CENTRALIZED KITCHEN
Let’s begin with the basics.
A centralized kitchen is a commercial cooking space owned by multi-location restaurants. These kitchens are used to prepare meal components or entire dishes that are then distributed to their respective restaurants. This is beneficial by way of integrated food production; optimal usage of equipment’s, centralized monitoring, managing kitchen order tracking, managing recipes & inventories, &reduced manpower.
A centralized kitchen is a commercial cooking space owned by multi-location restaurants. These kitchens are used to prepare meal components or entire dishes that are then distributed to their respective restaurants. This is beneficial by way of integrated food production; optimal usage of equipment’s, centralized monitoring, managing kitchen order tracking, managing recipes & inventories, &reduced manpower.
AREA REQUIRED
A typical centralized kitchen may be builtin citysuburbs with an area ranging from 3000 sq.ft.to 10000 sq.ft with all required departments & segments.
STAFF STRENGTH
Normally concept restaurants need staffs In between 100 to 150 people.
INVESTMENT REQUIRED
Investment required is in the range of 30 to 45 lakhs.
EQUIPMENTS USED
Equipment’s like commercial Cooking range,Rice washers, steamers, vegetable cutters, grills, oven, chillers, freezers, dishwashers, etc. are commonly used.
MAJOR NAMES
Akshayapatra is distributing food through its centralized kitchen projects.