Taste unity and innovation challenge
The central kitchen is mass-produced to ensure a stable and unified taste, so that every diner can taste the familiar delicious food. However, the relatively single taste needs to be skillfully matched, breaking the tradition and bringing fresh experiences to diners.
Food quality and preservation test
The central kitchen has a large purchase volume, a single source, strict hygiene standards and guaranteed quality. However, the shelf life of fresh food is short, so it is necessary to arrange transportation accurately to ensure fresh delivery.
Efficient production and accurate prediction
The central kitchen is highly mechanized, saving manpower, rapid production, timely preservation and transportation. However, it is necessary to accurately predict the production and distribution quantity to ensure that the food quality is not affected, and equipment maintenance is also very important.
Cost control and equipment investment
The central kitchen saves labor and transportation costs, and bulk purchasing reduces the cost of raw materials. However, the cost of equipment procurement is very high, and in the long run, efficient production will bring rich returns.
Development direction and future trend
The central kitchen develops steadily, flexibly adapts to market demand, and focuses on high-end food production. Explore cold chain technology and research and development in compound seasoning to enrich the taste and quantity of dishes and meet the diverse needs of diners.