The central kitchen model has many advantages, which can not only effectively reduce material and labor costs, but also ensure food safety and stable taste. In order to improve efficiency, the central kitchen is the basis for chain restaurants to become bigger and stronger. Take Haidilao as an example. It adopts a standardized development central kitchen management system to provide one-stop primary processing and deep-processing food material supply.

在降低物料、人工成本方面，厨房更具优势。按照一般的传统餐饮店模式，一个大型店需要5个选菜工和3个采购，而在厨房总部，只要3个采购和20个左右的选菜共，总体来算能够节约大概100多人，有效节省了人工。在厨房，操作员处理盘子，包括清洗和切割盘子，然后在处理之前被运送到分公司。将菜品集中在一个重要地方可以进行分析加工，并利用机器来完成企业大部分工序，这是我们许多连锁餐厅的普遍发展模式，节省了人力、物力、和成本。

In terms of reducing material and labor costs, the central kitchen has more advantages. According to the general traditional restaurant model, a large restaurant needs five vegetable pickers and three purchasers. In the central kitchen headquarters, as long as there are three purchasers and about 20 vegetable pickers, it can save about 100 people and effectively save labor. In the central kitchen, the operator first processes the plates, including washing and cutting the plates, and then is transported to the branch before the final treatment. Concentrating dishes in an important place can be analyzed and processed, and machines can be used to complete most processes of the enterprise. This is the common development mode of many chain restaurants, saving manpower, material resources and costs.

在提率方面，我们以肯德基为例，我们在平常在肯德基吃的鸡翅、鸡腿、鸡块、薯片都是先加工的半成品，由厨房分发给所有门店进行终加工。 向消费者转售是肯德基服务众多客户能力的关键。据了解大厨房能在一小时里能够加工1吨胡萝卜，还能在一小时中生产6000个包子，用有效率来为广大消费者服务。

In terms of improving efficiency, we take KFC as an example. The chicken wings, chicken legs, chicken nuggets and potato chips we usually eat in KFC are semi-finished products processed first, which are distributed by the central kitchen to all stores for final processing. Resale to consumers is the key to KFC's ability to serve many customers. It is understood that the central kitchen can process 1 ton of carrots in an hour and produce 6000 steamed stuffed buns in an hour to serve the majority of consumers efficiently.

采用厨房模式除了以上几点优势外，标准化也不得不说。当餐饮企业实现连锁化和化时，如何保证食品口味的统一是首要任务，厨房模式也符合此标准。用根茎类加工流水线、叶菜类加工流水线、荤菜类加工区、米饭生产加工区、豆浆/粥类加工区等机械化、现代化、标准化机械设备，来生产出统一的成品、半成品食材，*厨房设备，无论是早餐、快餐、净菜半成品都实现标准化。

In addition to the above advantages of adopting kitchen mode, standardization has to be said. When catering enterprises realize chain and brand, how to ensure the unity of food taste is the primary task, and the central kitchen model also meets this standard. Use mechanized, modern and standardized mechanical equipment such as rhizome processing line, leaf vegetable processing line, meat vegetable processing area, rice production and processing area, soybean milk / porridge processing area to produce unified finished and semi-finished food materials in the next life, * kitchen equipment brand, whether breakfast, fast food, clean vegetables and semi-finished products.