餐营者Restaurateur - May 2019

In dieser Angelegenheit

日前，餐营者俱乐部十周年派对暨“2019餐营者·尚选”系列奖项的颁奖典礼在上海麦德龙餐饮学院举行。今年的“餐营者·尚选”系列奖项涵盖了大厨、酒店、餐厅、餐饮供应商四个大类。本期“行业热点”我们将为您解码部分获奖餐厅的经营奥秘。这些获奖餐厅中有中餐、西班牙菜系、日本料理……虽然主的打菜系不同，但其共同点是对于美味的不懈追求。例如，上海浦东香格里拉大酒店主营淮扬菜的桂花楼中餐厅，其行政总厨高晓生师傅拥有近30年淮扬料理经验积累。他凭借精湛的厨艺和丰富的烹饪经验，以及在食材、品质及烹饪方法上进行改进，不断地给美食爱好者们奉献上口味更佳的菜肴。
尚越，是一家主打本帮江浙菜，融合云南时令、珍贵、野生等新奇特食材，在传统中华美食中寻求突破，将养生滋补的食材变得更耐人寻味，且馥郁味美的乐活餐厅；而Brut Eatery是一家对食材有坚持的“网红”餐厅。其成为网红餐厅的主要原因，是来自于一道又一道的创意餐食。本期“明星餐厅”为您带来了五家各具风格的特色餐厅。
不久前，洲际酒店集团宣布旗下餐饮品牌彩丰楼®在大中华区25家彩丰楼®中餐厅推出“彩丰十味”菜单。洲际集团中餐品牌行政总厨梁桂鸿和他的团队选取“酸甜苦辣咸，鲜香麻酥脆”十种不同的风味为基础，合力打造了这份彰显中餐创新气质的菜单。“对话餐营者”为您呈上《创新显臻质 中餐新气象》。
最后，要跟读者们分享的是，过去10年来，《餐营者》为读者俱乐部的会员们提供了一个互动平台；未来，我们将通过更为广阔的多媒体形式展现更多的内容，包括最新市场趋势、餐饮人物、创意餐厅、菜谱、以及餐饮设计和管理等方面的报道与信息。“餐营者”将一如继往地为更多读者们提供有价值、高品质的内容。

餐营者Restaurateur Magazine Description:

Since 2007, “Restaurateur” has been providing an interactive platform for our readers, the decision makers in HORECA industry. Restaurateur has been the leading media for China HORECA industry for over 5 years. Restaurateur is not only able to provide in-depth coverage ranging from latest information to emerging market trends, updates on recipe, equipment, technology, as well as design and management, but also presents its comprehensive content through multimedia. These include e-magazines, a HORECA industry web site (in both Chinese and English) with daily updates and online exclusives, bi-weekly e-newsletters and fully interactive magazine Apps including video links on i-Tunes and Google Play. It is worth mentioning that, in 2014 the new cooking show section—“Magic Recipe”, specially invited famous chefs to cook in video mode, to display the current latest cooking methods of hot dishes. With such current, informative and attractive content in both digital and printed forms, Restaurateur offers the most effective communication package for decision makers who purchase ingredients, food and beverage products, equipment, table top items, management systems for hotel F&B outlets, F&B chains, major restaurants and catering services across Mainland China, Hong Kong and Macau by utilizing excellent photography, selective features and creative culinary themes