Shanghai's 20-acre central kitchen, with a total investment of 60 million yuan, will build six production and processing lines. The daily delivery volume reaches 600 breakfast trucks, exceeding 100 group meal service stores and over 30,000 boxes of fast food. After 10 months of production, the monthly sales can reach more than100000 yuan. Let's first look at how to write the plan before the opening of the central kitchen.

The pre-opening plan shall include the following aspects:

Market research and demand analysis. First of all, we should investigate the market and understand the needs of consumers, including food preferences, price sensitivity, service requirements and so on. , and make menu and pricing strategy according to market demand.

Construction planning and equipment selection. Determine the location and area of the central kitchen, reasonably arrange the kitchen space, and provide a comfortable working environment for chefs and ingredients. At the same time, according to the market demand and menu needs, choose the appropriate kitchen equipment.

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

Supply chain management and procurement planning. It is necessary to establish a perfect supply chain management system, ensure that the kitchen has sufficient ingredients and raw materials, and arrange purchasing personnel to purchase ingredients as planned to ensure the freshness and quality of ingredients. Click to learn more.