Module 11: High Volume Production Cooking
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.
Better consistency
F&B operations can deliver a uniform standard and achieve consistent quality of food sold and served at different outlets.
Greater efficiency
A central kitchen enjoys greater efficiency through:
- Human resources
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.
- Purchasing
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
- Equipment
- Maintenance
- Purchasing
- Warehousing
- Communications
- Transportation
- Waste management
- Computer systems
- 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.
