Book tip of the week: Future cuisine

What does responsibility taste like?

22. June 2025

| 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.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!

Excellence as an attitude

What the Hotel Schloss Mönchstein in Salzburg shows the industry

In the fast-paced world of the luxury hotel industry, true constants are rare. Hotel Schloss Mönchstein in Salzburg, however, impressively proves that long-term investments, active employee loyalty and a genuine host culture can become a sustainable model for success. Situated in one of the most exclusive locations in Europe – high up on the Mönchsberg with a view over Salzburg’s old town – the hotel stands not only for aesthetic sophistication, but also for strategic consistency. A role model for the entire industry.

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