I covered all the details of making consomme and beef stew that cook for about 10 hours at the Royal Host's central kitchen

The Royal Host is a store offering a western menu like a hotel restaurant rather than a family restaurant, and it is a chain store that gains strong support. I had a business on business trip to Fukuoka this time and I tried to visit that I will open a partial view of the central kitchen and headquarters in Fukuoka.

Family Restaurant Royal Host - Royal Host -
http://www.royalhost.jp/index.php

Arrived at the headquarters of the Royal Group.


Before the headquarters' headquarters is a factory to make bread and sweet potatoes.


Hygiene control in the factory is thorough and it is necessary to wear predetermined clothes.


This time I will enter the facility by wearing a type of work clothes to wear from clothes.


Clothes for tourism are brand new and should not have dust etc., but you can not enter the factory without rolling the whole body over 1 minute.


After doing roller hanging, you need hand washing for 1 minute ... ...


Furthermore, I take an air shower and enter the factory.


When entering the factory, the sweet smell of sweet potato spread and countless sweet potatoes were flowing over the lane.


The ingredients of the sweet potato seemed to have mixed up around the evening visited, it was molded, baked, bagged and boxed.


Making sweet potato starts from placing a mixture of sweet potatoes and cream in the machine. Sweet potato uses only "Nagashima Kurena Beautiful" variety that can be taken at Nagashima in Nagashima Town, Kagoshima prefecture.


First, the elliptical unbaked sweet potato flows through the lane ......


Machine press pressed raw material.


When I pressed it became a sweet potato shape.


The sweet potatoes in shape before they are baked are stuck on paper one by one with people's hands.


When the numbers are complete, sink in the lane ......


The machine puts egg yolk.


Unevenness may occur in the condition of egg yolk, so the workers are repainting the egg yolk by brine.


It goes through a huge oven and baked up like this.


The state of the sweet potato flowing through the lane can be confirmed in the following movie.

Royal host sweet potato flowing through lanes - YouTube


Sweet potato flows steadily through lanes.


There were rules on burning and reducing, there was a rule that something overburned could not be sold, and after checking it was discarded several times.


Next we headed to the central office and central kitchen in front of our sweet potato factory.


The reception is like the lobby of the hotel.


After walking for a while, there is a corner looking back at the history of the Royal host.


The Royal Host is based on a company called "Shoushin Denshi Co., Ltd." which began in 1946, has a history of developing into a restaurant business after developing as a manufacturer to manufacture and sell in-flight meals.


In the shop of the Royal Host's predecessor called "Restaurant Hanoki", Marilyn Monroe and Joe DiMaggio visited on a honeymoon in 1954 and have anecdotes that they came to the shop for three consecutive days like onion gratin soup.


There was a company meal called "Royal host cafeteria" that puts out a menu of royal hosts on the premises.


Walk for a while, to the central kitchen. Wearing the work clothes for the tour again, hand wash and infiltrate the factory.


Because it is evening, I thought that the central kitchen was not operating so much, and there were many people. Beef stew and consomme soup making work seems to be working at night as well because it is a day-long work.


The schedule of the worker is written on the board.


There is a large pot in the factory, which is for making beef stew or consommé soup.


The inside was quite deep.


A craftsman who makes onion gratin soup is a 16-year veteran on this road, an expert in an expert who makes consommé soup from the time he joined the company.


The material of consommé soup used for onion gratin soup is flavored vegetables such as onions, carrots, garlic, celery


Egg whites to solidify floating acne.


With spices such as white pepper, stir them in a kettle.


In this state, we do not yet heat the kettle, just mix the ingredients.


When vegetables etc mix, it is carved with beef ... ...


Put tomato puree.


I will put chicken broth in addition to mix.


Do not put chicken bouillon at a time, put bouillon little by little, put soup to the top of the kettle ......


Put in heat. It was said that the heat source is not fire, but steam.


The soup gradually came out.


In a nearby pot that makes a consomme, it was while boiling beef stew.


Although the temperature was high, steaming and the appearance of boiling beef stew in the pot could not be seen, but it was not possible to see until the completion within the observation time that the stewing time was over 10 hours .


In the vicinity of the kettle, a mass of fried big beef to be put in a beef stew is prepared.


This is a machine to fried beef. It's pretty huge.


After finishing observing how to make beef stew, returning to a pot that consomme soup is cooked, a lot of aqua floats and it is settled.


Aku is scraping all the craftsmen occasionally and thrown away. Because the kettle is big, the amount of acknowledgment is not extraordinary.


Oil also floated, so we scooped and thrown away too.


When asking the central kitchen of the family restaurant, although the automated image is strong, much work is done through the hands of people. Hamburg and others are made by shops, and it is said that they are charged in the central kitchen for those that are difficult in terms of time to stock one at a store. In this factory, not only the royal hosts nationwide, but also foods for some companies are commissioned and made.

In addition, the first restaurant of the Royal Group "Hanaki" will be restarted in Ohori Park in February 2015. Although it is not open to the public in the central kitchen, if you are a fan of the Royal host, you may go to the restaurant flower tree once.