（来源：湖州日报） 转自：湖州日报 记者 施 妍 肥牛片卷成拱门造型，帝王蟹腿整齐排列，东星斑切成厚薄均匀的鱼片，再配上几片柠檬提鲜……这桌 精致讲究的大餐，不是出自餐厅后厨，而是由私厨上门烹制的家宴。 今年春节期间，除了传统餐厅和酒楼的预订外，私厨上门的服务模式悄然走红，成为湖州不少市民团圆 聚餐的新选择。 春节档期私厨火爆 大年初一，南浔区一居民家中，阵阵饭菜香从厨房飘出。帝王蟹、太湖白鱼、牛羊肉、时令蔬菜……一 道道地道的年夜菜陆续出锅。这桌年夜饭的掌勺人，不是家里的长辈，而是有着20多年厨龄的专业厨师 方魏。 作为"友菜友饭"平台的签约厨师，方魏今年春节过得格外忙碌。"春节期间跟平时不太一样，很多是家 庭聚餐，菜量基本在20道以上，往往一天只能接一单。因为要做一大桌菜，从下午忙到晚上，没办法跑 多家。"方魏说，价格方面，除夕夜和初一这2天最高，每单服务费1500元，其余日子1000到1288元不 等。 "这不是简单的换个地方做饭，而是一套完整的专业服务。"方魏说，每次上门，从佩戴鞋套、口罩、手 套开始，每一个环节都有规范。春节期间，菜品基本是客户自己提供的——有从老家带来的土货，也有 各种高档生鲜食材 ...

中国社科院财经战略研究院执行研究员赵京桥认为，私厨上门是消费升级与节日需求融合的体现，折射 出个性化餐饮消费崛起、家庭用餐场景价值凸显、服务型消费需求持续增长等趋势。 然而，私厨行业尚处发展初期，面临服务缺乏标准规范等问题。展望未来，赵京桥认为，推动行业规范 化发展需政府监管、行业自律、平台约束等多方发力。他建议，要明确监管主体与边界，制定分级合规 资质标准，建立食品安全规范要求。 "在消费升级与服务转型的双重推动下，私厨上门有望从春节热点走向常态服务，持续释放餐饮消费新 潜能。"赵京桥说。 来源/中国经济网微信综合工人日报、央视财经、潇湘晨报等 来源：经济日报 春节假期聚餐，你会选择让私厨"上门"吗？除了传统餐厅和酒楼的预订外，私厨上门的服务模式异军突 起，成为消费者在家团圆的新选择。 近日，某视频平台发布了一位在长沙从事上门私厨的年轻人创业故事，引发关注。这位"95后"女孩，今 年春节做出了一个"先斩后奏"的决定——留在长沙，为客户上门制作年夜饭。据其介绍，春节这个月收 入估计将达4.5万元。 2月18日，媒体联系了这位私厨从业者。对于网友对其收入真实性的怀疑，她表示春节前的半个月，已 经挣了约2万元，春 ...

Core Insights - The article highlights the growing trend of private chefs offering home-cooked meals during the Chinese New Year, exemplified by a young chef in Changsha who anticipates earning approximately 45,000 yuan during the holiday period [1][2][9] Group 1: Business Model and Pricing - The private chef's pricing strategy includes a package for 10 dishes with ingredients at 1,888 yuan and without ingredients at 988 yuan, reflecting the increased costs of ingredients and labor during the holiday season [3][9] - The chef has built a stable client base over three years, leveraging social media to attract customers and secure bookings well in advance of the holiday [1][5] Group 2: Market Trends and Consumer Behavior - The private chef industry is characterized by flexible and diverse service models, with a notable increase in demand during the Chinese New Year, indicating a shift towards personalized dining experiences [9] - Experts suggest that the rise of private chefs is a reflection of upgraded consumer preferences and the growing value of family dining experiences, with potential for the industry to evolve into a more standardized and regulated sector [9]

