With the improvement of people's standard of living, the catering industry has also developed greatly. However, the rapid development of the catering industry has also brought some problems, such as high labor costs, food safety is difficult to protect. In order to solve these problems, more and more catering enterprises began to adopt the central kitchen management mode. This article will introduce in detail the operation steps of the central kitchen management mode and its improvement of catering efficiency and food safety.

I. The concept of central kitchen management mode

Central kitchen management mode refers to the centralization of all food processing, production, storage and other work of the catering enterprise in a central kitchen, and then the produced food is transported to each store for sale. This model can effectively reduce labor costs and improve catering efficiency, while also being able to guarantee food safety and hygiene.

Second, the central kitchen management mode of operation steps

1. Design the layout of the central kitchen

The layout of the central kitchen should be reasonable and convenient for food processing, production and storage. Generally speaking, the central kitchen should include raw material storage area, processing area, production area, storage area and distribution area.

2. Selection of appropriate equipment and tools

Central kitchens need to be equipped with a variety of appropriate equipment and tools, such as vegetable cutters, ovens, steamers, warming boxes and so on. These equipment and tools should be able to meet the needs of food processing, preparation and storage.

3. Selection of suitable raw materials

The raw materials of the central kitchen should be fresh, high quality and safe ingredients. At the same time, raw materials should be categorized, stored and managed to ensure food safety and hygiene.

4. Develop strict operating procedures

Central kitchens should develop strict operating procedures, clear operating procedures and requirements for each link. At the same time, professional training should be provided to employees to ensure that they can master the operating skills and knowledge.

5. Establish a perfect quality management system

Central kitchens should establish a perfect quality management system, including raw material procurement, food processing, production, storage and distribution. At the same time, regular food safety testing should be conducted to ensure food safety and hygiene.

6. Distribution and sales

The prepared food should be distributed and sold in time. In order to ensure food safety and hygiene, the central kitchen should choose the appropriate distribution methods and sales channels.

Three, the advantages of the central kitchen management mode

1. Reduce labor costs

Central kitchen management mode can centralize all the food processing, production, storage and other work of the catering enterprise in a central kitchen, thus reducing labor costs.

2. Improve catering efficiency

Centralized kitchen management mode can centralize production, reducing the operating costs and management costs of catering enterprises, thus improving catering efficiency.

3. Ensure food safety

Central kitchen management mode can unify the management and monitoring of food, thus ensuring food safety and hygiene.