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Book tip of the week: Recipes you'll love

Kitchen trend 2025: Simply good instead of complicatedly brilliant

The new currency in cuisine is called trust. Guests no longer want theater—they want substance. Straker delivers exactly that. This attitude also sends a strong signal to restaurateurs in Austria and Germany: back to basics does not mean back to the past, but forward with authenticity.

A cookbook for everyone who wants to stage less and achieve more – at the stove and in their hearts. Perfect for professionals who are looking for honest inspiration and want to motivate their team to break new ground – with butter, gut feeling, and enthusiasm.

INFO
Recipes you’ll love
Author: Thomas Straker
Publisher: Callwey
240 pages
ISBN: 978-3-7667-2760-2

Flavor at the touch of a button

A breakthrough in gastronomy

Salt is one of the most important ingredients in cooking, but increased salt consumption can have serious health consequences. Kirin Holdings has now developed a revolutionary gadget: the Electric Salt Spoon, which uses electricity to enhance the taste of food. But what is behind it? And could this device even become a game changer in the restaurant industry?

Between trust and control

How much should AI be allowed to do on its own?

A new service employee is wanted. The position needs to be filled urgently, time is short – and the application arrives at half past midnight. Not by email, but via WhatsApp. The first questions are answered by an AI-supported chatbot, and the date for the trial period is suggested automatically. Everything runs efficiently, quickly and seemingly without any human intervention.

Such processes are no longer a future scenario, but reality. But this is precisely where the question arises: How much should AI be allowed to decide on its own – and when is human control necessary? A new area of tension is emerging between automation and responsibility, which must be handled with sensitivity, especially in labor-intensive industries such as catering and food production.

Glass matters

When a glass can do more than just pour wine

How a design object from Umbria is redefining the enjoyment of wine at Fera Palma – and why a Spanish sommelier with sake visions is setting new trends.

Cooking without fuss

How Thomas Straker is changing the world of gastronomy

Thomas Straker is probably the most honest phenomenon the restaurant industry has seen in recent years. The British chef shows how simple ingredients and an unpretentious approach to cooking can inspire millions – both digitally and analogously. What can restaurant professionals learn from this? A whole lot.

Future Food Now

Why menus need to do more

Today’s guests want to be moved, involved, and touched. Anyone who doesn’t understand how street food is being transformed into couture, why Korean BBQ is becoming an experience, and what miso has to do with crossing boundaries is missing out not only on trends, but also on the great potential of the future of gastronomy.

Lady Umami cooks alone

Welcome to the age of the fully autonomous kitchen

Robotic arms, strong flavors and an operating margin plus 33%: How Germany’s first Ghost Kitchen with a cooking robot is shaking up the industry.

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Alexandra
Gorsche

CEO & Founder of Genusspunkt
Specialist in hotel & tourism

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