A central kitchen is a very different operation from normal restaurant kitchens. It requires a large investment in specialised equipment such as planetary cookers, blast freezers and vacuum packing machines.
However, many F&B businesses such as restaurant chains/groups, large-scale banquet and catering operators, as well as F&B retail businesses require a central kitchen. Here’s what it offers:
Economies of scale
This is a cost advantage that a large F&B operation enjoys due to their larger size. It refers to the reductions in unit cost as the size of a facility and usage levels of systems and equipment increase.
F&B operations can deliver a uniform standard and achieve consistent quality of food sold and served at different outlets.
A central kitchen enjoys greater efficiency through:
Leaner, more efficient use of manpower through automation and specialisation of tasks as the central kitchen takes care of preparation work while outlet staff focus on serving.
Centralising purchasing will increase the purchasing power of the operation due to the high volume of food and supplies used, and also results in fewer deliveries needed.
When building a new central kitchen or renovating an existing building, there are several factors to consider for maximising efficiency and effectiveness:
Human resource ideas
Layout and design of the facility
Miscellaneous operational issues
Congratulations, you’ve completed The Central Kitchen and Its Benefits topic!
Continue on to the next topic, pick a related topic from the High Volume Production Cooking module, or go back to the Chefmanship Academy modules page.
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