Individual gastronomy

Emotions are the real capital
Pierre Nierhaus © Foto Joppen
8. January 2025 | 
Pierre Nierhaus
8. January 2025
|
Pierre Nierhaus

Individual gastronomy has a great opportunity to position itself as a unique and distinctive alternative in the hospitality industry. Individuality is its greatest USP: establishments that stand out through their uniqueness offer guests a personalized and interactive experience that can also be controlled through the use of technologies such as smartphones, without replacing personal hospitality.

Especially at a time when revenue kills hospitality is becoming a global challenge, emotional, analog hospitality remains the decisive factor. Revenue is important, but successful restaurateurs are good hosts and can still do the math.

For the love of enjoyment

The interplay of efficient digitalization for internal processes and authentic, human interaction with guests is the key. Genuine emotions, authentic storytelling and analog experiences through F&B, service, design and atmosphere create lasting impressions. Gastronomy needs and brings experience and emotion. This also includes the pleasure experience. Individual gastronomy stands for good food: home-cooked dishes made from high-quality products, as natural as possible and from regional producers, plus vintner wines, home-made juices, high-quality teas and coffee specialties.

Creative concepts

New concepts such as multi-use spaces (combination of café, co-working, bar and event location) or experience gastronomy with interactive elements, live shows and storytelling menus (e.g. theater gastronomy) offer innovative ways to appeal to guests. Examples such as the Social Kitchen in Vienna with cooking courses combined with shared dinners and networking or the Chamäleon Theater in Berlin (live performances with a 4-course menu) show how creative formats can be successfully implemented.

Excellent hospitality

The pandemic has triggered a shakeout in the industry. What remains are often economically stronger and more professional providers who work more efficiently with well thought-out concepts and digital support. At the same time, higher wages are required for fewer employees, which increases the focus on excellent analog service and individually tailored offers. A clear profile, smaller but well thought-out menus, personalized offers in the form of menu options or a boutique character highlight individual gastronomy. Digitalization optimizes processes, but emotional, analogue hospitality remains crucial – the dining out experience is and will remain indispensable.

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!

Feel Good Manager

Does the job deliver what it promises?

Increase in overnight stays and employer attractiveness, a significant increase in positive guest reviews and awards and a strong social media presence: Patrick Fritz, Feel Good Manager at Hotel Samerhof, draws a positive balance after three years.

Sweet temptation

Recipe ideas for Valentine's Day

Valentine’s Day is the perfect opportunity to make your loved one’s heart beat faster with homemade treats. Whether chocolatey, fruity or creamy – with these recipes, you can create a romantic dessert that will delight your sweetheart.

Digitalization & AI

The agents are coming

The restaurant and hotel industry is undergoing a profound digital transformation. The future is AI. Platforms and digital tools not only enable more efficient and data-driven planning, but also a new form of interactivity and communication with customers. Smartphones are increasingly acting as command centers, whether for orders, payments or interaction with AI-controlled assistants. Personal assistants are on the rise, processing individual data and experiences to create menus, blogs and reviews.

quick & dirty
Sushi Samba in London © Pierre Nierhaus
Individual gastronomy

Individual gastronomy has a great opportunity to position itself as a unique and distinctive alternative in the hospitality industry. Individuality is its greatest USP: establishments that stand out through their uniqueness offer guests a personalized and interactive experience that can also be controlled through the use of technologies such as smartphones, without replacing personal hospitality.

Especially at a time when revenue kills hospitality is becoming a global challenge, emotional, analog hospitality remains the decisive factor. Revenue is important, but successful restaurateurs are good hosts and can still do the math.