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《中国企业家》2017年第21期特写《贾国龙的“禅”》西贝以牛羊肉和五谷杂粮为主要原料,专注于开发较为冷门的菜系——西北菜。通过改良传统的烹饪工艺,以及实现菜系的标准化,曾在竞争激烈的餐饮行业中杀出一条血路,也掀起了一阵地方小众菜系的跟风浪潮。西贝集团创始人和董事长贾国龙正致力于将中国的西北菜从边缘推向主流。而贾国龙的野心远不及于此。论一个吃货对美食的极致追求,贾国龙绝对算是老饕级人物了。论一个企业
“Chinese Entrepreneurs” 2017 No. 21 Feature “Jia Guolong’s” Zen “” Xi Bei with beef, mutton and whole grains as the main raw material, focused on the development of the more popular cuisine - Northwest cuisine. Through the improvement of traditional cooking techniques and the standardization of cuisines, it has helped to break the bloodline in the highly competitive catering industry and set off a wave of follow-up to a small minority of local cuisine. Jia Guolong, founder and chairman of Xi Bei Group, is working to bring China’s northwestern cuisine from the fringe to the mainstream. And Jia Guolong’s ambition is far behind. On the ultimate pursuit of food on the food, Jia Guolong definitely regarded as the gossamer character. On a business