| Editorial team
With “Zukunftsküche – Nachhaltigkeit als Erfolgsrezept für die Gastronomie”, Balázs Tarsoly not only serves up a specialist book, but also a powerful appeal to the entire industry: sustainability is not a trend – it is the foundation of future-proof gastronomy. Those who act today will not only cook better tomorrow, but also more successfully.
Info:
Balázs Tarsoly – Future cuisine. Sustainability as a recipe for success in gastronomy
dfv Deutscher Fachverlag GmbH
1st edition 2025
ISBN 978-3-86641-361-0
304 pages
www.brandingcuisine.com
A practical book with attitude
Zukunftsküche is a systematically structured, practical guide for restaurateurs who want to make their business ecologically, economically and socially fit for the future. The author combines scientifically sound analyses with practicable tools - above all the specially developed S.M.A.R.T. recipe, which makes sustainability tangible and applicable. The book goes far beyond moral appeals: it offers step-by-step instructions, clear examples, interactive workshop impulses and inspiring best cases from the industry.
More than just “green”: brand expertise is key
The combination of sustainability and successful brand development is particularly exciting. Tarsoly - himself a branding expert - shows how sustainable concepts can be made visible and become part of a restaurant's DNA. This is not only ecologically valuable, but also economically clever. Because a clear stance creates a profile - and that in turn attracts new guests, loyal regular customers and committed employees.
A future-oriented toolbox
Whether plant-based cuisine, supply chain optimization, communication or employee retention - the book addresses all relevant levers for a holistic transformation. And it leaves room for individuality: everyone can determine the pace and depth of change themselves. The aim is to develop concepts that suit the company and personality - and still (or precisely because of this) have an impact.
Our conclusion
“Zukunftsküche” is a must-read for anyone who sees gastronomy not as a backward-looking cultivation of tradition, but as a creative stage for social change. It is an encouraging, well thought-out and absolutely contemporary book that sees sustainability not as a restriction, but as an opportunity. A clear appeal: the future can be shaped - with knowledge, attitude and a plan.
© dfv
