The flowers carved by the master of Lucai are carved with radishes. Photo by Sun Tingting
China News Service, Jinan, September 20 (Sun Tingting) The 7th China Shandong Cuisine Food Culture Festival was launched in Jinan, Shandong, the "China Shandong Cuisine Food Capital". Domestic catering industry scholars, food experts and other people gathered in Jinan to explore the inheritance of thousands of years of Shandong cuisine culture and classic skills, promote the upgrading of catering consumption, build a catering industry ecosystem, and promote the high-quality development of the catering industry.
According to the latest data released by the National Bureau of Statistics, in August this year, the national catering revenue was 374.8 billion yuan (RMB, the same below), an increase of 8.4% year-on-year, achieving a negative turn positive. Chen Xinhua, president of the China Hotel Association, said in his video speech that this year's epidemic has brought unprecedented severe impacts to the catering industry. In the extremely unusual situations such as rising raw material prices and shortage of personnel, the new pre-made cuisine track has grown rapidly, becoming a "new blue ocean" leading catering companies to expand their profit space.
The 7th China Shandong Cuisine Food Culture Festival was launched in Jinan on the 20th. Photo by Sun Tingting
Sun Zhanyu, director of the Jinan Municipal Bureau of Commerce, introduced that the China Hotel Association has held three Chinese Food Festivals and six Chinese Shandong Cuisine Food Culture Festivals with Jinan, promoting the development of Jinan's food economy, culture and catering industry. Jinan's catering revenue accounts for about 20% of Shandong's catering industry, and has been at the forefront of Shandong's catering industry in terms of catering brand improvement and catering supply chain services, and has cultivated a number of catering brands with certain influence across the country, including Kerry Group, Shunhe Group, Yang Mingyu, Chaoyixing.
Sun Zhanyu said that this China Shandong Cuisine Food Culture Festival is themed "Promoting Shandong Cuisine Culture and Promoting Catering Consumption". Through the summit forum, we will discuss the development trend of Shandong cuisine supply chain and the transformation of pre-made dishes; through the Shandong cuisine craftsman masters enter the community and campus, inherit the craftsman spirit, fix the memory of Glu cuisine, advocate catering saving and resist catering waste. At the same time, the "Food Carnival·National Hi-Hi Season" and the "Old City and Old Flavor" folk cooking competition will also be held.
The master of Lucai engraves on the watermelon. Photo by Sun Tingting
Zhao Xiaoguo, vice president of the China Hotel Association, said in a report titled "Looking at the trend of catering supply chain and pre-made dishes from the stage of social development", that at present, enterprises have changed from pure catering to the development of the entire industrial chain mainly based on catering. The catering industry must combine the supply chain and rely on shared central kitchens to adapt to the new growth of the boundless catering supply chain.
Zhao Xiaoguo believes that at this stage, the domestic catering market has a clear trend of "dual tracks" and small categories and quality foods are polarized, and corresponding consumption tracks have emerged. He took Shandong Kairui Commercial Group, the leader in Shandong catering, as an example. The corresponding consumer groups of catering brands have set up multiple consumer tracks such as 100 yuan to 300 yuan, 300 yuan to 600 yuan to meet the consumption needs of different groups.
On the same day, the "Lucai Industry Consumption Power Data Report" was released. According to the report, Shandong cuisine has a significant trend of younger age, and the proportion of Generation Z has increased to 18.76%. In addition, the rise of "pan-Lu Cuisine" has made brands with Shandong cuisine genes and Shandong cuisine elements "spread", and the integration of categories has become an important method for traditional Shandong cuisine brands to break through. (End)
