The future of the chef to look at the future of catering, so I will speak from the chef status quo, catering trends, chef new careers in this order

A chef status:

Catering people are more aware of the chef every day for more than ten hours to stay in the store inside the meal time is never accompanied by family members, their own obviously so good at cooking, family members can seldom eat on your cooking dishes.

Previously, there is a joke, head and neck thick, either the boss is the cook, which is engaged in the chef industry, also reflects the general status of the community's perception, so now a lot of years of lovers are reluctant to engage in the chef line of work, the main reasons are as follows

1, the working environment: and chef every day sweating, smoky, working environment temperature of 40 degrees, the ground is usually slippery, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet. Usually slippery, wet, fumes, noise, can do to go on also become anxious, coupled with the intensity of work at a young age, the body will appear a lot of occupational diseases

2. work is not stable; business is good every day to be rushed, but diners are demanding more and more, business is not good, blame all the chefs, while the store opened to where people go to where;

3. no holidays; the more holidays The busier the holidays, no time to accompany the family, many social friends lost;

4. promotion and growth space: every day and ingredients and seasonings to deal with, and the front office kitchen to deal with, so the circle of communication is very narrow;

Two, the future development trend of catering

Talking about the future of food and beverage, involves a lot of aspects, customer acquisition, customer operations, food ordering, meals, payment, settlement, food, seasonings, supply chain, people and goods field and so on. I mainly want to say here is: dish production, or dish production. Regardless of the high-end low-end, group meal fast food, the very core of a problem is: you have to make the dishes, to meet more or less, or fast or slow point of the demand of diners.

The trend is more and more three high and one low!

Labor costs are getting higher and higher, high rent, low profits

In fact, the traditional model of this road, for 90% of the catering people, it seems feasible, but it does not go. Then how to do it?

The way is very simple, three carriages. Which three?

1 prefabricated dishes + reheat:

2 semi-finished products + on-site steaming and roasting:

3 net packages + stir-fry machine:

Three new positions and new opportunities

1, the new opportunities arise from the market there are three points of major changes:

a, the requirements of the shorter and shorter time of the product, guests come to the store, basically to immediately be able to eat something, and even There are a lot of stores launch if the production time more than 30 minutes without charging.

b, the preparation of ingredients in the change, from the previous is the boss get up in the morning to buy food, and then the restaurant to pick, to wash, to cut, remember? Used to go to a restaurant, if not yet meal time, often see restaurant waiters and chefs, are at the table while chatting while picking vegetables, now, you can still see ah this scene? No, even if there is, but also much less, why? Because out of a number of clean vegetable company, they according to the needs of the restaurant, the dish washed and cut, send you over, this change began five years ago, and now there have been a number of annual sales of more than tens of billions of dollars of the company.

c, the way of cooking is changing, we often look at the Internet, packets, packets, packets is a what the hell? In fact, the packet is the chef before the survival of the craft, taste, to materialize, to standardize, before, the taste is the chef's skills, a little bit of this material, a little bit of that juice, a little bit of up and down shaking, a little bit of flames into the pot, God, and now? Carefully developed packets, and even do not have to study, buy ready-made on the line, then, packets to the pot on one side, the dish is good, the flavor also came out, think about it, hot pot base is not this thing? Of course, a lot of food packages than hot pot base to complex, but you can not help, so many companies, play life research ah, are smart people, their money will not be spent in vain.

2 chef new career new direction

a, top chef:

Those most powerful chef is not worried about what packages, pre-made dishes, fried vegetables machine, you can not replace them, their greatness lies in: they know how to select ingredients, selected seasonings, they are most familiar with the mastery of the fire, at the most appropriate time to put ingredients, they use the most sophisticated Manipulation of the flavor to the extreme, in addition to the color and flavor, they can also put the dishes out of the same shape as works of art, they are truly famous chefs, masters, they serve in high-end private kitchens, top brand restaurants.

b, intelligent dish developer:

You've been to McDonald's KFC, right? There are machines everywhere, deep fryers, steam ovens, etc. Have you ever seen a chef inside? I've never seen that, and most Chinese food will be like that in the future, but yes: Chinese food has an extra frying machine.

Let's talk about McDonald's fries, right? They taste okay, right? Sure, there are plenty of other places that have fries, and Burger King has them, lots of them, and they all taste different from each other.

So where do fries get their flavor? It involves: ingredient selection, ingredient cutting specifications, temperature mastery, duration mastery, control how long to box?

Of course, these are not done by the store operator, but are set on the machine, and the operator just presses the button.

Then who set it? Let's get to the point, it's the smart dish developer.

Of course, compared with Chinese food, fries are much simpler, but the principle is the same, Chinese food also need intelligent food developer, need to develop the electronic recipe, set in the machine program.

Intelligent dish developer, but in the future, but all restaurant brands, all need dish developer. Why?

Don't look at do frying machine steam oven are claiming: how many how many recipes, what 200, 500, 1000,

In fact, these recipes, for those brand business, useless! The branded catering business can copy those recipes from the manufacturers? If you just use those recipes, the taste of the world is the same, the brand has what advantage? The core advantage of doing catering is not flavor? Your flavor has no characteristics, what advantage do you have?

Each business has its own channels of ingredients, ingredients requirements, ingredients preferences, may be different places of origin, different attributes, so the need for different processes, so the taste of the difference; as a user, your ingredients are not the same, the specifications are not the same, need to have specialists, based on local taste preferences, for example: the same ingredients, the taste of people in different regions are not the same, people in Shandong love to eat salty, Shanxi, Shanghai love eating, people love to eat sour, Shanghai people love eating, people love to eat, people love to eat, people love to eat, people love to eat, people love to eat, people love to eat, people love to eat, people love to eat. love to eat sour, Shanghai people love to eat sweet, you can a recipe for the whole world?

How many cooks are there in China now? No one seems to know exactly, but if you go online and look up all kinds of information, you can probably come up with a figure of 10 million.

We are not professors, don't be so strict, even if 10 million.

How many dish developers will China need in the future? 10 years later, about 1 million, and in the next 3 years, 100,000 should be needed.

This 100,000, should be regarded as the industry's pioneers, that is, the industry's leaders, but also inevitably in the industry's future will have their own place, and, in the future, there will be a group of people, to become the brand's intelligent dish R & D director, their position, like the chief engineer in the factory, not only is essential, but also determines the fate of the enterprise, the position of the high and the high power.?

Together, 100,000 people, not much, just one percent of the existing chef team, I hope there are you here.