Genusspunkt

1/2026

genusspunkt.at

€ 10,–

EDITOR’S LETTER

WHY

DID WE

CREATE

THIS

ISSUE?

BECAUSE THE FUTURE OF GASTRONOMY

IS BEING SHAPED RIGHT NOW – AT THE INTERSECTION

OF MINDSET, HEALTH AND ECONOMIC CLARITY.

The industry is at a turning point. Guests are eating

more consciously, businesses must operate more efficiently,

teams are rethinking work models – and technology

is no longer a nice-to-have, but a vital tool. And yet,

one thing remains unchanged: true enjoyment emerges

where quality, humanity and purpose come together.

This issue of Genusspunkt is dedicated to exactly this

field of tension. We look ahead – without losing sight of

craftsmanship. We talk about plant-based cuisine and

healthy nutrition not as trends, but as entrepreneurial

realities. About vegan concepts when they are practical.

About alkaline principles when they create real-world

applicability. And about pleasure that doesn’t rely on

restriction, but on added value.

Another strong focus lies on what truly drives long-term

success: numbers, pricing and smart financial management.

KPIs are not instruments of control they are

strategic compasses. Those who understand them can

make braver decisions, invest more wisely and safeguard

quality, even in challenging times.

This issue is also a journey. We deliberately look beyond

the edge of the plate — and around the globe. This time,

inspiration comes from a wide range of gastronomic

hotspots: from Las Vegas, South Africa, Mumbai, Italy,

Morocco, and many other places where gastronomy is

currently being reimagined. What is emerging there are

not just trends, but ideas that show how enjoyment,

culture, and entrepreneurship can continue to evolve.

This shift is particularly visible on our cover. The image

takes us to Las Vegas, a city that has long evolved

beyond a pure gambling destination into a global

laboratory for experience-driven hospitality. Here,

restaurants become stages, cuisine turns into performance,

and hospitality transforms into a fully immersive

experience. This new form of gastronomy, where food,

design, and storytelling converge, perfectly illustrates

the future of an industry in transformation.

Of course, beauty remains an essential part of the conversation.

Our Design Darlings remind us that aesthetics

are more than surface – they are part of the experience,

part of the brand and part of memory. Good design

communicates what a place stands for.

Between strategy and inspiration, this issue brings

together people with purpose, concepts with substance

and ideas that are truly actionable. For everyone who

doesn’t just operate gastronomy – but actively shapes

its future.

Because the future doesn’t happen by chance.

It is created.

With knowledge, courage and enjoyment.

Yours,

Alexandra Gorsche & Heimo Jessenko

The New Flavor Order GENUSSPUNKT 3

THE NEW

FLAVOR ORDER

The cover of this issue features a scene from

Stanton Social Italian at Caesars Palace in Las Vegas

a venue that exemplifies one of the most significant

shifts currently shaping the global hospitality industry:

the transformation of dining into a fully immersive

experience.

In recent years, Las Vegas has evolved from a city

defined primarily by gaming into a global laboratory

for experience-driven hospitality. With approximately

38.5 million visitors annually, the destination now

attracts guests less for casino floors and more for

world-class shows, large-scale entertainment formats,

and increasingly ambitious culinary concepts that

merge gastronomy with spectacle.

Within this context, Stanton Social Italian represents

a particularly compelling example. Renowned chef

Chris Santos reinterprets the classic Italian-American

“red sauce” tradition through a bold, contemporary

social-dining format. Familiar dishes are transformed

into vibrant, shareable centerpieces, from house-made

Pomodoro Cavatelli to extra-crispy Chicken Parmigiana

and premium steak cuts designed for the table to enjoy

together.

The concept illustrates a broader industry development:

restaurants are increasingly conceived as stages. Spatial

design, visual storytelling, and “tableside theatrics“,

deliberately choreographed service moments, have

become integral parts of the dining experience. Even

smaller details, such as the mirrored anteroom leading

to the restrooms that has become a popular socialmedia

photo spot, demonstrate how carefully experience

architecture is embedded throughout the venue.

For the international hospitality sector, this approach

carries strategic relevance. Restaurants are no longer

defined solely by culinary output but by their ability

to create memorable, emotionally engaging environments.

Las Vegas, in this sense, functions as a testing

ground for concepts that frequently influence hospitality

trends worldwide.

