餐饮经营，回归绿色健康本源？

Will The Restaurant Operation Return to Green and Healthy Origin?

导读

■如何缓解餐饮经营成本压力与竞争压力？■低碳节能环保，是餐饮经营的一大趋势？

■绿色健康美食，酒店餐饮竞争新的卖点？

■酒店餐饮经营怎样才能更具有生命力？

■餐饮美食，健康为重，还是品相为重？

■常客散客，会议婚宴，哪个为重？

■健康生命，是美食文化与餐饮经营的利润本源？

Reading Guide

■ How to ease cost pressure and competition pressure of the restaurant operation?

■ Is low-carbon, energy saving and environmental protection a major trend of the restaurant operation?
■ Is green and healthy food a new selling point of the hotel restaurant competition?
■ How can the hotel restaurant operation become more vitality?
■ For food, is health more important than looking?
■ Regular guests and individual guests, meeting and wedding, which is most important?

■ Is healthy life the profit origin of food culture and restaurant operation?

开篇

越来越多的酒店以及社会餐饮酒楼公开承诺停止销售鱼翅；

放弃鱼翅带来的高额利润，少一次杀戮，多一份和谐；

这是社会公德使然？还是消费者的必然要求？

将一系列的绿色生命健康元素融入菜品中，如2012年01-02月合刊中刊登的杭州萧山宾馆与春茶相融合的系列春季时蔬，是绿色创新的体现？

水果入菜，茶叶入菜，多元素的搭配，各种季节时令菜的推出，亦是健康长寿之道？

绿色，是安全，环保，健康，节能；

美食，健康为根本；

酒店餐饮，是否会回归到绿色的本源？

那么，如何确保食材的干净卫生？您所在酒店有怎样的食材器皿采购验收体系？

如何选择餐饮设备？以设备功能为主，还是亦要求低碳环保？为健康美食提供环境？

如何创新搭配菜品元素保证菜品的健康美味？由专家品尝评判还是由消费者体验评定？

餐饮竞争对手越来越多，而食材器具人工等成本越来越高，如何生存？

从社会中引进餐饮品牌还是直接承包给专业餐饮公司来经营管理？

亦或严把食材器具采购关，最大化利用有限的人力物力，降低成本压力？

农家乐乡村度假村成为城市居民放松心情的好去处，是城市往乡村度假的趋势？

从大鱼大肉的消费到五谷杂粮甚至要求素食，是消费心态与社会认识的转变？

无论是生活，还是餐饮美食，日渐返璞归真，倾向于回归自然，健康，环保；酒店餐饮如何迎合市场需求？

绿色经营，是控制成本的有效方式？

绿色消费，是新的美食观念？

健康生命，是美食文化与餐饮经营的利润本源？

Preface

A growing number of hotels and social restaurants give public commitments to stop selling shark fins;
Giving up high profits brought by shark fins. Less killing, much harmony;
Is this because of social morality or inevitable requirement from the consumers?

Is it an reflection of green innovation that we integrate a series of green and healthy elements into dishes? An example is Hangzhou Xiaoshan Hotel's spring tea vegetables, which is issued in Jan.-Feb. of International Hotel.
Is it a way of health and longevity that we make fruit and tea become dishes, have multi-element match and introduce various seasonal vegetables?

Green is safety, environmental protection, health and energy-saving;
For food, health is fundamental;
Will hotel restaurant return to the green origin?

Then, how to ensure the food ingredient clean? What inspection system does your hotel use for the procurement of food ingredient and utensil?
How to choose the catering equipment? Will it dominate equipment function or low-carbon environmental protection, or will you provide environment for healthy food?
How to innovate the match elements to ensure healthy and delicious dishes? Is it tasted and evaluated by the experts or experienced and assessed by the consumers?

There are more and more catering competitors, and the cost of food ingredient, appliance and labor are getting higher and higher, how to survive?

Will you introduce any catering brands from the society or directly contract to any professional catering companies to operate and manage?
Or will you strictly control the procurement of food ingredient and utensil to maximize the use of limited manpower and material resources and to reduce the cost pressure?

