expert spotlight

This is where the creators take center stage! "Expert Spotlight" features the creative minds behind the biggest food and lifestyle trends. Get exciting insights into their success stories, innovative ideas, and insider tips straight from the stars of the scene. For anyone wanting to know what’s trending tomorrow, this is the place to be.

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!

Why 90% of all hotels get their marketing wrong

And how you can finally get more bookings with less effort

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.

expert spotlight

Sebastiano Caridi – Why panettone touches the heart

How the Divina Colomba winner combines Italian tradition, emotion, and modern pâtisserie culture.

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.

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Gelato Next Level

Why ice cream makers need to be more versatile today

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.

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“A new stage for the next 20 years

Florian Kempinger on the reopening of Restaurant Ikarus

The reopening of Hangar-7 and Restaurant Ikarus marks the beginning of a new chapter for service manager Florian Kempinger and his team. In this interview, he explains why the redesign is a real quantum leap for the service operation, which technical innovations make everyday life easier, and why the reopening was “a celebration of historic proportions” for him.

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The new definition of enjoyment

How do you create a product that breaks all the rules – and still wins people over?

Christoph Graf, CEO of the VAUX sparkling wine house, and Clementine Perlitt, head of marketing, discuss challenges, opportunities, and prospects.

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When Viennese coffee house culture meets digital convenience

How tradition, regionality, and technology come together to create new moments of enjoyment

Viennese coffee culture reimagined: A collaboration shows how artisanal quality and digital services complement each other—without losing the soul of Viennese coffee house culture.

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“A table is like a stage”

Björn Kroner in conversation

The florist, author, and TV star on hospitality, design, and the magic of a set table.

expert spotlight

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