Welcome to Genusspunkt.
Genusspunkt is the meeting place for visionary minds – a platform that redefines enjoyment, tracks trends and paves the way for a sustainable future for the industry.

Food truck “Elvis Pizzazz” settles down in Amstetten
Elvis Parić bakes pizza that already enjoys cult status in Amstetten. He sells up to 100 pizzas a day from his food truck “Elvis Pizzazz” – but that’s just the beginning. Preparations for his own restaurant are underway and ideas for the sedentary concept are bubbling away. However, the mobile kitchen remains an integral part of the concept.
The best alternatives for long-lasting energy and mental clarity
For many, coffee is an essential ritual. However, not everyone tolerates caffeine well or benefits from its short-lived energy boost. Scientific findings show that there are effective alternatives that not only promote wakefulness but also enhance concentration and mental stamina. This article explores these alternatives and why they are trending.
How Austria's top chefs cook for Hollywood
When the world’s biggest film stars walk the red carpet, the cuisine is also top-class – and with an Austrian signature! Mike Köberl has been part of the well-coordinated team around Wolfgang Puck for years and ensures unforgettable moments of indulgence at the legendary Governor’s Ball, the official dinner of the Academy Awards. In previous years, other Austrians have also taken part, including Hannes Tschemernjak (Tschebull) and Bernhard Zimmerl from the Waldviertel region (Foggy Mix).
But what makes the Oscars so important in culinary terms, and what role does Austria’s culinary scene play in this unique spectacle?


Find your favorites:
Between root, world and wine
How Terra in Stainz is rethinking the taste of the earth
What happens when vegetable roots, sea fish and fermented pears meet herbal art and kombucha? In this interview, Johann Schmuck and Maximilian Grandtner talk about the philosophy behind Terra, signature dishes with char and celery root, creative no-alk pairings – and why real enjoyment can sometimes just be a schnitzel. A journey beneath the surface – in the truest sense of the word.
Book tip of the week: Thai Kitchen
“Thai Kitchen” is the ideal book for anyone who loves the variety and flavors of Thai cuisine and wants to recreate authentic dishes at home. With 100 recipes ranging from classics such as Pad Thai, Thai Curry and Tom Kha Gai to street food highlights and aromatic desserts, this book offers a comprehensive collection for a real Thai feeling in the home kitchen.
Particularly noteworthy are the clear step-by-step instructions, which make it easy for even novice cooks to get to grips with Thai cuisine. The recipes are complemented by helpful information on local ingredients and special preparation techniques, making the cooking experience not only authentic but also educational.
The atmospheric food photography gives the book a warm, inviting atmosphere and makes you want to try out the recipes straight away. Whether papaya salad, som tam, aromatic wok dishes or spicy dips – each recipe promises a little culinary journey to Thailand.
Info:
DK Verlag Dorling Kindersley
ISBN 978-3-8310-4942-4
272 pages
Culinary Jesolo
Jesolo in March – quiet, pristine and full of flavor. Our trip to Jesolo deliberately took us to the Italian Adriatic far away from the season: in March, when the beaches are still empty, there are no sun loungers and parasols to spoil the view and the town is in its quiet, authentic form. It is precisely during this quieter time that we have visited a few restaurants that impress with their quality and hospitality, not only in summer but also in the off-season. This makes them a real must for anyone who wants to enjoy Jesolo away from the hustle and bustle.
Anyone on vacation in Jesolo is looking for culinary experiences as well as sun and sea. Whether it’s croissants warm from the oven in the morning, vegan surprises, sustainable pizza art or relaxed drinks with a sea view – Jesolo has a lot to offer. We have tested some of the most exciting places – from breakfast to sundowners.
Book tip of the week: Positive leadership saves the hotel industry
The hotel industry is under pressure: the shortage of skilled workers is worsening, staff turnover remains high and expectations of employers are higher than ever. Vivien Schulter tackles precisely this area of tension with “Positive Leadership saves the hotel industry” – and delivers a long overdue manifesto for a new leadership culture in the industry.
What makes this book so special? It goes far beyond mere theories. Schulter shows that modern leadership is not just about numbers, rosters and hierarchies, but about real human relationships. She makes it clear that appreciation is not just an empty phrase, but a business model. And she backs this up with tangible, immediately implementable strategies that hotel businesses of all sizes can use.
Info:
Storylution Verlag
ISBN 978-3-7115-7288-2
76 pages
Heritage cuisine reimagined
Austrian cuisine is synonymous with authenticity, flavor, and tradition. While classic dishes such as Wiener Schnitzel and Kaiserschmarrn remain ever-popular, a fascinating trend is emerging: more and more restaurateurs are striking the perfect balance between tradition and innovation – and finding remarkable success.
This is evident in the winners of the 2024 Lieferando Awards: Wiener Genuss Knödel was crowned “most innovative restaurant,” while Heurigenrestaurant Wittmann won the title of best Austrian restaurant. But what makes modern takes on traditional dishes so appealing? And are we witnessing a true revival of Austrian Wirtshausküche (Hausmannskost)?
More than just good food
Why are we magically attracted to a certain smartphone, while another hardly attracts any attention? Why is the logo of a brand so deeply imprinted in our consciousness that we immediately recognize it even on a faded poster? The answer is obvious: Intuitive design, strategic storytelling and communication that is not instructive, but makes us want it.
The future of top cuisine
Promoting young culinary talent is a decisive factor for the future of international gastronomy. Without targeted support, many of today’s top chefs would never have had the chance to perfect their skills at the highest level. This is exactly where the 50 Best Restaurants Scholarship comes in, returning in 2025 after a short break in collaboration with Parmigiano Reggiano.

