1. Familiar with the general needs in the market

供應(yīng)的廚房廠家熟悉市場普遍需求，在經(jīng)過多方面調(diào)研以后，知曉該從哪些方面調(diào)整生產(chǎn)和制作環(huán)節(jié)，唯有與需求相匹配的生產(chǎn)才能獲得消費者的青睞。廚房廠家要想達(dá)到發(fā)展壯大的目的，理應(yīng)先滿足市面上的基礎(chǔ)要求，再著力于深層次的生產(chǎn)進(jìn)程。

The efficient and professional central kitchen manufacturers are familiar with the general market demand. After various investigations, they know what aspects to adjust the production and production links. Only the production matching the demand can win the favor of consumers. If central kitchen manufacturers want to achieve the purpose of development and growth, they should first meet the basic requirements of the market, and then focus on the deep-seated production process.

2、采用的設(shè)計手法

2. The design method adopted is advanced

廚房廠家采用的設(shè)計手法具備性特點，這部分內(nèi)容尤為關(guān)鍵，畢竟工業(yè)領(lǐng)域時刻處于瞬息萬變的發(fā)展階段，一旦追不上就會處于落后態(tài)勢。深諳此理的廚房廠家，會持續(xù)升級和更新產(chǎn)品的設(shè)計手法，這樣才能不斷提高自身競爭力。

The design techniques adopted by the central kitchen manufacturers have advanced features. This part is particularly important. After all, the industrial field is in a fast developing stage. Once it fails to catch up, it will be in a backward position. Central kitchen manufacturers who are familiar with this theory will continue to upgrade and update their product design methods, so as to continuously improve their competitiveness.

3、生產(chǎn)的廚房構(gòu)造合理

3. The structure of the central kitchen is reasonable

廚房廠家不單單重視產(chǎn)品的高質(zhì)量水準(zhǔn)，對于其結(jié)構(gòu)的探究也未曾停滯過，使用過廚房的人員應(yīng)當(dāng)深有體會，該類產(chǎn)品幾乎囊括了廚房的所有部位，一旦某一處的構(gòu)造存在不合理之處，將無法切實發(fā)揮廚房的作用，廚房廠家已經(jīng)考慮到了這一點。

Central kitchen manufacturers not only pay attention to the high quality of products, but also have never stopped exploring their structure. People who have used central kitchen should have a deep understanding that such products cover almost all parts of the kitchen. Once there is an unreasonable structure in a certain place, they will not be able to give full play to the role of central kitchen. Central kitchen manufacturers have taken this into account.

由于廚房模式實施的是統(tǒng)一采購，而且大多數(shù)的新鮮蔬菜等食材是通過直營店進(jìn)行采購的，由于是大批量的采購，所以在方面要比個人采購的偏低，因此能夠節(jié)約采購費用。而廚房模式采用的是非常大的操作間，各個步驟都有專人負(fù)責(zé)，從采購到選菜和切菜以及調(diào)料和半成品的配置，以及在指定時間內(nèi)統(tǒng)一運輸?shù)较鄳?yīng)的地點，所以有需求的企業(yè)就不用再專門請采購員和配菜員工了，所以，也降低了很大的人事費用，同時也解決了企業(yè)原材料嚴(yán)重內(nèi)耗的問題，降低了食材的損耗和管理成本。

Since the central kitchen mode implements unified procurement, and most fresh vegetables and other ingredients are purchased through direct stores, the price is lower than that of individual procurement because it is purchased in large quantities, so the procurement cost can be saved. In the central kitchen mode, a very large operation room is used, and special personnel are responsible for all steps, from procurement to vegetable selection and cutting, as well as the configuration of seasoning and semi-finished products, and unified transportation to the corresponding place within the specified time. Therefore, enterprises in need do not need to hire purchasers and catering staff, so they also reduce a lot of personnel costs, At the same time, it also solves the problem of serious internal consumption of raw materials, and reduces the consumption of food materials and management cost.