The image on this issue’s cover therefore symbolizes

more than a single restaurant, it reflects a broader

transformation of the industry: from product-centric

dining toward gastronomy as a fully orchestrated

experiential ecosystem.

Source: Caesars Entertainment, Stanton Social Italian.

TASTE INDEX – THE

DIFFERENT KIND OF CONTENTS

Because culinary thinking doesn’t start with the

appetizer. And innovation shouldn’t get lost in

the fine print. This magazine isn’t a buffet. It’s a

tasting menu. Every page a course. Every story

an ingredient with purpose. Welcome to a table

of contents that doesn’t just list — it whets your

appetite.

STARTERS

p. 3 PUBLISHER’S LETTER

A personal message about breaking old

patterns of thinking and discovering new

perspectives.

pp. 4-5 TASTE INDEX

Our table of contents. But without the lack of

content.

pp. 2 / 9 / 13 / 17 / 19 / 45 / 49 / 61 / 73 / 87 / 89 / 95 / 109 /

110–111 / 115 / 117 / 118–121 / 123 / 124

VISUAL INSERTS

Interjections with attitude, perspective

and inspiration.

pp. 18 / 44 / 72 / 88

QUOTE BREAKS

pp. 6-16

pp. 20–27

pp. 28-41

Thought snacks from Alain Ducasse to

Johanna Maier.

THE VISION PLATE

THE FUTURE OF GASTRONOMY

Four chefs, four visions: how hotel

gastronomy is reinventing itself.

LAS VEGAS

From gambling capital to culinary culture:

why the Strip has become the world’s

boldest hospitality laboratory.

PLANT-BASED

The end of the schnitzel dogma: vegan

cuisine is no longer a niche.

pp. 42-43

pp. 46-53

pp. 54-60

pp. 62-67

pp. 68-69

pp. 70-71

pp. 74–81

pp. 82–86

pp. 90–98

SOY

The numbers behind the crop.

RETHINKING PASTA

Pasta is no longer just a middle course. It’s

a carrier of identity, a field for experimentation,

a revenue driver, a signature moment.

BITES & PIECES

From fermented to fancy: indulgence

products that make an impression.

CACHAÇA

Why cachaça could become the next big

differentiation tool for bars and hotels and

why Letícia Nöbauer is currently reshaping

its image.

TRENDSPOTTING MUNICH

How Mario Sel at Bar Montez in the

Rosewood Munich is redefining alcohol-free

enjoyment.

BOTTLE PICKS

Alcohol-free at a premium level.

CHROME HOSPITALITY

India’s middle class is growing, traveling,

exploring and increasingly demanding

international standards in gastronomy and

lifestyle at home.

ARTIFICIAL INTELLIGENCE

AI has already entered the daily operations

of many businesses, but by 2026 it will

become a structural challenge.

EDITOR’S CHOICE: DESIGN DARLINGS

Curated rather than decorated: contemporary

table and bar culture.

pp. 100–103 TECHNOLOGICAL PROGRESS

The future moves at second-by-se cond

speed, yet many people feel internally left

behind.

pp. 104–108 GADGET CHECK

Possibly the smartest mini espres so machine

for travel, events and off-grid moments.

pp. 112–116 WINE AS A REVENUE DRIVER

Why wine and beverage suppliers are still

selling below their true value.

pp. 122

IMPRINT + QR TO CONNECT

Who we are. And how to find us.

4 GENUSSPUNKT The New Flavor Order


Four Chefs,

Four Visions

HOW HOTEL GASTRONOMY IS REINVENTING ITSELF –

BETWEEN EXPERIENCE, IDENTITY AND ECONOMIC REALITY

Hotel gastronomy stands at a turning point. It is no longer merely about catering, no

longer a supporting act to overnight stays. Today, cuisine is a defining profile element,

a key differentiator and an economic lever all at once. Its future, however, is not decided

on the plate alone, but in the interplay of concept, attitude, technology and operational

feasibility.

Four internationally renowned chefs exemplify how diverse – and at the same time

directional – this transformation can be. Their concepts represent four central future

themes for the industry: experience, emotionality, authenticity and community.

BY ALEXANDRA GORSCHE



Zanoni consistently conceives hotel gastronomy as

an experiential space. Classic Italian dishes are interpreted

authentically, modernised seasonally and

rethought sustainably. The focus is not on spectacle,

but on emotional resonance through recognisability.

