The so-called central kitchen is to distribute the dishes with refrigerated trucks, and all the direct stores carry out unified purchasing and distribution. In the past, all fresh vegetables were purchased by a single store in a restaurant except for dried goods such as hairy stomach and duck sausage. After using the central kitchen distribution, the cost will be saved about 30% compared with the traditional distribution. The central kitchen uses a huge operating room, which is responsible for purchasing, choosing, cutting and seasoning. Semi-finished products and seasonings are transported to branch stores in a unified way in a specified time.

1. Provide more characteristic kitchen products for consumers to ensure the consistency of commodity quality and hygiene standards.

2. Through centralized purchasing, production and price control, the added value of commodities can be increased to maximize the profits of enterprises.

3. It can reduce the processing cost of each sales outlet, reduce inventory and reduce wastage.

4. It can quickly and effectively respond to the order demand of various sales outlets, realize multi-variety, small-batch, efficient distribution services, and reduce logistics costs.

5. Reduce personnel costs and property costs.

6. Improve service level and work efficiency.