"人均消费上百元""年轻人排队3小时也要吃"……近两年，一股云贵川bistro的热潮席卷网红商圈，刷屏各大社交平台。 据21世纪经济报道记者实测某网红品牌，人均消费可达上百元，云贵本地餐馆里25元的铜锅油焖鸡，在云贵川bistro里标价86元。其他bistro餐厅更是将当 地街边8元的酸汤米线卖到48元，溢价6倍。对此，社交平台上有不少网友纷纷表示"被刺"。 bistro是什么？为什么云贵川菜系加上一个英文后缀就火了？让年轻人上头的原因是什么？ 云贵川bistro成商圈新晋"排队王" 这个秋天，北上广的年轻人似乎都在忙着同一件事：排队吃云贵川bistro。 "4:00多取号，8:30才吃上""排到最后只剩倔强""拿号2小时，过号一瞬间"——在小红书等社交平台上，满屏都是吃货们的"排队血泪史"。 这场"云贵川bistro热"来得又快又猛。21世纪经济报道记者注意到，一批带着"山""云""野""果"字样的云贵川bistro，正快速占领上海、北京、西安、武汉、 南京等城市的各大商圈。大众点评数据显示，截至目前，以"云贵川bistro"为关键词搜索，上海有35家，北京22家，广州14家。 近年来，电视剧《去有风的地方 ...

凤凰网《风暴眼》出品 爆料投诉邮箱 : all_cj@ifeng.com 这本该是北海道枫叶红透、京都庭院层林尽染的日本旅游旺季，是从业 35 年的旅行社业务员陈娜最忙碌的时节之一。但近几天的忙碌，却与以往完 全不同。 她的生活几乎模糊了上下班的界限，每天不知疲倦地一遍遍给日本酒店打电话，沟通中国游客的退订事宜。 她所在的一家旅行社，公司业务 90% 集中在日本旅游板块，专注包团服务。或许正是因为业务结构如此集中，在日本首相高市早苗发表错误言论 后，这艘 " 小船 " 在中日局势的风浪中显得格外颠簸。 短短几天内，大量游客取消了赴日行程，不仅让旅行社、日本地接社的包团业务面临更多不确定性，也将寒潮传导到了日本酒店、餐厅、包车行业。 "我们都相信寒潮不会太久，目前我们和游客都选择响应国家的号召。"陈娜说，"我们也在努力沟通，尽可能减少游客的损失。" 日本首相高市早苗 图片来源于网络 01 旅行社八成游客退订，有人遇平台退费难 短短数日，陈娜的旅行社，已有五六十名游客取消了赴日行程。她告诉凤凰网《风暴眼》，这个数目，占她公司近期日本游客的八成左右，涉及四五 个原定于十一、十二月出发的旅游团。 "一旦团中有人退订， ...

不过，该协议引发了一些争议。一家位于核心历史街区的比萨餐厅老板丹妮拉称，她的餐厅位于知名地标性建筑领主宫与《大卫》复刻像附近、 拥有约60个户外座位，她担心生意会受到很大影响。还有部分市民认为，政府颁布的这些措施对于整治户外用餐的乱象还不够彻底。 据报道，近两年，意大利各地户外餐饮激增，大量餐厅投资扩展了户外空间。意大利酒店业联合会数据显示，2020至2023年间，42%的餐厅投入 户外设施。部分人士担忧，新规将压缩当地传统餐厅的生存空间，使其让位于普通的意大利餐厅。（王策） 据意大利"今日佛罗伦萨"网站、英国《泰晤士报》等媒体日前报道，一边在户外品尝特色美食，一边欣赏佛罗伦萨的文化广场、历史雕塑以及阿 诺河景致，已经成为不少游客的选择。然而，不少居民抱怨这些户外就餐区域加剧了核心街区的拥堵情况，并导致环境变得更加杂乱。 根据佛罗伦萨市政府与当地文物局联合推出的一份过渡性管理协议，该市将禁止餐厅在受联合国教科文组织保护的50条历史街道设立户外就餐 区，另有70多条街道的餐厅也将被施加更严格的户外就餐要求。该协议已获得市议会批准，并计划于明年生效。 【环球时报综合报道】为解决拥堵、杂乱等问题，意大利佛罗伦萨市政 ...

