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.
New competition, strong talents – the finalists have been chosen
For the kitchens. For the future. For the industry. Taste of Tomorrow is the new competition for young talent that will bring young culinary talents from several countries to the big stage in 2025. After a multi-stage selection process, the eight finalists have been chosen.
Premium chocolate and cheese
Cheese and chocolate have more in common than you might think. A symbiosis that opens up new worlds of flavor for guests.
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?
Find your favorites:
From inhalation bars to moon phase treatments and wine ceremonies: These six innovative wellness concepts show how far modern relaxation can go today – and what the industry should learn from them.
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.
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.
From inhalation bars to moon phase treatments and wine ceremonies: These six innovative wellness concepts show how far modern relaxation can go today – and what the industry should learn from them.
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.
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.
Freshness instead of compromise
From Wagyu to microgreens: R Express stands for uncompromising freshness, short delivery routes, and a range that inspires creativity in the kitchen. Quality and product manager Markus Mayr talks about his perspective as a former top chef, current trends in fine dining, and why R Express is also an exciting employer for chefs.
Lakrids by Bülow
Licorice polarizes opinion – and yet Lakrids by Bülow has managed to turn this polarizing flavor into an international luxury brand. In this interview, Fredrik Nilsson, CEO of Lakrids by Bülow, reveals how Lakrids became a beloved brand, which flavor surprised even the team, why sustainability plays a central role, and where the international journey is headed.
An evening at the restaurant like an invitation to someone's
From a twelve-course gourmet experience to the perfect sourdough pizza: with Winkler’s Cuisine, Christian Winkler has created a culinary concept that uniquely combines fine dining and down-to-earth enjoyment – right in the heart of Rattenberg, Austria’s smallest town. In this interview, he talks about passion, regional products, formative stages of his career, and why his Chef’s Table is like an invitation to his home.
How one idea became seven dishes
Knorr Professional High Convenience is more than just a product line. It is the result of intensive collaboration and culinary passion. In this interview, Dirk Rogge, Head of Culinary Consulting at Unilever Food Solutions, provides exclusive insights into the creation, challenges, and future of the new plant-based range and explains how one idea turned into seven completely different dishes.
Przemysław Klima at Hangar-7
He is Poland’s first two-star chef and a key figure in modern Polish cuisine: Przemysław Klima from Bottiglieria 1881 in Krakow. In September 2025, he will be a guest chef at Restaurant Ikarus in Hangar-7 Salzburg. In this interview, he talks about his childhood memories, the importance of regional products, his passion for game and pierogi – and why Polish cuisine still has a lot of potential internationally.
Theo Alexis on rethinking Alpine
At the Hotel Goldener Berg in Oberlech, chef Theo Alexis is redefining Alpine cuisine. With a range of ketogenic, alkaline, and plant-based menus, he proves that even meat lovers can be enthusiastic about vegetables. In this interview, he talks about the combination of Austrian and Greek influences, his extraordinary signature dishes such as oven-baked watermelon, and what makes a good leader in a large kitchen.
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.
