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干了30多年锦州烧烤,“俺也是国家认证的烧烤料理师啦”
Ren Min Ri Bao· 2025-10-11 01:22
从业近20年的夏磊说:"有了国家认证,会有更多年轻人愿意加入这个行业。" 夏磊(前)在锦州烧烤博物馆内,现场展示传统锦州烧烤制作技艺。林 锦摄 新工种的背后,是一个年产值超千亿元的烧烤产业。以锦州烧烤为例,每年吸引无数食客前来,为锦州 经济发展带来活力。锦州烧烤行业协会会长李志介绍,目前全球已有7万多家"锦州烧烤"门店,品牌从 业者近10万人,带动上下游就业超百万人。 这份自豪,源于今年人力资源和社会保障部会同有关部门发布的第七批新职业目录(包含17个新职业、 42个新工种)。这42个新工种中,就包括"烧烤料理师"工种。 "锦州烧烤手法独特,光调料就有很多种,不少烤食还要进行中草药配制。"李波介绍,"烧烤讲究'蘸、 刷、撒、烤、翻',口感纯正。" 辽宁锦州市,夜色下,炭火映红烧烤师傅李波的脸。肉串在火上嗞嗞作响,他手腕轻抖,铁签翻飞间精 准撒料,烤出诱人的色泽。干了30多年,"俺也是国家认证的烧烤料理师啦。"他抹了把汗,笑容里有藏 不住的自豪。 ...
干了30多年,“俺也是国家认证的烧烤料理师啦”(身边的新鲜事)
Ren Min Ri Bao· 2025-10-08 22:11
新工种的背后,是一个年产值超千亿元的烧烤产业。以锦州烧烤为例,每年吸引无数食客前来,为锦州 经济发展带来活力。锦州烧烤行业协会会长李志介绍,目前全球已有7万多家"锦州烧烤"门店,品牌从 业者近10万人,带动上下游就业超百万人。 《 人民日报 》( 2025年10月09日 10 版) 辽宁锦州市,夜色下,炭火映红烧烤师傅李波的脸。肉串在火上嗞嗞作响,他手腕轻抖,铁签翻飞间精 准撒料,烤出诱人的色泽。干了30多年,"俺也是国家认证的烧烤料理师啦。"他抹了把汗,笑容里有藏 不住的自豪。 这份自豪,源于今年人力资源和社会保障部会同有关部门发布的第七批新职业目录(包含17个新职业、 42个新工种)。这42个新工种中,就包括"烧烤料理师"工种。 "锦州烧烤手法独特,光调料就有很多种,不少烤食还要进行中草药配制。"李波介绍,"烧烤讲究'蘸、 刷、撒、烤、翻',口感纯正。" 从业近20年的夏磊说:"有了国家认证,会有更多年轻人愿意加入这个行业。" (责编:牛镛、岳弘彬) 夏磊(前)在锦州烧烤博物馆内,现场展示传统锦州烧烤 制作技艺。 林 锦摄 ...
一股“东北风味”正席卷全国烧烤市场
3 6 Ke· 2025-09-28 01:42
01 啥是东北烧烤? 东北烧烤绝对是中国烧烤版图里一个极具辨识度的品类。它以黑龙江、吉林、辽宁东北三省为核心,融 合了满族、朝 鲜族、蒙古族这些少数民族的传统饮食文化,再加上黑、吉、辽三省的物产特色跟生活习 惯,慢慢形成了这种豪爽、接地气、"万物皆可烤"的烧烤方式。 它的历史其实挺悠久的,可以追溯到古代满族、朝 鲜族这些少数民族的饮食传统。 像满族,作为东北地区的主要少数民族,早期以游牧狩猎为生,烤制猎物就是他们最主要的饮食加工方 式。 不知道您有没有发现,最近几年,一股浓浓的"东北风味"正悄然席卷全国——没错,就是东北烧烤!从 街边小摊走进高端商场,从地方特色成长为百亿赛道,它早已不是那个只靠"烟火气"闯江湖的 regional player。 有人可能好奇:东北烧烤,到底凭什么能火遍大江南北?是那股子"万物皆可烤"的豪爽劲儿?还是西塔 老太太、九田家这些品牌一套套的差异化打法?又或者是背后那条越来越成熟的供应链在默默支撑? 其实,东北烧烤的崛起,更像是一部中国餐饮品牌的进化样本:它既有对"本味"的死磕坚守,又有对模 式的大胆创新;既讲透了"好吃"的基本功,又玩转了"场景+社交"的新逻辑。 今天,我们就一起 ...
