Book tip of the week: The future of gastronomy
| Editorial team
What does the restaurant industry need to remain successful tomorrow? In “The Future of Gastronomy”, Jan Scheidsteger and Oliver Leisse do not provide vague visions of the future, but a practical, inspiring and critical workbook for all those who shape gastronomy – today and in the future. The book is more than just a guidebook. It is a wake-up call.
With the concentrated know-how of an experienced hospitality developer and a renowned futurologist, the authors succeed in not only highlighting the challenges of the present on around 290 pages, but also developing concrete strategies on how hosts can actively shape change. And – this much is clear – it won’t just start tomorrow. We are already in the midst of change.
Info:
dfv Deutscher Fachverlag GmbH
Jan Scheidsteger, Oliver Leisse
Edition 2024
ISBN 978-3-86641-359-7
290 pages
A compass in turbulent times
The book is divided into four chapters: Yesterday, Today, Tomorrow, The Day After Tomorrow. This structure enables reflection on past mistakes, an honest analysis of the current situation and a bold preview of what lies ahead. It is about staff shortages, digitalization, climate change - but also about new types of guests such as the fighter, the artist and the controller. Each has their own needs and is changing the rules of the game in the industry.
Worth reading: the tone makes the music
Stylistically, the book remains pleasantly approachable: instead of lecturing with a raised index finger, the authors speak directly to their readers. Yes, they even use first names - a deliberately chosen, dialogical approach that creates closeness. At the same time, the depth of content is maintained. Numerous practical examples, impulses from trend research and pointed images of the future make the book a real treasure trove for concepts, strategies and mindset updates.
Technology meets humanity
A central topic: the role of artificial intelligence. The authors' differentiated view is fascinating. They do not see AI as a threat, but as a valuable resource - as a team member that can take on repetitive tasks and stimulate creative processes. Only one thing remains reserved for humans: To be the host. And that's a good thing.
Our conclusion
“The Future of Gastronomy” is a must-read for anyone who doesn't want to wait for the next wave but wants to learn how to ride it. It is inspiring, thought-provoking and at the same time calls for action. Anyone who works in the hospitality industry - whether as an entrepreneur, manager or visionary - will not only find answers here, but above all many clever questions. A book that encourages you to rethink your concept - and accompanies you in the process.
© dfv