In the world of gastronomy, where flavors and aromas seduce our taste buds, there is an intangible element that enhances the dining experience – good vibes. The ambience, energy and positive atmosphere in a restaurant play a crucial role in creating memorable moments for diners. We take a look at the importance of good vibes in the restaurant industry and their contribution to a thriving culinary scene. We also shed light on the challenges facing the industry, including recent changes in the career choices of professionals in Austria.
Farm-to-table and hydroponic systems are two innovative concepts that enable sustainable agriculture and more environmentally friendly food production. In recent years, the demand for fresh, locally produced food has increased as consumers are increasingly concerned about healthy eating and are interested in the origin of their food. At the same time, agriculture is facing challenges such as climate change, water scarcity and soil pollution.
Since the restart of gastronomy, guests have returned, but there is a shortage of staff everywhere. This is also the case in the service sector: not a phenomenon of the post-lockdown period, but the shortage of skilled workers has become increasingly acute due to the far-reaching regulations that have been put in place to contain the coronavirus. The staffing gaps in many businesses are wide – even though there was less supply and more demand in July 2021; there were 20,356 unemployed people for every 8,489 vacancies in the Austrian hospitality industry. But people in the catering industry are still irreplaceable. Still? Companies around the world are working on advancing automation through high-tech robots in restaurant operations.
One of these is the Swiss marketing agency Precom Group AG, which specializes in digitalization in the catering sector. “Service robots could be an alternative to save restaurants from the worst,” says Managing Director Thomas Holenstein, explaining one way out of the staffing crisis. “Their acquisition costs are still high. But it’s worth it, because the artificial intelligence relieves their colleagues and works quickly and efficiently.” The advantages are obvious for Holenstein. They are already being used in the “Momoda” in Graz, for example.
In the world of gastronomy, where flavors and aromas seduce our taste buds, there is an intangible element that enhances the dining experience – good vibes. The ambience, energy and positive atmosphere in a restaurant play a crucial role in creating memorable moments for diners. We take a look at the importance of good vibes in the restaurant industry and their contribution to a thriving culinary scene. We also shed light on the challenges facing the industry, including recent changes in the career choices of professionals in Austria.
Farm-to-table and hydroponic systems are two innovative concepts that enable sustainable agriculture and more environmentally friendly food production. In recent years, the demand for fresh, locally produced food has increased as consumers are increasingly concerned about healthy eating and are interested in the origin of their food. At the same time, agriculture is facing challenges such as climate change, water scarcity and soil pollution.
Since the restart of gastronomy, guests have returned, but there is a shortage of staff everywhere. This is also the case in the service sector: not a phenomenon of the post-lockdown period, but the shortage of skilled workers has become increasingly acute due to the far-reaching regulations that have been put in place to contain the coronavirus. The staffing gaps in many businesses are wide – even though there was less supply and more demand in July 2021; there were 20,356 unemployed people for every 8,489 vacancies in the Austrian hospitality industry. But people in the catering industry are still irreplaceable. Still? Companies around the world are working on advancing automation through high-tech robots in restaurant operations.
One of these is the Swiss marketing agency Precom Group AG, which specializes in digitalization in the catering sector. “Service robots could be an alternative to save restaurants from the worst,” says Managing Director Thomas Holenstein, explaining one way out of the staffing crisis. “Their acquisition costs are still high. But it’s worth it, because the artificial intelligence relieves their colleagues and works quickly and efficiently.” The advantages are obvious for Holenstein. They are already being used in the “Momoda” in Graz, for example.