小烧烤里有大门道
Jing Ji Ri Bao· 2025-09-18 00:06
Group 1 - Barbecue remains a popular cooking method across different demographics and regions, with a high demand for fresh ingredients and mastery of cooking techniques [1] - Beef and lamb are the most favored barbecue ingredients among consumers, with lamb generating the highest sales revenue and beef products appearing most frequently in the top ten barbecue ingredients list [1] - There is a growing trend for niche barbecue ingredients such as duck, deer, and pigeon offal, which have seen significant sales increases [1] Group 2 - The barbecue industry in China has evolved from street stalls to branded and scaled operations, with over 596,000 related enterprises currently in existence [2] - Regional preferences for barbecue ingredients vary, with southern consumers favoring poultry, particularly goose in Guangdong and duck products in Jiangsu and Shanghai, while northern consumers prefer pork [1][2] - The trend towards chain operations is prominent in the barbecue industry, and there have been over ten thousand patent applications related to barbecue equipment, indicating a significant level of innovation within the sector [2]
特海国际(9658.HK):盈利受运营调整扰动 期待环比改善
Ge Long Hui· 2025-09-02 18:38
Core Viewpoint - The company reported a revenue of $19.9 million in Q2 2025, reflecting an 8.5% year-over-year increase, but operating profit decreased by 56.5% to $3.7 million due to increased labor costs impacting profitability [1] - The company aims to enhance customer experience and employee satisfaction, which may temporarily affect operating margins but is expected to strengthen brand quality and long-term growth potential [1] Financial Performance - Q2 2025 revenue reached $19.9 million, with a year-over-year growth of 8.5%, while operating profit was $3.7 million, down 56.5% year-over-year, resulting in an operating margin of 1.9%, a decrease of 2.7 percentage points [1] - The net profit attributable to shareholders for Q2 2025 was $1.6 million, marking a turnaround from losses, primarily due to a reduction in foreign exchange losses by $2.3 million [1] - For the first half of 2025, revenue totaled $39.7 million, up 7.0% year-over-year, with a net profit of $2.8 million, also a turnaround from losses [1] Operational Insights - The company maintained stable same-store sales growth of 5.3% in Q2 2025, with notable performance in East Asia, where same-store sales increased by 28.7% [1][2] - The company operated 126 stores as of Q2 2025, with a net increase of 3 stores from Q1 2025, focusing on both the quality and quantity of new openings [2] - The average customer spending was $24.3, showing a slight decrease of $0.1 year-over-year, indicating stable core business operations [1] Strategic Initiatives - The company is advancing its "Pomegranate Plan" to diversify customer experiences and has identified over 10 new project opportunities for future growth [2] - The company opened its first barbecue restaurant in Malaysia and plans to explore other types of dining experiences, including hot pot and fast food, to establish a second growth curve [2] Profit Forecast and Valuation - The company has adjusted its net profit forecasts for 2025-2027 down by 43%, 21%, and 17% to $3.0 million, $5.2 million, and $6.8 million respectively, due to increased operational investments and cost pressures [2] - The company is assigned a target price of HKD 17.46, based on a 28X PE ratio for 2026, reflecting a premium valuation due to its differentiated positioning in the Chinese dining market [2]
烤肉店停电豪气免单18000元:一场"吃亏是福"的现代商业启示录
Sou Hu Cai Jing· 2025-08-27 13:29
Core Insights - The incident at Sun's BBQ restaurant in Yichang, Hubei, where the owner offered a free meal to all customers during a power outage, highlights the importance of trust in modern business practices [1][4][6] - The owner's decision to absorb a loss of 18,000 yuan (approximately 2,500 USD) demonstrates a commitment to long-term business relationships over short-term profits [6][9] Incident Overview - The power outage occurred during peak dining hours, affecting over 40 tables and creating potential safety risks due to carbon monoxide from the charcoal grills [4] - The owner made three key decisions: offering free meals, allowing customers to move outdoors, and providing free takeout for departing guests [4] Public Reaction - The public response was overwhelmingly positive, with comments praising the owner's generosity and business acumen, reflecting a collective nostalgia for traditional business values that prioritize relationships over profits [7] - The incident resonated with consumers' expectations for responsible corporate behavior, transforming a crisis into an opportunity for building trust [7][8] Marketing and Brand Impact - The event was primarily propagated through customer-generated content on social media, particularly Douyin (TikTok), which proved more effective than traditional advertising [8] - The estimated exposure of the incident exceeded 10 million views online, suggesting that the brand's reputation and potential long-term benefits far outweighed the immediate financial loss [8] Business Philosophy - The owner's philosophy of "doing long-term business" serves as a counterpoint to the prevailing focus on short-term gains in the current consumer landscape [9] - The incident illustrates that sacrificing immediate profits can lead to greater emotional and relational capital, positioning trust as a critical asset in sustainable business practices [9]
烤肉店突然停电,老板大喊“全场免单还能打包”!这格局,就该他赚钱!
Sou Hu Cai Jing· 2025-08-26 20:28
Group 1 - The core event involved a barbecue restaurant in Hubei that gained significant attention due to the owner's decision to offer a free meal to all customers after a sudden power outage, transforming a potentially negative experience into a positive one [1][9] - The restaurant's owner used a loudspeaker to announce that all tables would be exempt from payment and that unfinished food could be packed to take home, which delighted customers and garnered applause [1][9] - This incident highlights the importance of customer respect and proactive problem-solving in the service industry, contrasting with businesses that may deflect responsibility during crises [1][9] Group 2 - From a legal perspective, restaurants have a duty to ensure the safety of their customers, and failure to do so during incidents like power outages can lead to civil liability [4] - Customers cannot unilaterally refuse to pay for their meals unless the restaurant offers to waive the charges; the relationship between the customer and the restaurant is governed by a service contract [6][7] - The positive public response to the owner's actions illustrates that a generous approach can lead to long-term customer loyalty and free advertising, outweighing the immediate financial loss [9][10]
新工种认定促行业升级 烧烤职业“转正”还有哪些新变化?
Yang Shi Xin Wen· 2025-08-25 01:09
Core Viewpoint - The recognition of "Barbecue Chef" as a new profession signifies a professional upgrade for barbecue practitioners, enhancing their identity and the overall industry standard [1][5][8]. Group 1: Industry Recognition and Professionalization - The introduction of the "Barbecue Chef" title provides a formal identity for practitioners, allowing them to gain recognition and confidence in their profession [2][5]. - The lack of standardized skills and professional identity has been a long-standing issue in the barbecue industry, which the new designation aims to address [5][8]. - The new profession is expected to drive the industry towards greater standardization and professionalism, enhancing consumer trust [5][9]. Group 2: Market Dynamics and Consumer Expectations - Consumers are increasingly concerned about the quality of ingredients, unique seasoning, and the overall experience of barbecue, indicating a shift in market expectations [8][9]. - The establishment of the "Barbecue Chef" profession is seen as a catalyst for the barbecue market, potentially leading to a more organized and quality-driven industry [8][9]. - The recognition of barbecue as a legitimate dining option, rather than a mere street food, is expected to elevate its status and attract more customers [9]. Group 3: Impact on Practitioners - Barbecue practitioners are motivated to refine their skills and learn new techniques to meet the expectations associated with the new title [6][8]. - The new professional designation is anticipated to create pathways for education and skill development within the industry [9]. - The shift towards a more formalized profession is likely to enhance the overall quality of barbecue offerings, benefiting both practitioners and consumers [7][9].
烤串师傅“转正”为烧烤料理师!新工种带来哪些新变化?
