In this issue

2017年1~7月，全国餐饮收入达到21750亿元，同比增长11.2%。餐饮市场与整个消费市场发展速度（10.4%）的领先距离维持在0.8个百分点。中国餐饮市场规模持续两位数的增长，显示出规模化餐饮企业已经成为行业发展的重要支柱。由荣格《餐营者》主办的“2017餐营者 · 尚选”评选报名活动已于今年7月展开，设有“餐营者 · 尚厨”、“餐营者尚选 · 餐厅”等奖项，最终“2017餐营者·尚选”评选活动将于今年12月15日揭晓。《餐营者》杂志将在10月和11月刊杂志刊登部分入选餐厅和大厨，让我们一起分享入选者们的独特之处吧……
6号公馆坐落于上海市静安区常德路1118号，纯紫铜材质的大门，明净敞亮的落地窗，散发着细腻雅致的海派风情。这家高档粤菜餐厅以商务宴请为主。品牌创始人劳宏强，大家称呼他“老劳”、“劳总”，他总说自己是在用经营百年老店的思路经营6号公馆，理念始终围绕着“品质第一”的思路来打造，不论装修、食材还是员工，皆是如此。本期“明星餐厅”为您带来《6号公馆：一位老饕的寻味初心》。
汪海旭师傅是上海外滩悦榕庄酩缘中餐厅的新任总厨。细细数来，从他第一天进入中餐厨房工作到现在，已经快要有15个年头了。汪师傅深谙粤菜料理的精髓，擅长以食材本身入手，而新式粤菜的创新理念则让他用创新的烹饪手法与极富美感西式摆盘，打造出让人惊艳的独特佳肴。酩缘中餐厅的概念与汪师傅的烹饪理念不谋而合，带给食客味觉视觉的双重享受。
挪威海产品以味道鲜美和其丰富的营养价值备受珍视，95%的挪威海产以不同形式——新鲜、冷冻和加工制品出口到世界上的150多个国家。然而，除了熟知的三文鱼，你还知道挪威有哪些海产品？它们是野生还是养殖？其营养价值与安全保障如何？带着这些问题，本刊对挪威海产局中国区总监毕思明先生进行了专访。

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