CK+SK method: CK (Central Kitchen) kitchen plan

Providing ingredients while maintaining high hygiene standards! Reducing procurement costs and labor expenses through efficient centralized cooking.

We would like to introduce our "CK+SK Method: Kitchen Plan for CK (Central Kitchen)." This method involves conducting cooking operations outside the facility (CK = Central Kitchen) using cook-chill technology. By centralizing cooking, we can enhance efficiency and safety while also expecting cost reductions through bulk purchasing of ingredients and labor-saving measures. Additionally, there is no need for large kitchen equipment or space at each facility (SK = Satellite Kitchen), and since special cooking is not required, significant reductions in labor costs are possible. 【Features】 ■ Reduction in procurement prices and labor costs through centralized cooking efficiency ■ Ability to provide ingredients while maintaining high hygiene standards ■ Shift operations during daytime hours are possible *For more details, please refer to the PDF materials or feel free to contact us.

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