中国商界地方美食研究院战略升级 张亮出任执行院长

Core Insights - The Chinese Culinary Magazine's president Zhang Jiaming announced a strategic upgrade for the Local Cuisine Research Institute, marking a new phase in the development of local Chinese cuisine focused on resource aggregation and precise empowerment [1][3] - The new "One Body, Two Wings" strategy aims to create a comprehensive platform for local cuisine, integrating cultural heritage and commercial value [3][12] Group 1: Strategic Upgrade - The Local Cuisine Research Institute, initiated by the Chinese Business Magazine, has successfully established several industry benchmark activities, gaining wide recognition for its professionalism and influence [3] - The strategic upgrade involves deep integration of quality resources and key layouts in the catering industry, with the addition of the Chinese Culinary Magazine solidifying the new strategic framework [3][12] Group 2: Organizational Structure - The research institute has optimized its organizational structure to align with the strategic upgrade, appointing Hu Bin as the president and Zhang Jiaming as the executive vice president, along with a dedicated management team [5] Group 3: Leadership and Experience - Zhang Liang, with over 20 years of experience in the catering industry, has been appointed as the executive director, reflecting the institute's commitment to empowering the industry through practical experience [6][8] Group 4: Core Actions - The institute has outlined three core actions to drive the development of local cuisine: hosting the Fifth China Local Cuisine Development Conference, establishing three authoritative case evaluation systems, and creating a comprehensive brand communication matrix [9][10][12] - The conference will serve as a high-end platform for dialogue and collaboration among local cuisine practitioners, while the evaluation systems will standardize and guide the industry's development [9][10] Group 5: Industry Goals - The ultimate goal of the research institute's upgrade is to create a growth empowerment community for all local cuisine practitioners, transforming local cuisine into a culturally rich and commercially valuable industry [12]