finished product storage and delivery area are strictly separated;

(3) Plane layout

1, which should conform to the product processing technology, so as to make people flow, logistics, airflow and waste logistics smooth;

2, personnel into the workshop, once or twice to change clothes, air shower, hand washing, disinfection, not directly into the workshop;

3. Operators should directly reach their respective operating areas to avoid the crossing of personnel lines in clean areas and polluted areas;

4. Avoid the intersection of pollutants and non-pollutants;

5. Avoid crossing raw and cooked products;

6. Increase the air pressure in the clean area to prevent the air in the polluted area from flowing back to the clean area;

7. The airflow flows from the low temperature area to the high temperature area;

(4) Reasonable selection of processing equipment, logistics equipment and refrigeration equipment in strict accordance with the technological process.

(five) in strict accordance with the principle of energy conservation, and pay attention to the rationality of investment.

(6) Pay attention to environmental sanitation and prevent and control pests and diseases.

(seven) long-term planning, step by step implementation.

Central kitchen classification

_ Edit by format:

Central kitchen of group catering industry; The central kitchen of fast food chain industry; The central kitchen of hot pot chain industry.

It can also be divided into: enterprise staff meals, student nutritious meals, meals provided by universities, railways, aviation, troops, hospitals, communities, etc.

By delivery method:

Full cold chain distribution, full cold chain distribution, mixed cold and hot chain distribution.