The so-called central kitchen, is the dishes with refrigerated truck delivery, all directly managed stores to implement unified procurement and distribution. Previously, the restaurant's purchase is, in addition to tripe, duck intestines and other dry goods, all fresh vegetables by directly managed stores to implement a single store procurement. After adopting the central kitchen distribution, it saves about 30% of the cost than the traditional distribution. The central kitchen uses a huge operation room, procurement, selection, cutting, seasoning and other aspects of the person in charge, semi-finished products and seasoning together, with a unified mode of transportation, rushed to the branch within a specified time.