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.
What makes a good pizza: Lessons from Vienna's First Pizza Association
Pizza is one of those dishes that everyone has an opinion about. Almost everyone thinks they understand it—and yet a surprising number of people fail at this culinary “common property”. In Vienna and beyond, Neapolitan pizzerias are now springing up everywhere, some excellent, others whose interest in good pizza comes to an abrupt end. As we all know, quantity does not equal quality. Or, to quote Martin Albrich from the First Vienna Pizza Association: Pizza is bread. And bread forgives nothing.
How health, alcohol-free, AI, and social media are redefining our shopping habits
From gut health to alcohol-free enjoyment, from AI-supported shopping planning to viral food hypes: Austrian online supermarket Gurkerl.at sees four megatrends that will permanently change the food and beverage industry in 2026. Head buyer Nina Gerhardt explains why consumption is no longer just about price and availability – but about lifestyle, well-being, and digital intelligence.
Why tea time is making a comeback
Tradition meets trend: British tea time is experiencing a stylish renaissance in hotels, cafés, and upscale restaurants. What was once reserved for the British aristocracy is now being reimagined with elegant tiered trays, international tea varieties, and a thirst for knowledge about blends, brewing times, and rituals. A look at new concepts, old customs, and the future of tea—including insights from the Academy.
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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.
“We don't build hotels. We build places that families become dependent on.”
What happens when a hotelier focuses his entire life’s work on a single idea – and radically rethinks it? Ralph A. Riffeser explains in an interview why his new Cavallino Bianco Caorle is not a resort, but an emotional system: for parents, for children – and for a new definition of luxury.
Zén Singapore
Zén in Singapore is the first international restaurant of the Frantzén Group – sister to the three Michelin-starred restaurant Frantzén in Stockholm and itself awarded three stars since 2021. In a historic shophouse, Nordic philosophy, French technique, and Japanese products merge into an experience that is deliberately staged like a visit to friends: doorbell, sofas, music, living room finale. Executive Chef Martin Öfner talks about his culinary influences, working “on the Frantzén stage,” the role of Japanese micro-seasons, the meaning of fermentation beyond the hype—and why the atmosphere can be buttery smooth while the execution remains razor sharp.
Shio Hamburg: Omakase, Dry-Aged Fish & Sake
Eight seats, twelve courses, maximum flavor: at Shio Hamburg, Hubert Haciski combines Japanese omakase tradition with Nordic fish and modern dry-aging techniques. In this interview, he explains why trust is the most important element of the menu today – and why the future of sushi is just beginning.
Why 90% of all hotels get their marketing wrong
Everyone is talking about algorithms, AI tools, and new marketing trends—but most hotels and restaurants are more invisible today than ever before. In this interview, marketing consultant Theresa Strobl explains why this overload is the biggest enemy of successful marketing, which measures businesses should eliminate immediately—and why real people, not perfect feeds, will determine full tables and booked-up rooms in 2026. A conversation about clarity instead of chaos, attitude instead of hype – and why less marketing often brings in more revenue.
Sebastiano Caridi – Why panettone touches the heart
Few Italian pâtissiers combine craftsmanship, emotional storytelling, and entrepreneurial vision as convincingly as Sebastiano Caridi. Born in Reggio Calabria as the son of a renowned pastry chef, he grew up surrounded by the aroma of yeast dough, candied citrus fruits, and fermenting sourdough. Today, he is one of the most influential figures in modern Italian pâtisserie—not only because of his award-winning products, but also as a teacher, mentor, and inspiration for a new generation of pastry chefs.
Caridi’s philosophy is clear: a truly great panettone or colomba is not just a pastry – it is an emotional experience. It begins with the pâtissier’s hands, continues with the selection of ingredients and is completed in the presentation. From the dough to the fermentation to the packaging, every detail contributes to whether a product is simply eaten – or truly remembered.
Gelato Next Level
Ice cream has long been more than just a summer snack—it’s a culinary universe of its own, where tradition, trends, and technology come together. Third-generation ice cream maker Paolo De Martin shows how classic gelato culture needs to reinvent itself, why vegan varieties and crazy combinations will set the tone in 2026, and why Gelatissimo Stuttgart is a must-attend event for anyone who wants to shape the future of ice cream.
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.
