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Improving food quality consistency of chain restaurants with central kitchen

Yujia Zhang

Modern Supply Chain Research and Applications, 2025, vol. 7, issue 4, 515-538

Abstract: PurposeThis study examines how chain restaurants can improve food quality consistency by employing central kitchens, while addressing operational challenges related to pricing and market coverage.Design/methodology/approachAn analytical model is developed to analyze optimal pricing, quality decisions, and market coverage strategies under the central kitchen system. The model is further extended to incorporate customer congestion, variable costs, and kitchen location decisions.FindingsResults indicate that full market coverage is optimal when customer sensitivity to quality inconsistency is either low or high, while moderate sensitivity leads to partial coverage. Conditions under which investing in a central kitchen is beneficial are also identified.Originality/valueThis research introduces a formal analytical framework revealing the strategic implications of central kitchen investment and quality control for chain restaurants. The findings provide actionable guidance for restaurateurs on designing pricing strategies and managing quality consistency.

Keywords: Central kitchen; Quality consistency; Pricing; Market coverage (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:eme:mscrap:mscra-04-2025-0023

DOI: 10.1108/MSCRA-04-2025-0023

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