Ajisen Lamian Noodles adopts the management mode of "central kitchen" to standardize its Lamian Noodles.
The concept of "central kitchen" plays a vital role in the whole systematic and standardized operation. The raw materials of soup, noodles and semi-finished products in each store are all purchased, produced and provided in a unified way. These tasks are all completed by the central kitchen, and the kitchen in the store is simply reprocessed. Take the most basic noodle cooking procedure as an example. The cooking time is controlled by a computer. After a specified time, the grate in Lamian Noodles will automatically surface, thus completely eliminating human error. The noodle soup base material is reduced from the concentrated bone soup stock solution uniformly boiled by the factory. What the chef has to do is to pour the noodles into the bowl, put them into the soup base according to the prescribed posture, and finally put the prepared side dishes in proportion. The whole process only takes 3 minutes.
Standardization of excellent chain restaurants must be the most important. How to achieve a taste, a setting, even the length of onion, the thickness of meat ... Ajisen Lamian Noodles takes the road of "industrialization and standardization of catering" in the food production process: unified procurement of raw materials, unified processing in the central kitchen of the factory, and unified logistics distribution in branches, which not only ensures the uniformity of food taste and quality provided by 669 branches nationwide, but also ensures the quality and hygiene.
The standardization of Ajisen restaurant is not only reflected in the food, but also in the service. Over the years, Ajisen insists on regular training and assessment for all restaurant employees: intimate service, excellent operation management manual, advanced courses for managers and a series of standardized operation training courses. Let customers get consistent high-quality service and taste high-quality food with the same taste no matter which Ajisen restaurant they enter.
In order to ensure the food quality, at the beginning of Ajisen's development, Ajisen decided to build a central kitchen factory in China and learn and introduce the production technology and technology from Lamian Noodles. Ajisen (China) has seven food processing and distribution centers and four central kitchens in China (Shanghai, Chengdu, Dongguan and Tianjin). It can be said that Ajisen is one of the earliest chain restaurants that put forward the concept of central kitchen in China. The supply chain management level of its central kitchen is clear and the authority is clear. With the central kitchen as the core and modern catering processing technology supported by cold chain production and distribution technology and specialization, intelligence and refinement, all products, including noodles and even seasonings such as onions and garlic, are standardized and finished, which not only has higher production efficiency, but also has better consistency of product taste. Ajisen has been committed to the establishment and implementation of a sound supply chain management system, using modern technology to fundamentally ensure the safety and nutrition of catering food.
First, source management
1, partner selection. Every new raw material manufacturer or distributor introduced by the group company must undergo strict qualification and certificate examination: the supplier must provide a product inspection report that has passed the inspection by the government inspection agency (or an officially recognized inspection agency); For the existing raw materials, the full-time quality control personnel of the factory will ask for the latest documents from the procurement every month to ensure the validity and authenticity of the documents;
2. Raw materials are inspected in the factory. The newly introduced raw materials must first be submitted for inspection, and the scope of inspection: sensory, physical and chemical, microbial, specification and taste; For the existing raw materials, the sensory and physical and chemical indexes of each batch of incoming goods are sampled in proportion, and can only be put into storage after inspection;
3. On-site audit of cooperative suppliers. After the newly introduced raw material samples are qualified, the purchasing department and the quality control department will send special personnel to conduct on-site audit on the suppliers, and they can be used only after they are qualified; For the existing raw materials, if there is a mass quality accident, it will also be analyzed and solved on the spot;
4. Daily raw material problem handling. We have established a special complaint system for the products of existing suppliers. Every store can complain about all the problems of raw materials through JDE system, and the complaint specialist will be assigned to the corresponding department to solve them, thus improving product quality and safety.
Second, the control of supply chain.
1, the company's supply chain management responsibilities are clear, R&D department and purchasing department are responsible for developing suppliers, and quality control department is responsible for supplier's processing site audit and product quality evaluation.
2. The qualified rate of raw materials accepted by the Quality Control Department is the KPI index for testing the purchasing department and suppliers.
3. For all new suppliers, the quality control department has veto power to ensure the legitimacy and quality level of suppliers.
4. The replacement and entry of all suppliers shall take effect after the personal approval of the chairman.