As a new form of business, central kitchen involves the base, ingredients, processing, supply chain system, unified procurement, unified processing, unified distribution, to achieve standardization, scale, intensification and information, is an important link in the future adjustment of industrial structure。

　　Sitting in the spacious and bright dining room, consumers must have lingered in the kitchen before a dish of pork with plum vegetables and a small steamed bun were served。Then, in the state of dishes, meat, noodles, etc. as agricultural products, it goes to the ordinary kitchen or the central kitchen?

　　Relevant experts believe that the central kitchen unified procurement, production and distribution of ingredients and semi-finished materials is conducive to ensuring the quality of agricultural products and food safety, but also easy to operate and supervise, and has changed the way of catering supply。In the O2O model of catering takeout scale continues to grow today, the central kitchen also has a certain impact on the adjustment of industrial structure。

　　The central kitchen of a large enterprise

　　"I found that the catering industry is not a simple catering, it is a terminal of agricultural products, accurately defined, called production service industry.。Wang Gang, chairman of Beijing Meizhou Hotel Management Co., LTD., said, "It not only solves the problem of sales, but also production, in fact, I just missed growing vegetables in the field.。”

　　Food and beverage stores, food factories, agricultural companies, "In addition to these three plates, I also did a central kitchen, which is the business between the food industry and the catering industry.。This is a necessary industry。"Mr Wang said。This is Meizhou Dongpo "3+1"。

　　Central kitchen is an "exotic product" along with Western fast food。Meizhou Dongpo is the first Chinese food enterprise in Beijing to establish a logistics distribution center and a central kitchen。All the products suitable for standardized production and unified distribution in the restaurant are handed over to the central kitchen, which is initially processed into semi-finished products, and the combination and weight of ingredients are unified and sent to the store and then reprocessed by each kitchen。

　　The central kitchen monitors the whole process of products from material acquisition, food processing, technological flow and warehousing, and conducts all-round testing to effectively ensure food safety;At the same time, the processing of products from the production process, standard weight, appearance and other indicators are standardized control, to ensure that the production specifications are almost the same。

　　Wang Gang introduced that the central kitchen established by the group is already the third generation, which not only improves production efficiency, but also plugs the loopholes in procurement, transportation and other links。"For example, 20 stores purchase Dongpo elbow, then 20 procurement means 20 loopholes, and centralized procurement is only 1 loophole.。”

　　"Today, there is a lot of misalignment between the food market demand and the supply side。The biggest dislocation is that the supplier has the market does not need, the market wants the supplier can not provide。Yang Guoxiu, chairman of the National People's Congress and Hunan Guoxiu Food Co., LTD., said recently that to solve the problem of effective supply of agriculture, we must start with large-scale planting, standardized management, commercialization treatment, brand sales and industrial management。

　　In the eyes of many experts, the central kitchen is a standardized and commercialized way of food supply。At this year's two sessions, Liu Yonghao, a deputy to the National People's Congress and chairman of the New Hope Group, suggested creating a central kitchen chain system。

　　In fact, New Hope also has a central kitchen, selects excellent suppliers for centralized scale procurement, advanced production facilities, standardized operation process, strict inspection system, and provides chain catering enterprises and the general public with rich nutrition and diverse categories of prepared dishes。

　　Improve the regulatory adjustment structure

　　Liu Yonghao said that the current size of the food delivery market has reached 240 billion yuan, and the rapid growth rate of 30% per year。This greatly meets the needs of consumers for the convenience of catering, but the hidden food safety risks behind it must be highly concerned。

　　At present, there are more than 3.7 million catering service providers in the country, of which nearly 600,000 have found problems, and the unqualified rate is more than 15%。This does not include the unregulated part。The industry is small, scattered and chaotic, resulting in food supervision is difficult to be in place, and food safety risks are great。

　　CAI Yongfeng, general manager of China Food Industry Group Corporation, also believes that the food safety supervision results are not proportional to the intensity, an important reason is that the entire chain of the upstream and downstream of the catering industry has small, scattered, messy and chaotic characteristics, and the government's supervision is difficult to reach all aspects。

