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Artwork for 饭桃花|聊聊餐饮事

饭桃花|聊聊餐饮事

黄老邪&秋食

【饭桃花】相信饮食文化是所有民俗文化的源头,在饮食文化的江湖里,从来不缺故事,这些故事里有日子的柴米油盐,饭局的推杯换盏,生活的五味杂陈,买卖的精打细算,美食的色香味形,也有人们的喜怒哀乐。 more

PublishesWeeklyEpisodes11Founded6 months ago
Language
ZH-CN
Categories
ArtsDocumentaryFoodSociety & Culture

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Artwork for 饭桃花|聊聊餐饮事

Latest Episodes

在一个竞争比较激烈的一个时间段,躺平不是一个最坏的选择。其实在一个不确定因素非常多的时间段,静观啊,其实是静观就是躺平嘛,对吧?那我停滞一段时间。我不主动去消费,不主动投入,其实就是节约,你盲目的在一个不可控制或者是不稳定的阶段去做投资,那你失败的概率就一定会高嘛。说实在的,好不容易有这一点钱,你可能还能维持几年的基本生活,然后你就为了说,现在我一定要抓住一个时机,然后搏一下,这一搏,可能连你身家都搏进去了。 more

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5 months ago

我确实是不太看好新参加进来的这些餐饮小白。包括这一年来我们也看了很多的这种小的餐饮模型,其实并不完善,这种本身的品牌的不完善,再有那么多人跟进,也意味着说,就是它的成活率或者生存周期就会比较短。所以就一年净开店增长这么多,随后可能面临的就是关店潮!看春节吧,因为我觉得春节是一个是一个分水岭。很多人都想着啊,我能不能坚持到春节前后,因为春节以后是一个非常冷的时期,大概要持续在二十天到一个月左右的一个淡季。历年都是这样啊。那这个淡季你能不能坚持得住?我觉得就很关键了。

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5 months ago

我认为中餐和西餐在烹饪方法上的差别其实并不是特别大。其实我们也有炒菜,我们是那无非是我们要颠勺儿,我们要兜火。然后西餐其实有炒,它是在扒炉上炒,然后我们有烤,他们也有烤,我们有炸,他们也有炸。其实烹饪方法上差别并不是很大。其实最大的差别是中餐的色香味型意的味道和意境,这两个是最大的差别,就是我觉得中餐出海最核心要解决的就是就是您二十年前就解决完的问题。就是把味型做了标准化,其实对厨师的要求就相对比较低了,就没有那么高了。就是,所以复合调味料又变成了一个核心中,我觉得是中餐能够去做更好的海外,对全... more

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6 months ago

那您是怎么看待中餐出海呢?您作为最早应该中餐出海的连锁企业,你怎么看待?就是现在的这种又一波儿想要出海的中川呢?其实黄帝煌走向海外吧,应该有十年了,因为我们第一家在海外开的店是我记得是在二零一三年的年底。在澳大利亚悉尼啊,离着秦人港不远,那家店其实当时开业的时候还是挺轰动的,应该说生意也不错。在澳洲,当时在那个阶段,在两三年之内也开了有接近十家店吧。后来各种原因吧,我觉得可能还是合伙人没有完全选好,一时可能还行,但是时间长了,呃,包括后期的监管督导力也不太够,因为毕竟远对,所以后来就造成了这个闭... more

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6 months ago

书接上文!在这家月入 800 万的顶级餐厅工作,员工都不想升职的原因是什么? more

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6 months ago

桃花岛主黄老邪飞去里斯本啦!秋食同学在北京尝试喜马拉雅的对谈录制功能,成功!闲聊葡萄牙的顶级餐厅是什么样子的?与中餐的经营环境有什么差别?中餐出海需要先改变些什么?那些欧洲的餐厅能否引入到中国,会否水土不服?这些问题,或许你听完,能够给出自己的答案!

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6 months ago

当我们讨论预制菜的时候我们事实上在讨论啥?1 、食材预制是不可逆的发展阶段,下一个阶段是什么样的?2 、我们会不会变得更加健康,不如聚焦在食材的选择上。3 、中餐的杂食说,讲求食材的搭配,五味调和,口感的丰富。4 、为什么发达国家绝大多数人拒绝食用动物脏器,是不是值得思考呢?我俩的总结是:1 、预制没有任何错误,而且是进步的表现 more

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7 months ago

沸沸扬扬的预制菜大讨论,首先说说结论,吃不吃你自己决定!但是预制可是个进步的表现而预制菜的选择也是要自己擦亮眼睛的来听听从业 40 多年的餐饮导师和食品行业20 年的小徒弟是怎么看待这些流言蜚语的怎么选?都看您了!

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7 months ago

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