Core Insights - The article emphasizes the transformation of the fine dining industry in China, highlighting the importance of "food+" and online integration as essential capabilities for restaurant operations [1][2][4] - The "2025 Black Pearl Restaurant Guide" conference showcased the evolving landscape of fine dining, focusing on emotional value and innovative culinary experiences [1][2][5] Group 1: Industry Trends - The fine dining sector is experiencing a significant shift, with a growing emphasis on cultural, aesthetic, and philosophical experiences in addition to taste [1][2] - The younger generation's preferences are becoming more globalized, favoring relaxed dining environments and personal experiences over traditional business meals [2][5] - The integration of online platforms is crucial for restaurants, with "food+" concepts and diverse experiences driving a 90% year-on-year growth in multi-faceted dining packages [2][3] Group 2: Event Highlights - The "2025 Black Pearl Restaurant Guide" conference featured a diverse range of participants, including chefs and culinary innovators, to discuss the future of fine dining [1][4] - The event introduced a new registration process to engage more food enthusiasts and industry professionals, reflecting the growing interest in China's fine dining ecosystem [1][2] - The conference included discussions on the role of chefs as key players in the industry's transformation, with many chefs also being skilled in business management [4][6] Group 3: Business Strategies - Restaurants are adopting innovative pricing and value strategies to attract new consumer groups, moving beyond traditional price competition to focus on value resonance [3][5] - The use of online platforms like Meituan has enabled restaurants to enhance their visibility and customer engagement, leading to increased revenue and customer loyalty [5][6] - The Black Pearl initiative continues to recognize and reward culinary innovation, encouraging chefs to push boundaries and create unique dining experiences [6][7]

爆发式增长的跨境游带动了国内旅游平台的业绩，带火了各大社交平台上的打卡点，也带来了愈发严峻 的吃饭问题。 "今天吃什么"不仅是笼罩在每一个工位上的后现代哲学思辨，也是在异国他乡的大床房上醒来，映入脑 海的第一件头等大事。"出去一个留子，回来一个厨子"是网络上经久不衰的热门话题，"拯救中国胃"则 是中国互联网平台众多出海战绩中最容易被低估的一个环节。 大部分中国游客也许都有着类似的感受——在互联网的话题和标签之外，我们对自以为熟识的异域其实 知之甚少。 社交媒体上的假中餐和白人饭越来越多，似乎也在呈现着一个事实： 以食为天的中国人，在海外的餐桌 体验，恐怕远远没有得到满足。 刻板印象 之外 激怒一个意大利人只需要往披萨里加菠萝，迷惑一个中国人也只需端上一份左宗棠鸡。 出境游重新升温，各个国家地区开始加大力度吸引中国游客，除了新西兰、韩国、泰国这些老牌热门目 的地，甚至阿富汗也不敢落伍[1]。但旅游业的兴旺也反衬着餐桌上的烦恼，"吃什么"的问题，正随着中 国游客脚步扩散到每一个经纬度。 身在异国他乡，无论是正宗地道的当地美食，还是魂牵梦萦的故乡滋味，似乎都缺少一本直观的攻略指 南。 原因很大程度上在于，互联网上的 ...