Central kitchen: the road of chain restaurant development

Scientist Qian Xuesen said:'The fast food industry is the industrialization of the cooking industry. It is a revolution in the history of mankind to transform ancient cooking operations with modern science and technology and management techniques into organizations like industrial production to form a cooking industry. 'The workshop management of the front shop and the back factory cannot meet the standardization requirements for food. Local catering chain companies will still be unable to compete with foreign fast food if they do not introduce industrialized food production methods. Industrialization is a means for the development of catering chain enterprises. At the 2014 (8th) China Food and Beverage Industry Development Conference, Cai Yongfeng, general manager of China National Food Industry Group, introduced to the participants the important position of the central kitchen in the development of catering chain enterprises. The future catering chain enterprises must grow To become stronger, an industrialized central kitchen is essential. What can the central kitchen do? To be precise, the central kitchen makes the standardized production of Chinese food possible and reduces the operating costs of enterprises. Compared with the traditional kitchen of Chinese food, the superiority of the central kitchen is reflected in the industrialization and standardization of Chinese food processing elements such as complicated selection, washing, cutting and matching, and cooking. Moreover, most dishes are quick-frozen and vacuum-packed, which has the characteristics of long storage time. The most important thing is that the dishes not only preserve freshness, but also ensure that the taste is pure and not deteriorated. The preparation and processing time of these semi-manufactured hot dishes is short, saving half of the labor. Now the central kitchen has begun to emerge in China's catering industry. Cai Yongfeng, general manager of China Food Industry Group, said that the central kitchen is now gradually entering the dinner and hot pot industry from the fast food industry, and the industry coverage is increasing. From the perspective of foreign development laws, this is an inevitable choice for the development of the catering industry. Hehegu: The central kitchen is an effective carrier for the industrialization of cooking. At this catering industry development conference, Zhao Shen, general manager of Hehegu, said that in Hehegu, customers can get it in about a minute after ordering. With industrialization, the curse that Chinese food cannot be served quickly in the past has been achieved, and the speed of eating is not lower than that of foreign fast food, and the meal will be served one minute after ordering. The development, production and application of compound seasonings have played a great role in forming unique flavors in dishes, increasing the variety of dishes and satisfying individualization. It is an effective means to ensure the standardization of Chinese dishes in color, aroma and taste. The use of compound seasoning packages in both quantity and quality ensures the standardization of the quality of dishes. Hehegu sells more than 40,000 dishes and rice bowls a day. Among them, Gongbao chicken is no less than 8,000 pieces a day; the average daily sales income is about 1 million yuan. Use the central kitchen to connect the three-dimensional intelligent production of the terminal kitchen through the cold chain or the hot chain to achieve high-quality and rapid production of catering food. Store employees only need to be'fools' to make meals quickly. Meizhou Dongpo: Control the whole process from farmland to table. Meizhou Dongpo Restaurant, with 161 stores, has been a central kitchen and distribution center since 1999. Products with a shelf life of 72 hours are produced in Beijing Central Kitchen, and products with a shelf life of 72 hours are produced in the Sichuan factory. According to Zhang Mingzhe, general manager of Meizhou Dongpo Group Food Company, this can accurately control the quality and taste of each dish from the perspective of professional food processing and production, and strictly control food safety and quality. The staple food companion can be matched with a variety of staple foods such as rice and noodles. It is rich in taste, delicious, and easy to operate. It can be directly heated in a retort bag and can be eaten on the plate. It creates a fast food market that is friendly to the people, and the dishes are easy to make, and new items are added. It can effectively reduce the labor intensity, operating technical requirements, management costs and risks of kitchen staff in catering companies, and save the area of u200bu200bthe back kitchen; the dishes are reproducible, the cost is clear, it is convenient for the center to arrange and centrally process, and is convenient for financial cost accounting and analysis , Improve the company's chain-oriented scale development and hard power, and have a higher ability to resist risks. Chinese fast food in the first-tier cities of Beijing, Shanghai and Guangzhou is more popular. According to statistics from the professional research company MINTEL, 75% of consumers in the first-tier cities of Beijing, Shanghai and Guangzhou choose to eat lunch in fast food restaurants. The preference for Chinese fast food types, tastes and nutrition is far better than Western fast food. Consumers said: Chinese food pays attention to freshly fried, freshly sold signature dishes are not “freshly fried and sold now”, but are processed, heated and cooked with “semi-finished products”. Will the mood of diners enjoying the food be greatly reduced? If you don’t tell You, can you eat it freshly cooked or temporarily heated?' the boss asked me. To be honest, I really can't eat it. Netizens said that Chinese food still needs to be fried and eaten now, which is the prerequisite for the existence of color, aroma and taste. High-end restaurants should not be'industrialized'. The diners said:'Chinese food is the most test of the chef's skill. If it is industrialized production, then all the dishes are the same. You can't see the chef's level at all, so who would spend so much money. 'This statement has been recognized by many diners. In the traditional perception of diners, the core competitiveness of Chinese food is the ever-changing taste. The final taste of a dish depends on the chef’s experience, inspiration and various details in the production process, such as the choice of ingredients, knife skills, heat, utensils, etc. . Gourmets say: Dishes made in a central kitchen with reduced delicacy and creativity are certainly not the most ideal Chinese food, but they are still acceptable in terms of cost performance. 'Gourmet columnist Shen Hongfei believes that the adoption of central kitchens by catering companies is also'there is no alternative'. The taste of the central kitchen is definitely not as good as that of fresh fry, but in my opinion, 50% to 60% of the restaurants on the market are no longer restaurants in the traditional sense. They have basically replaced family canteens. 'He added that compared to the kitchens of ordinary restaurants, the food safety of the'central kitchen' is more guaranteed.'Because of the factory-style unified operation, there should be no problems in temperature treatment, sanitation, etc. '