【锐评｜#预制菜年代厨师应大有可为#】#预制菜围攻下厨师会沦为加热工吗#2月6日，国家卫健委发布 《食品安全国家标准 预制菜》（征求意见稿），面向社会公开征求意见。据工人日报报道，随着预制 菜越来越多地进入百姓餐桌，公众对于厨师现炒的需求越来越旺盛，可厨师行业发展存在诸多挑战与问 题。能不能学到真东西、职业生涯的每一步怎么走、未来有没有发展前景……都是职业选择中着重考虑 的因素。厨师实践性和专业性极强，尤其需要过硬的手艺、明确的技能评价与成长标准。职业教育与实 际脱节、职业发展模糊、劳动保障不稳定，必然影响厨师从业者的积极性。在厨师行业面临困境的同 时，预制菜行业又快速兴起，不仅挤压厨师的发展空间，也对厨师如何适应当前的餐饮业态提出挑战。 人才留存问题与行业转型压力，成为制约厨师行业发展的关键因素。 职业困境，必然制约厨师择业的 积极性。"民以食为天，食以味为先"，厨师酿造的，不只是一门做饭的手艺，更是一门舌尖上的艺术。 一代代厨师的匠心雕琢，积淀出我国丰富多彩的美食文化。厨师的煎炒烹炸，也是一座城市烟火气最具 体、最直接的呈现。无论是饮食文化的传承，还是老百姓对烟火气的期盼，都呼唤厨师行业更新"菜 单"，让 ...

和平时在家做菜不同，转行做私厨后，魏梨要迅速提高自己应对不同需求、稳定出品的能力。"不同客 户口味不一样，如果客户点了我不会做的菜，我会提前一天买好食材自己在家做一遍，确保第二天现做 不会出问题。"她说。 经常在外用餐的食客甘凡对现炒菜有着强烈的执着："现炒菜端上来会有'锅气'，这是很多预制菜替代 不了的味道。" （来源：工人日报） 阅读提示 在现炒菜愈发受欢迎的当下，厨师行业却仍存在职业发展模糊、劳动保障不稳定、职业教育与实际脱节 等诸多问题，制约着行业发展与人才留存。受访专家与专业人士建议，从规范行业发展、强化权益保 障、优化人才培养等方面入手破解厨师行业困境。 临近年关，河南某四星级酒店的厨师长王爽正为即将到来的"新年小高峰"做准备。"我们需要提前设计 菜单、统计食材需求并协调采购部门提前采购，把前期的准备工作做好，忙起来才不至于太慌乱。"王 爽说。 记者采访发现，随着预制菜越来越多地进入人们的生活，人们对于厨师现炒的需求却越来越旺盛。对 此，厨师们如何应对？他们又面临哪些困境？记者对此进行了采访。 从"传统手艺人"到"专业岗位人才" "我的收费是两个菜68元、4个菜118元，不含食材。"重庆人魏梨向记 ...

Core Insights - Hong Kung has drastically reduced its operational footprint, now operating only one store, down from a peak of 40, highlighting a significant decline in its business model [1][2][10] - The company's aggressive imitation strategy, which involved closely mirroring competitors like Nan Cheng Xiang, has proven ineffective in a competitive market where core competencies are essential [11][16] Store Operations - As of November 18, only the Jiugong store remains operational, while the Xiluoyuan store has ceased operations, indicating a trend of closures [2][3] - Many stores that underwent renovations have permanently closed shortly after, suggesting a lack of sustainable business practices [6][10] - The rapid closure of stores, such as the Shuangqiao and Tiantong East Garden locations, reflects deeper issues within the company's operational strategy and financial health [8][10] Competitive Strategy - Hong Kung's initial strategy involved aggressive expansion and imitation of successful brands, but this approach has led to a lack of differentiation and market presence [11][13] - The company attempted to position itself as a low-cost option with a menu designed to attract budget-conscious consumers, but this strategy has not translated into customer loyalty or profitability [13][14] - The reliance on a single-store model with high operational costs has made the company vulnerable to market fluctuations and competitive pressures [14][16] Industry Context - The restaurant industry is currently facing intense competition, with many players struggling to maintain profitability amid rising operational costs and changing consumer preferences [17] - The shift towards a more competitive landscape has made it clear that brands must focus on quality and operational efficiency rather than rapid expansion [17] - Companies that fail to adapt to these market conditions risk being left behind, as evidenced by Hong Kung's current struggles [17]