餐营者Restaurateur - November 2016

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在往年成功举办的基础上，荣格工业传媒及旗下《餐营者》杂志继续推出十佳菜谱评选活动。上期我们先行推出了6位大厨的作品。本期“行业热点”将继续刊登另外7位大厨的作品。“2016十佳菜谱”评选活动的评分标准主要囊括了选手的烹饪手法、理念和创意。不仅要求参赛选手能亮出独门作品，还要设计出色香味形及营养、创意俱全的完美创作，展现出餐饮真正的价值和本源的目标下，最终产生优胜者。
说到酒店餐厅，多是给人以一种奢华、昂贵、不接地气的感觉，不过位于上海南站附近中星铂尔曼大酒店2楼的悦 ·中餐厅却是不走寻常路的打起了“亲民牌”。虽然菜肴价格平易近人，但品质、环境、服务却一点不打折扣。因酒店附近居民区较多，所以深受周边食客们的喜爱，不管是家庭聚餐，还是朋友小聚，悦·中餐厅都是他们的首选。
梁永权是上海新发展亚太JW万豪酒店中餐厅头厨。梁师傅拥有22年丰富的美食烹饪及厨房管理经验，尤其擅长传统粤菜的制作。来自广东的他自小就热爱烹饪。凭借着得天独厚的厨房技艺以及求知若渴的学习精神，精品粤菜的菜式在梁师傅的手下不断巩固提高，推陈出新，也使他获得了众多名厨的认可，更得到了客人们的一致好评。
根据中国烹饪协会发布的分析报告，2016年1~7月，全国餐饮收入19567亿元，同比增长11.2%。《报告》指出，当前整个消费市场和餐饮市场呈现平稳发展态势，预计餐饮业全年增速将维持在11%左右。在经历过去年全年强势回暖之后，今年餐饮市场发展速度减缓并趋于稳定。本期“行业展望2017”中将根据今年餐饮市场的特点，预测一下未来的餐饮趋势。

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