Page 29 - FoodFocusThailand No.215 FEBRUARY 2024

SPECIAL FOCUS

En h an ce man ag emen t Conduct market research The company should conduct a survey on the
efficiency Using centralized food demand for central kitchen services in the targeted area and competitors
production provides faster in the market, including challenges and opportunities that may arise, to
customer service and efficient resource develop an efficient business plan.
planning. When the central kitchen Develop a business plan Entrepreneurs must create plans and analyze
receives raw materials at one point, it budgets pertaining to revenue sources, estimated operating costs and
effectively helps reduce transportation expenses, funding, profitability, as well as financial aid or cooperation from
costs compared to distributing raw investors to establish and conclude a concise business plan.
materials to each branch individually. Apply for the necessary permits Regulatory requirements are another
Moreover, branch stores do not need to matter that entrepreneurs must focus on and apply for licenses related to
inspect the raw materials again since they food production, sanitation, and business operations, as well as compliance
passed the central kitchen’s standard with food safety regulations and health checks of the necessary personnel. Thailand
inspection. This is in addition to an has established a Ministerial Regulation on Sanitation of Food Distribution Places,
efficient distribution system, either by
using their own transportation or service
providers, and most importantly, the
delivery time can be better managed and
controlled.
Create flexibility for menu
items The central kitchen can
adjust its menus to suit the needs
of diverse consumers or support seasonal
changes. The system can help source
in- and off-season raw materials or place
orders directly from local sources for a
lower cost.
Promote food safety Large
kitchens often implement food
safety standards that require the
presence of a quality control operator to
conduct inspections of raw materials
received from the suppliers. An efficient
quality control process is required in each
production step, and an inspection of the
final products before delivery to all
branches is required to ensure product
quality consistency. Additionally, each
branch requires a little space for storing
raw materials as they are typically
delivered daily, mitigating food spoilage.

Processes for the planning and
designing of an efficient central
kitchen
A central kitchen is a powerful tool that
supports food businesses’ cost
advantages, production efficiency, and
consistency of food quality. The steps for
planning and designing an efficient central
kitchen system are as follows:
Create the company’s vision
Entrepreneurs should start by
surveying the market
requirements, target group, the format of
the central kitchen, the type of food, or
the uniqueness of the food to create an
advantage over competitors, including
determining the related budget and period
needed to create a central kitchen.

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