Central kitchen operation process

The operation process of the central kitchen is a complex and delicate process. The following is a detailed introduction:

1. Raw material procurement: The first step of the central kitchen is to purchase raw materials. . This includes various ingredients, spices, kitchen utensils, etc. The purchased raw materials need to meet food safety laws and market standards, and appropriate suppliers and ingredients sources are selected based on actual needs.

2. Raw material acceptance: The purchased raw materials will be strictly inspected and accepted. This process includes weighing, measuring, and quality inspection of raw materials to ensure that the quality and quantity of raw materials meet standards. At the same time, relevant records need to be retained for follow-up tracking and management.

3. Storage and custody of food ingredients: Raw materials that pass the inspection will be stored and kept. Different ingredients require different storage conditions, so the central kitchen needs to have complete refrigeration, freezing, drying and other equipment to ensure the freshness and safety of the ingredients.

4. Food processing: The central kitchen needs to process and process ingredients. This includes steps such as cutting, cleaning, cooking, seasoning, etc. During processing, food safety standards and hygiene regulations need to be followed to ensure food quality and safety.

5. Food packaging and distribution: The processed food needs to be packaged and distributed. Based on demand, food can be divided into small portions and individually packaged for distribution to various stores or customers. During the distribution process, the temperature and hygienic conditions of the food need to be ensured to ensure the quality and safety of the food.

6. Financial settlement: The operation of the central kitchen requires financial support and supervision. Each expenditure needs to be recorded and accounted in detail to ensure the rational use and effective management of funds. At the same time, financial settlements need to be carried out regularly so that problems can be discovered in a timely manner and improvements can be made.

7. Health and safety supervision: The health and safety of the central kitchen are very important. Regular cleaning and disinfection work is required to ensure that the sanitary conditions of the kitchen meet standards. At the same time, contingency plans need to be developed to deal with possible food safety issues.

Shu Dongpo central kitchen system is a comprehensive solution for kitchen management of catering enterprises, aiming to improve efficiency, reduce costs, improve quality and customer satisfaction. If you want to make fresh food, go to Xudongpo to help fresh food workers sleep two more hours a day

The Xudongpo central kitchen system automatically generates production plans and purchasing requirements based on restaurant order data. The kitchen staff enters the order information into the system, and the system automatically allocates production batches according to order requirements and sends batch production tasks and ingredient requirements to the purchasing department. The procurement department cooperates online with suppliers based on the procurement tasks assigned by the system. The system supports online ordering, payment, tracking and other functions to ensure timely arrival and controllable quality of ingredients. The central kitchen system monitors the inventory of ingredients in real time, provides inventory warning and automatic replenishment. When the inventory falls below the warning line, the system will automatically remind you to restock to avoid inventory backlog and waste. Based on order data and ingredient inventory, the central kitchen system automatically generates a production plan. Production batches are divided according to factors such as dish type, production time, chef skills, etc., and the production tasks and time arrangements of each batch are clarified to improve production efficiency. The central kitchen system performs comprehensive quality control on food procurement, inventory management, production processes and other aspects. The system supports batch management of ingredients and real-time monitoring of the production process to ensure product quality and safety.

Through the application of this system, enterprises can achieve efficient collaborative operations, reduce costs, and improve quality and customer satisfaction. At the same time, the comprehensive quality control and data analysis functions of the central kitchen system can help companies better understand market demand and business conditions, optimize operational strategies, enhance competitiveness, and gain greater advantages in fierce market competition.