Central kitchen can also be called the central kitchen (in fact, is the distribution center), the main task is to produce raw materials processed into semi-finished or finished products, distributed to the chain stores for secondary heating or combination of sales to customers. Let's say, you go to KFC to eat those set meals (like black pepper cowboy bone rice, beef and potato rice and so on), is the central kitchen where the finished product is made in advance and then get the branch to heat up and sell to you.

Benefits: can massively reduce production costs; so that the finished product in the quality, taste more uniform. A lot of fast food companies are tending to this standard category of distribution concept, but also to this aspect of investment and technological transformation. This chain of outlets, small fast-food restaurants will no longer branch of limited financial and material resources, just to meet the saying "good steel on the knife edge.

According to the general pattern of traditional restaurants, a large store needs 5 food selectors, 3 procurement; and in the central kitchen headquarters, only 3 total procurement, 20 or so food selectors, can save about 100 people. In addition to saving labor costs, due to the unified procurement, but also a large-scale reduction in procurement costs; tripe, for example, the procurement of 100 tons of tripe than the procurement of 10 tons of tripe per kilogram to be cheaper than nearly 1 yuan.

The biggest benefit of the central kitchen is through the centralized scale procurement, intensive production to achieve the quality and price of the dishes, in the case of increased demand, the procurement volume growth is considerable. In order to reduce the risk of food safety, the formation of intensive, standardized mode of operation, the central kitchen on the procurement of raw materials requirements are also increasing. Branded raw materials can not only ensure a stable supply, a good logistics system can better ensure the freshness and safety of raw materials. Intensive procurement will be able to bring the opportunity to deepen the development of the central kitchen.

The best way for central kitchens to ensure the stability of raw material quality is to establish a raw material base or a designated brand supply enterprises. Have their own professional raw materials production base and manufacturers, in the raw materials to achieve the standardization of the premise, the product has a unified guarantee that product quality may achieve stability and consistency. Central kitchen from procurement to processing have strict control standards, and even the degree of freezing of raw materials, ribs in the ratio of bone and meat have specific provisions. For some special products, manufacturers can be designated for customization. As a result of large quantities of goods, the central kitchen can make comprehensive provisions for the specification standards of raw materials, quality requirements, delivery methods, etc., to ensure that the raw materials are fresh and high-quality, for the production of uniform high-quality dishes to provide pre-assurance.

Intensive procurement of food and beverage industrialization to promote the development of the role of obvious, mutually beneficial corporate cooperation. It for the central kitchen to bring the cost reduction, market competitiveness. On the one hand, the cost of raw materials, centralized kitchens through high-volume purchases to reduce intermediate links, so that the product has a price advantage. Centralized processing improves the comprehensive utilization of raw materials, the edges and corners of the material can be used through reprocessing to reduce waste, thereby reducing costs. On the other hand, it is the human resource cost. The setting up of centralized kitchens makes the operating points reduce the area of back kitchens or cancel their own kitchens, which not only improves the environment, but also expands the area of the first-line stores and reduces the number of handymen. For example, a restaurant chain, before the establishment of a central kitchen, each outlet back kitchen at least 8 people, such as opening 10 outlets *** need 80 people. The central kitchen staff of about 30 people, averaged to each store, a single chain store back kitchen only 4-5 people, effectively saving the cost of human resources.

Establishment of a central kitchen, the implementation of unified raw material procurement, processing, distribution, streamlining the complexity of the initial processing operations, the operation of the position of simplicity, process specialization, is conducive to improving the standardization of the catering industry, the degree of industrialization is the catering industry to achieve standardized operation is a necessary condition for the catering industry to achieve the scale of operation, the only way to produce scale benefits based on a certain scale, so that the socialization of the family kitchen labor, a more scientific way to ensure that the public The safety of the dining table.

Features

1, to provide consumers with more distinctive kitchen products, to ensure that the quality of goods, the consistency of health standards.

2, can be centralized purchasing, production, price control, improve the added value of goods, to maximize corporate profits.

3, can reduce the processing costs of each sales outlet, reduce inventory, reduce losses.

4, can quickly and effectively respond to the sales outlets ordering needs, to achieve multi-species, small batch, high-efficiency distribution services, reduce logistics costs.

5, reduce personnel costs, reduce property costs.

6, improve the level of service, improve work efficiency.

Processed products

A, generally suitable for central kitchen processing products:

1, mass-produced products Central Kitchen Equipment

2, the store daily use of large quantities of products with a long retention period

3, the processing is complex, the cooking time of the product

4, susceptible to personal technology and affect the quality of the Products

5, the use of specialized machinery processing, can improve the quality of products

B, generally not suitable for central kitchen processing of products:

1, in the manufacturer of large quantities of products

2, freshness is easy to deteriorate the product

3, processing time is short

Product processing considerations

1, give full consideration to the color, flavor and shape of the processed products, to determine the product process formula;

2, adjust the store product processing technology, intensive production methods to achieve large-scale production of products;

3, a reasonable choice of processing equipment and staffing;

4, give full consideration to the cost of the processed products;

5, to ensure that the processed products Food safety;

6, efficient logistics and distribution solutions;

7, reasonable layout planning and processing environment

Design Principles

(a) Compliance with food processing design specifications

1, in line with the requirements of the HACCP management system

2, in line with the requirements of product QS

(B) according to the function of strict zoning

1, strict temperature zoning of each area

2, clean and contaminated areas are strictly differentiated

3, the establishment of cleanliness assurance system for the processing plant: set up the incoming area, the raw material storage area, the processing area, the finished product packaging area, the finished product storage and shipment area, and strictly differentiate between them;

(C) the planar layout

(3) the layout /p>

1, should be in line with the product processing technology, so that the flow of people, logistics, airflow, waste flow smoothly;

2, personnel into the workshop, for a time, the second dressing, air shower, hand washing, disinfection, can not directly into the workshop;

3, operators directly to their respective areas of operation, to avoid the clean area and the contaminated area of the personnel line of movement cross each other;

4, to avoid the movement of pollutants and non-pollutants, to avoid the movement of pollutants and non-pollutants. Avoid pollutants and non-pollutants line of motion cross;

5, to avoid raw and cooked products cross each other;

6, increase the air pressure in the clean area, to prevent contamination of the air to the clean area of the backflow;

7, the air flow from the low-temperature to high-temperature areas;

(d) strictly in accordance with the process of reasonable choice of processing equipment, logistics equipment, refrigeration equipment

(d) strictly in accordance with the process of reasonable choice of processing equipment, logistics equipment, refrigeration equipment

(d) strictly in accordance with the process of reasonable choice of processing equipment, logistics equipment, refrigeration equipment

(E) in strict accordance with the principle of energy saving, and pay attention to the rationality of the investment

(F) pay attention to environmental health, pest control

(VII) long-term planning, step-by-step implementation

Central Kitchen Classification

By industry:

Central Kitchen of the Group Catering Industry;

Central Kitchen of the fast-food chain industry; Central Kitchen of the Hotpot Chain Industry.

Can also be divided into: enterprise staff meal, student nutrition, colleges and universities, railroads, aviation, troops, hospitals and community feeding.

By distribution mode:

All hot chain distribution type, all cold chain distribution type, cold and hot chain mixed distribution type.