Core Viewpoint - The rise of private chef services during the Spring Festival reflects a growing consumer demand for enhanced reunion rituals and dining experiences, indicating a promising development outlook for the industry [2] Industry Development - The private chef service industry is experiencing rapid growth, driven by consumers' dual needs for ritualistic and experiential dining during traditional festivals [2] - However, the swift expansion of this sector has revealed several issues that necessitate the promotion of standardized development [2] Collaborative Efforts - There is an urgent need for collaboration among government, industry stakeholders, and platforms to ensure that private chef services become a trusted choice for consumers [2] - Such efforts aim to enrich traditional festivals with warmth and beauty, enhancing the overall consumer experience [2]

Core Viewpoint - The article highlights the booming demand for "New Year's Eve dinners" in the restaurant industry, with many establishments experiencing a surge in reservations and a shift towards smaller, more intimate dining experiences [4][8]. Reservation Trends - Many mid-to-high-end restaurants and time-honored brands have reported that reservations for New Year's Eve dinners are selling out quickly, indicating a strong market demand [4][5]. - For example, Quanjude has seen a 16% year-on-year increase in reservations, with a total of 919 tables booked by February 2026 [4]. - Haidilao has received over 50,000 reservations for New Year's Eve dining, with more than 1,000 locations operating on the holiday [4]. Market Changes - The New Year's Eve dinner market is evolving, with a noticeable trend towards smaller, more manageable dining packages for families and small groups [11][15]. - In Shanghai, many traditional restaurants have already sold out their New Year's Eve dinner seats, leading consumers to seek alternatives like "New Year's lunch" [10]. - The demand for 3-6 person packages has surged, reflecting a shift towards smaller family gatherings [11][15]. Innovative Offerings - Restaurants are introducing innovative dishes and themed packages to attract customers, such as Quanjude's "Bite Spring" set menu and Haidilao's collaboration with the My Little Pony brand [20][21]. - Many establishments are focusing on high-quality ingredients and personalized service to enhance the dining experience [6][20]. Home Dining Trends - There is a growing trend of families opting for home-cooked New Year's Eve dinners, with pre-packaged meal kits seeing a 180% increase in sales [26]. - Various restaurants and retailers are launching ready-to-eat and semi-prepared meal kits, catering to the demand for convenience [27][28]. Emotional Value in Dining - The article notes a shift in consumer expectations, with families prioritizing emotional connections and experiences over mere presentation and extravagance [32]. - The competition in the New Year's Eve dinner market is increasingly focused on product quality, service, and overall value rather than just price [32][33].

"元旦就订满了""现在最早只有大年初七的位置了"……随着马年春节脚步临近，年夜饭市场持续升温。 中国证券报记者日前询问多家餐厅发现，在年夜饭时段，这些餐厅不少门店的包间早已被预订一空。记 者采访了多家餐厅负责人、上门私厨工作人员，探寻年夜饭预订火爆背后，商家如何捕捉市场需求，解 锁"团圆生意经"。 深耕家乡味道 寒冷的冬夜里，北京隆福寺新春市集上，北京福州宾馆、联营烧麦、老川办餐厅等摊位前人头攒 动。"福州小吃，鱼丸、肉燕、芋泥，可以两拼、可以三拼！"几口装着丸子肉片的大锅热气蒸腾，白雾 瞬间凝结在围观客人的眼镜上。 生意的红火，清晰地映在老板脸上。北京福州宾馆经理、负责人杨明明笑着打开收款统计App，向记者 展示这份冬日的收获："你别看天气这么冷，也卖了7000多（元）。" 对于在异乡过年的人来说，那口最地道的"家乡味"成了不可或缺的乡愁寄托。深耕家乡味道，正是不少 餐厅年夜饭经营的关键所在。 除了参与市集售卖，在年夜饭经营上，杨明明介绍，与平时餐厅以闽菜为主、融合菜为辅的经营方针不 同，今年年夜饭套餐均是闽菜，以契合消费者过年对家乡味的期待。"去年12月，我们就开始准备年夜 饭工作，今年包间很早就被订满了 ...