Is it a trend of urban vocation going to rural vocation that the rural resort becomes a good place for the urban residents to relax themselves?
Is it a change of consumption psychology and social awareness that the consumption of meat and fish goes to whole grains and even vegetarian diet?
Whether it is life or food, it gradually goes back to nature, health and environmental protection. How will the hotel restaurant meet the market demand?

Is green operation an effective way to control cost?
Is green consumption a new concept of food?
Is healthy life a profit origin of the food culture and restaurant operation?

课题

一 健康美食&美食文化

·如何界定健康美食？什么样的美食才能称之为绿色健康？哪些属于健康美食？

·美食文化，体现在哪些方面？最重要的是什么？

·您所在酒店推崇什么样的美食理念？是如何通过餐厅环境的布置、菜品菜系的搭配以及餐饮经营特色来塑造酒店自己的美食文化？

二 餐饮经营，如何回归绿色健康本源？

·餐饮经营的硬件环境是如何体现绿色低碳健康的？

酒店如何把好采购关？器皿器具以及食材有怎样的采购程序？谁有采购权？

您觉得建立属于自己的蔬菜基地是否可行？为什么？

燃烧料设备与健康餐饮有关系吗？当前我们酒店采用了哪些品牌的器皿器具和设备？

·在细节服务中引导绿色消费？

实现绿色低碳，餐饮经营过程中要注意哪些细节问题？

餐饮服务中，会坚持绿色消费概念？比如主动提供打包服务？

·餐饮经营中，哪个环节最重要？

餐饮经营中，管理-销售-创意-出品-服务，是怎样的关系链？哪个为重？

有一个餐饮经理重要还是有一位主厨师重要？或是一切听从行政总厨？

三 餐饮美食，未来3-5年的发展趋势

·您所在酒店，餐饮收入与客房收入在酒店整体营收中的比例各为多少？

未来3-5年内，比例分配是否会有变化？

·酒店餐饮消费以常客散客为主，还是以会议婚宴为主？

平均每月接待大型婚宴宴会多少场次？规模多大？

您的酒店是否会着重提高大型婚宴宴会接待能力？为什么？是市场的必然趋势？

·酒店餐饮消费观念会有怎样的变化？

是否会出现中餐西餐一边倒的形势？还是年轻人西餐化，中老年人中餐化？

城市消费转向乡村度假，各种农家乐乡村菜成为热门？

绿色健康美食，成为一大竞争趋势？

·酒店餐饮与社会餐饮有着怎样的竞争格局？

为减轻成本压力，是否会有越来越多的酒店将餐饮经营承包出去？

或引进某一餐饮品牌，创造店中店品牌？

Topics

First Healthy Food & Food Culture
·How to define what is healthy food? What kind of food can be called green and healthy food?   

Which belongs to health food?
·Where does the food culture reflect? What is the most important?
·What kind of food ideas are admired in your hotel? How do you shape your hotel's own food  culture through layout of the restaurant environment, match of dishes and restaurant operating characteristics?

Second How Does The Restaurant Operation Return to Green and Healthy Origin?
·How does hardware environment of the restaurant operation reflect the green low-carbon health?
 How does the hotel control the procurement? What is the procurement process of utensil, appliance and food ingredient? Who has the procurement authority?

Do you think that it is feasible to establish your own vegetable base? Why?
Does fuel equipment relate to healthy dining?What brand of utensil,appliance and equipment are adopted by your hotel now?

·Will you guide the green consumption in the detailed service?
To realize green low-carbon, what detailed problems should be paid attention in the process of restaurant operation?
In the restaurant service, will you adhere to the concept of green consumption? For example, will you take the initiative to provide packaged service?

·In restaurant operation, which process is the most important?
In restaurant operation, what is the relation among management - sales - idea - product - service? Which is the most important?
A Catering Manager and a Main Chef, which is more important? Or do you all obey the Executive Chef?

Third Development Trend of Food In The Next 3-5 Years
·In your hotel, what is the ratio of catering revenue and room revenue in total revenue of the hotel?
  In the next 3-5 years, will the ratio change?
·Does the hotel catering consumption dominate regular guests and individual guests or meeting and wedding?
  How many large wedding banquets do you receive every month ? How Big?
  Will your hotel focus on the improvement of reception ability on large-scale wedding banquet?

Why? Is it an inevitable trend of the market?

