The central kitchen – the heart of an international restaurant chain
In the F&B industry, especially for international brands like Haidilao, the central kitchen is not just where food is prepared – it is the operational heart of the entire system. Everything from receiving and preparation to cooking and service is coordinated here to ensure speed, quality and food safety.
Across Haidilao's restaurants worldwide, a consistent guest experience depends on a standardised central kitchen system. Understanding this, LEWU Groups has become a trusted partner to Haidilao in Vietnam, delivering international-standard central kitchens.
The challenges of building a Haidilao central kitchen
Building a central kitchen for Haidilao involves demanding requirements:
- An optimised operating space capable of producing hundreds of meals per hour.
- Food safety and hygiene standards in line with international requirements.
- Compact yet high-performance MEP systems.
- Tight programmes – often only a few months from site handover to opening.
LEWU Groups must balance all of these factors throughout construction.
LEWU's optimised construction solutions
A one-way workflow design
LEWU applies a “one-way” design principle: ingredients → preparation → cooking → service. This layout minimises the overlap between raw and cooked food, prevents cross-contamination and creates efficient circulation for staff.
Concealed MEP and HVAC systems
All electrical, hydraulic, ventilation and exhaust systems are integrated within ceilings, walls and plant areas, keeping the kitchen open and easy to clean. High-capacity exhaust systems quickly remove heat and cooking odours, keeping both the kitchen and dining areas comfortable.
International-standard materials and equipment
Floors use slip-resistant tiles, walls are clad in easy-clean stainless steel and benches are stainless steel. All materials are heat-, moisture- and bacteria-resistant in line with international standards. Kitchen equipment is imported according to the brand's approved schedule.
Strict programme and quality management
LEWU Groups manages the programme in parallel, with MEP, HVAC and finishing packages delivered simultaneously. Every stage has its own inspection checklist and sign-off. The LEWU site team works closely with Haidilao's representatives to ensure every package meets the brand's standards and is practical for kitchen staff.
Work health and safety and site cleanliness
In a kitchen construction environment, safety and hygiene are critical. LEWU provides separate access routes for construction personnel, installs warning signage and supplies full personal protective equipment. The site is cleaned regularly to limit dust and debris, especially in areas where kitchen equipment has been installed.
Lasting value and a commitment to quality
A central kitchen built correctly from the start reduces maintenance costs, avoids unplanned repairs and improves operational efficiency over the life of the building. For Haidilao, it also ensures a consistent guest experience across the network.
LEWU doesn't just hand over a finished building – we hand over an efficient operating platform that helps the brand maintain its reputation and competitive edge.
Building a Haidilao central kitchen demands technical expertise, tight management and a deep understanding of F&B operations. With our experience and capability as head contractor, LEWU Groups continues to be a trusted partner, contributing to the success of this international hotpot chain in Vietnam.
LEWU Groups Communications