Applied Methodology for the Reengineering and Standardization of Manual Culinary Processes: From the Chef-Driven Kitchen to a High-Load Chain Format (the Laghman Express Model)

Gulnoza Jurayeva

Citation: Gulnoza Jurayeva, "Applied Methodology for the Reengineering and Standardization of Manual Culinary Processes: From the Chef-Driven Kitchen to a High-Load Chain Format (the Laghman Express Model)", Universal Library of Multidisciplinary, Volume 03, Issue 01.

Copyright: This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

This article examines an applied methodology for reengineering and standardizing manual culinary processes during the transition from an auteur, chef-driven model to a high-volume chain format, using Laghman Express as a case study. The relevance of the study is conditioned by the need to scale authentic ethnic cuisines amid a shortage of qualified personnel, rising operating costs, and the U.S. market’s demand for consistent quality at high service speed. The purpose of the article is to develop and provide theoretical substantiation for a methodology that enables formalizing and replicating complex manual techniques without forfeiting the product’s gustatory identity. The scientific novelty of the work lies in the proposed model, which combines the decomposition of culinary competencies, the adaptive standardization of process physics, the conveyor-based organization of a kitchen without semifinished products, and a management system that synchronizes staff motivation with quality standards. It is concluded that translating chefly intuition into measurable parameters, station-based certification, an open kitchen, and multifactor KPI metrics enables overcoming scaling barriers, increasing productivity, and preserving product authenticity in a chain format. The article will be useful to HoReCa researchers, operations managers, restaurateurs, and developers of scalable gastronomic concepts.


Keywords: Culinary Process Reengineering, Standardization, HoReCa, Ethnic Cuisine, Laghman Express, Operational Management.

Download doi https://doi.org/10.70315/uloap.ulmdi.2026.0301007