In this issue

“麦德龙2017餐营者 · 尚选”评选活动设有“餐营者 · 尚厨”、“餐营者 · 尚选餐厅”、“餐营者 · 尚选酒店”等奖项。通过线上线下的方式报名及评选，最终“麦德龙2017餐营者 · 尚选”评选活动将于12月15日揭晓最终的获奖名单，本期刊登部分入选厨师及其作品，他们对烹饪的匠心巧思、独特见解，以及所呈现的精美佳肴令人回味无穷……
“新白鹿”最初是品牌创始人周文源在杭州城区耶稣堂弄开设的白鹿面馆，后更名为新白鹿餐厅。截至2017年9月，新白鹿在杭州共有18家门店。10月1日，位于上海仙霞西路百联西郊商场的新白鹿店正式开张。新白鹿始终秉持“顾客第一、服务第一、品质第一”的经营理念，以为顾客提供最好的环境、最好的服务、最好的菜品为宗旨！
赵勇是上海淳大万丽酒店行政总厨，虽然新近上任，却已经受到了同事和客人的纷纷褒奖。这不仅源于他丰富的国际品牌餐饮从业经验，更是源于一直以来不断学习，融汇创新的深厚积累。丰富的经历锤炼，使赵勇对菜肴的理解不拘泥于某一种单一菜系，而是各取所长。但他仍然注重传承，“传统经典的味道一定要保留，只是在配搭和装饰上我会更加用心”。“行业之星”为您介绍这位《传承不守旧，创新不忘本》的另类大厨。
2017年，餐饮行业引领整个消费市场蓬勃发展。在经过了几年的调整之后，餐饮行业终于迎来了目前的稳定发展期，并且进入了一个新的高度。餐饮行业的稳定增长，意味着经济形势平稳，消费者对未来的预期良好。预计到2017年底中国餐饮市场将达到39289亿元的规模。“行业展望2018”中将根据今年的市场特点，预测未来的餐饮趋势。

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