餐饮业与餐饮业中的青年人(四)

The sun has moved to the west side of the sky and turned yellow， but the ten people sitting in the courtyard of Dongzhimen were not aware of it. Men and women， boys and girls， and the old and the young， in total ten of them， are sitting around the table. We can see one of them is quite in the mood of talking， with his eyes shining and his lips moving. Other nine people are sitting inclining to the table and listening to him very carefully. The meeting was hosted by IESCO to discuss the development of the catering industry and youths’ position in it. Two hours have past and the ten people are talking about their predictions about the catering industry in the future 10 years one by one.

日头已往西斜成了暖黄色，但东直门内某四合院中的某十人却浑然不觉，这十人有男有女，有长有少，此刻正围桌而坐。其间一人嘴唇翻动，眼眸发亮，可见谈兴正酣，而其他九人也皆是身体微倾，目视讲话者做聆听状。IESCO今日攒局，聊的是餐饮业的发展和青年人在其中的位置，此刻讨论会已开始将近两小时，大家正依次发表自己对中国餐饮业未来十年的预测。

Through the discussion about the development of catering industry in China by some successful people with relatively high status in the field， including He Liang， Li Xiaolong， Chen Lemin， and Jia Wenshan， it’s not hard to find that the catering industry of China will be full of potential and challenges in the future. First of all， the development trend of Chinese catering industry is based on the green， healthy， and environmental-friendly sources of food， in diversified forms， against the backdrops of common development， and it encourages the emphasis of special features to pursue unique realization of brand value. More importantly， it stresses the value of tradition in Chinese catering industry by combining tradition and the market of fast food， and improves both the scale and quality of Chinese catering service. In this regard， Mr. He Liang intends to improve this concept by positioning healthy as the primary trend and tolerating the existence of high-end catering service at the same time. He insists that the conception of diversified forms of catering services should be carried out， the catering service in the future should be more delicate and sophisticated， and a internationally well-known Chinese label of catering service should be built.

In recent years， as people’s living standards has been improved continuously， they are no longer satisfied by merely enough amount of food， but has higher standards and demands. Thus， creative restaurants with designed features to demonstrate the themed culture appeared. Yan Beilei has her own understandings toward creative restaurants： to connect emotions with food， and seek the starting point to realize the purpose of satisfying people’s inner demands. However， the creative catering industry still belongs to a new field and its development is still not mature. Li Xiaolong believes it is because of the insufficient development of the overall economy of society. In China， the development of creative restaurants needs to consider comprehensively the target market， the positioning， and the market demands. Otherwise， even with fresh and outstanding ideas， without a suitable market environment， it still cannot survive. In addition， the presentation form and the working staff should be coordinated properly， which is also an inseparable sector of operating a creative restaurant.

Creative restaurants are the new products of innovative operation of catering services， and the appearance and development of creative cuisines are also presentations of innovation. The molecular gastronomy， for instance， uses techniques to completely alter the structure of food and improves the interests and pleasure of consuming. Creative cuisines do not mean putting all of the seasonings in one cuisine， but to conduct reforms in the cutting techniques， flavors， and sauces. Putting too much emphasis on one food without thorough consideration， or even stressing the one favor to the utmost or a freaky degree can only destroy the taste buds of people. Innovation needs to have grounds. It should conform to the local and environmental characteristics， and it should be controllable and suitable. Disobeying the healthy standards is not acceptable. It shows the importance of the consciousness of an enterprise. They shall seize the customers by the soul instead of the taste. A creative cuisine is a process， which is evolved from the attention paid to food safety. The Red Holothurian Palace has always led the industry with forwarding techniques in keeping health.

通过何亮、李晓龙、陈乐民、贾文山等在餐饮界有一定地位的成功人士就中国餐饮产业发展进行的讨论，我们不难看出，未来的中国餐饮业是充满着潜力与挑战的。首先，中餐餐饮的发展趋势是以绿色、健康、环保的食物源头为基础，形式上多元化的发展，在百花齐放的共同发展大背景下鼓励彰显特色以谋求独特的品牌价值的实现。更重要的是，重视传统在中国餐饮行业的价值，将传统与快餐市场相结合，把中式快餐做大做精。对此，何亮老师进一步完善这个理念，认为将健康快餐作为主流发展是必要趋势，同时应该允许高端餐饮的存在，贯彻餐饮形式多元化的观点，要求未来餐饮做到精巧化与精细化，打造出具有中国标签的国际化知名品牌。

