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Enam Keuntungan Restoran Memiliki Central Kitchen



Serpong, TechnoBusiness ID ● Di banyak negara, termasuk beberapa di antaranya di negeri jiran, penggunaan central kitchen (dapur terpusat) bagi jaringan restoran sudah biasa.

Tren tersebut bahkan sudah berkembang sejak lama. Sedangkan di Indonesia, pola pemanfaatan central kitchen baru terjadi belakangan ini.

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“Restoran-restoran di Malaysia dan Filipina, misalnya, sudah biasa menggunakan central kitchen, apalagi di Singapura,” ungkap CEO Spire Indonesia Jeffrey Bahar. 


Jeffrey mengungkapkan itu dalam acara TechnoBusiness Talks bertema “Bagaimana Strategi Central Kitchen dan Keamanan Makanan (Food Safety) untuk Mengembangkan Bisnis Kuliner” di Menara Top Food, Alam Sutera, Serpong, Tangerang Selatan, Rabu (30/5).

Andrew Nugroho, Direktur PT Raja Top Food, sedang menjelaskan tentang keunggulan central kitchen-nya.

Tidak sedikit keuntungan yang didapat jika jaringan restoran itu memiliki central kitchen. Menurut Andrew Nugroho, Direktur PT Raja Top Food, central kitchen milik Es Teler 77, jika jaringan restoran mempunyai central kitchen, harga bahan baku bisa ditekan.

“Apabila punya central kitchen, kulakan bahan baku bisa banyak kalau sedang murah, lalu distok,” ujar Andrew di hadapan 200-an peserta TechnoBusiness Talks yang dikemas sekaligus dengan berbuka bersama. “Makanan yang dihasilkan untuk semua jaringan restoran bisa distandarkan.”

Hal itu dibenarkan oleh Bedi Zubaedi, pendiri jaringan outlet ayam goreng Quick Chicken. “Memang benar apabila mempunyai central kitchen produk makanannya bisa distandarkan. Selain itu, prosesnya juga lebih cepat dan efisien,” ungkap pria yang juga menjabat Presiden Asosiasi Pengusaha Kuliner Indonesia itu.

Keuntungan berikutnya, central kitchen bisa menjadi bisnis baru bagi jaringan restoran. Sebab, central kitchen bisa melayani pesanan bukan hanya jaringan restorannya saja, tapi juga jaringan restoran lainnya.

Lagi pula, kata Andrew, apabila ada karyawan yang tiba-tiba sakit tidak akan mengganggu proses pengiriman makanan ke jaringan restoran karena, seperti, bumbunya sudah diproduksi sebelumnya. “Banyak keuntungan jika jaringan restoran itu memiliki central kitchen,” ungkapnya.●


—Purjono Agus Suhendro, TechnoBusiness ID ● Foto-Foto: TechnoBusiness ID


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