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.
Trèsind Studio is the first Indian restaurant in the world to receive three MICHELIN stars
The MICHELIN Guide Dubai 2025 sets new standards: with 119 restaurants, international cuisine diversity and historic awards, Dubai becomes a stage for world-class cuisine. Particularly spectacular: Trèsind Studio with the world’s first three-star award for an Indian restaurant – and Björn Frantzén, the first chef to hold three triple stars.
Seven of the most beautiful pools in the Alps
From breathtaking views to innovative design – these spectacular pool concepts in the Alps show how hotels can score points with experience value and offer their guests deep relaxation with distant views.
How restaurateurs are taking sustainable paths with home-grown produce
The fact that gastronomy and agriculture go hand in hand is certainly nothing new. But Klemens Gold has created something that is not commonplace in Austria in Pechgraben in Großraming: he has opened a tea garden. How local agriculture is opening up new opportunities for gastronomy.
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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.
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.
Wine with character
A conversation about Sauvignon Blanc, sustainable viticulture and the art of bottling stories: In this interview, winemaker Stefan Potzinger talks about origin as the DNA of wine, his innovation “Welschriesling 10.5” and why wine is never boring for him – but a life’s work.
How one family has helped shape tourism in Lech
The Moosbrugger family has been shaping tourism in Lech am Arlberg for almost a century. In this interview, Johanna Moosbrugger-Lettner talks about the beginnings, the challenges of running a modern hotel and the aspiration to combine hospitality with artistic expression and sustainable thinking.
Five-star nature hotel in transition
There is no standing still at the Naturhotel Forsthofgut. The family-run hotel in Leogang is committed to continuous development – with new feel-good rooms and wellbeing and health concepts. From May 2025, the 5,700 square meter forest spa will be expanded to include its own health area. New retreats will follow in June 2025: the redesigned suites in the Waldhaus and three new luxury family suites – the Berg Loft Suites. In this interview, Christoph and Christina Schmuck talk about their visions, new concepts and sources of inspiration.
Matcha boom in Austria
Matcha is more than a trend – it’s a way of life. While matcha lattes are on everyone’s lips worldwide, Vienna was actually ahead of its time, according to Ayumi Kondo. For almost two decades, she has been teaching the finer points of genuine Japanese tea culture in her tea house Cha no Madie – beyond superfood clichés and green insta-drinks. In this interview, she explains why matcha should be more than just a decoration on desserts, what good matcha really needs to be able to do and how cherry blossoms and umami could enrich Austria’s menus.
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.
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.