For the industry, this offers a key takeaway:

Personalisation does not begin with technology, but

with storytelling.

Those who clearly articulate their culinary identity

create loyalty – and justify price levels and demand

even in economically challenging times.

AUS LIEBE ZUM HANDWERK

Wir backen mit

Begeisterung.

Experience beyond the plate

SIMONE ZANONI, LA MAMOUNIA, MARRAKESCH

With L’Italien par Simone Zanoni, the Michelin-starred

chef does not simply bring Italian cuisine to Marrakech –

he imports a way of life. At the legendary La Mamounia,

gastronomy becomes a cultural act of translation:

guests are meant to feel as if they were dining in the

heart of Rome.

Weit über hundert Jahre ist es her, dass in der Backstube meiner

Urgroßeltern die ersten Brot laibe über den Ladentisch gingen.

An den Zutaten von Haubis hat sich bis heute nichts geändert: regionale

Rohstoffe, handwerkliches Können, Liebe zur Tradition und Lust an der

Innovation. Aus Petzenkirchen bringen wir Freude ins Körberl. Von Apetlon

bis Zürs. Und immer ofenfrisch.


Photos: La Mamounia

Bei uns liegt Genuss in der Familie. Seit fünf Generationen.

www.haubis.at

Ihr Anton Haubenberger

Authenticity over trends

VICTOR GARCIA, CAP ROCAT, MALLORCA

While many hotel restaurants follow global food trends,

Victor Garcia deliberately takes the opposite approach.

At Cap Rocat, he commits to radical regionality – not

as a marketing slogan, but as an economic and cultural

foundation.

Ceviche becomes escabeche, pizza turns into Mallorcan

coca, sushi gives way to locally sourced fish. Two restaurants

address different needs: relaxed regional cuisine

at the Sea Club, and culinary depth at the fine-dining

restaurant La Fortaleza.

The value for the industry is clear:

Sustainability begins with the decision against interchangeability.

Strengthening local value chains reduces dependencies,

stabilises supply networks and creates identity – a decisive

factor in times of global uncertainty.

Community as the key

SERGIO SOLANO, PALACIO SOLECIO, MÁLAGA

In the heart of Málaga’s old town, Sergio Solano demonstrates

how hotel gastronomy can become a social

interface. The restaurant Balausta is not aimed solely

at hotel guests, but deliberately at the local community

as well.

Andalusian cuisine is interpreted in a contemporary

way without losing its roots. Sustainability, proximity

and authenticity are central – supported by teams that

act as ambassadors of their own culture.

For the industry, this means:

Relevance outweighs reach.

Hotels that see themselves as part of their surroundings

create stable demand – even beyond seasonal

peaks and international guest flows.

Photos: Palacio Solecio

Photos: Cap Rocat



Every moment counts

DOMINIK SATO & FABIO TOFFOLON,

THE CHEDI ANDERMATT

At The Chedi Andermatt, twin brothers Dominik Sato and

Fabio Toffolon shape a form of hotel gastronomy that

combines uncompromising quality with emotional depth.

Their guiding principle Ichi-go ichi-e – every moment

is unique – is more than philosophy: it is a strategic

concept.

Omakase menus, the highest product quality and a

conscious invitation to trust create experiences that

resonate far beyond the plate. International top-tier

ingredients are staged with precision, respect and

lightness.

From an industry perspective, one insight stands out in

particular:

Experience replaces volume.

In times of rising costs and staff shortages, this model

demonstrates that focus, reduction and emotional value

can be economically viable – provided quality is thought

through consistently.

EINE PASTA,

DIE SAUCE LIEBT

Photos: The Chedi Andermatt

Barilla Al Bronzo überzeugt durch eine intensiv raue Oberfläche, die dank patentierter,

mikrogravierter Bronzeformen entsteht, und für außergewöhnliche Saucenhaftung sorgt.

So setzt sie neue Maßstäbe in Geschmack und Konsistenz, jeden Tag in jeder Küche.

