01
New Pizzeria Concepts 新披萨店项目
From positioning and pizza style to menu, production and opening systems. 从品牌定位、披萨风格、菜单到生产体系及开业支持。
Pizza by Culinarte • China
Pizza by Culinarte • 中国
Pizza & Pizzeria Consulting for China. 面向中国市场的 披萨与披萨店专业咨询
Global pizza standards, local market adaptation and commercial operating systems designed for restaurants, hotel groups, QSRs, investors and multi-unit operators developing pizza concepts in China. 以全球披萨专业标准为基础，结合中国市场的本地化需求， 为餐厅、酒店集团、连锁餐饮、投资方及多门店运营商 打造可执行、可复制、可扩张的披萨商业运营体系。
Consulting for China
中国市场咨询
Not a copied concept. A system designed to work locally. 不是简单复制国外模式， 而是打造真正适合本地运营的体系。
Successful international food concepts require more than importing recipes. They need technical standards that can adapt to local ingredients, customer preferences, kitchen realities, delivery requirements and commercial targets. 国际餐饮概念要在中国市场取得成功，不能只依靠复制配方。 真正有效的体系需要在保持核心技术标准的同时， 适应本地原料、消费者偏好、厨房条件、外卖需求及商业目标。
Pizza by Culinarte helps operators build the complete structure behind the pizza: product, dough, fermentation, menu, workflow, equipment, production, SOPs, training, quality control and scalability. Pizza by Culinarte 帮助运营方建立披萨产品背后的完整体系， 包括产品研发、面团、发酵、菜单、厨房动线、设备、 生产流程、标准操作程序、团队培训、质量控制以及规模化复制。
The objective is not simply to create a great pizza. It is to create a pizza system your business can execute repeatedly. 目标不只是做出一张好披萨， 而是建立一套企业能够持续、稳定执行的披萨运营体系。
Market Principle
市场原则
Global Pizza Standards. Local Market Intelligence. 全球披萨标准。 本地市场洞察。
Maintain technical integrity in dough, fermentation and baking while adapting format, toppings, pricing, production and menu architecture to the realities of the Chinese market. 在面团、发酵与烘烤技术上保持专业标准， 同时根据中国市场实际情况调整产品形式、配料、 定价、生产流程及菜单结构。
Who We Work With
服务对象
Built for commercial foodservice operators. 面向专业商业餐饮运营者。
02
Existing Restaurants 现有餐厅
Improve product consistency, dough performance, workflow, menu and profitability. 优化产品稳定性、面团表现、厨房流程、菜单及盈利能力。
03
Restaurant Groups 餐饮集团
Build standardised pizza systems capable of operating across multiple locations. 建立能够在多门店稳定复制的标准化披萨体系。
04
Hotels & Hospitality Groups 酒店与酒店集团
Pizza programmes designed around hotel kitchens, service formats and existing operations. 根据酒店厨房、服务模式及现有运营体系设计披萨项目。
05
QSR & Delivery Concepts 快餐与外卖品牌
Production, hold time, delivery performance, throughput and operational control. 重点优化生产效率、出品时间、外卖表现、产能及运营控制。
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Foodservice Brands & Partners 食品服务品牌与合作伙伴
Technical applications, product development, demonstrations and professional chef training. 技术应用、产品开发、专业演示及厨师培训。
The Culinarte Pizza System™
A complete operating framework, not isolated recipes. 一套完整的运营框架， 而不仅仅是单独的配方。
Every consulting engagement is built around six connected commercial disciplines that take a pizza concept from idea to repeatable execution. 每一个咨询项目都围绕六个相互关联的商业运营环节展开， 将披萨概念从创意发展为可持续、可复制的实际运营体系。
01
Concept
概念
Positioning, customer, format and commercial direction.
定位、目标客群、经营模式及商业方向。
02
Product
产品
Pizza style, dough, ingredients, toppings and menu.
披萨风格、面团、原料、配料及菜单。
03
Production
生产
Kitchen flow, fermentation, scheduling and equipment.
厨房动线、发酵、生产排程及设备。
04
People
团队
Training, responsibilities and repeatable execution.
培训、岗位职责及标准化执行能力。
05
Performance
绩效
Quality, yield, food cost and operating control.