从旧金山餐厅里一杯售价高达35美元的霞多丽，到伦敦开业仅一年就黯然谢幕的米其林餐厅，再到上海人均消费近万元的米其林餐厅悄然关闭...曾经象征 着精致生活与商务宴请的高端餐饮，正面临前所未有的挑战。 当关税壁垒推升成本、消费习惯悄然转向、禁酒令击碎传统商业模式，全球的餐厅经营者们不得不站在十字路口：是坚守精致餐饮的荣耀，还是向务实消 费的新时代低头？这场自下而上从市场蔓延至餐桌的变革，正在重新改写葡萄酒的布局和走向。 由于关税、劳动力成本和饮酒习惯的改变，在美国旧金山，一杯葡萄酒的价格已经飙升至新高，一些餐厅的售价高达25美元（约合人民币180元）甚至更 高，从而引起不少餐厅经营者和食客的担忧。 在一家高档的秘鲁餐厅La Mar Cebicheria中，一杯5盎司（约150毫升）的俄罗斯河谷霞多丽售价35美元，即使是价格相对亲民的阿尔萨斯特级雷司令，一 杯也要24美元。这些价格较几年前已有大幅上涨。 在新美式餐厅Octavia，一杯白葡萄酒平均价格两年间上涨12.5%，从约16美元升至18美元以上。另一知名餐厅Prospect也出现类似情况，自2024年春季以 来，一杯红葡萄酒的平均价格涨幅更超过16%，从18 ...

Core Viewpoint - Clinique Holdings (08367) has entered into a three-year lease agreement for office space in Shenzhen, indicating a strategic move to expand its operations in China [1] Group 1: Lease Agreement Details - The lease agreement is between Clinique's indirect wholly-owned subsidiary, Huading Zhichain Supply Chain (Shenzhen) Co., Ltd. (as tenant), and China Resources Land Qianhai (as owner) [1] - The lease term is from November 15, 2025, to November 14, 2028, covering a total of three years [1] - The total estimated rental cost is approximately HKD 1.7 million, excluding government rates, management fees, air conditioning fees, and utility costs [1] - Monthly rent is set at HKD 56,000 during the lease period [1] Group 2: Property Specifications - The leased property is located at 5035 Menghai Avenue, Nanshan Street, Qianhai Shenzhen-Hong Kong Cooperation Zone, on the 13th floor of the Qianhai China Resources Financial Center, covering a total area of 341 square meters [1] Group 3: Strategic Rationale - The company is engaged in restaurant operations in Hong Kong and aims to develop its presence in China [1] - The board believes that the property is in a prime location for office use [1] - The terms of the lease, including the rental price, were negotiated fairly based on current market rates and similar properties in the vicinity, aligning with the company's and shareholders' overall interests [1]

Core Viewpoint - The article emphasizes the importance of reducing waste in restaurants through improved awareness and updated practices, highlighting that waste directly impacts operational efficiency and the establishment of cost-effective dining environments [2]. Group 1: Types of Waste - Traditional processing methods lead to significant waste, which can be mitigated by adopting more efficient techniques and enhancing staff awareness about conservation [2][4]. - Responsibility waste arises from poor management and lack of accountability, manifesting in various forms such as leaks, equipment idling, and improper food handling, indicating a need for improved kitchen management [5]. - Conceptual waste is driven by customer behavior, where patrons order more than they can consume due to social pressures, resulting in substantial food waste that is often discarded without consideration for reuse [7]. Group 2: Waste Reduction Strategies - Implementing water recycling and minimizing oil usage during cooking can significantly reduce resource waste [4]. - Conducting taste tests in advance to avoid over-preparation and ensuring careful ingredient management can help in reducing waste [4]. - Encouraging staff to be mindful of ingredient preservation and utilizing leftover materials effectively can further minimize waste [4].