Damit wird sie zur Premiumwahl für Pastagerichte, mit sichtbar mehr Wert.


www.barillaforprofessionals.com | foodservice.austria@barilla.com

What these four visions have

in common

Despite their differences, the concepts share

a strategic core:

• Personalisation instead of standardisation

• Experience instead of mere service

• Identity instead of trend imitation

• Economic viability through clarity

They show that the future of hotel gastronomy

does not lie in ever more offerings, but

in precise positioning.

Our conclusion for the future

The future of hotel gastronomy is neither loud,

nor arbitrary, nor interchangeable. It emerges

where culinary attitude meets entrepreneurial

clarity. The four chefs presented here demonstrate

that visions are not an end in themselves

– they are strategic tools.

For the industry, this means:

Less actionism, more profile.

Less copying, more identity.

And above all: recognising cuisine once again

for what it truly is – a central value driver of

hospitality.

Key figures in gastronomy

Cost of goods sold ratio

Shows what percentage of revenue is spent on food

and beverages. A ratio below 30% is considered a guideline

– depending on the concept (fine dining, casual,

system catering) it may vary. If it rises permanently,

room for quality and margins shrinks.

Personnel cost ratio

One of the most sensitive levers in gastronomy. It

shows how efficiently staff are deployed. In times of

skilled labour shortages, smarter deployment – through

better planning or supportive technology – is more

important than simply cutting costs.

Contribution margin II (CM II)

CM II shows what remains of revenue after deducting

food and personnel costs. It is the most important

indicator for assessing whether a gastronomic offering

is viable in the long term.

4

Chefs,

Four Visions

CM II per guest

Relates the contribution margin to the number of

guests. This figure reveals which guests are truly

profitable – and where offerings may be popular but

economically critical..

What hoteliers should

take away now

The major challenges are well known: staff shortages,

rising costs, changing guest expectations. The response

lies in the intelligent combination of technology and

human warmth.

Digital tools – from apps to automated processes –

create efficiency. Differentiation, however, emerges

where cuisine becomes part of the storytelling. Ghost

kitchens, system kitchens or hybrid models can make

economic sense – but only if they are embedded in a

clear brand experience.

Why key figures are crucial now

Revenue alone is not an indicator of success.

Especially in times of staff shortages, rising costs

and increasingly complex guest expectations, only

the right key figures reveal how healthy a business

truly is – and where action is needed.

Key figures in hospitality

RevPAR (Revenue per Available Room)

Measures room revenue per available room. Useful for

comparing occupancy and price levels – but does not

yet indicate profit.

GOPPAR (Gross Operating Profit per Available Room)

Shows what is actually earned per room after deducting

operating costs. For many businesses, the most

honest indicator of economic performance.

TRevPAR (Total Revenue per Available Room)

Includes all revenue per room – including gastronomy,

spa, events or ancillary services. Particularly relevant

for hotels with a strong F&B component.

Cost per occupied room

Illustrates how efficiently room operations, housekeeping

and technical services are organised. Only truly

meaningful when combined with PMS data – but then

a powerful management tool.



ADVERTORIAL

READING PICK

Editor’s note

This book is published in German and is featured here due to

its strong editorial relevance and journalistic value.

Gamechanger P.O.W.E.R is a compact yet powerful

book about value-driven working environments.

Mandy Engelhardt connects mental health,

psychological safety and change management

into a clear framework for modern leadership and

corporate culture. Instead of theory, she offers

practical impulses, reflection questions and

examples that invite readers to rethink – and

above all, to act. Particularly relevant for anyone

who understands that sustainable business

success begins where purpose, impact and

human values are taken seriously.

When Vienna Falls Quiet Again and

Taste Becomes a Statement

MAX POPULORUM

Head of Restaurant & Sommelier

Typical mistakes

• Focusing solely on revenue instead of profitability

• Pricing decisions without knowledge of the actual

cost structure

• No separation between hotel and gastronomy KPIs

• Manual reporting that consumes time and increases

error risk

• Lack of an overall picture because data sits in

different systems

The result: problems are recognised too late – or not

at all.

Photos: The Amauris Vienna

Vienna loves grandeur: grand opera, grand history, grand

gestures. And yet the most compelling culinary moments

often emerge where no one needs to raise their voice.

Glasswing by Alexandru Simon, located in The Amauris

Vienna on the Ringstrasse, is exactly such a place. Right

in the heart of the city yet inwardly far removed from the

bustle, a new form of fine dining has taken shape here: calm,

focused, and deeply reflective. What happens here is not a

performance. It is a philosophy.

