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餐营者Restaurateur Magazine - November 2018

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餐营者Restaurateur Description:

Publisher: Ringier-Trade-Media-Ltd

Category: Business

Language: Chinese - Simplified

Frequency: Bi-Monthly

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

In this issue

丰富的夜生活是现代都市人士的常态，周末早上迟迟睁不开眼，第一顿饭就要拖到快中午才能开始，于是渐渐有了早午餐（Brunch）文化。早午餐的类型大致分两种，一种是专门的早午餐店，一份一份的菜式；另一种就是五星酒店餐厅的Brunch，这种的菜式就更为丰富，多是自助或半自助的形式，吃的更尽兴更过瘾。早午餐经营起来耗时耗力，但却是招揽酒店住客的利器。“绿野仙踪”、“环球市集”、时令海鲜……大酒店们各显神通，盈利不再是首要任务，早午餐成为酒店展示餐饮实力的一个平台——当然最终目标是招揽住酒店的客人，同时打出酒店的名声。不过，对于酒店餐饮来说，只有上乘的早午餐是不够的。作为地处中华大地的星级酒店，一家能笼络食客的中餐厅可是必不可少。上海扬子江万丽大酒店的满福楼中餐厅，传承了香港满福楼的名字，开业伊始就以其为榜样，旨在成为上海滩粤餐厅佼佼者，历经二十多年，收获了无数客人好评，成为了饕餮客们衷心喜爱、愿意常来常往的餐厅。那么，一间餐厅的灵魂人物，是管理者还是厨师呢？我更倾向于后者。厨师是技术活，选材、切菜、烹饪到摆盘，每一样都极为考究，把每一个繁琐的流程做到极致并不容易。就像我们本期的封面主角冯智林先生（Chef Jerry），他愿意花更多的时间和心血去研究菜品，力图把每件事情都做到极致。他说，比起诗和远方，柴米油盐才是生活的本味。而他的饮食哲学最重要的就是追寻本味，每一种食材都有自己的本味，或清新，或浓郁，或辛辣，或奇香……每一种味道都是打造一道菜的核心与灵魂。相信在拥有这样厨师的餐厅用餐，你也一定能够品味到制作者的良苦用心。