餐营者Restaurateur - October 2018

In this issue

除了客房，餐厅和酒吧大概是一间酒店人气最旺的地方。尤其是酒吧，已不仅仅是喝杯好酒的地方，而成为酒店的社交空间。各星级酒店为了营造出独特的酒吧氛围，无论是酒吧的设计与装饰、色彩和灯光，还是音乐与服务，无不体现出鲜明的个性、极高的水准。酒吧是灵活、多变且能融合各种体验的场地，正成为酒店吸引宾客的新形态。
很多人认为，厨师的工作是单调甚至略带机械化的。但在上海虹桥雅高美爵酒店行政总厨鲁志忠大厨的眼里，无论什么工作，只要你对它有足够的热忱，那就会充满快乐。鲁大厨从业近30年，多年积累的丰富经验，让他在保持台湾客家菜精髓的同时，又加上了其独特的创新理念，给饕餮们带来色香味俱全的创新佳肴。《我没有秘诀，只是悉心体会食物的每一个细节》，“对话餐营者”为您介绍这位来自宝岛台湾的客家名厨。
新淮扬的拥趸——食庐是一家能让人从快速的都市生活中脱身出来，慢下脚步细细品味的餐厅。一花一世界，一季一蟹宴。蟹粉菜在江南淮扬世家有着源远流长的食蟹历史，食庐的主厨孙师傅认为，用简单的方式烹饪，体现出蟹的鲜味就好。此刻的江南正是一年蟹肥时，不妨慢下脚步来食庐享受一下一年中最丰盛的庐意蟹宴。“明星餐厅”与您一起品味《食庐：庐意蟹宴 不负秋色》。
SOPEXA 发布了2018年针对全球葡萄酒市场关键趋势的国际研究 ，这是首次将起泡葡萄酒和无汽葡萄酒列为对象的葡萄酒贸易调研。来自中国和中国香港、美国、日本、比利时、加拿大等六大市场的781位专业人士——包括进口商、批发商和零售商，对两年内市场发展和以及发展趋势进行了评估。“美食美酒”为您解析全球葡萄酒市场的发展趋势。
编者的话
Editor's Notes

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