本科普选自《如何开一家赚钱的餐厅 》 口碑促销 口碑促销是指餐厅在调查市场需求的情况下，为消费者提供需要的产品和服务，同时制定一定的口碑推 广计划，让消费者自动传播餐厅产品和服务的良好评价，从而让人们通过口碑了解产品、树立品牌、加 强市场认知度，最终达到餐厅销售产品和提供服务的目的。 美国有这样一个小案例：某家餐厅给吃午饭的顾客，每人六份打包好的甜点让他们带回办公室。如果给 一份，顾客就自己吃掉了。可是给了六份呢，他们只能回办公室，把甜点分给同事吃，一边分一边要告 诉同事：我中午在 ×××× 吃的饭，这是他们送的甜点。别人白吃东西很开心，也就随便问问说那家店怎 么样啊，顾客就会跟他们描述一下，帮你做口碑传播。 口碑促销的媒介又叫做口碑传播大使，口碑传播大使的三个类型：优质客户、权威人士、团体用户。 一、口碑促销开展的前提条件 1.重视卖点，服务细节 口碑促销很少作为一种促销战术单独的使用，餐厅为提高口碑促销的传播速度和效果，有必要辅以菜品 展示和广告、平面媒体、附赠菜品光盘等辅助工具和其他宣传方式，做到全方位、立体化传播，以期达 到最佳效果。 3. 双重功效性 口碑促销兼具渠道推销和餐厅品牌传播的双重功效，是 ...

Core Insights - The article emphasizes the critical importance of location selection for restaurant success, highlighting that a good location can significantly influence profitability and operational risks [2][4][6]. Group 1: Importance of Location - The specific location of a restaurant determines its potential for profitability, as factors like foot traffic, competition, and consumer habits are fixed once the location is chosen [4]. - A well-chosen location can enhance customer flow, purchasing power, and overall competitiveness, providing a significant advantage in attracting customers [4][6]. Group 2: Investment Risks - The location of a restaurant is a fixed asset that cannot be changed, making it crucial to conduct thorough research before finalizing a site [6]. - Poor location choices can lead to substantial financial losses, as the inability to sell or transfer a poorly located restaurant can result in wasted resources [6]. Group 3: Market Positioning - The surrounding commercial area influences the restaurant's concept and product offerings, with economic conditions and consumer habits playing a vital role in determining success [8]. - Establishing a clear understanding of the target market based on the location's demographics and needs is essential for developing effective marketing strategies [8]. Group 4: Promotion and Visibility - A strategically chosen location serves as a powerful marketing tool, enhancing the restaurant's visibility and brand recognition [10]. - High foot traffic areas can significantly boost a restaurant's exposure, acting as a natural advertisement for the business [10].

Core Points - The article discusses a regulatory action taken by the market supervision bureau in Urumqi City, Xinjiang, against a restaurant for illegal advertising claims related to health benefits of a fish product [1] Group 1: Regulatory Action - The Urumqi City market supervision bureau conducted an inspection based on complaints and found that the restaurant's advertisement made unverified health claims about "dragon fish" [1] - The advertisement included statements suggesting that "dragon fish has anti-atherosclerosis effects, benefits for cardiovascular diseases, and enhances memory" and "omega fatty acids in dragon fish can inhibit free radicals in the eyes" [1] - The restaurant created the advertisement by downloading content from Baidu and paid 600 yuan for its production, which was found to violate the Advertising Law of the People's Republic of China [1]

Group 1 - The 2026 Beijing Michelin Guide features 99 restaurants, highlighting an expansion in star-rated establishments and the introduction of the first "Michelin Guide Mentor Chef Award" in mainland China [2][3] - The star-rated restaurants showcase a diverse culinary landscape, with 32 establishments representing over 10 cooking styles, including three new one-star restaurants, increasing the total to 24 [2] - The guide reflects a trend in the local dining market towards "high-end diversity, quality improvement in casual dining, and empowerment through tradition" [2] Group 2 - The inaugural "Michelin Guide Mentor Chef Award" was awarded to Zhang Yifeng, the chef of Chao Shang Chao, emphasizing the importance of talent development in the restaurant industry [3] - Eight new restaurants made it to the Bib Gourmand list, focusing on affordable yet high-quality dining options, indicating a shift towards a multi-tiered dining landscape in Beijing [3] - The rise of casual dining establishments aligns with consumer demand for "high cost-performance dining," moving the market from a focus solely on high-end offerings to a more balanced approach [3]