近年，随着生活水平的不断提高，人们不再满足单纯的吃饱，而是有了更高标准的市场需求，于是出现了以设计彰显主题文化的创意餐厅。颜蓓蕾对于创意餐厅有着自己的独到见解：将情感与食物相连接，从而寻找切入点以达到满足人的某些内在需求的目的。不过目前创意餐厅在餐饮行业仍然属于新兴领域，发展尚不成熟。李晓龙认为这是社会整体经济发展不足造成的，在中国创意餐厅的发展需要对受众群体、所在位置以及市场需求等全方面考虑，否则即使创意新颖，但在没有合适的市场的情况下，仍然是无法存活的。另外要把握好创意餐厅的表现形式和人员的整体协调，这也是创意餐厅不可或缺的环节。

创意餐厅是餐饮行业经营模式创新的产物，而创意菜的出现和发展也是菜品创新的具体表现。例如分子餐，它利用技术彻底改变食物结构，提高了人们在饮食上的情趣。创意餐不是把所有调料都放进一道菜，而是在刀功、汁芡等各个方面进行大改革。不经考虑一味尊崇某一味道，甚至把味道做到极致、变态，结果只会破坏人的味蕾，丢失味觉。创新是有根基的，要遵从地域、环境等特色，要有节制，要适度，不能违背健康标准。这就体现出企业良心的重要性，要抓住食客并不是通过味道，而是灵魂。创意菜是一个整体过程，是在注重食品安全的基础上演变而来的。红参府的养生海参创意就一直走在行业前沿。

At present， the catering industry in China is still facing the problem that Chinese fast food is hard to develop in large scale. The standardization of Chinese food’s favors is very hard to control， and there is always difference and distance among the flavors and materials of the chain restaurants. The solution adopted by Thai Mei Thai Restaurant is to distribute a fixed amount of materials to branches and let the chefs handle them. The distinction of the amount and flavor can be constrained to a certain degree in this way. In addition， it has overseas suppliers to supply materials， which forms a complete industry chain with factories， trade， and restaurants. The supply of materials is used as an advantage and the upstream and downstream catering system can be integrated. This new model of operation also has huge advantage in competition in the future.

The competition of the catering industry is very stressful and every enterprise is trying to boom their own business. However， they are confronted with too many troubles. Challenges appear in purchasing， marketing， and accounting as well. In particular， the “triangle debt” always brings vicious circles. Many restaurants choose to transform on the basis of sticking to the features， keeping stable customers， and making the use of advantages. They believe it is at least a way of making profits. The anti-corruption also exerts considerable influence on the market. Many catering enterprises were hit hard in the supply-demand relationship. The most important thing for the supplier is not adjusting the purchasing， but to guarantee the quality and safety of their products.

目前中国餐饮业还面临着中式快餐难以规模化发展的问题。中餐味道的标准化操作性不强，连锁餐厅的味道以及食材的控制存在差异。泰美泰厨餐厅的解决对策是对每一道菜定量，再分配到各个连锁店中，由各位厨师烹饪，菜品的量与味道都将差异控制在了一定范围内。另外它在境外设有原材料供应工厂，将工厂、贸易、饭店形成一个完整产业链，利用原材料供应优势，成功整合上下游餐饮系统，这种新的经营模式在未来同样具有很大的竞争优势。

如今，餐饮行业竞争压力大。商家试图把自己的企业做大做强，可在这其中面临的问题太多，进货、卖货、做账等方面上都存在难度。尤其在要账环节上通常会存在三角账的恶性循环。有很多餐厅在干好自己的本行留下好的客人、利用自己的优势情况下，选择转型。他们认为至少这是一种盈利方式。而反腐行动对市场需求也产生很大影响，导致企业在供求关系中受到极大打击。供应商要做到的重点不是调整进货，而是保证产品的质量和安全。

The chef is a powerful factor for the competition in the catering industry and they are the most essential producer to cook healthy and tasty food. Famous chefs can even create higher returns for restaurants. Therefore， professional culinary institutes have derived star chefs training program in abroad to cultivate chefs like that， such as Le Cordon Bleu Culinary Arts Institute. Back in China， there are still numerous obstacles and the current situation of professional culinary institutes is not mature for the catering industry. To do a better professional education is primarily needed and it is not practical to cultivate star chefs in the first place， ant it is also not consistent with the actual situation of today’s professional environment. The management system of Le Cordon Bleu Culinary Arts Institute begins early， which is both accurate and complete. Through divided levels， the cultivation of the chefs there is permeated from the upper level to the lower， and currently， it has come near to the civilian population. Oppositely， our institutes deliver chefs from the lower lever to the upper， which indicates that the educational system needs to be completed.

