Hot pot restaurant

The soul of hot pot lays in its soup. Soup cooking is labor intensive and includes many secrets and tricks. One can control the operation on the daily basis although in practice a cook faces many constrains: time, staff, quality across branches, space, food smell, large processing yet small cook amount, batch processing. Together, these have evolved a trend to build a central kitchen.


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Theoretically a central kitchen solves the problems mentioned above but in reality it’s difficult as food operation process is part of cold chain,which involves many techniques and skills required to master before competitiveness can be realized.

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These include:

1. storage management for ingredients

2. ingredient washing, including removing oil and unhygienic residues

3. ingredient thawing

4. ingredient cross-contamination

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5. the number of cooking staff, energy consumption and material consumption

6. preventing of pollution during cooling process

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7. requirements for a packaging room

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8. required knowledge for rapid freeze technology

9. problems with labor conveying

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10. scald

11. bacterial control

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12. cleaning process

To have competitiveness is to master these skills addressed above.  If a kitchen is built large rather than built around central kitchen concepts, the food output becomes unanimous with production of harm. A large kitchen is easy to operate but causes harm, not meeting the expectations of investors. That one would misunderstand a large kitchen as a central kitchen lays in one’s lack of knowledge, of thoughts, of professionalism, eventually leading to this discrepancy.


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The integrity of a hot pot central kitchen is to support a long distance battle, reducing the work in the branch, eventually enabling soups with a stable quality.