The central kitchen affects the way your outlets’ kitchens are run. Let’s examine the different areas that are affected.
1. Equipment and facilities
Because most of the cooking is done in the central kitchen, the outlet kitchens change their operations in a few ways:
- Less outlet kitchen space is needed.
- More basic cooking equipment required.
- Lesser storage space needed.
- Lower flexibility to adapt the menu according to customers’ requests.
2. Standard recipes vs standard operating procedures (SOPs)
Instead of standard recipes, have your outlet staff know the SOPs to preparing a dish. This is because there is less cooking involved and the focus is on reheating or preparing the dish to be served.