In this issue

一家新酒店的开业，不仅让人们多了一个全新
的好去处，还能让你刷新对这座城市和目的地的认
识，甚至是重新定义对旅程的理解。据不完全统计，
未来几年内，各大酒店集团在大中华地区将有近千
家中高端酒店开业。随着2018 年的到来，各地新
酒店也陆续拉开帷幕。本期“行业热点”盘点8 家新开酒店，这
些酒店有的占尽绝佳风景，有的独享隐世秘境，有的远离城市喧嚣，
更有诸多美食餐饮满足味蕾的无限幻想。
用热情似火来形容西班牙风格一点也不过分，拉丁血统的骨
子里就有种激情一直澎湃着。上海凯宾斯基大酒店正是把这种激
情带到了中国，带进了上海。“明星餐厅”为您介绍位于上海凯
宾斯基大酒店二楼的阿尔贝鲁西班牙餐厅。餐厅毗邻黄浦江，在
这里所呈现的融合新鲜与季节性元素的纯正西班牙美食，将为您
带来一场味觉上的奇妙旅行。
富迈克先生是上海外滩茂悦大酒店的总经理。富迈克先生认
为，酒店领导者必须是一个榜样和激励者。其次，领导者要善于
观察和适应变化，解决问题并计算风险，在不断变化的市场中找
到合适的解决方案和方向。此外，一个领导人必须对团队成员的
潜力、工作行为和态度都非常敏感。只有这样，才能为他们提供
适当的发展和工作环境，使他们最好的成长。“对话餐营者”为
您带来一位“敏感”的管理者。
中餐海外发展已有百年之久，虽取得了一定的成绩，但总体
而言未能有企业成功立足海外市场，相反却多以撤出其海外业务
的失败而告终。《餐饮企业海外市场攻略》着重谈谈我国餐企在
海外扩张中面临的问题，并给出一些打开海外市场的具体策略，
希望给读者带来启示。

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