厨房设备运输环节的运作与成本控制
海产品、冷冻品、肉类、蔬菜、粮油、调味品、酱料等半成品和成品。应按照每种材料的标准化统一包装和运输，以防止中途运输过程中溅出或混入异物，保证运输过程中的质量和数量保证，同时建立各商店收到的各种半成品或成品原材料的编号登记程序和验收程序。
Central kitchen equipment transportation operation and cost control
Seafood, frozen products, meat, vegetables, cereals and oils, condiments, sauces and other semi-finished products and finished products. Should be in accordance with the standardization of each material packaging and transportation, in order to prevent spatter or mixed with foreign matter in the process of transportation, to ensure the quality and quantity guarantee in the process of transportation, at the same time, the establishment of various stores received semi-finished products or finished raw materials number registration procedures and acceptance procedures.
厨房设备半成品验收的操作与控制
将海产品、冷冻品、肉类、蔬菜、粮油、调味料、酱料等物料的半成品、成品运送到各门店，设专人负责验收和抽查监管制度，运送到各门店的原材料及相应票据复合，防止运输过程中不良行为的发生。
Operation and control of central kitchen equipment semi-finished acceptance
Transport semi-finished and finished products of seafood, frozen goods, meat, vegetables, grain and oil, seasonings, sauces and other materials to each store, assign special personnel to be responsible for acceptance and spot check supervision system, and compound the raw materials and corresponding bills to prevent the occurrence of bad behavior in the transportation process.
厨房生产环节的原理及控制
每道菜所用的半成品或成品原材料量化，以监督产品的数字化抽查，防止因厨房收菜、做饭、吃饭等不良行为造成的成本损失。
Principle and control of central kitchen production link
Quantification of semi-finished products or finished raw materials used in each dish, in order to supervise the digital spot check of products, to prevent the cost loss caused by bad behavior such as kitchen collecting vegetables, cooking and eating.
厨房设备能源的使用和控制
将海产品、冷冻品、肉类、干货、蔬菜加工等不同生产线的水、电、气等能源分开，并对相关责任人进行责任分配，制定相应的奖惩激励机制，控制各生产线的能源使用成本。按时开机关机。
Central kitchen equipment energy use and control
Separate water, electricity, gas and other energy of different production lines such as seafood, frozen goods, meat, dry goods and vegetable processing, assign responsibility to relevant responsible persons, formulate corresponding incentive mechanism of reward and punishment, and control the energy use cost of each production line. Turn it on and turn it off on time.
厨房设备的计费和库存流程
各分公司每晚只需向加工中心申报半成品数量，其余数量由加工中心申报，各生产线负责开票并集中上报采购供应部。
Central kitchen equipment billing and inventory process
Each branch only needs to declare the quantity of semi-finished products to the processing center every night, and the remaining quantity is declared by the processing center. Each production line is responsible for issuing invoices and reporting to the Procurement and supply Department.
厨房设备可以利用各门店少量的专职人员进行加工生产，将大大降低人力资源成本。
Operation and control of central kitchen equipment staff
The central kitchen equipment can use a small number of full-time staff in each store for processing and production, which will greatly reduce the cost of human resources.
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