品质、出成率、食品成本及运营控制。
06
Scale
扩张
SOPs, replication, multi-unit consistency and growth.
标准操作、多店复制、一致性及规模化发展。
“Quality should not depend on one individual chef. The system must be capable of producing the quality.” “品质不应依赖某一位厨师， 而应由一套能够稳定输出品质的系统来保证。”
China Market Adaptation
中国市场适配
Localise the business. Protect the technical fundamentals. 让商业模式本地化， 同时保持核心技术标准。
Localisation does not mean compromising pizza quality. It means understanding which elements should remain technically fixed and which should adapt to the market. 本地化并不意味着降低披萨品质。 关键在于明确哪些技术标准必须保持， 哪些商业和产品元素可以根据市场进行调整。
The dough system remains disciplined. The commercial proposition becomes locally relevant. 面团体系保持专业严谨， 商业产品则更贴合本地市场。
Pizza Style
披萨风格
Select styles that suit concept, customer and service model.
根据品牌定位、顾客及服务模式选择适合的披萨类型。
Flour & Ingredients
面粉与原料
Adapt formulas to available supply while preserving performance.
根据当地供应调整配方，同时保持产品表现。
Toppings & Flavour
配料与口味
Create relevance without losing product identity.
在保持品牌与产品特色的同时提升本地市场接受度。
Menu Architecture
菜单结构
Engineer choice, pricing, signatures and profitable mix.
优化选择结构、价格、招牌产品及盈利组合。
Delivery Performance
外卖表现
Design pizzas and packaging expectations around travel time.
根据配送时间设计产品表现与包装要求。
Kitchen Footprint
厨房空间
Match equipment and workflow to real operating constraints.
根据实际运营空间匹配设备与厨房动线。
Staff Capability
员工能力
Build processes the local team can execute consistently.
建立本地团队能够稳定执行的生产流程。
Commercial Targets
商业目标
Balance food cost, labour, throughput and product quality.
平衡食品成本、人力、产能和产品品质。
Technical Pizza Consulting
披萨技术咨询
Technical detail connected to operational reality. 将专业技术与实际运营真正连接起来。
Flour Selection 面粉选择
Flour classification, strength, absorption, extensibility and suitability for the chosen pizza process. 根据面粉分类、筋力、吸水率、延展性及披萨工艺选择合适面粉。
Dough & Hydration 面团与含水量
Formula engineering around flour behaviour, desired texture, service format and production capacity. 根据面粉特性、目标口感、服务模式及生产能力设计配方。
Fermentation 发酵管理
Direct dough, Biga, Poolish, sourdough, temperature control and production scheduling. 直接法、Biga、Poolish、天然酵母、温度管理及生产排程。
Oven & Bake Profiles 烤炉与烘烤曲线
Match temperature, bake time and oven technology to the pizza style and business model. 根据披萨类型及商业模式匹配温度、烘烤时间及烤炉技术。
Production Systems 生产体系
Dough scheduling, batch planning, storage, prep systems and quality checkpoints. 面团排程、批次规划、储存、备料体系及品质检查节点。
Quality Control 质量控制
Clear standards for dough, topping, bake, portioning and finished product. 建立面团、配料、烘烤、份量及成品的明确质量标准。
Delivery • Production • Scale
外卖 • 生产 • 规模化
Design the pizza for the way the business actually operates. 根据真实运营方式设计披萨体系。
A pizza that performs beautifully at the oven but fails twenty minutes later in delivery is not a complete commercial product. 如果披萨刚出炉时表现优秀， 但配送二十分钟后品质明显下降， 那么它还不是一个完整的商业化产品。
Consulting therefore looks at the full journey from mixing and fermentation through baking, holding, packing, delivery and final customer experience. 因此咨询会评估从搅拌、发酵、烘烤到保温、 包装、配送及最终顾客体验的完整流程。
Delivery Resilience
外卖稳定性
Crust, moisture and finishing designed for travel.
针对配送优化饼底、水分控制及最终出品。
Throughput
出品效率
Build production around realistic peak demand.
根据真实高峰需求设计生产能力。
Labour Efficiency
人效管理
Processes designed for teams, not one specialist chef.
