Cover comment | Prefabricated dishes capture back kitchen, traditional restaurants and factory restaurants will eventually be divided into wild

□ Jiang Yanzheng

When you order takeaway or eat, are there such doubts? Just after ordering the meal, the takeaway will soon be delivered or the waiter will soon be served, and the speed is beyond expectations. Why can it be so fast? Because you eat prefabricated dishes, not the dishes now. Prefabricated dishes simplify cumbersome food, washing, cutting vegetables, and cooking steps. To tear the packaging and re -heat, you can eat it. Some people in the industry said that we usually eat the current dishes when we go to the restaurant. About 60%are frozen pre -made dishes, especially in some small -scale chain shops and home restaurants. (China News Agency)

The popular prefabricated dishes have become another wind chasing. The huge "growth" makes the future story of the prefabricated dish full of imagination. From a reality, the penetration rate of prefabricated dishes in the entire catering market is also increasing. In a sense, the rapid rise of prefabricated dishes is deeply reconstructing the production system of the kitchen of the restaurant. For this huge change, consumers were unknowingly at the beginning, and then even if they knew later, they could not change.

The prefabricated vegetables are strongly occupied by the restaurant's back kitchen, and its advantages are obvious. For example, fast dishes, low prices, convenient and fast, at the same time, it also weakened the restaurant's dependence on chef's cooking skills, which greatly reduced the cost of labor. It should also be seen that the prefabricated dishes realize the consistency of the taste, phase and quality control, which is helpful for improving the standardization level of restaurants, especially chain catering. Of course, the so -called high -level standardization does not necessarily mean "delicious".

In fact, a major trend is that the popular dining scores of large cities are farther away from the traditional "delicious". Instead, it goes further and further in the "visual department" and "net redization". In this context, the "poor and unsatisfactory" is quite satisfactory, or the "not difficult to eat" on the average line becomes the mainstream state -and this is exactly what "prefabrication" is easy to do. This "cost -effective" vegetable -making model greatly reduces the living space of the "existing and existing speculation" production method. "If you can't hit it," over time, more and more restaurants have joined the prefabricated camp. This in turn strengthens the "overall mediocre."

Prefabricated dishes are a neutral expression. If you are polite to say that it can also be called a "cooking package". If you want to cover the eyes and lift your own value, it can be said to be a "central kitchen". But in any case, its essence is undoubted, that is, the standard parts of factory and assembly lines, replacing the "dishes" that chefs cook with heart and craftsmanship. The pre -made pre -made dishes were determined that there were no pan qi or soul. It is foreseeable that in the future, "traditional restaurants" and "prefabricated restaurants" will eventually be divided into wild.

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