Executive Chef Alexandru Simon cooks to tell stories. His

cuisine is reduced but never austere. Precise yet never cold.

It draws its strength from origin, seasonality, and a quiet

emotionality that you do not feel on the tongue alone but

throughout the entire body.

Simon’s roots lie in Romania, while his training took place in

some of Europe’s finest kitchens. His style brings together

Viennese culinary tradition and international technique. A

saddle of veal in his hands is never simply a saddle of veal. It

becomes an echo of childhood, landscape, and craftsmanship.

The Pantry as Culinary Memory

The heart of Glasswing does not beat only at the stove but

also in a room most guests never see: the pantry. It is

Simon’s quiet command center, filled with house-made

stocks, fermented vegetables, preserved herbs, and concentrated

essences. This is where the restaurant’s understanding

of sustainability truly becomes visible. Everything that

is processed is considered as a whole. Leftovers become

resources. Seasonality becomes structure.

The inspiration comes from childhood, from his grandmother’s

pantry where nothing was wasted yet everything was

preserved. For guests this translates into greater depth,

richer flavor, and more freedom on the plate.

When Kitchen and Service

Work Like Clockwork

Industry takeaway

Key figures are not a control mechanism, but a

strategic tool.

Those who understand their numbers can make bolder

decisions, invest more effectively and deliberately

use cuisine as a differentiating factor.

Vision needs numbers – otherwise it remains a risk.

GAMECHANGER P.O.W.E.R – FÜR

LEBENSWERTE ARBEITSWELTEN

Author: Mandy Engelhardt

Publisher: Storylution

Extent: 80 pages

ISBN: 978-3-7118-0660-4

Price: € 18,00

Publication: November 2025

Great cuisine requires a counterpart that understands it. At

Glasswing, that counterpart is Max Populorum, restaurant

manager and sommelier, who has formed the restaurant’s

second creative axis since 2025. His wine list, with around

500 selections, is not a trophy collection but a tool to help tell

the story of Simon’s cuisine. Populorum does not see wine as

accompaniment but as dialogue.

What truly makes the difference is the calm in the service. No

theatrics, no pathos. Instead there is attentiveness, precision,

and a genuine joy in hosting. It is exactly this quiet confidence

that elevates Glasswing into that rare category of fine dining

that feels not rigid but liberating.



“A restaurant is like a theater.

And every night, we perform a premiere.”

Alain Ducasse

From Gambling to Gastronomy: Why the Strip

Is Now the Boldest Hospitality Lab in the World

Las Vegas was never subtle. But Las Vegas

was never static either. In 2025, the city

welcomed around 38.5 million visitors. Yet

those who travel to the Strip today are no

longer coming primarily for gambling.

Casinos are moving into the background.

Shows such as Cirque du Soleil, international

concert residencies, immersive art concepts,

and high caliber gastronomy now

define the narrative. Las Vegas has become

a testing ground for hospitality. For staging.

For experience architecture. For food as entertainment.

These are not concepts you simply

visit. You step into them. You experience them.

What follows is not a list of restaurants. It is

a blueprint for the future of experience driven

hospitality.


Photos: Las Vegas News Bureau



Amaya Modern Mexican

TULUM MEETS HIGH ENERGY STRIP

A wooden façade reminiscent of the Mexican coast,

DJ driven sound, mezcal energy. Amaya blends

coastal aesthetics with urban intensity. Fresh

seafood, share plates, and a strong tequila and

mezcal selection define the menu.

What makes it unique?

Mexican cuisine is not presented as folklore but as

club ready gastronomy. Dining becomes atmosphere.

Stanton Social Italian

RED SAUCE RELOADED

Kusa Nori

JAPANESE PRECISION MEETS SPECTACLE

Koi inspired design, high energy sushi bar,

teppanyaki, nitrogen mist presentations. Forty

eight hour marinated miso black cod, robatayaki

grilled over charcoal, an impressive sake selection.


Fine dining is visually staged without sacrificing

quality. A high level happy hour proves that experience

does not always require excess pricing.

Pinky’s by Vanderpump

GLAMOUR AS A BUSINESS MODEL

Lisa Vanderpump understands Vegas. Pinky’s is not

a restaurant. It is a stage for visual drama. Art Deco

meets Flamingo heritage, while muted greens and

blush pink tones define a 7,000 square meter

immersive space with a terrace overlooking the Strip.

