To set up a central kitchen or operate in accordance with the idea of the central kitchen, enterprises need great innovations in technology and management. In addition to the present technical conditions, the aquatic and fresh dishes, including vegetables, including vegetables and vegetables, are required to be delivered within 24 hours. Therefore, the centralized scale production does not have a special technical problem for Chinese food, and more problems are focused on the innovation level, management level and operating cost of the enterprise.
The first of the central kitchen is the innovation of the process. The degree of the standardization of the finished product is determined by the degree of the convenience of the semi-finished products. The degree of convenience of the food processing technology can not be improved. Followed by management innovation, this innovation is mainly aimed at the old management structure and system of enterprises.
The production of the central kitchen should be made large-scale, the original management structure, the personnel structure and so on should be removed. Relatively speaking, the complex local innovation of the process innovation does not involve the personnel and so on. The innovation of management is even the choice of survival and development for enterprises. The process of pain and suffering is something that must be experienced and can be reborn after bathing. It is no doubt a safe, painful and effective way to set up a new management framework and personnel structure in the new location of the central kitchen, and then gradually overtake the old management structure and way to all enterprises. Independent, effective quality assurance, production, R & D, material management systems, like bones, muscles, blood vessels and nerves, maintain central kitchen operation.
In the design of the central kitchen, we must make full use of a variety of innovative results, in the office design and workshop design to take into account the operation of the Department and the development of the enterprise. Many things do not need to be considered in the original mode, but the central kitchen model must be considered: for example, the shipping area, considering that the loading and unloading of multiple vehicles must be a sufficient area of the shipping platform. In order to ensure effective operation, the platform must take into account the work of all kinds of bad weather conditions. Cooperate with the right vehicle. Due to the lack of centralized distribution, the design rationality of this area is not easy to understand, so it is easy to simplify or even neglect. If such a nuance is not considered comprehensively, the future will bring great distress in practical use. Including myself, in the past central kitchen design work, I have suffered losses in these places.
The design of the central kitchen should straighten out the process, design and design various workshops and equipment according to the production process and various technological conditions. It can be said that the design of the central kitchen must be based on the enterprise technology, or even to say that the establishment of a central kitchen is an integration of the innovation of enterprise technology and management.
The technological innovation of catering enterprises needs to combine food processing technology, enterprise management and store operation. For example, the innovation of food preprocessing technology: even under single shop conditions, the restaurant stores have the peak and peak problems of business. The actual operating time is usually concentrated in 4 hours. Under the limited facilities, the hot processing time of each dish can not exceed 5 minutes. If the cooking process is not pretreated, it can not be produced in actual operation. The technical innovation of the central kitchen is only further innovation in the case of cold chain, actual logistics distribution and store operation under this precondition.
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