The forum will focusing on the management of the restaurant under the new normal epidemic situation, and invite representatives and experts from well-known catering groups to share insights , trends forecast, share new business models, and the creation of new catering consumption scenarios.
|2021年5月18日下午||14:05-14:10||The inheritance and innovation of local flavor dishes from the prospect of latte fish head soup||Qin Zhuonan, Chinese cooking master, inheritor of Shanghai intangible cultural heritage, general manager of Zhenqin Catering|
|14:10-14:40||Why are Internet popular sweet green rice ball so popular among young people||Zhang Jiquan, Chinese cooking master, Huangpu craftsman, director of Xinghualou dim sum, inventor of salted egg yolk and meat floss sweet green rice ball|
|14:40-15:10||How to create a favorite restaurant for the youth born after 2000 and 2005 in Fish not Fish||Liu Feng, Chairman of Fish not Fish|
|15:10-15:40||The Fusion of Five Flavors and Future Trends of Shanghai Cuisine||Huang Bin, Vice President of Shanghai Catering Industry Association, Chairman of Little Shanghai Restaurant|
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