Why do many chains of knife and noodle shops have to equip a central kitchen to consistently produce brine soup? Many friends feel like opening a shop. It's better to make soup in the back kitchen directly. Why do you need to rent a place to do it? The main reason is to ensure the taste of the soup. It's not that if the back kitchen is directly manufactured, it won't taste good. It's because if the back kitchen is manufactured and the area of the back kitchen is not large, it's very simple to interact with the chefs who make cold dishes or noodles.
Maybe friends haven't seen the franchise shop, but some high-end Chinese restaurants, I believe you must have seen, after the kitchen is separated by many intervals, such as the processing room specializing in cold dishes, or the kitchen specializing in stir-frying, or the room washing dishes are also separated independently. The most important reason is that each type of work can work without disturbing each other. The products made in this way not only ensure the quality and quality, but also do not interfere with each other. In this way, the efficiency of each type of work can be higher.
And the knife noodles franchise stores, compared with the Chinese food, the variety will be much less. So the area of the back kitchen is smaller than that of Chinese food, and there are fewer kinds and types of manufacturing. It's basically cold dishes, pasta, noodles, and brine. Many shopkeepers choose to close their business hours in order to keep their manufacturing secret. I'm making the ingredients for the soup myself. On the one hand, it can be manufactured independently. For the sake of confidentiality, on the other hand, other types of work are off duty, so that manufacturing will not disturb each other. So although it is easier to cut noodles with knife than with Chinese food, we can't neglect the taste. We must do it well as long as your taste is good. Only in this way can customers be satisfied and there will be more repeat customers.
Many friends'stores have good business, they will consider opening branch stores or franchise chain stores. In this case, if they are only made in the back kitchen of a store, they can do it as long as one store, but when the stores are more, the consumption will naturally be large. If you do it in one store, there will be a shortage of supply. Therefore, everyone would prefer to make brine soup in a shop, so they will specialize in a central kitchen to make brine soup and distribution. This will not affect the business of each shop, and the time to make brine is more sufficient. And according to experience, the taste of the soup is the same. It is also for this reason that Datong Oriental Noodle Joint Store has always proposed that different stores have the same taste.
According to the size of different stores, different catering equipment can be made. For example, if there are many stores, we can use the central kitchen to produce and distribute uniformly. If the newly started stores can be manufactured in-store. If the store is small enough to belong to the husband and wife file, it can also make the soup at home. When it opens the next day, it will be heated in the store and then sold.
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