This document describes the organization of the production process of a regional kitchen (35–45 m²), principles of working with personnel, HACCP/SanPiN standards, technological maps and quality control.
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1. Standardization of taste: “Teremka” experience (TTK and scales)
The main challenge of networked home cooking is eliminating the dependence on the “chef’s mood.” All work is carried out according to strict regulations:
- Electronic scales at each workplace: Each serving of soup, side dish and hot dish is packaged strictly according to grams with an accuracy of 2 grams.
- Digital technological maps (TTK): step-by-step photo and video instructions on kitchen tablets eliminate discrepancies in the recipe.
- Blanks (Mise en place): optimization of the work of cooks through the purchase of peeled, vacuum-sealed vegetables and calibrated meat from certified suppliers (saving 3 hours of hard work per shift).
2. Daily matrix “12 dishes” and diet tables
3 Завтрака на выбор
Молочная каша со сливочным маслом (овсяная / рисовая / пшенная), сырники из фермерского творога, омлет с сыром и томатами.
3 Супа на выбор
Классический наваристый борщ с говядиной, куриный суп-лапша, гороховый суп с копченостями / крем-суп из тыквы.
3 Горячих блюда
Котлета по-домашнему, тушеный гуляш из говядины, запеченная куриная грудка / филе минтая в сухарях.
3 Базовых гарнира
Рассыпчатая гречка с маслом, отварной рис с овощами, макароны твердых сортов / картофельное пюре.
Support for table diets (Diets No. 1–15): dishes are steamed or stewed, providing the opportunity to choose gentle diet tables (Table No. 5 for gastrointestinal diseases, hypoallergenic diet, salt-free diet).
3. Safety of raw materials, labeling and SanPiN (Lesson of 2024)
- Avoiding risky third-party canned foods: a complete ban on the use of third-party canned beans/meat from untested workshops (the main lesson of the botulism outbreak in Moscow in 2024).
- Incoming veterinary control: work only through the FSIS "Mercury" and the "Honest Sign" labeling system.
- Thermal stickers on each package: printing a sticker before shipping indicating the preparation time, full composition, KBJU, storage temperature and expiration date.
- Audit and control: regular washes from an accredited laboratory, a secret shopping system and food ratings in the residents’ app.
4. Sanitary concept: “Washing in the area”
In order not to overload the 35–45 m² micro-kitchen with a complex washing area, a two-stage solution was introduced:
1. MVP Stage: certified disposable eco-trays made of pulperboard.
2. Scaling Stage: recyclable polypropylene boxes are washed at a separate specialized enterprise "Wash in the area" on dome machines at a temperature of 85–90°C with steam disinfection.