The central kitchen refers to the catering enterprises that join the chain to concentrate the procurement and processing of dishes scattered in a single store in a processing factory, and then distribute the finished and semi-finished products processed in a centralized way to each single store for heating and sales. The central kitchen adopts the operation workshop, and there are special personnel 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 sealed and unified way within the specified time. The central kitchen has strict control standards from purchasing to processing, which can comprehensively stipulate the specifications, quality requirements and distribution methods of raw materials, ensure the freshness and quality of raw materials, and provide unified pre-guarantee for the production and production of dishes.

Beijing Xinxing Fu Rong Kitchen The white paper "Beijing Xinxing Fu Rong Central Kitchen" describes the main functions of the central kitchen in detail, with the following points:

1. Centralized purchasing function: after the central kitchen summarizes the improved purchasing plans of each chain, it will work out purchasing plans in conjunction with the central warehouse and the market supply department to uniformly purchase raw and auxiliary materials from the market.

2. Production and processing function: the central kitchen should process a large number of purchased raw and auxiliary materials into finished products or semi-finished products according to unified variety specifications and quality requirements.

3. Inspection function: conduct quality inspection on purchased raw and auxiliary materials and finished or semi-finished products, so that raw and auxiliary materials that do not meet the requirements do not enter the production and processing process, and finished or semi-finished products that do not meet the requirements do not leave the central kitchen.

4. Unified packaging function: in the central kitchen, according to the requirements of the same packaging image of chain enterprises, all kinds of finished products or semi-finished products are packaged to a certain extent.

5. Frozen storage function: the central kitchen should be equipped with frozen storage, one is to store raw materials before processing, and the other is to store finished or semi-finished products that have been packaged but not sent to chain stores.

6. Transportation function: the central kitchen should be equipped with transportation vehicles, and the products should be delivered to the chain stores on time and in quantity according to the purchase plans of each store.

7. Information processing function: there is a computer network between the qualified chain stores in the central kitchen, so as to know the purchase plan of each store in time and organize the production and processing of various products according to the plan.

The specific operation steps are: build a "central big kitchen", produce more than 80% semi-finished products, send them to fast food restaurants (chain stores) for simple packaging, and then process them into finished products for customers.