廚房模式有很多優(yōu)點(diǎn)，既能有效降低材料和人工成本，又能保證食品和口感穩(wěn)定。為了提率，廚房是連鎖餐廳做大做強(qiáng)的基礎(chǔ)。拿海底撈來(lái)說(shuō)，其采用的就是一個(gè)標(biāo)準(zhǔn)化發(fā)展廚房管理系統(tǒng)，提供服務(wù)一站式的初加工和深加工食材供應(yīng)主要功能。
The central kitchen model has many advantages, which can not only effectively reduce material and labor costs, but also ensure food safety and stable taste. In order to improve efficiency, the central kitchen is the basis for chain restaurants to become bigger and stronger. Take Haidilao as an example. It adopts a standardized development central kitchen management system to provide one-stop primary processing and deep-processing food material supply.
在降低物料、人工成本方面，廚房更具優(yōu)勢(shì)。按照一般的傳統(tǒng)餐飲店模式，一個(gè)大型店需要5個(gè)選菜工和3個(gè)采購(gòu)，而在廚房總部，只要3個(gè)采購(gòu)和20個(gè)左右的選菜共，總體來(lái)算能夠節(jié)約大概100多人，有效節(jié)省了人工。在廚房，操作員處理盤(pán)子，包括清洗和切割盤(pán)子，然后在處理之前被運(yùn)送到分公司。將菜品集中在一個(gè)重要地方可以進(jìn)行分析加工，并利用機(jī)器來(lái)完成企業(yè)大部分工序，這是我們?cè)S多連鎖餐廳的普遍發(fā)展模式，節(jié)省了人力、物力、和成本。
In terms of reducing material and labor costs, the central kitchen has more advantages. According to the general traditional restaurant model, a large restaurant needs five vegetable pickers and three purchasers. In the central kitchen headquarters, as long as there are three purchasers and about 20 vegetable pickers, it can save about 100 people and effectively save labor. In the central kitchen, the operator first processes the plates, including washing and cutting the plates, and then is transported to the branch before the final treatment. Concentrating dishes in an important place can be analyzed and processed, and machines can be used to complete most processes of the enterprise. This is the common development mode of many chain restaurants, saving manpower, material resources and costs.
在提率方面，我們以肯德基為例，我們?cè)谄匠Ｔ诳系禄缘碾u翅、雞腿、雞塊、薯片都是先加工的半成品，由廚房分發(fā)給所有門(mén)店進(jìn)行終加工。 向消費(fèi)者轉(zhuǎn)售是肯德基服務(wù)眾多客戶能力的關(guān)鍵。據(jù)了解大廚房能在一小時(shí)里能夠加工1噸胡蘿卜，還能在一小時(shí)中生產(chǎn)6000個(gè)包子，用有效率來(lái)為廣大消費(fèi)者服務(wù)。
In terms of improving efficiency, we take KFC as an example. The chicken wings, chicken legs, chicken nuggets and potato chips we usually eat in KFC are semi-finished products processed first, which are distributed by the central kitchen to all stores for final processing. Resale to consumers is the key to KFC's ability to serve many customers. It is understood that the central kitchen can process 1 ton of carrots in an hour and produce 6000 steamed stuffed buns in an hour to serve the majority of consumers efficiently.
采用廚房模式除了以上幾點(diǎn)優(yōu)勢(shì)外，標(biāo)準(zhǔn)化也不得不說(shuō)。當(dāng)餐飲企業(yè)實(shí)現(xiàn)連鎖化和化時(shí)，如何保證食品口味的統(tǒng)一是首要任務(wù)，廚房模式也符合此標(biāo)準(zhǔn)。用根莖類(lèi)加工流水線、葉菜類(lèi)加工流水線、葷菜類(lèi)加工區(qū)、米飯生產(chǎn)加工區(qū)、豆?jié){/粥類(lèi)加工區(qū)等機(jī)械化、現(xiàn)代化、標(biāo)準(zhǔn)化機(jī)械設(shè)備，來(lái)生產(chǎn)出統(tǒng)一的成品、半成品食材，*廚房設(shè)備，無(wú)論是早餐、快餐、凈菜半成品都實(shí)現(xiàn)標(biāo)準(zhǔn)化。
In addition to the above advantages of adopting kitchen mode, standardization has to be said. When catering enterprises realize chain and brand, how to ensure the unity of food taste is the primary task, and the central kitchen model also meets this standard. Use mechanized, modern and standardized mechanical equipment such as rhizome processing line, leaf vegetable processing line, meat vegetable processing area, rice production and processing area, soybean milk / porridge processing area to produce unified finished and semi-finished food materials in the next life, * kitchen equipment brand, whether breakfast, fast food, clean vegetables and semi-finished products.