So， if the catering industry in China is not suitable for opening up training institutes for the star chefs， will companies be willing to train them？ We have got the negative answer of it base on the fact that it costs too much. The function of the star chefs is to promote the business of restaurants and to strengthen advertising and cultivating star chefs by companies may confuse the cause and effect. To a certain extent， the phenomenon of star chefs shows the market demand， but to be a star chef needs strong professional accomplishment and high cooking level， and only those who are excellent in both performing skills and moral integrity can be deeply impressed by people.

厨师是餐饮行业竞争的有力武器，烹制出健康可口的食物最不可缺少的也是厨师，名厨更是可以为餐厅企业创造更高的收益。国外为此衍生出明星学校，专门培训明星厨师，例如蓝带厨艺学校。但在中国的发展还存在一些问题，明星厨师学校的存在对于餐饮行业现状而言并不成熟。当前需要的是把职业教育做好，刻意打造精英不符合现今职业环境的实际情况。国外蓝带的管理体系精细完整，且起步较早。对人才的培养是层层阶梯式的，从高端往下发展，目前已接民化。而我们是从下往上输送餐饮人才，教育机制体制仍有待完备。

那么，如果中国的餐饮现状不适合开办明星学校，企业是否愿意培养明星厨师呢？我们得到的答案是不赞成。由企业打造明星厨师耗费的精力过多。明星厨师的存在是为了推动餐厅的发展、增加宣传力度，如果由企业推动明星厨师的养成，可能造成本末倒置的结果。当然在某种程度而言，明星厨师的出现也是市场需求的体现，但成为明星厨师需要具备较强的职业素养和厨艺水平，做到德艺双馨才能为人折服。

Along with the development of the times， the reform of the catering industry has also been put on the agenda， thus how to meet the market demand needs consideration among every business merchant. Some problems still exist， like many employees do not have clear position about their work， they don’t know what they are doing and cannot be concentrated. Take bartenders as example， they have certain working environmental limitation since bartending is a western culture， it still have many problems in the process of the cultural integration. Besides， the bartenders hired are not professional enough to give specialized suggestions to make business progress. All these factors will hinder the development of the whole industry. With the development of people’s living standard， they will definitely be pickier on quality and environment， the enjoyment of taste will gradually requires more visual appreciation in it. As a result， some high-class restaurants have raised their recruitment level of the staff in appearance and educational level， and they have arranged professional training program for them to improve both internal and external quality of the restaurant. During which， process execution is of high importance and every step of the training strictly complies with it. If not following the process execution， haste will make waste.

In current development of the catering industry， the challenges and opportunities are coexistent， so how to increase competitive weight is for every participant to take into consideration. The market environment is not for a single one to control， and the merchant's conscience， dedication and innovation of the dishes are key factors to the success. The reason for Red Ginseng Palace to become a leader in the catering industry is that it pays attention to the details of each step， to provide the most satisfactory service for the customers. It is difficult to meet the need of every customer， and heading on with courage and guts is a must for those who are pursuing for the success.

而伴随时展，餐饮业改革也提上日程，怎样迎合市场需求也成了每个商家思考的事情。这其中也存在很大的问题：有很多人无法正视自己的工作，不知道自己在干什么，无法专注用心。就调酒师而言，首先有环境上的局限性，调酒作为西方文化，与中国文化的融合还存在一定问题。其次，聘请的调酒师不够专业，给不了专业的建设性意见。这些都会影响到整个行业在中国的整体发展。随着人们对于生活水平要求的提高，对于质量与环境的挑剔也会有增无减。人们渐渐要求味觉上的享受要融合于视觉上的欣赏。于是一些高级餐厅招聘时对于外貌、学历都提高要求，并对员工进行专业培训，力求通过内部的苛刻提高外部的质量。而在这其中，流程性是十分重要的。每一步培训都遵从流程，过于心急乱了顺序而欲速则不达。

在当下餐饮业的发展中，挑战和机遇是并存的，怎样加重自己的竞争砝码是每个人都在考虑的问题。市场这个大环境是没人能够控制的，商家的良心、专心以及菜品的创新则成了取胜关键所在。红参府之所以能成为餐饮界中的佼佼者，原因在于它注重每一步细节，确实为消费者提供最完善的服务享受。迎合每一位顾客的喜好与要求是有难度的，迎难而上是一个成功者必须的勇气和胆量。