餐营者Restaurateur - July 2018

In this issue

没有比花上几个小时享用下午茶更幸福的了。
下午茶的历史可以追溯到英国 17 世纪时期，绵延
至今。一顿营养均衡的下午茶不仅能赶走下午的瞌
睡虫，有助于恢复体力，还可以帮助人们保持精力
直到黄昏，进而使晚餐比较清淡，养成最完美的饮
食习惯。本期“行业热点”，我们为您带来一系列酒店下午茶体验，
让我们一起在优雅的氛围里感受心灵的祥和与家庭式的温暖，舒解
一天的疲劳。
被誉为“沪上三大顶级牛排馆”之一的罗斯福牛排馆创立于
2007 年，是沪上最初成立的牛排馆之一，开创了上海高端牛排馆的
先河。罗斯福牛排馆自开业以来，就因其传奇的背景渊源、充满历
史印记的餐厅所在地以及国内罕见的顶级牛排品质，成为业界佳话，
为有品之士津津乐道，风靡沪上十余年。《置身历史之中，品味时
代新惊喜》，本期“明星餐厅”罗斯福牛排馆不容错过。
上海雅居乐万豪酒店 Man Ho 中餐厅行政总厨杨之蔚师傅是位
70 后，研究粤菜与上海本帮菜已超过二十年。杨师傅一直崇尚朴实
传统的菜品摆盘与装饰，相比于过多的浮华元素，他认为菜品口感
更能加深食客的味觉记忆。他在传统本帮口味上加入些许创新元素
使菜品口味多样；针对不同的食客群体准备了多样菜单。杨师傅说，
只有真正全身心走入客人中间，聆听他们的意见，从每一个细节上
改进，从而及时了解市场需求，有效的做出改善。
鸡尾酒（Cocktail）是夏日解暑饮品的最佳选择之一。最新研
究表明：全球的鸡尾酒消费量都在上升。那么，哪款鸡尾酒在当今
世界中最受欢迎？根据对全球优秀调酒师进行的一项调查，这一问
题的答案是“古典鸡尾酒（Old Fashioned Cocktail）”。《色味俱
佳的酒吧单品》一文为您详细解读这一趋势。

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