Culinary highlights focus on luxurious small plates

such as Wagyu sliders and deviled eggs with caviar.

Chef Chris Santos transforms Italian classics into

powerful shareable plates. Pomodoro cavatelli, extra

crispy chicken parmigiana, precisely grilled steak.

Fun fact

The restroom foyer doubles as a mirror selfie spot.


Italian cuisine is not nostalgic here. It is reimagined as

a bold social dining format. Loud. Confident.

Made to share.

The drinks are pure performance.

Pump and Bump serves caviar inside a martini.

Daddy Issues arrives crowned with cotton candy.

The Big Bird delivers six shots inside a birdcage.


Cocktails become social media assets. Design

is not decoration. It drives revenue.

Photos: Clint Jenkins

Photos: Caesars Entertainment



Omega Mart

ART YOU CAN WALK THROUGH

Delmonico Steakhouse

AMERICAN STEAKHOUSE HERITAGE WITH SUBSTANCE

Since 1837, the name Delmonico has stood for

culinary icons. In Las Vegas, Emeril Lagasse continues

that legacy. Legendary rib eye, precise sauces,

timeless elegance.


Tradition is not reinvented here. It is cultivated.

Storytelling with depth.

Chyna Club

AROMATICS AS THEATRE

Located inside Fontainebleau, Chyna Club focuses

on intimate lighting and sensory depth. Peking duck

as performance, a choice between chef’s menu or

sharing concept, desserts with visual impact.


Modern Chinese cuisine is told emotionally,

not simply served.

Las Vegas Distillery

CRAFTSMANSHIP MEETS RETRO GLAMOUR

In Henderson, southeast of the Strip, a different side

of Vegas emerges. After a complete renovation, the

distillery now blends innovation with a 1950s aesthetic.

Guided tours, tasting flights, high level signature

cocktails, and carefully curated bites complete the

experience.


Production transparency meets genuine cocktail

culture. No gimmicks. Just craft with integrity.

What begins as a supermarket unfolds into a parallel

universe. More than 300 artists created this

immersive installation.


Retail, art, and storytelling merge. Hospitality can

learn here how experience architecture truly works.

Photos: Marco Hernando, DREX Agency_Mark Mediana Large

Photos: Meow Wolf - Phenomenomaly



Did You Know?

Las Vegas is not the capital of Nevada. That is

Carson City.

Superfrico

DINNER AS PERFORMANCE

Spiegelworld stages an Italian house party complete

with DJ, artists, and creative cuisine. Pasta, pizza,

vinyl, live performances between the tables.

What makes it unique? Guests become part of the

staging. Dining evolves into a total immersive

experience.

The name Las Vegas comes from Spanish and means

The Meadows.

In the 1860s, the city was merely a stopover for

railways and wagon treks.

The Hoover Dam and the legalization of gambling

in 1931 propelled the city to global fame.

Architecture students study the book Learning from

Las Vegas by Venturi and Scott Brown.

The so called window trick makes buildings appear

smaller than they actually are.

The Sphere is the largest spherical building in the

world and opened in 2023.

Photos: Spiegelworld, Las Vegas News Bureau

The Transformation of the City

Las Vegas was once Sin City. Today it is Experience

City. Casinos remain the economic backbone, but

shows, gastronomy, art, and entertainment now lead

emotionally.

The industry can learn from this shift.

Experience sells.

Staging creates memory value.

Food is content.

Our Outlook

Las Vegas is not accidental. It is strategic. This is where

the boundaries of experience are tested without

sacrificing quality. Anyone who wants to rethink

hospitality must understand what is happening here.

The game is no longer the main attraction. The

experience is. And that is exactly where the future lies.



FAREWELL

TO THE

SCHNITZEL

DOGMA

Vegan works in gastronomy when it is not

driven by ideology, but by practicality – economically

viable, flavour-focused and suitable for

everyday operations.


Vegan is no longer a niche topic. What was once

dismissed as sacrifice or ideology has become an

economically relevant market, an image factor, and

increasingly an answer to structural challenges in gastronomy

and hospitality: rising costs, staff shortages,

changing guest expectations and growing pressure to

operate more sustainably.

A look at international data highlights this momentum.

