设立中央厨房或者按照中央厨房的思路去运行，需要企业自身在技术和管理上有很大创新。在现有技术条件下除了少数必须要求现杀现做的水产、鲜活菜肴外，包括蔬菜等都可以在24小时内预处理后配送使用。因此集中化的规模生产对中餐而言不存在特别的技术难题，更多的难题集中在企业的创新程度、管理水平和运行成本。
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.
中央厨房面临的首先是工艺的革新，半成品方便化的程度决定了成品标准化的程度，食品加工工艺不革新方便化程度不可能提高。其次是管理的革新，这个革新更多的是针对企业旧有的管理架构和制度等而言的。
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.
中央厨房生产要规模化，原有的管理架构、人事结构等都要破除，相对而言工艺创新不涉及人事等复杂的地方革新难度低很多。管理的革新与否对企业而言甚至是生存与发展的选择问题。不破不立，痛苦的过程是必须要经历的，浴火后才能重生。在新的地点设立中央厨房实施一套新的管理架构和人事结构，然后逐步过度到全部企业淘汰旧有的管理架构和方式无疑是个稳妥、痛苦小而有效的方法。独立、有效的质保、生产、研发、物料管理等各体系，如同骨骼、肌肉、血管和神经等一样维系中央厨房的运作。

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.
中央厨房在设计的时候就必须充分利用各种革新的成果，在办公室设计和车间设计上要考虑到部门间的运作和企业的发展状况。很多东西在原有模式下是不需要考虑的，但是中央厨房模式下必须考虑：例如出货区域，考虑到多台车辆的同时装卸必须要一个足够面积的出货平台，为了保障每天的有效运作，平台必须考虑到各种恶劣天气状况下的工作，并配合合适的车辆。由于原来没有使用过集中配送，对这一区域的设计合理性缺乏理解，很容易简化甚至忽略。类似这样的细微之处如果不考虑周全，未来在实际使用中会带来很大的困扰。包括本人在内在过去的中央厨房设计工作中在这些地方都是吃过亏的。
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.
中央厨房的设计要理顺工艺，依据和改进生产流程配合各种工艺条件来设计车间，配置各种设施设备。可以说，中央厨房的设计必须建立在企业技术基础上，甚至可以说一个中央厨房的建立就是对企业技术和管理革新的一次整合。
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.
餐饮企业的技术创新需要结合食品加工技术、企业管理和门店经营状况。例如菜肴预处理技术的创新：即使是单店情况下，餐饮门店存在营业的峰顶和峰谷问题，实际营业时段通常集中在4个小时的区间内，在人员设施有限的条件下，每份菜肴的热加工时间长不能超过5分钟，传统制作中的篜、炖、烧等热加工工艺菜肴如果不进行预处理，在实际经营中是无法制作的。中央厨房的技术革新只是在这种预处理的情况下结合冷链、实际物流配送状况和门店经营状况等进行更进一步的创新而已。
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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