餐营者Restaurateur - September 2017

En este asunto

凯悦酒店集团拥有50多年的历史。凯悦酒店集团在世界各地管理、特许经营、拥有和开发凯悦品牌酒店、度假村、住宅和度假性产业。集团旗下酒店品牌包括：柏悦、安达仕、君悦、凯悦、凯悦嘉轩以及凯悦嘉寓。集团始终致力于提供真诚的热情款待以及完美的用餐体验。本期“行业热点”聚焦凯悦旗下6家餐饮，带您领略凯悦全系列多概念的餐饮服务。
来自香港的钟观发是逸品锅品牌创始人和研发总厨。钟师傅13岁从厨，25岁成为厨房老大，在香港旺角一带红极一时，几乎成为当年香港牛杂锅的第一人。2012年，缘分使然，钟师傅来到上海，成为上海地道香港海鲜牛肉火锅的当家总厨，并创立了“逸品锅”，在上海树立了“海鲜正宗，港味嫡传”的火锅概念。“明星餐厅”带您领略《逸品锅：同样的火锅，不同的港味嫡传》。
近日，万豪国际酒店及度假村国际集团任命陈隆庆先生为大连一方城堡豪华精选酒店及大连雅乐轩酒店的总经理。作为一个担当领导者超过20年的酒店人，资深的阅历使得陈隆庆先生在酒店运营和市场销售管理方面极具见地，他尤其喜欢不断的开拓和创新。与此同时，还关心下属的职业发展，热衷于帮助年轻的酒店人发挥其所长。“行业之星”让您与我们《餐营者》的记者一起，走进城堡，走近这位屡创佳绩的酒店人。
近几年国内连锁餐饮企业变得越来越多，市场竞争激烈，加之很多连锁餐企的物流配送效率并不高，企业很容易陷入经营困境。“经营管理”以W咖啡为案例，来谈谈《连锁餐企如何破解物流配送问题》。
“2017餐营者 · 尚选”评选报名活动已于今年7月展开，“餐营者 · 尚厨”、“餐营者尚选 · 餐厅”等奖项虚位以待，欢迎通过下面的二维码关注“荣格餐营者”微信账号获取本次活动的更多信息。期待您的热情参与！

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