Countries such as India and Israel topped global rankings

for vegan populations in 2024. In Europe, however,

growth is less about strict vegans and more about

a rapidly expanding group of people who are consciously

reducing their consumption. And this is precisely

where the greatest opportunity lies for businesses.

Even in the so-called “land of schnitzel”, change is

clearly visible. According to Statistics Austria, meat

consumption in Austria has been declining steadily for

years – by around one kilogram per capita per year on

average. Sales of meat alternatives recently rose by 24

percent, while plant-based milk alternatives increased

by 11 percent. At the same time, these products still

account for only a small share of the total market by

volume.

This clearly shows: vegan is not an all-or-nothing issue.

The largest target group is flexitarians – guests who

do not want to give things up, but want to choose

better. For the industry, this means: not preaching, but

creating options that convince – in flavour, price and

emotional appeal.

The real obstacles

What is slowing down development? Three factors

repeatedly emerge:

• Price: According to market analyses, vegan shopping

baskets can be up to 25 percent more expensive

• Taste: Especially when it comes to cheese alternatives,

scepticism remains high

• Wording: The term “vegan” still puts off parts of

the audience – which is why retail and gastronomy

increasingly prefer the term plant-based

Photos: KI

For businesses, this means: successful vegan cuisine

does not need big labels, but clear communication,

solid craftsmanship and culinary confidence.



Thinking alkaline – without dogma

This is where alkaline cuisine comes into play. Not as

a trend, but as a structuring principle that aligns

particularly well with plant-based gastronomy. Gabi and

Johann Ebner, pioneers of vegan-alkaline cooking, put

it succinctly: “The willingness to take time for cooking

is an investment in long-term health. Freshly prepared

food not only contains more nutrients – it also conveys

energy, joy and quality.” Cooking alkaline does not mean

banning everything “acidic”. Rather, it means creating

balance – between proteins, fats, vegetables, fermentation

and preparation techniques.

Fermentation as a key technique

One element that gives depth to vegan and alkaline

cuisine is fermentation. It delivers umami, shelf life and

health benefits – and fits perfectly into contemporary

kitchen concepts. Miso, tempeh, fermented vegetables

or umeboshi are not exotic extras, but functional

ingredients: they support gut health, improve mineral

absorption and create complexity without additives.

From a business perspective, fermentation is also economically

attractive: it extends shelf life, reduces food

waste and creates signature components that make a

menu distinctive.

Macrobiotics: balance instead of

extremes

Macrobiotic principles rooted in Japanese food culture

offer valuable guidance for gastronomy. The focus is not

on restriction, but on balance. Products such as kukicha

tea, miso or shiitake demonstrate that food can be

nourishing, functional and pleasurable at the same time.

At a time when guests are eating more consciously but

do not want to be lectured, this approach is particularly

relevant.

Less myth, more know-how

Protein is a central topic in gastronomy. For a long

time, animal protein was considered the gold standard.

Today, research – including the work of Colin Campbell

(The China Study) – shows a clear correlation between

high consumption of animal protein and so-called

lifestyle diseases. Plant-based protein is easier to

digest and highly versatile – if prepared correctly.

This is where the real practical lever lies for kitchens:

• Legumes, grains, seeds and soy products provide

high-quality amino acids

• Combinations matter more than individual products

• Fats are not the enemy, but a prerequisite for proper

absorption

A simple yet often overlooked kitchen tip from alkaline

practice:

Plant-based protein needs fat. At least five percent

oil in relation to volume – ideally ten percent. This

improves flavour, satiety and nutrient absorption.

Photos: Emirates



When plant-based cuisine delivers

true luxury

That plant-based concepts are no longer at odds with

fine dining, culinary staging and gastronomic excellence

is also evident at the very top of international

hospitality. A particularly compelling example comes

from Hapag-Lloyd Cruises, which is currently setting

new standards at sea with innovative vegetarian – and

optionally fully vegan – gourmet concepts. As part of

the repositioning of the luxury vessel EUROPA, the

specialty restaurant Pearls was reimagined as the first

caviar restaurant on the high seas. Alongside classic

caviar interpretations, the new menu now features 15

independent vegetarian compositions, all of which can

be prepared entirely vegan upon request. The dishes

are served in three seven-course menus, including

amuse-bouche and dessert – and stand shoulder to

shoulder with their classic counterparts in terms of

precision, craftsmanship and experiential depth. The

culinary highlight lies in the reinterpretation of caviar

itself. The so-called vegetarian caviar is created using

spherification, a technique rooted in molecular gastronomy,

in which aromatic liquids are transformed into

delicate pearls. These plant-based “caviar” elements –

such as yuzu, saffron tapioca, chilli-paprika or Granny

Smith – deliver texture, elegance and complexity

without relying on animal products.

