廚房的運(yùn)作模式是現(xiàn)代一種標(biāo)準(zhǔn)化、規(guī)范化、數(shù)字化、工業(yè)化、現(xiàn)代化的現(xiàn)代餐飲經(jīng)營(yíng)生產(chǎn)運(yùn)作模式，比較適用于大型酒樓、火鍋、賓館、酒店等的一些廚房設(shè)備，可以說(shuō)是當(dāng)代餐飲更的模式，也是目前餐飲經(jīng)營(yíng)走數(shù)字化、工業(yè)化生產(chǎn)的更佳運(yùn)作方式。
The operation mode of central kitchen is a modern operation mode of modern catering operation, which is standardized, standardized, digitized, industrialized and modernized. It is more suitable for some central kitchen equipment of large restaurants, hotpots, hotels and hotels. It can be said that it is a more advanced mode of contemporary catering, and it is also a better operation mode of digital and industrialized catering operation .
廚房的使用更需要規(guī)范化管理。總體來(lái)說(shuō)，廚房設(shè)備給我們的生活帶來(lái)了諸多便利，它有許多我們想象不到的優(yōu)點(diǎn)，但是各位消費(fèi)者也要多方面的看待廚房，不可忽視廚房設(shè)備自身的缺點(diǎn)。從產(chǎn)業(yè)鏈角度看，廚房企業(yè)有縱向一體化和橫向一體化兩種經(jīng)營(yíng)模式。從經(jīng)營(yíng)策略角度看，廚房設(shè)備企業(yè)主要依據(jù)銷售渠道、產(chǎn)品特點(diǎn)進(jìn)行市場(chǎng)細(xì)分和市場(chǎng)定位。按銷售渠道總結(jié)了餐店自供、門店直供、商超銷售、團(tuán)餐服務(wù)、旅行、在線平臺(tái)等六種模式。按產(chǎn)品特點(diǎn)總結(jié)了代工生產(chǎn)、特色產(chǎn)品和配料加工三種模式。
The use of central kitchen needs more standardized management. Overall, the central kitchen equipment has brought us a lot of convenience, it has many advantages that we can't imagine, but consumers should also look at the central kitchen in many ways, can't ignore the shortcomings of the central kitchen equipment itself. From the perspective of industrial chain, central kitchen enterprises have two business models: vertical integration and horizontal integration. From the perspective of business strategy, central kitchen equipment enterprises mainly carry out market segmentation and market positioning based on sales channels and product characteristics. According to the sales channels, the paper summarizes six modes of self supply, direct supply, supermarket sales, group meal service, travel and online platform. According to the characteristics of products, three modes of OEM production, characteristic products and ingredient processing are summarized.
廚房設(shè)備中心廚房或配餐配送中心。其主要任務(wù)就是將原料按菜單分別制作加工成半成品或成品，配送到各連鎖經(jīng)營(yíng)店進(jìn)行二次加熱和銷售組合后銷售給各客戶，也可直接加工成成品與銷售組合后直接配送銷售給客戶。
Central kitchen equipment center kitchen or catering distribution center. Its main task is to produce and process raw materials into semi-finished products or finished products according to the menu, then distribute them to chain stores for secondary heating and sales combination, and then sell them to customers, or directly process them into finished products and sales combination, and then distribute them to customers directly.
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