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.

Characteristics of central kitchen

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.

7. Fully consider the color, fragrance and shape of the processed products, and determine the technological formula of the products.

The above contents refer to Baidu Encyclopedia-Central Kitchen.