How to plan the central kitchen before opening?

A central kitchen in Shanghai with a total investment of more than 20 acres has reached 60 million yuan, and 6 production and processing lines have been built. The daily delivery volume reaches 600 breakfast trucks, more than 100 group meal service stores and more than 30,000 boxes of fast food. After more than 10 months after being put into production, monthly sales can reach more than 10 million yuan. Let’s take a look at how to write a pre-opening plan for the central kitchen.

The pre-opening plan should include the following aspects:

Market research and demand analysis. First of all, you should conduct market research to understand consumer needs, including dish preferences, price sensitivity, service requirements, etc., and develop menu and pricing strategies based on market demand.

Construction planning and equipment selection. The construction location and area of ??the central kitchen should be determined, and the kitchen space should be reasonably arranged to provide a comfortable working environment for chefs and ingredients. At the same time, appropriate kitchen equipment should be selected based on market demand and menu needs.

Manpower allocation and training plan. Suitable chefs and kitchen workers should be recruited and trained so that they can master the preparation methods and ingredients handling skills to ensure the quality and taste of the dishes.

Supply chain management and procurement planning. A complete supply chain management system should be established to ensure that the kitchen has sufficient ingredients and raw materials, and purchasers should be arranged to purchase ingredients as planned to ensure the freshness and quality of the ingredients. Click to learn more.