Improving food quality consistency of chain restaurants with central kitchen

Purpose This 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/approach An 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. Findings Results 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/value This 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.