　　Recently, the State Food and Drug Administration issued the "Online catering service supervision and management Measures (draft for comments)", emphasizing that the use of the Internet to provide catering services, should have a physical store and obtain a food business license in accordance with the law。

　　Liu Yonghao believes that the management method has a positive effect on purifying the industry and regulating the market, but it cannot fundamentally change the small, scattered and chaotic pattern of the catering industry。Practice has shown that the production and supply chain system with central kitchen as the core is built by strong enterprises jointly with upstream and downstream high-quality suppliers and channel providers, which is an effective way to fundamentally change the small, scattered and chaotic pattern and ensure food safety。

　　"If the current market unqualified catering subjects are all replaced by modern, standardized central kitchens, the number of central kitchens required is about 300 to 400, which will greatly reduce the difficulty of food safety supervision and improve the regulatory effect.。”他说。

　　CAI Yongfeng said，"In such a small, scattered, miscellaneous, chaotic industrial chain structure，As a new form of business, central kitchen involves the base, ingredients, processing, supply chain system, unified procurement, unified processing, unified distribution, to achieve standardization, scale, intensification and information, is an important link in the future adjustment of industrial structure。”

　　CAI Yongfeng thinks，The catering industry has entered a new period of structural adjustment，The construction of the central kitchen system can not only greatly promote the structural adjustment of China's traditional Chinese food industry，And the scale and international development of Chinese food enterprises，It is more conducive to the safety management of food ingredients and the whole process supervision of food safety in China，To be an important breakthrough in improving food safety in China。Therefore, the construction of central kitchen should be actively promoted。

　　Encourage and guide development

　　CAI Yongfeng mentioned at the "2017 Two Conference Food Hall" that the number of primary and secondary school students in China has reached 2.300 million people, 60 years old and older people also reached 2.200 million people, these two groups of people together have more than 1/3 of the overall population of our country, the population is very large。Promoting the construction of the central kitchen system can establish the world's largest industrialized platform system for scientific nutrition catering, achieve large base and special population feeding, and involve the health of the whole people。

　　In fact, there are also examples of community central kitchens in some cities。

　　Since 2014, Beijing Fangshan District has piloted the elderly mobile food trucks to work in the community, in accordance with the model of "government + association + company + elderly people"。In 2015, relevant service associations and service enterprises established A central kitchen covering an area of 370 square meters, reaching the A-level standard of the Beijing Food and Drug Administration, which can provide 5,000 high-quality, affordable and healthy meals for the elderly, and mobile food delivery services can cover 40,000 to 50,000 elderly people。

　　CAI Yongfeng suggested that the state should put forward relevant policies to encourage the development of the central kitchen new industrial system and guide the standardized development of the industry。Take the market as the orientation, incorporate the necessary content of the infrastructure supporting the construction of new towns in China, and the state should give guidance。

　　Liu Yonghao suggested，The state provides priority support for the large-scale land use of central kitchens;Administrative departments to implement the central kitchen construction "strict review and quick action"，Provide "green channel" for relevant certificate processing;Give more preferential policy support and encouragement to the central kitchen with long-term food safety and zero accidents;Central kitchens are mostly located around consumer markets and in the suburbs of big cities，And some processes are labor-intensive，The labor cost is higher，It is suggested that the government give phased financial subsidies according to the number of employees，Support its development。

　　At the circulation end, it is recommended to support the great development of the cold chain logistics industry。Distribution link is a key link to ensure food safety, as the current cold chain logistics enterprises generally small scale, low efficiency, Liu Yonghao suggested to encourage mergers and integration between relevant enterprises, the rapid formation of a larger and influential leading enterprises, driving the overall level of the industry to improve。

　　He also suggested that the government provide appropriate subsidies to enterprises in cold chain logistics equipment, technology research and development, information systems, refrigerated transport vehicles, cold storage construction and other aspects of investment;Strengthen the construction of green channels for transit, sorting and refrigerated warehouses and cold chain distribution vehicles in urban areas, and improve the efficiency and quality of cold chain logistics distribution of fresh agricultural products。