这期,我们想来说说餐饮业所面临的困惑。对于餐饮业来说,今年让人困惑的事情有很多,貌似热闹的市场并无热点,原料的大幅度涨价,经营成本的增加和企业利润的下降,还有一线员工的短缺,老板们困惑;各酒楼里菜式雷同,让客人舌头钝了,味觉倦了,不知道该吃啥了,食客们困惑;再看厨房,能吃的东西都用了,能用的招数都使上了,“创新菜”让厨师们困惑;还有前堂,工资太低,工作太累,容颜易老,明天的出路在何方,年青的服务员谁不困惑……——编者 This period, we want to talk about the confusion facing the restaurant industry. For the restaurant industry, this year there are many confusing things, seemingly busy market has no hot spots, raw material prices, operating costs and business profits declining, there is a shortage of front-line staff, the boss confused ; The same dishes in the restaurant, so that guests blunt tongue, taste tired, do not know what to eat, and diners are confused; look at the kitchen, can eat things are used, the tricks can be used, “Innovative cuisine ” to cook chefs; and the front hall, the salary is too low, too tired to work, plain old, tomorrow’s way out, young waiter who is not confused ... - Editor