·What changes will appear for consumption concept of the hotel restaurant?
Whether there will be one-sided situation of Chinese food or Western food? Or will it be young people prefer Western food while elder people prefer Chinese food?
Will various rural dishes become popular when urban consumption turns to rural vacation?
Will green and healthy food become a major competitive trend?
·What competition structure exists for hotel restaurant and social restaurant?

To reduce cost pressure, whether there will be more and more hotels contract to their restaurant operation?
 Or will they introduce a food brand to create a new hotel restaurant brand?

结束语

什么样的美食让人回味无穷？

什么样的餐厅能够门庭若市？

当消费者对于新鲜时蔬的喜爱程度远胜于奇珍异味时，酒店餐饮如何盈利？菜品的绿色健康成为最大卖点？

当各种社会酒楼推出健康养生馆素食斋饭，酒店餐饮如何应对？推出健康养生系列菜品？或引进在社会中已有较好口碑的品牌？

当接待的大型婚宴晚宴越来越多时，酒店该如何经营管理？会区别于一般的餐饮消费？以什么标准来拟定菜单？按晚宴人数备份食材？因为每桌人数不同导致的食物剩余，如何处理？

一道菜品在制作过程中要求食材卫生干净要求元素搭配健康营养就是绿色经营？会合理利用边角料，甚至水电的合理使用？

在餐饮服务中，有多少酒店会主动要求消费者按需点餐，合理消费？有多少服务人员会主动建议消费者打包剩余的食物，减少浪费？

多少酒店在餐饮经营中规划有自己的蔬菜基地？有多大规模？以哪些类别食材为主？是否有可能兴建属于自己的养殖基地？为什么？

酒店开辟一片独立的花园，让住店客人亲自栽培蔬果，等成熟的时候提醒顾客来摘取，是餐饮创新？在传播绿色美食理念？

餐饮经营中，成本最高的是哪方面？

如何有效控制成本？怎样才能实现人力物力最大化利用？

中餐西餐，谁的成本高？需要配备的服务人员各为多少？

大型宴会接待会推荐中餐还是西餐？为什么？

美食器皿，如何搭配？具有养眼的价值作用？

是一味的追求器皿设备的美丽精致？还是也讲究绿色环保？

怎样通过餐饮设备营造美食消费文化概念，又保证健康环保？

绿色，与健康生命相关，与节能环保相关；

绿色餐饮，需要经营管理者、投资者、服务人员及消费者，共同经营……

Conclusion

What kind of food provides much for thought?
What kind of restaurant is crowded with guests?

When the consumers prefer fresh vegetables rather than rare food, how will the hotel restaurant make its profit? Will green and healthy dishes become the biggest selling point?
When various social restaurants launch healthy and vegetarian dishes, how will the hotel restaurant deal with it? Will they also launch healthy dishes or introduce the brand that enjoys good reputation in the society?
When a hotel receives more and more large wedding dinners, how will it  operate and manage? Will that be different from the general catering consumption? In what standard to make a standard menu? Will it prepare food ingredient according to the guest number? How to deal with food surplus caused by different number of each table?

Does green operation mean clean food ingredient, healthy and nutritious element match in the process of dishes making? Does it also mean you can rationally use the scraps, even hydropower?
In restaurant service, how many hotels will take the initiative to ask the consumers to have on-demand order and reasonable consumption? How many service staff will take the initiative to suggest the consumers to pack the food surplus for waste reduction?

How many hotels plan their own vegetable bases in their restaurant business? How big? What are the main food ingredients? Is it possible for them to build their own breeding bases? Why?
Is it new that the hotel opens a separate garden for the guests to plant and collect fruits and vegetables? Or, does it spread a green food philosophy?

In restaurant operation, which costs the most?
How to effectively control cost? How can we maximize the use of human and material resources?
Western food and Chinese food, which costs higher? How many service personnels are needed for them respectively?
Will you recommend Chinese food or Western food for the large banquet or reception meeting? Why?

How to match food utensils? How to let them have value of eye-catching?
Do you pursue beauty and fineness of the utensils and equipment, or pay attention to the green environmental protection?
How to create a cultural concept of food consumption, also ensure the health and environmental protection?

Green relates to healthy life, energy saving and environmental protection;
Green restaurant needs manager, investor, service personnel and consumer to operate together ......