Get to know the central kitchen system, a helper that franchise stores should have.
Restaurants planning to expand their branches in 2023 must start getting to know the "Central Kitchen", another kitchen system that helps control costs, control quality, and manage ingredients efficiently. Suitable for restaurants with many branches. Click to read the content. What is a central kitchen? A central kitchen is a place or factory for preparing raw materials or cooking certain foods to be delivered to various branches. The central kitchen is responsible for receiving raw materials from suppliers, cleaning, trimming, cooking, and packing them into containers to wait for delivery trucks to pick them up and distribute them to various branches. Therefore, the branches do not need to prepare their own raw materials and cook certain foods themselves, which allows the branches to work faster and also controls the standards of all the stores to be as similar as possible. How important is a central kitchen? How important is a central kitchen? 1. It helps the kitchen in the branch to reduce the workload and the staff to be less stressed because they don't have to prepare all the ingredients themselves, which gives them more time to manage the shop, take care of customers more, or even reduce the number of staff helping to prepare food by a certain amount and reduce the cooking of some menus.
2. Standard taste even if there are dozens of chefs. Although each branch's chefs have a manual and standard recipes to follow, there is still a chance of mistakes. The central kitchen can solve this problem because it can control everything, from the process of selecting ingredients to cooking. The restaurant's signature menu is therefore most suitable for cooking in the central kitchen, including secret recipes that you don't want anyone to know and can imitate, such as special dipping sauce, fried chicken marinade recipe, stir-fry sauce recipe, etc.
3. Better planning of supplier procurement and raw material management. When raw materials go to the central kitchen only, there is no need to distribute to branches and pay a lot of shipping fees. Therefore, the work between the kitchen and the supplier is easier. The branch stores do not have to check the raw materials themselves because they do not have to receive the goods directly from the suppliers. Meanwhile, the raw materials sent to the stores have already been selected by the central kitchen, making the management of raw materials easier.
4. Manage costs more effectively, especially raw material costs. The central kitchen is not only responsible for receiving and managing raw materials, but also collecting data on the raw material usage of each branch that is sent. Therefore, the central kitchen system can control the amount of raw material usage of each branch to be consistent with actual usage by looking at the statistics of raw material usage in each period of each branch, which will result in the least loss.
5. There are tangible, standardized product inspectors. The central kitchen staff is more able to inspect raw materials from suppliers correctly because they do not have to interfere with the store management process. There is also a quality control process in the entire production process and there is a process to inspect the raw materials produced before they are delivered to the branch stores. Therefore, each store will receive raw materials of the same quality. In addition, the kitchens in the branch stores do not have to stock a lot of raw materials and do not have to worry about spoilage before the time because the raw materials are made and delivered on a daily basis.
6. Distribute products with quality. Distribute products with your own transportation system or hire suppliers to help distribute products. It can be done easily as well. In this part, we can control the delivery time, determine the transportation method and receive products directly, which will be more efficient than having each branch order and deliver by themselves. And can also control the cost of shipping products. For example, a large central kitchen that meets the standards of a famous restaurant. For example, a large central kitchen that meets the standards of a famous restaurant. Starting with MK Restaurant, a famous suki restaurant with over 400 branches, there are two central kitchens in Pathum Thani and Samut Prakan, which are responsible for preparing ingredients for MK restaurants and affiliated restaurants such as Yayoi, Miyazaki, and others, totaling over 700 branches. Both central kitchens work almost 24 hours a day. Importantly, this central kitchen is where MK's secret dipping sauce is produced before being distributed to MK suki restaurants nationwide.
Photo credit: https://www.instagram.com/mkrestaurant/ Thanks for the information from https://www.youtube.com/@BoomTharis Shinkanzen Sushi Shinkanzen Sushi is a sushi restaurant with prices in the tens, but sales in the billions. The chain of restaurants includes Shinkanzen Sushi, Shinkanzen Buffet, and Shinkanzen Go. There are currently 39 branches in total. The central kitchen here slices 400 Norwegian salmon per day, which are sliced by professional fish slicers to get the most fish meat. They also produce the restaurant's special sweet egg recipe and other ingredients to send to the various branches.