Xin Hua Wang· 2025-08-22 00:00
Core Viewpoint - The establishment of the "Barbecue Chef" as a new profession by the Ministry of Human Resources and Social Security is expected to enhance the social recognition of practitioners and promote the transformation of the barbecue industry towards modern dining [1][3][7]. Group 1: New Profession and Industry Transformation - The new profession "Barbecue Chef" is part of the seventh batch of new occupational categories, which includes 42 new jobs, marking a significant recognition for barbecue practitioners [1][3]. - This recognition is anticipated to help the barbecue industry shed its "street stall" image and transition into a modern dining sector [1][3]. - The new classification is expected to provide a standardized pathway for newcomers to learn the craft, moving away from the traditional method of informal apprenticeship [4][7]. Group 2: Skills and Training - Barbecue chefs are required to master essential skills such as heat control, ingredient handling, and food safety management, along with the ability to innovate new dishes [2][6]. - The establishment of a national certification for barbecue chefs aims to elevate their professional status and enhance their market competitiveness [7][8]. - The introduction of training programs, such as the recently established Yueyang Barbecue Research Institute, will provide diverse training courses and help set industry standards [8]. Group 3: Market Growth and Consumer Demand - Since July, there has been a significant increase in search volume for barbecue-related keywords on platforms like Meituan, with "barbecue group purchase" and "self-service barbecue group purchase" seeing over a 76% year-on-year growth [3]. - The barbecue market is described as a thriving sector worth hundreds of billions, indicating strong consumer demand and growth potential [3][4]. Group 4: Future Prospects and Standardization - The new classification reflects a trend towards specialization and refinement in occupational categories, aiming to standardize skills and enhance the professionalism of the barbecue industry [7]. - Future efforts will focus on developing specific standards based on regional characteristics and improving traditional practices, which could lead to a more standardized and branded modern dining experience [7][8].
餐饮供应链研究报告:野火烧三好鸡翅解决方案
Investment Rating - The report indicates a positive investment outlook for the barbecue skewers market, with a projected market size growth from 1,128 billion yuan in 2021 to over 1,600 billion yuan by 2025, reflecting an annual growth rate of 12.2% [2][3]. Core Insights - The barbecue skewers market in China is experiencing significant growth, driven by increasing consumer demand, yet faces challenges such as a lack of standardization and high reliance on manual labor [2][4]. - The chicken wing segment is highlighted as a key growth area, with chicken meat being the second most consumed meat in China, accounting for 25% of total meat consumption [8][9]. - The "Three Good Chicken Wings" solution by Wildfire aims to address industry pain points such as low standardization and high labor costs by providing a standardized product that reduces reliance on skilled labor and improves operational efficiency [13][18]. Summary by Sections Market Overview - The barbecue skewers market size is expected to grow from 1,128 billion yuan in 2021 to 1,540 billion yuan in 2024, with a projected increase to over 1,600 billion yuan in 2025 [2][3]. - The number of barbecue skewers outlets in China has shown a growth trend, increasing from 292,000 in January 2025 to 307,000 by June 2025 [2][3]. Supply Chain Challenges - The low chain rate in the barbecue skewers market is attributed to regional flavor variations and a fragmented supply chain, which hinders standardized operations and brand expansion [4][5]. - High labor dependency in the preparation process leads to inefficiencies and increased operational costs [5]. Product Innovation - Wildfire's "Three Good Chicken Wings" solution offers a standardized product that eliminates the need for marination, thus reducing preparation time and labor costs significantly [13][18]. - The solution utilizes AI technology and a robust cold chain logistics system to ensure product quality and consistency across various outlets [14][18]. Financial Performance - The labor cost per chicken wing in the Wildfire model is only 0.2 yuan, a reduction of 83.3% compared to traditional methods, with a gross margin of approximately 60%, exceeding the industry average [18][19]. - The standardized process reduces flavor variability to below 3%, enhancing customer retention and satisfaction [18][19]. Market Applications - The "Three Good Chicken Wings" solution is adaptable across various dining scenarios, including fried chicken, barbecue, and traditional Chinese cuisine, demonstrating its versatility in the food service industry [24][26]. - Successful case studies show significant improvements in operational efficiency and profitability for various types of barbecue outlets that have adopted this solution [23].