餐营者Restaurateur - September 2016

I denne utgaven

虽然咖啡在中国起步比较晚，但保持了10年的高速发展。中国咖啡馆的数量从2007年的1.6万家增至2015年的约4.6万家。有人说, 一间好的咖啡馆就仿佛在外借来的另一个客厅, 在那里, 发呆、工作、聊天, 不需多言, 那是一种心照不宣的默契。无论在哪里, 不同的咖啡馆总是能吸引与之气场相似的客人, 从烘焙的芳香与店家煞费苦心的装潢中取暖。人们来到咖啡馆，阅读、聊天、听音乐、下棋，在喷香的咖啡味道中，让理性思想插上浪漫梦幻的翅膀。本期精选5家风格不同的咖啡店，让我们一起体验那咖啡烘焙的甘香。
“蜀城印象”的老板黄纯青，曾经是个IT男，他游历蜀地，只为找寻心中的那一种味道。终于觅得如今“蜀城印象”的锅底配方，其配料讲究，制作过程复杂，带有醇厚的牛油味道，汤鲜而不燥——尤其是绝不使用添香剂。他独具创意地将火锅和鸡尾酒相搭配，利用两者碰撞产生的化学反应，打破美食之间的界限。“明星餐厅”为您带来《蜀城印象：IT男心中的火锅老味》。
担任上海红塔豪华精选酒店行政总厨的邵明师傅已经拥有26年的烹饪经验。邵师傅认为厨师之道是一种秉承中国文化与自然和谐、平衡、统一的精神。在烹饪的过程中，要顺应食物其自然的本性。作为一个土生土长的上海人，邵师傅从业以来始终不断钻研中餐的精髓，力争让食客一看到出品就知道——嗯，这就是邵大厨的菜！
配合本期的话题，“经营管理”特别奉上《咖啡馆做好体验营销的11要点》。咖啡馆传统营销关注咖啡的性质、消费者的消费行为、咖啡市场的竞争活动，而体验营销则基于咖啡馆消费者的需求与情感诉求，更多地关注顾客消费体验的情境。本文列举了咖啡馆如何做好体验营销的11个要点，希望给业内带来启示。

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