MemCast
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Central kitchens enable scalable food prep without the overhead of full‑service kitchens.
  • Food is prepared in a single location, then distributed to cafés, reducing duplicate equipment costs.
  • This model supports a 45‑50 % food‑to‑revenue split while keeping labor costs low.
  • It also simplifies quality control and allows rapid menu updates across all outlets.
MattNikhil Kamath02:51:46

Supporting quotes

we have a central kitchen, we have a make line, it's freshly assembled and prepared centrally Matt
central kitchen helps us keep consistency and reduces overhead Matt

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Talent and Labor in the Café Industry

Barista wages, the evolution from simple servers to mixologists, and the operational impact of hot‑kitchen versus central‑kitchen models are explored, highlighting how labor costs shape menu and service design.

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