Restaurant Operations
How to Build a Chinese Restaurant Prep System
Prep is where Chinese restaurant consistency is won or lost.
Guide
| Prep area | Control point |
|---|---|
| Sauces | Standardize base sauces and label allergens. |
| Proteins | Portion, marinate, and separate by use case. |
| Vegetables | Cut by cooking speed and station. |
| Dumplings and buns | Track production, holding, and sell-through. |
| Broths | Control salt, collagen, aromatics, and holding temperature. |
| Takeout staging | Prepare labels, sauces, utensils, and packaging before rush periods. |