Central kitchens
Produce supply for central kitchens and catering operations
A central kitchen buys like a plant: a fixed-spec input, a predictable yield, and a production schedule with no slack. Supply discipline becomes part of the production line itself.
Post-prep yield is the real measure
In a central kitchen a supplier is judged by yield stability, not box appearance: how many usable kilos come out of every hundred received, and how much that number swings between consignments. Swinging yield forces a buffer stock, and a buffer of fresh produce means additional waste — so inconsistency is paid for twice.
The yield rule
Net yield = usable weight after trimming ÷ received weight × 100. True cost per produced unit is calculated on this yield, not on purchase price. A 5-point yield gap usually outweighs any price discount.
Building supply around the production schedule
Delivery window tied to the shift
Delivery is fixed before the prep shift begins, not during it, so the line does not stop for inspection.
Tight size specification
Uniform sizing raises machine-cut yield and reduces manual rework.
Volume commitment with a range
Committing to a weekly volume range instead of a fixed number absorbs demand swings without re-pricing.
Full lot traceability
Every lot is linked to farm and harvest day so any line deviation can be traced to its source.
How input discipline shows up on the line
Each input deviation is mapped to its direct effect inside the central kitchen and to the control that prevents it.
| Input deviation | Effect on the line | Control |
|---|---|---|
| Size variation | Lower cut yield and more manual rework | Written size range per item + grading before loading |
| Ripeness variation | Colour and texture variance in the finished product | Ripeness stated as a stage, not a description |
| Cold-chain break | Shorter shelf life and higher post-prep waste | A logger reading attached to every consignment |
| Late delivery | The whole prep shift shifts | A contracted delivery window + proactive notice |
| Short quantity | A produced menu line goes down | Approved substitute list + notice before loading |
What is agreed in writing before volume supply starts
- A weekly volume range per item, with a floor and a ceiling.
- A target post-prep yield per item and the shared method for measuring it.
- The daily delivery window and the notification rule for any deviation.
- An approved substitute list for every critical item.
- Price-list validity period and the seasonal review mechanism.
- Documentation requirements: temperature readings, lot numbers, receiving records.
Central kitchen indicators
| Indicator | How it is calculated | Suggested level |
|---|---|---|
| On-time delivery (OTD) | On-time deliveries ÷ total deliveries × 100 | ≥ 98% |
| Order fill rate | Delivered quantity ÷ ordered quantity × 100 | ≥ 97% |
| Rejection rate at receiving | Rejected quantity ÷ delivered quantity × 100 | ≤ 1% |
| Invoice accuracy | Dispute-free invoices ÷ total invoices × 100 | ≥ 99% |
| Net post-prep yield | Usable weight after trimming ÷ received weight × 100 | Measured per item |
Suggested levels are a starting point for negotiation and are adjusted to facility type and order volume.
Operational questions from central kitchens
Can a delivery window be fixed ahead of the prep shift?
Yes — the window is fixed in the contract and adherence is measured monthly under the on-time delivery indicator.
How is weekly demand fluctuation handled?
By contracting a volume range rather than a single figure, with advance notice when the upper bound is exceeded.
Can any box be traced back to its farm?
Yes — the lot number on the label links the box to its farm and harvest day.
Start a volume supply assessment
Send your item list, weekly range and required delivery window; we return an operational feasibility assessment and a price list with a validity period.