Central kitchen
A production facility supporting consistent quality and expansion across a branch network or multiple services.
Connect the service experience with operating needs.
- Connect receiving and storage with preparation, production, packing and dispatch.
- Review relationships between capacity, equipment and utilities.
- Plan to support consistent production and efficient resource use.
- Receiving
- Storage
- Preparation
- Production
- Packing
- Dispatch
Conceptual sequence. Relationships and routes are reviewed against the menu, site and project requirements.
Questions that shape the plan
- How many outlets or destinations will the kitchen serve?
- How do batch sizes connect to packing and dispatch?
- Which resources and utilities does each stage require?
Before fixing space and equipment
We start with the available inputs and make assumptions explicit. Required functions and workstation relationships are reviewed, then connected to equipment, utilities and scope boundaries. There is no single equipment list for every project: menu, capacity and service model vary.
Deliverables, review rounds and coordination responsibilities are defined before work begins. The images and sequences shown here are illustrative, not construction drawings or completed-project records.
The earlier we begin, the clearer the decision.
Start with your concept, your space, and the decision you need to clarify.