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Restaurants flex specialties to seize year-end dining market

Restaurants flex specialties to seize year-end dining market

2025-12-11

As 2025 comes to a close, that means year-end parties are upon us, and demand for group meals is rising. Food brands and restaurants are looking to seize a piece of this massive market with their signature dishes. Whether a small family gathering or big company party, brands are all heating up the competition by putting their best foot forward.

Soft-shell crab is fried in a wok, instantly turning golden brown. Tossed with chili, snap peas, and onion, and sprinkled with special seasoning, this pepper-infused garlic crab is ready to serve.

Su Yen-chang
Kaifun head chef
Fried garlic and shallots, combined with a secret blend of seasonings create a remarkably rich taste and distinctive aroma.

This grouper is drenched in chili and green Sichuan peppercorns, its bright red hue alone enough to make your mouth water. For this dish, lobster was simmered in broth and served with fresh veggies, shrimp, and hot pot ingredients. Another one features crispy fried pomfret with rice noodles—fresh, sweet, and delicious. Restaurants are rolling out all their specialties for year-end parties as well as Lunar New Year banquets.

Liao Li-ying
Courtyard Taipei marketing manager
Designed by a five-star chef, this ready-to-serve Lunar New Year meal is perfect for a family of four to six. Individual items are also available for purchase. We project sales to reach nearly NT$5 million.

Shao Chih-chi
Taipei Garden Hotel chief marketer
The Lunar New Year is almost here, and many restaurants are already fully booked for group meals. They’ve started turning toward the takeaway market. Hotels are also following suit, promoting lavish eight-course meals for six people.

Eyeing the lucrative market for family meals and year-end parties, restaurant groups and major hotels are all entering the fray, setting the stage for a fierce battle in the industry.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#LunarNewYear #banquet #familymeal #familygathering #feast #hotels #restaurants #yearendparty #weiya

年底聚餐熱潮來了! 業者端特色招牌菜搶攻尾牙商機

2025-12-11

隨著年底尾牙旺季,聚餐需求也跟著升溫,各大餐飲品牌以及飯店業者,紛紛推出招牌菜色搶攻年底商機,不論是小家庭圍爐,或是公司尾牙餐敘,餐飲品牌都推出一桌桌好料,讓市場更加白熱化。

軟殼蟹放入油鍋,瞬間變金黃,加入辣椒、甜豆莢、洋蔥拌炒,再撒上特製調味粉,這道椒香金蒜軟殼蟹就能端上桌。

[[開飯川食堂主廚 蘇彥彰]]
"蒜酥跟油蔥酥,然後就是調製而成的獨門粉料,口感非常的豐富,然後還有就是特殊香氣"

石斑魚上層鋪滿辣椒與青花椒,鮮紅色澤光看就覺得開胃。這一鍋,龍蝦泡在高湯裡,搭配青菜、鮮蝦與火鍋料,另一鍋則是酥炸鯧魚與米粉,鮮甜好入口,業者搬出招牌名菜,不僅要搶攻尾牙商機,就連年菜市場也不放過。

[[六福萬怡資深行銷經理 廖麗瀅]]
"由五星主廚親自(設計),方便四到六人小家庭,加熱即食的常溫年菜組合,另外也提供單品購買,預計將帶來近五百萬的業績"

[[花園飯店公關行銷長 趙芝綺]]
"過年將近,許多飯店內用的圍爐都已經客滿了,消費者也開始轉向外帶年菜的市場,飯店也因應,推出了6人8道豐富食材"

搶攻尾牙及圍爐商機,餐飲集團、各大飯店紛紛加入戰局,也讓年底餐飲大戰一觸即發。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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