The central kitchen is not a simple expansion of the scale of the restaurant, it is the carrier of the catering food industrialization, must have a unified procurement of raw and auxiliary materials, nutrition and flavor of the quantitative, standardized processing and production, product safety and quality inspection, the unified storage and transportation and distribution, as well as information management and other functions.

Central kitchens in the form of restaurants or cafeteria end-product services or meal boxes for groups of people (schools, institutions and institutions, troops, hospitals, office buildings, rallies and aviation, food trucks and other tourist crowds) to provide meals; to prefabricated staples and dishes in the form of large packages of cold chain to the fast-food chain stores (fast food restaurants, specialty stores, convenience stores, etc.) to provide finished or semi-finished products, reheated or redeployment Meal consumption; large packages of cold chain delivery to restaurants, canteens, hotels and hotels, etc. to provide cooking raw materials food, used to facilitate the production of canteen meals, private dining, holidays or wedding dishes; small packages of ambient temperature or cold chain form of supermarkets and other brick-and-mortar stores or e-commerce to provide finished products or semi-finished products, as a substitute for the family meal or a convenient cooking raw materials food, and so on.