1. Chain operation must grasp the substantive problem of unified operation, and actively expand and form a certain scale in combination with the characteristics of catering industry production and operation, which is the premise of chain operation. Establishing a central kitchen, implementing unified distribution and improving the scientific and technological level and management level of the catering industry through various ways are the necessary conditions for the catering industry to realize standardized chain operation at present, and only in this way can it produce scale benefits on the basis of a certain scale. 2. It is necessary to establish a central kitchen to ensure unified processing. One of the difficult problems in Chinese restaurant chain is that the dishes cannot be processed uniformly, resulting in inconsistent food quality of the same variety. Chinese food is mostly heat-sensitive and most of it is suitable for hot food, which determines that it can't be produced centrally and supplied dispersedly like other industrial products and industrialized canned food. At present, primary processing is mostly carried out on the spot in the industry. After ordering, guests cook and sell now. It is up to the master to master the heat and control the proportion of raw materials. Due to the influence of subjective factors, the dishes made are different from raw material specifications to color and fragrance, and even the dishes made by the same chef at different times are different in quality. On the other hand, the quality of western food and foreign fast food is basically the same, and the appearance quality of food is similar. The reason is the standardization and unification of production. The establishment of distribution center (namely central kitchen) is the premise and guarantee of standardization and unification of production. 3. Successful foreign fast food generally has a perfect central kitchen. The raw material procurement and processing (including sorting, impurity removal, cutting, and preliminary cooking) are all completed by the central kitchen, and then distributed to chain stores, which are processed by unified processing methods. The dishes sent to chain stores after unified catering are consistent in quantification and standardization, which can not only highlight the advantages of centralized production, improve and unify product quality, but also give play to the role of on-site production of chain stores, ensure the special requirements of dishes in color, fragrance, taste, shape and quality, and meet people's needs. The central kitchen reduces intermediate links by purchasing goods in large quantities, which gives enterprises a price advantage. Centralized processing improves the comprehensive utilization ability of raw materials, and the leftover materials can be used through reprocessing, reducing waste and cost. Chinese food has always had a tradition of paying attention to the selection of materials and strict feeding, but the preparation process is complicated and difficult to unify. The setting of the central kitchen makes the branch reduce or cancel its own kitchen, which can not only improve the environment, but also expand the area of the first-line store and reduce the number of handyman. Each branch only needs to inform the central kitchen of the bill of materials, and the central kitchen can deliver the required goods to the branch as quickly as possible, which effectively improves the efficiency of the branch. At the same time, the chain stores have simplified complicated initial processing operations, simplified operating posts and specialized processes, which is conducive to improving the standardization of the catering industry and is expected to improve the scientific and technological content. 4. In order to ensure the stable quality of raw materials in chain stores, the best way is to establish a raw material base. First of all, we must have our own professional raw material production base and manufacturers. Under the premise that the raw and auxiliary materials meet the specifications, the products of the branch stores can be guaranteed uniformly, and the quality and quantity of the products can be stable and consistent. For some special products, manufacturers can be designated for special processing. Due to the large purchase volume, we can make comprehensive regulations on the specifications, standards, quality requirements and delivery methods of raw materials to ensure the freshness and quality of raw materials. Centralized purchase makes the quality of raw and auxiliary materials subject to double acceptance and appraisal by the central kitchen and branches, which provides pre-guarantee for the production of uniform and high-quality dishes. Successful restaurant chains have successful central kitchens, such as the central kitchen of Shanghai Xinyingyuan Food Processing Center designed and built by Zhejiang Xiangying Central Kitchen Equipment Co., Ltd., which has strict control standards from procurement to processing. 5. The central kitchen can't meet the huge demand of many branches for main raw materials by manual labor. Only by implementing factory management, making full use of mechanized equipment and unifying raw material processing methods and ratios can the quality be unified. With the help of pretreatment equipment in the market or food industry, such as multifunctional vegetable cutter, spin dryer, vegetable washer, blanching machine, cooling pool, microwave defrosting device, automatic temperature-regulating fryer, multifunctional meat cutter, egg beater, meatball forming machine, vacuum nitrogen-filled packaging machine, etc., the task of catering and distribution can be completed on a large scale and with high quality.