The Satellite Kitchen is not designed for heavy butchery or receiving raw produce. Instead, it is designed for and "a la minute" cooking. Its purpose is to bridge the gap between bulk production (done in the Main Kitchen) and the final service to the guest.
In downtown Manhattan or a busy airport, rent is astronomical. Building a full main kitchen (with grease traps, massive hoods, and delivery docks) at every location is financially impossible. difference between main kitchen and satellite kitchen
A Satellite Kitchen (also known as a finishing kitchen, express kitchen, or scrape kitchen) is a remote facility that does not cook food from raw states. Instead, it receives prepared, par-cooked, or fully cooked food from a main kitchen for The Satellite Kitchen is not designed for heavy
The central production unit where bulk raw ingredients are received, butchered, and "prepped" (par-cooked, made into stocks/sauces). In downtown Manhattan or a busy airport, rent
'Satellite kitchens' a growing trend to feed Hawaii's public school students
In many operations, the Main Kitchen also serves as the destination for all raw ingredients. It is the receiving point for deliveries, housing massive walk-in refrigerators, deep freezers, and dry storage areas. From here, raw ingredients are processed and distributed to smaller units.
Final preparation and service to reduce travel time and maintain food quality (temperature, texture, appearance).