Welcome to Genusspunkt.
The lifestyle and food magazine for culinary enthusiasts, wine lovers, and all those who appreciate the finer things in life. Always on the lookout for something special. Living consciously every day and capturing unique encounters is our passion.
A masterpiece of baking art – insider tips from Dominique Ansel
The secrets behind the perfect croissant – from the butter block to the honeycomb structure
Making croissants is a true art form that requires dedication, patience and precision. Dominique Ansel, the renowned inventor of the Cronut, shares his valuable insights and tips for baking the perfect croissant. Immerse yourself in the world of Viennoiserie and learn the techniques that turn simple ingredients into a masterpiece.
Art in gastronomy and the hotel industry
Surrounding yourself with beautiful things – numerous hotels and catering businesses have jumped on this bandwagon. Each with its own individual input and output, because art is certainly never the same. The Hirschen in Dornbirn, for example, exhibits the sculptures of self-taught artist Günter Nussbaumer, while the restaurant of the same name in Lambach makes room in the Herzogstube for openings by young up-and-coming artists from Upper Austria under the motto „Kinski & Kunst“. And the Malerwinkel in the Styrian Vulkanland region even describes itself as an art hotel, as “eat+art” artist Peter Troißinger is at home here.
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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.
Maria Groß
In an interview with Alexandra Gorsche, Maria Groß, Germany’s youngest Michelin-starred chef, shares her views on the gastronomy of the future, talks about her passion for regional ingredients and explains how digitalization is shaping her restaurant life.
Viktoria Stranzinger
Viktoria Stranzinger is a real power woman: In Upper Austria, the 40-year-old runs cooking schools at the “Seyringer Gut” in Aurolzmünster, the socio-educational farm, the “Grubauergut”, in Ried in der Riedmark and an event location in Utzenaich – all of which operate under the Cook up kitchen name. But during the winter months, she developed a second passion, her commitment to Neumayer Station III in Antarctica. We asked her for an interview on the way there.
Bernhard Zimmerl
Bernhard Zimmerl has been rocking the Waldviertel culinary scene for more than ten years and can rightly count himself as one of Austria’s best chefs thanks to his refined creations. The Foggy Mix in Waidhofen an der Thaya has become an insider tip for fine dining fans: in the menu, which is available four days a week, the chef comes up trumps with a composition of wagyu, einkorn truffle risotto, einkorn truffle fritters, marzipan calvados gel, Szechuan buttons and clover or takes his guests with scallop ceviche, Elderberry-lime vinegar, scallop-shell caramel, shallot pickled in champagne vinegar and Chioggia beetroot, Baeri caviar and apple-ginger pearl on a journey of flavors. In addition, there will soon be a newly designed fine dining restaurant, the “Zimmerl”. The Lower Austrian restaurant has currently been awarded 13 points and two toques by Gault&Millau.
Those who prefer more down-to-earth cuisine should not stay away from the Foggy Mix, despite the fine dining: Because true to the name, which on the one hand stands for the foggy Irish weather and therefore for the Irish pub area and on the other “for everything you can mix”, there’s an à la carte selection of burgers and pizza, Austrian classics and a vegan-vegetarian selection. Zimmerl talks about his career, culinary goals and why the fine dining branch at Foggy Mix was the logical next step.
Energy-saving tips for hoteliers
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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
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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
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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
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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
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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
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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.
