Labor shortage is a common issue among businesses. It is especially true for restaurant business due to its tough working conditions in the kitchen. Making use of equipments and implementing a thought-through plan to reduce labor expense are worth considering. The company has designed a small central kitchen operated by one person whose daily sauce production amounts to 2.5 tons.
The company starts off the planning meanwhile looking into HACCP and ISO22000, using 3D drawings to illustrate the equipments and the required workspace and then discussing the feasibility of the proposal with the client. The company gives the client advices and incorporates the chosen facilities into the planning once their suitability being affirmed. Central kitchen operated by one single person mostly needs an automatic packaging machine. And yet we are concerned if its pipeline can be fully cleaned and no residues be concealed. These are the details we provide with the client in the discussion.