Between root, world and wine
What happens when vegetable roots, sea fish and fermented pears meet herbal art and kombucha? In this interview, Johann Schmuck and Maximilian Grandtner talk about the philosophy behind Terra, signature dishes with char and celery root, creative no-alk pairings – and why real enjoyment can sometimes just be a schnitzel. A journey beneath the surface – in the truest sense of the word.

Max Sampl and the Blaue Gans
What happens when alpine tradition meets Italian lightness? Max Sampl, head chef at the Blaue Gans in Salzburg, combines regionality with innovation in his “Cucina Transalpina.” In this interview, discover how his childhood in the mountains, traditional preparation methods, and his journey through top kitchens have shaped his culinary art – and why sustainability is far more than just a trend for him.

Andreas Gfrerer
Discover the story and vision behind Salzburg’s oldest inn: Andreas Gfrerer shares how he achieves a balance between tradition and modernity at the Blaue Gans, why sustainability and art are inseparably connected, and how a hotel becomes a place of community. An inspiring interview about leadership, transformation, and the power of vision.

Kitchen Psychology Redefined
That’s how Dominik Wachter, Michelin-starred chef and visionary, describes his deep connection to his hometown. In the picturesque setting of Prien am Chiemsee, he fulfilled his lifelong dream: In October 2022, he opened the Wachter Foodbar in the former cooking school of his mentor, Thomas Mühlberger. Since then, his restaurant has been awarded a Michelin star for two consecutive years. But what makes the Wachter Foodbar so special? It’s about more than just excellent dishes – it’s about kitchen psychology. We visited Dominik to discuss this fascinating concept.

A New Dimension of Cooking
Soenil Bahadoer, head chef of the two Michelin-starred Restaurant De Lindehof in Nuenen, elevates the cuisine of his Surinamese-Hindu roots with French finesse to an entirely new level. In our interview, he shares his journey, the magic of spices, and the importance of passion – for his guests, his team, and the next generation of chefs.

Didi Maier
Didi Maier is not only a celebrated chef, but also a visionary who is redefining sustainability in gastronomy. In this interview, he talks about the importance of his fish farm, how he treats his employees and what he would do differently today if he were 20 again. Find out more about his exciting career, his green projects and why decarbonization is much more than just a buzzword for him. An inspiring look behind the scenes of a pioneer of the Austrian culinary scene.

Energy-saving tips for hoteliers
Energy costs are a major challenge for hoteliers and restaurateurs. To counteract these costs, efficient energy management is of great importance. This blog post presents practical energy-saving tips for hoteliers that can help to reduce energy consumption and save costs. In particular, we will focus on the possibilities of heat recovery and the optimal placement of air conditioning units in the rooms. Here are some examples of how hoteliers can improve their energy efficiency.
Review portals: improving your online image
In the digital era, review portals have become important sources of information for potential guests. Unfortunately, bad reviews can damage the image of a hotel or restaurant. The question is: how can restaurateurs and hoteliers protect themselves against negative reviews and improve their online image? In this article, we give hoteliers and restaurateurs practical tips on how they can protect themselves against bad reviews and improve their online image.
5 tips for aspiring restaurateurs
Opening your own restaurant is a big dream for many people. However, it requires thorough planning and implementation in order to be successful in the industry. We reveal five tips for aspiring restaurateurs to pave the way for the successful opening of a restaurant business. From market analysis and location selection to customer loyalty.
Better acoustics in restaurants
It is not only the exquisite cuisine that plays a role in the design of a successful restaurant. It’s not for nothing that they say “you eat with your eyes”, as the ambience and presentation of the dishes influence the taste experience. However, it is less well known that the ear is also involved in the dining experience. Acoustics play a decisive role in how comfortable guests feel in a restaurant.
Experts have determined that the average noise level in restaurants is 80 dB. However, this noise level can be reduced by up to 10 dB through various measures. A reduction of 10 dB corresponds to a reduction in background noise of an impressive 50%.
Good vibes
In the world of gastronomy, where flavors and aromas seduce our taste buds, there is an intangible element that enhances the dining experience – good vibes. The ambience, energy and positive atmosphere in a restaurant play a crucial role in creating memorable moments for diners. We take a look at the importance of good vibes in the restaurant industry and their contribution to a thriving culinary scene. We also shed light on the challenges facing the industry, including recent changes in the career choices of professionals in Austria.
Beyond the Dining Experience
Innovative ways for restaurateurs to expand their revenue streams and captivate customers beyond the traditional dining experience. A range of strategies to attract new customers and increase profits.


Alexandra
Gorsche
Specialist in hotel & tourism
Favorite Recipes of the Month
With “my culinary world,” Alexandra Gorsche offers insights into her personal creations, intended to inspire in the kitchen.