Group 1 - The core viewpoint of the articles highlights the rising trend of private chef services during the Chinese New Year, driven by consumers' desire for enhanced dining experiences and family gatherings [1][2] - The demand for private chefs has surged, with service fees increasing by 2 to 3 times, reaching between 1,500 to 2,000 yuan, yet the availability remains limited due to high demand [1] - The private chef service market offers flexible pricing models, starting from 200 yuan per person for basic packages to up to 10,000 yuan, catering to various consumer needs for personalized dining experiences [1] Group 2 - The private chef industry is characterized by a demand-driven service model, allowing chefs to customize menus based on customer preferences, thus addressing the limitations of traditional restaurant offerings [2] - The rise of private chef services reflects broader trends in consumer upgrading, the value of family dining experiences, and the ongoing growth of service-oriented consumption [2] - The private chef industry is still in its early stages and faces challenges such as a lack of standardized services; experts suggest that government regulation and industry self-discipline are necessary for future development [2]

"元旦就订满了""比往年订完得早""现在最早只有大年初七的位了"……随着马年春节脚步临近，年夜饭市场持续升温。 中国证券报记者调研采访了多家餐厅负责人、上门私厨，探寻年夜饭预订火爆背后，商家如何捕捉市场需求，解锁"团圆生意经"。 气温零下的冬夜里，北京隆福寺新春市集上，北京福州宾馆、联营烧麦、老川办餐厅等摊位前人头攒动。"福州小吃，鱼丸、肉燕、芋泥，可以两拼可以 三拼！"几口装着丸子肉片的大锅热气蒸腾，白雾瞬间凝结在围观客人的眼镜上。 生意的红火，清晰地映在老板脸上。北京福州宾馆经理、负责人杨明明笑着打开收款统计App，向记者展示这份冬日的收获："你别看天气这么冷，也卖 了7000多（元）。" 对于在异乡过年的人来说，那口最地道的"家乡味"成了不可或缺的乡愁寄托。深耕家乡味道，正是不少餐厅年夜饭经营的关键所在。 在某社交平台搜索私厨上门的部分结果 新需求呼唤新供给，私厨上门火了，也给不少人解锁了就业新赛道。 "平时大多数时候是给两三个人做菜，也会做宴席。过年这几天一天能有三单，早中晚都排满了，收入比平常高一些。"来自云南的"00后"陆女士向记者讲 述自己在北京全职从事私厨上门的经历，"现在做私厨上门的'00后 ...

山东青岛某厨师工作室负责人 李涛：年夜饭预订大概已经排到正月初五了，订单量同比增长了20%-25%。 据了解，目前私厨市场主要分为两种服务模式：一是顾客自备食材，按照菜品量付300元-500元的厨师人工费；二 是"包工包料"，私厨提供食材、上门烹饪、餐后清洁等服务。记者走访了多家私厨工作室发现，今年春节私厨预 订火爆，订单量暴增，报酬已涨至平时三倍，但仍供不应求。 （央视财经《第一时间》）山东青岛的年夜饭市场已悄然"开战"。除了传统餐厅和酒楼的预订外，私厨上门的服 务模式异军突起，成为消费者在家团圆的新选择。 刘乔训2015年开始从事厨师行业，去年年初正式转行做私厨。一早他就来到菜市场，按照客户的菜单，为中午的 午宴准备食材。准点到达客户家后，他便开始有条不紊地忙碌起来。 转载请注明央视财经 编辑：潘煦 ...

Group 1 - The New Year’s Eve dinner market is experiencing a surge in demand, with many restaurants in Fuzhou fully booked for reservations since late December [1][4] - New consumer trends include the popularity of "private chef at home" and "New Year’s Eve dinner delivery" services, alongside traditional dining options [4][6] - Self-service buffet options have gained traction, particularly among younger families, reflecting a shift in dining preferences [6] Group 2 - In Yangzhou, the New Year’s Eve dinner market is also thriving, with an earlier booking cycle and diverse consumption methods such as time-slot dining and takeaway gift box packages [8][11] - Many restaurants in Yangzhou reported high demand for reservations, with some customers inquiring as early as June of the previous year [11] - The sale of New Year’s Eve dinner gift boxes, which include semi-finished dishes and full meal packages, has become popular, allowing customers to recreate restaurant-quality meals at home [11] Group 3 - Restaurants are innovating not only in dining formats but also in dish content and dining experiences, with adjustments made to traditional dishes to align with health-conscious trends [13] - In Heze, local businesses are focusing on enhancing customer experience and ceremonial aspects, using creative dishes featuring "horse" elements to attract customers [15][18] - The emphasis on dining environment and service experience has increased, with consumers valuing these aspects alongside food quality [17][20]