What are the concepts and principles of matching food and beauty?How can beauty add flavor and color to food?How can the aesthetic value of beauty better serve food?What does the intelligent equipment of the kitchen mean for the labor-intensive industry of catering in the digital era......
Recently, the annual trend forum of the hotel and catering industry with the theme of "Food and Beauty Appliances to Create Flavor" was held at the National Convention and Exhibition Center in Shanghai, and a number of well-known experts and industry elites had in-depth exchanges on this series of issues and shared their experiences and views. The forum was jointly sponsored by Shanghai Wanrun International Hotel Supplies Market Management Co., Ltd. and Shanghai UBM Sinoexpo International Exhibition Co., Ltd. Ms. Zheng Baofang, Chairman of Wanrun International, said that the forum aims to combine food with beautiful utensils, focus on table aesthetics, make brands more focused, and provide a vane for the new trend of catering in 2024.
Discussion around the table Ideas stirred
In the keynote speech of "Food vs. Beauty", Shao Jianhua, Deputy Secretary-General of Shanghai Catering and Cooking Association, analyzed the relationship between food and beauty from the perspective of aesthetics. He said that the perfect combination of food and utensils is not only a respect for the food itself, but also for the diners. "In the process of tasting food, we should participate in the aesthetics of emotion, and express the triple realm of static beauty, dynamic beauty, and strange beauty through the meal. The perfect combination of food and beautiful utensils can achieve the realm of color, flavor and taste. ”
Shao Jianhua, deputy secretary-general of the Shanghai Catering and Cooking Association, analyzed the relationship between food and beautiful utensils.
"Design is the reflection of human civilization and regional culture, and the carrier of ideology, lifestyle and value consensus. Mr. Yu Zhichao, co-founder of SHEXI brand, said. As a senior ceramic designer, he is very concerned about the design trend of tableware, and this time he also shared his unique insights on food and beauty from the perspective of a designer. In Yu Zhichao's view, the design of tableware not only reflects the inheritance and innovation of craftsmanship, but also with the increasing demand of consumers for personalized and unique experiences, tableware needs to continue to innovate and provide more diverse choices to enrich people's dining experience. Yu Zhichao displayed a number of tableware that he participated in the design of the scene, so that the guests intuitively felt the excellent effect of the combination of food and beautiful utensils.
As a senior ceramic designer, Yu Zhichao, co-founder of the SHEXI brand, has his own unique insights into beauty.
During the forum, a number of celebrities in the catering industry also gathered around the table to discuss and share their views from practice. Liu Hong, the heir to Beijing cuisine and the head chef of Shanghai Mahler Villa, has the perspective of both Chinese and Western cuisine. He believes that the presentation of Chinese food by Western food and the presentation of Western food can bring freshness to customers visually. Du Caiqing, founder of Shanghai Nine Kitchens, emphasized the importance of utensils in enhancing the overall beauty of dishes. He said that utensils are not only containers for food, but also the key to enhancing the artistic value of dishes. Shanghai Xinghualou Group has a number of time-honored brands, and chef Zhang Zhihua said that the time-honored dishes can be passed down, and the role of tableware is also indispensable. "The beauty and innovation of traditional dishes also need to be complemented by tableware, and through continuous innovation and change, time-honored brands can also be loved by young people. He said.
A number of catering industry leaders shared their views from practice.
The catering industry is making great strides into the digital era, and smart kitchen equipment such as robots are particularly concerned by the industry. Zheng Zhibin, head of Oak Heron Technology and Meishan Lion Smart Kitchen, talked about the digital survival of catering enterprises from the perspective of the balance between catering robots and chefs. He provided a statistic - the current labor gap in the domestic catering industry is as high as 10 million people. Zheng Zhibin believes that in this situation, the emergence of catering robots is not to replace chefs, but as an auxiliary role, "the emergence of catering robots will make the catering industry more standardized and replicable."
The driving force behind the beauty appliance
This year is the 20th anniversary of the establishment of Wanrun International, as a well-known hotel supplies market in the Yangtze River Delta region, it has always been one of its visions to build a "full-service platform for the hotel and catering industry to extend the industrial chain". According to Chairman Zheng Baofang, this year, Wanrun International will strive to explore and integrate industry resources on the basis of extending the hotel catering supplies industry chain and optimizing the hotel catering supplies service chain, and create a comprehensive hotel catering service ecosystem from the aspects of catering brand incubation, design innovation, food ingredient R&D and supply, intelligent kitchen introduction, and professional talent training.
Zheng Baofang, chairman of Wanrun International, said that the brand will continue to help hotel and catering enterprises improve their quality and competitiveness.
Xu Bin, the person in charge of Shanghai Wanjiupin Information Technology Co., Ltd., also introduced Wanrun International's online procurement applet - Wanjiupin to the guests participating in the forum. Relying on the offline physical hotel supplies market, Wanjiupin platform develops an online virtual market, uses VR panoramic display, and directly visits the store online, combining the convenience and diversity of online purchase with the authenticity of offline procurement. Customers can directly search for goods online, publish a purchase list, quickly connect needs, and purchase easily and efficiently.
Xu Bin, the person in charge of Shanghai Wanjiupin Information Technology Co., Ltd., introduced the online procurement applet - Wanjiupin.
Over the past 20 years, Wanrun International has adhered to the concept of "serving the industry and contributing to the society", serving the national hotel industry, and has been recognized by the industry and society, and has successively won the honors of "Top Ten Most Popular Hotel Supplies City in China", "3.15 Assured Consumption Integrity Member Unit", "China Credit Enterprise Certification System Demonstration Unit", "Shanghai Advanced Enterprise", "Annual Excellent Hotel Supplier", "Advanced Enterprise in Integrity Market" and other honors. Zheng Baofang said that in the future, Wanrun International will "reorganize the traditional three islands of 'people, goods and places' in the industry", and "as a leader in the hotel catering supplies industry, Wanrun will also make every effort to provide one-stop solutions for the hotel and catering industry to help hotel catering enterprises improve their quality and competitiveness".
(This article is promoted)
Editor-in-charge | Wang Zhisong
Proofreading | Yutsu
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