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.

Why more and more top chefs are taking off in Europe
India has countless talented chefs – but for many, their careers end in poorly paid kitchens with little future. Now a new opportunity is opening up: Europe’s top restaurants are looking for precisely these professionals! But who really makes it into the best restaurants?
How digitalization and AI are redefining the restaurant industry
From ticketing systems to cooking robotics: the restaurant industry is undergoing a digital transformation. What began as a technological gimmick is now becoming a real competitive advantage. Why digital processes bring more predictability, better guest experiences and new perspectives for employees – and where people still remain irreplaceable.
World's 50 Best: The pinnacle of good taste
The award ceremony for the World’s 50 Best Restaurant 2025, presented by S.Pellegrino & Acqua Panna, was not only a lavish celebration of top cuisine, but also a clear statement: fine dining is at a crossroads – and is becoming more political, more conscious, more future-oriented.


Find your favorites:
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.
William Drew
William Drew is Director of Content of the renowned The World’s 50 Best Restaurants and has been traveling to the world’s most innovative, exciting and influential restaurants for over a decade. Insights into upcoming trends, personal highlights – and why the future of fine dining must not only be sustainable, but also more inclusive, creative and surprising.
Craftsmanship, heritage, and trustworthiness
For over 120 years, Haubis has been synonymous with Austrian baking tradition – and trustworthiness. What began in 1902 as a small bakery is now a fifth-generation owner-managed family business based in the Mostviertel region of Lower Austria with around 1,000 employees. Whether in hotels, restaurants, cafés, or canteens, Haubis accompanies the catering industry throughout the day: from breakfast to snacks to evening service.
Pure ice cream enjoyment
From a creamy texture to the ideal melt – many factors come together to create real ice cream enjoyment. Hubertus Tzschirner reveals which ingredients, techniques and subtleties are crucial – for everyone who not only loves ice cream, but wants to understand it.
Cocktails for the People
Twice in a row at number 1: Bar Leone from Hong Kong confirms its exceptional position in Asia’s bar scene in 2025. What is behind the myth of the “Cocktail Popolari”? And what does this unpretentious concept for success mean for an industry that oscillates between spectacle and the search for meaning?
GEM. – A new culinary chapter by Soenil Bahadoer
What happens when a two-star chef with visionary flair moves into a listed gatehouse? That’s exactly what happened in Gemert in the Netherlands: With GEM., Soenil Bahadoer and Annu Bachu have not only opened a restaurant, but also created a new culinary concept – rooted in its own history, radically open to the future.
Ice cream trends 2025
Sugar-free, plant-based, uncompromisingly good: artisan natural ice cream is setting new standards in the dessert world. Why varieties such as “Safrancisco” and “Trüffelsau” are now also exciting for the food service industry – and what ice cream will have to achieve in the future.
Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.

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.

William Drew
William Drew is Director of Content of the renowned The World’s 50 Best Restaurants and has been traveling to the world’s most innovative, exciting and influential restaurants for over a decade. Insights into upcoming trends, personal highlights – and why the future of fine dining must not only be sustainable, but also more inclusive, creative and surprising.

Wine, change, cosmopolitanism
From the Samerberg to the Maremma: Mary Victoria Kraaz advises international customers, travels through Europe and inspires with honest storytelling about Italian wine culture. In this interview, she talks about underrated grape varieties, summer wines with character – and why she always sees wine as an encounter.

Korean cuisine redefined
From fermented sauces to K-pop flair: Korean-born couple Junghyun “JP” Park and Ellia Park have revolutionized the perception of Korean cuisine in New York with Atomix – and are now taking off in London. An exclusive interview about culinary heritage, hospitality and the future of Korean BBQ. Conducted as part of the World’s 50 Best Restaurants 2025 in Turin.

Ambassador of the many “Mexicos”
Jorge Vallejo from top restaurant Quintonil talks about the diversity of Mexican cuisine, sustainable team culture and why the future and tradition don’t have to be opposites. An in-depth conversation about identity, responsibility and the global significance of Mexican gastronomy – conducted at the World’s 50 Best Restaurants 2025 in Turin.

The surprise is not only in the plate
Pía León, awarded best chef in Latin America, talks about true sustainability, the role of teams, working with Peruvian ingredients such as cocoa and why the best ideas don’t always come from the kitchen. A conversation about values, change and curiosity – conducted at the World’s 50 Best Restaurants 2025 in Turin.

Social. Radical. Sustainable.
What does sustainability really mean? For Eric Kragh Vildgaard from the three-star restaurant Jordnær in Denmark, it starts with people. In this interview, he talks about social responsibility, fishing with ikigime technology, new weekly working models – and why the restaurant industry should talk more about itself. Conducted as part of the World’s 50 Best Restaurants 2025 in Turin.

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.
