餐飲經營，回歸綠色健康本源？
Will The Restaurant Operation Return to Green and Healthy Origin?
導讀
■如何緩解餐飲經營成本壓力與競爭壓力？■低碳節能環保，是餐飲經營的一大趨勢？
■綠色健康美食，酒店餐飲競爭新的賣點？
■酒店餐飲經營怎樣才能更具有生命力？
■餐飲美食，健康為重，還是品相為重？
■常客散客，會議婚宴，哪個為重？
■健康生命，是美食文化與餐飲經營的利潤本源？
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?
開篇
越來越多的酒店以及社會餐飲酒樓公開承諾停止銷售魚翅；
放棄魚翅帶來的高額利潤，少一次殺戮，多一份和諧；
這是社會公德使然？還是消費者的必然要求？
將一系列的綠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蕭山賓館與春茶相融合的系列春季時蔬，是綠色創新的體現？
水果入菜，茶葉入菜，多元素的搭配，各種季節時令菜的推出，亦是健康長壽之道？
綠色，是安全，環保，健康，節能；
美食，健康為根本；
酒店餐飲，是否會回歸到綠色的本源？
那么，如何確保食材的干凈衛生？您所在酒店有怎樣的食材器皿采購驗收體系？
如何選擇餐飲設備？以設備功能為主，還是亦要求低碳環保？為健康美食提供環境？
如何創新搭配菜品元素保證菜品的健康美味？由專家品嘗評判還是由消費者體驗評定？
餐飲競爭對手越來越多，而食材器具人工等成本越來越高，如何生存？
從社會中引進餐飲品牌還是直接承包給專業餐飲公司來經營管理？
亦或嚴把食材器具采購關，最大化利用有限的人力物力，降低成本壓力？
農家樂鄉村度假村成為城市居民放松心情的好去處，是城市往鄉村度假的趨勢？
從大魚大肉的消費到五谷雜糧甚至要求素食，是消費心態與社會認識的轉變？
無論是生活，還是餐飲美食，日漸返璞歸真，傾向于回歸自然，健康，環保；酒店餐飲如何迎合市場需求？
綠色經營，是控制成本的有效方式？
綠色消費，是新的美食觀念？
健康生命，是美食文化與餐飲經營的利潤本源？
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?
課題
一 健康美食&美食文化
·如何界定健康美食？什么樣的美食才能稱之為綠色健康？哪些屬于健康美食？
·美食文化，體現在哪些方面？最重要的是什么？
·您所在酒店推崇什么樣的美食理念？是如何通過餐廳環境的布置、菜品菜系的搭配以及餐飲經營特色來塑造酒店自己的美食文化？
二 餐飲經營，如何回歸綠色健康本源？
·餐飲經營的硬件環境是如何體現綠色低碳健康的？
酒店如何把好采購關？器皿器具以及食材有怎樣的采購程序？誰有采購權？
您覺得建立屬于自己的蔬菜基地是否可行？為什么？
燃燒料設備與健康餐飲有關系嗎？當前我們酒店采用了哪些品牌的器皿器具和設備？
·在細節服務中引導綠色消費？
實現綠色低碳，餐飲經營過程中要注意哪些細節問題？
餐飲服務中，會堅持綠色消費概念？比如主動提供打包服務？
·餐飲經營中，哪個環節最重要？
餐飲經營中，管理-銷售-創意-出品-服務，是怎樣的關系鏈？哪個為重？
有一個餐飲經理重要還是有一位主廚師重要？或是一切聽從行政總廚？
三 餐飲美食，未來3-5年的發展趨勢
·您所在酒店，餐飲收入與客房收入在酒店整體營收中的比例各為多少？
未來3-5年內，比例分配是否會有變化？
·酒店餐飲消費以常客散客為主，還是以會議婚宴為主？
平均每月接待大型婚宴宴會多少場次？規模多大？
您的酒店是否會著重提高大型婚宴宴會接待能力？為什么？是市場的必然趨勢？
·酒店餐飲消費觀念會有怎樣的變化？
是否會出現中餐西餐一邊倒的形勢？還是年輕人西餐化，中老年人中餐化？
城市消費轉向鄉村度假，各種農家樂鄉村菜成為熱門？
綠色健康美食，成為一大競爭趨勢？
·酒店餐飲與社會餐飲有著怎樣的競爭格局？
為減輕成本壓力，是否會有越來越多的酒店將餐飲經營承包出去？
或引進某一餐飲品牌，創造店中店品牌？
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?
結束語
什么樣的美食讓人回味無窮？
什么樣的餐廳能夠門庭若市？
當消費者對于新鮮時蔬的喜愛程度遠勝于奇珍異味時，酒店餐飲如何盈利？菜品的綠色健康成為最大賣點？
當各種社會酒樓推出健康養生館素食齋飯，酒店餐飲如何應對？推出健康養生系列菜品？或引進在社會中已有較好口碑的品牌？
當接待的大型婚宴晚宴越來越多時，酒店該如何經營管理？會區別于一般的餐飲消費？以什么標準來擬定菜單？按晚宴人數備份食材？因為每桌人數不同導致的食物剩余，如何處理？
一道菜品在制作過程中要求食材衛生干凈要求元素搭配健康營養就是綠色經營？會合理利用邊角料，甚至水電的合理使用？
在餐飲服務中，有多少酒店會主動要求消費者按需點餐，合理消費？有多少服務人員會主動建議消費者打包剩余的食物，減少浪費？
多少酒店在餐飲經營中規劃有自己的蔬菜基地？有多大規模？以哪些類別食材為主？是否有可能興建屬于自己的養殖基地？為什么？
酒店開辟一片獨立的花園，讓住店客人親自栽培蔬果，等成熟的時候提醒顧客來摘取，是餐飲創新？在傳播綠色美食理念？
餐飲經營中，成本最高的是哪方面？
如何有效控制成本？怎樣才能實現人力物力最大化利用？
中餐西餐，誰的成本高？需要配備的服務人員各為多少？
大型宴會接待會推薦中餐還是西餐？為什么？
美食器皿，如何搭配？具有養眼的價值作用？
是一味的追求器皿設備的美麗精致？還是也講究綠色環保？
怎樣通過餐飲設備營造美食消費文化概念，又保證健康環保？
綠色，與健康生命相關，與節能環保相關；
綠色餐飲，需要經營管理者、投資者、服務人員及消費者，共同經營……
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 ......
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