TechnoBusiness Lunch
Central Kitchen, Solusi Bisnis Kuliner Masa Depan?
Jakarta, TechnoBusiness ID ● Wilayah Indonesia yang amat luas, berkepulauan, dan tak cukup dijangkau dalam waktu singkat menjadi kendala bagi siapa pun yang berbisnis kuliner dengan cabang yang banyak.
Baca Juga: Tak Semua Bisnis Kuliner Tumbuh. Ini Penyebabnya
Untuk itu, para pebisnis kuliner harus menyiasatinya dengan beragam cara, salah satu yang mulai muncul akhir-akhir ini yaitu memanfaatkan dapur utama, dapur terpusat, atau yang sering disebut central kitchen.
Ilustrasi central kitchen
Central kitchen, yang di luar negeri ada pula yang menyebut commissary kitchen, merupakan tempat memasak tersentralisasi dari satu merek restoran dengan jaringan yang banyak.
Biasanya, restoran-restoran yang mengembangkan central kitchen itu karena merasa ingin mempermudah proses pengolahan menu makanan, menjaga standar makanan yang ditawarkan, menghemat biaya pengiriman produk, dan lain sebagainya.
“Ini tren yang kami lihat mulai berkembang di Indonesia,” kata Jeffrey Bahar, Group Deputy CEO Spire Research and Consulting, perusahaan riset dan konsultan bisnis global yang berkantor pusat di Tokyo, Jepang, dalam Spire TechnoBusiness Lunch di Al Nafoura Restaurant, Le Meridien Hotel, Jakarta, Senin (12/3).
Suasana diskusi dalam Spire TechnoBusiness Lunch di Al Nafoura Restaurant, Le Meridien Hotel, Jakarta, Senin (12/3)
Di luar negeri, penggunaan central kitchen sudah marak terjadi. Bahkan, central kitchen justru menjadi peluang bisnis yang potensial, tidak hanya melayani satu jaringan restoran, melainkan ke banyak perusahaan kuliner.
Pemilik jaringan waralaba Gian Pizza Afifah Sekhon, misalnya, tahun lalu mengaku sudah ditawari untuk menggunakan fasilitas central kitchen apabila membuka kedai di Malaysia.
“Waktu itu kami ikut pameran waralaba yang diselenggarakan oleh Malaysia Franchise Association. Begitu ada permintaan waralaba dari Malaysia, kami bingung suplainya bagaimana. Setelah saya konsultasi dengan konsultan bisnis franchise di sana, mereka ternyata sudah menyediakan titik penyewaan central kitchen. Jadi, satu central kitchen untuk beberapa perusahaan,” cerita Ifa.[the_ad id=”13590″]
Tapi, Ifa belum pernah mendengar ada “satu central kitchen untuk semua” di Indonesia. Melihat luasnya wilayah, ia sepakat jika central kitchen menjadi jawaban atas kendala para pebisnis kuliner di Tanah Air dalam mendistribusikan produknya.
Ia sendiri sudah memiliki central kitchen untuk Gian Pizza di Bali, selain di Jakarta. Pasalnya, central kitchen di Pulau Dewata itu untuk melayani jaringan-jaringan kedai western food tersebut di bawah satu masterfranchise.[the_ad id=”13590″]
What’s Up Cafe, tempat nongkrong kekinian dengan target pasar anak muda yang telah memiliki cabang di Jabodetabek, Bandung, dan Manado, sudah menerapkan sistem central kitchen.
“Kami sudah menerapkan central kitchen, walau masih butuh penyempurnaan. Kalau dilihat dari jumlah cabang kami memang belum ideal, tapi sebagai pewaralaba kami memerlukannya,” ujar Valentino Ivan, pemilik What’s Up Cafe.
Saat ini, central kitchen What’s Up Cafe masih berada di Jakarta. Namun, mereka bersiap mengembangkannya di Sumatera jika jumlah cabangnya telah mencapai lima tempat.[the_ad id=”13590″]
“Kami juga tidak menutup kemungkinan membuka central kitchen di Surabaya untuk menangani kawasan timur Indonesia. Sekarang biaya untuk pengirimannya sedikit besar, tapi masih bisa [masuk dalam hitungan],” lanjutnya.
Berbeda dengan Gian Pizza dan What’s Up, untuk menyiasati jauhnya jarak cabang di daerah, Dapoer Roti Bakar yang berpusat di Pasar Minggu, Jakarta Selatan, lebih memilih melatih stafnya yang berada di daerah dalam membuat roti, produk andalannya.
“Kami juga tidak menutup kemungkinan membuka central kitchen di Surabaya untuk menangani kawasan timur Indonesia.”
—Valentino Ivan, pemilik What’s Up Cafe
“Jadi, kami kirimkan premix-nya dalam bentuk powder dari Jakarta, lalu mereka bisa membuatnya sendiri jadi roti. Itu salah satu cara untuk menekan biaya ekspedisi yang mahal,” kata Dhenny Dhelanto, pemilik Dapoer Roti Bakar, kepada TechnoBusiness Indonesia.[the_ad id=”13590″]
Lain lagi yang dilakukan Doddy Virgianto. Lewat PT Nusapangan Sukses Makmur miliknya, Doddy hanya memproduksi makanan dan minuman siap masak (ready to cook) dan siap minum (ready to drink) untuk konsumen perorangan maupun perusahaan.[the_ad id=”13590″]
Ia berpendapat, central kitchen memiliki dinamika bisnis tersendiri. “Central kitchen memang jadi solusi, tapi kalau belum sesuai skala ekonominya bisa jadi justru jadi beban, karena akan berkaitan dengan sumber daya orang, standardisasi produk, lisensi, dan lain sebagainya,” katanya.●
—Purjono Agus Suhendro, TechnoBusiness ID ● Foto-Foto: Rico/TechnoBusiness ID, FullHouse Kitchen
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