Central Kitchen 

      Why did Din Tai Fung need a central kitchen? The idea of having a central kitchen comes from the Japanese branch store experience. In order to produce top quality products consistently, Din Tai Fung set up the central kitchen in the year 2000.

      After setting up the central kitchen, Din Tai Fung’s staff started to divide all the work. They standardized all the working standard operation process, such as food material ordering process, incoming process, and outgoing process. Every food process must be standardized in the central kitchen.

      Once the central kitchen was established, processing food became very easy. All of the staffs only needed to follow the SOP procedure, and they would have more time to serve the costumers.

      The company expanded day by day by offering delicious food and great services. The good result was attributed to the central kitchen.

                                                                                                                                    Monica

Workers at Din Tai Fung’s central kitchen.〈Team Din Tai FUN 〉