1. Familiar with the general needs in the market

供应的厨房厂家熟悉市场普遍需求，在经过多方面调研以后，知晓该从哪些方面调整生产和制作环节，唯有与需求相匹配的生产才能获得消费者的青睐。厨房厂家要想达到发展壮大的目的，理应先满足市面上的基础要求，再着力于深层次的生产进程。

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、采用的设计手法

2. The design method adopted is advanced

厨房厂家采用的设计手法具备性特点，这部分内容尤为关键，毕竟工业领域时刻处于瞬息万变的发展阶段，一旦追不上就会处于落后态势。深谙此理的厨房厂家，会持续升级和更新产品的设计手法，这样才能不断提高自身竞争力。

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、生产的厨房构造合理

3. The structure of the central kitchen is reasonable

厨房厂家不单单重视产品的高质量水准，对于其结构的探究也未曾停滞过，使用过厨房的人员应当深有体会，该类产品几乎囊括了厨房的所有部位，一旦某一处的构造存在不合理之处，将无法切实发挥厨房的作用，厨房厂家已经考虑到了这一点。

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.

由于厨房模式实施的是统一采购，而且大多数的新鲜蔬菜等食材是通过直营店进行采购的，由于是大批量的采购，所以在方面要比个人采购的偏低，因此能够节约采购费用。而厨房模式采用的是非常大的操作间，各个步骤都有专人负责，从采购到选菜和切菜以及调料和半成品的配置，以及在指定时间内统一运输到相应的地点，所以有需求的企业就不用再专门请采购员和配菜员工了，所以，也降低了很大的人事费用，同时也解决了企业原材料严重内耗的问题，降低了食材的损耗和管理成本。

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.