The central kitchen is a professional dining space, where catering enterprises were born. The function of the central kitchen is to provide meals for more than 1000 people in a single meal time, and it can also provide cooked food for more than two dining places in different places.

The central kitchen uses refrigerated trucks to distribute dishes, and all direct stores implement unified procurement and distribution. There is a special person in the central kitchen who is responsible for purchasing, selecting vegetables, cutting vegetables and seasoning. Semi-finished products and prepared seasonings are transported to the branch in a unified mode within the specified time. Compared with the traditional decentralized procurement and distribution, this centralized procurement and distribution method can save about 30% of the cost.