餐营者Restaurateur - May 2017

Bu konuda

旅游者最基本的需求“食、住、行、游、购、娱”中，餐饮占第一位。好的餐饮及其服务不仅是酒店的产品，而且是一种可以引来客源、建立品牌的资源。酒店餐饮收入也是酒店营业收入的主要来源。除此之外，酒店餐饮部门在竞争中的地位和作用有时会决定整个酒店的兴衰。许多宾客常常以点看面，把对餐厅、酒吧的印象看成是对整个酒店的印象。正如上海绿地万豪酒店总经理Uwe Guemmer先生所言：“我认为食物可以唤醒记忆，除了美景带来的视觉冲击，美食在心中泛起的涟漪似乎更绵长一些。”本期“行业热点”聚焦京沪三家万豪酒店的餐饮，看它们如何“打造完美会务体验的最佳诠释”。
李栋（Dickens）是上海证大美爵酒店的经理。作为酒店经理，他“坚持到底，以身作则”这几个字，并每天都贯穿在李栋的日常工作中。“酒店经理是个复杂的身份，我希望能扮演好自己的角色，发掘每个人的智慧，让酒店的品质不断提高，员工更有凝聚力，让企业走向一个更加健康和良性的方向。”
上海兴国宾馆位于市中心领馆区高雅地段，坐拥70,000平米的大花园，配备了避免二次污染的中央吸尘系统，被誉为“真正的绿色花园酒店”。丽宫中餐厅就在这样一座闹中取静的“世外桃源”之中。丽宫中餐厅强大而稳定的厨师团队不仅很好的传承了传统技艺，更是在菜品设计方面力求创新，用心烹饪每一道美食。
当今的餐饮市场，餐饮人都说钱是越来越难赚了。在这样的逆境中不被打垮，O2O社群营销或许是一条光明大道。餐饮业的O2O经过最近三年的高速发展，现在已进入社群发展阶段。“经营管理”《探路餐企的O2O社群营销》一文将对这一新出现的营销模式进行剖析，期望能对经营困难的餐企提供一些借鉴思路。

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