流程应适合团队执行，而不是依赖单一专业厨师。
Multi-Unit Control
多门店控制
Standardise critical variables across locations.
在不同门店之间统一关键运营变量。
Central Production
中央生产
Evaluate what should be centralised and what remains store-level.
明确哪些环节适合集中生产，哪些应保留在门店完成。
SOP & Training
SOP 与培训
Convert technical knowledge into repeatable operations.
将专业技术转化为可重复执行的运营标准。
Consulting Formats
咨询合作方式
Flexible support for different project stages. 根据项目阶段提供灵活的专业支持。
Project Development 项目开发
Full consulting for new restaurant or pizza concepts. 为新餐厅或披萨项目提供完整咨询。
Technical Assignment 专项技术咨询
Focused support for dough, fermentation, menu or production challenges. 针对面团、发酵、菜单或生产问题提供专项支持。
On-Site Consulting 现场咨询
Trials, kitchen implementation, training, mock service and opening support. 现场测试、厨房落地、培训、模拟营业及开业支持。
Remote + On-Site 远程 + 现场
Development and planning remotely, followed by targeted on-site implementation. 前期通过远程完成开发和规划， 再安排针对性的现场实施。
Project Process
项目流程
From market direction to operational execution. 从市场方向到实际运营落地。
01
Discovery 项目诊断
Business model, location, customer, investment and project objectives. 明确商业模式、地点、目标客群、投资及项目目标。
02
Concept 概念设计
Pizza style, positioning, menu direction and operating model. 确定披萨类型、定位、菜单方向及运营模式。
03
Development 产品开发
Dough, recipes, ingredients, equipment and production systems. 开发面团、配方、原料、设备及生产体系。
04
Implementation 项目落地
SOPs, team training, trials, quality standards and opening preparation. 建立 SOP、团队培训、产品测试、品质标准及开业准备。
05
Optimisation 持续优化
Refine performance, consistency, costs and systems after implementation. 在落地后进一步优化表现、一致性、成本及运营体系。
China Consulting FAQ
中国项目常见问题
Practical questions before a project begins. 项目开始前的常见实际问题。
Can Pizza by Culinarte work on projects in China? Pizza by Culinarte 可以承接中国项目吗？
Yes. China is an active consulting market for Pizza by Culinarte, with projects structured according to scope, location and on-site requirements. 可以。Pizza by Culinarte 可根据项目范围、 所在城市及现场支持需求，为中国市场设计咨询合作方案。
Do you adapt recipes to Chinese ingredients? 可以根据中国本地原料调整配方吗？
Yes. Flour, yeast, cheese, tomato products, oils and other ingredients can be evaluated technically and formulas adjusted where required. 可以。我们可对面粉、酵母、奶酪、番茄制品、 油脂及其他原料进行技术评估，并根据实际情况调整配方。
Can you train the local kitchen team? 可以培训中国本地厨房团队吗？
Yes. Training can cover dough production, stretching, topping, oven management, service workflow, quality control and SOP execution. 可以。培训内容可包括面团制作、开饼、配料、 烤炉操作、服务流程、质量控制及 SOP 执行。
Is consulting available for multi-unit concepts? 是否可以为多门店连锁项目提供咨询？
Yes. The Culinarte Pizza System™ is specifically designed to move technical knowledge into repeatable processes, training and operational control. 可以。The Culinarte Pizza System™ 的核心目标之一， 就是将专业技术转化为可复制的流程、培训体系和运营控制标准。
China Pizza Projects
中国披萨项目
Build a pizza operation designed to perform beyond the recipe. 打造一个超越配方、 真正能够稳定运营的披萨项目。
For new concepts, existing restaurants, hotel groups, QSRs, multi-unit operators and foodservice businesses planning professional pizza operations in China. 面向计划在中国发展专业披萨业务的新项目、现有餐厅、 酒店集团、连锁快餐、多门店运营商及食品服务企业。
PIZZA BY CULINARTE • CHINA PIZZA CONSULTING • GLOBAL PIZZA STANDARDS • LOCAL MARKET ADAPTATION PIZZA BY CULINARTE • 中国披萨咨询 • 全球披萨标准 • 本地市场适配