“We wanted to show that pleasure and refinement are

not a question of specific ingredients, but of the idea

behind them,” explains Timon Lohrengel, Senior Corporate

Executive Chef at Hapag-Lloyd Cruises –

Photos: Hapag Lloyd Cruises

a statement that perfectly captures the essence of

contemporary plant-based cuisine. Together with

Marcel Jücker, Corporate Executive Chef of the fleet,

Lohrengel is responsible for the gastronomic direction

across all five ships – from fine dining on the EUROPA

to expedition cuisine in the most remote regions of

the world. Their work exemplifies how vegetarian and

vegan concepts succeed when they are conceived not

as substitutes, but as independent culinary narratives.

For the industry, this example is highly relevant: it

demonstrates that plant-based cuisine does not gain

acceptance through restriction, moral arguments or

labels, but through technique, product understanding,

storytelling and sensory quality. This is precisely where

the opportunity lies for hotels and restaurants on land

as well – to position plant-based cuisine not as a niche

or special case, but as an integral and natural part of

a contemporary, high-quality gastronomic offering.



Why airlines are becoming

pace-setters

What has already set new benchmarks at sea is now

clearly taking shape in the air as well: plant-based

cuisine succeeds wherever it is not conceived as a

substitute, but as a culinary statement with its own

identity. With the strategic repositioning of its vegan

culinary offering, Emirates compellingly demonstrates

how globally relevant the topic has become – and how

decisively the focus is shifting: away from substitute

products and towards real, whole foods.

From 2027 onwards, Emirates will consistently rely on

minimally processed, plant-based ingredients for its

new vegan dishes, following a clear “farm-to-fork”

approach. Legumes, grains, nuts, seeds and seasonal

vegetables take centre stage – not as a compromise,

but as the main protagonists on the plate. Classic

meat alternatives from industrial production are

deliberately avoided. Instead, the culinary team draws

inspiration from food cultures that have always been

plant-forward: Mediterranean mezze, Levantine grain

salads, Asian noodle dishes or African stews.

This philosophy goes far beyond a dietary trend. It

responds to a changing understanding among guests:

transparency, digestibility and trust in ingredients are

becoming increasingly important – especially when

travelling. That plant-based dishes appeal not only to

vegans is also evident in the figures.

Emirates already serves around half a million vegan

meals per year on flights to 140 destinations worldwide

– an increase of 60 percent compared to 2024.

Notably, a significant share of this demand comes from

non-vegan guests who consciously opt for plant-based

meals during flights, often as a lighter and more easily

digestible alternative.

Equally remarkable is the consistent implementation

across all travel classes: from Economy to First Class,

from onboard menus to airport lounges. Plant-based

cuisine is not treated as a special request, but as

an integral part of culinary quality. This approach is

further supported by the use of fresh, pesticide-free

ingredients from Emirates’ own vertical farm, Bustanica,

in Dubai – a powerful example of how sustainability,

logistics and enjoyment can be intelligently interconnected.

For hotels and restaurants on land, the message is clear:

if plant-based cuisine is most convincing when it is

conceived not as a replacement but as an independent

culinary narrative, this principle applies regardless of

the setting. Whether fine dining, cruise ship or airline,

acceptance is created through product quality, craftsmanship,

cultural rootedness and a form of communication

that invites rather than instructs.

What businesses can take

away – in practical terms

1. Do not treat vegan as a special case

Plant-based dishes belong naturally on the menu –

not in a corner.

2. Integrate alkaline principles intelligently

More vegetables, fermentation and high-quality

oils – without heavily promoting the term “alkaline”.

3. Put flavour before ideology

Acceptance comes from texture, umami and craftsmanship

– not arguments.

Our conclusion for the future:

Vegan is here to stay – alkaline

makes it sustainable

The future of gastronomy is not strictly vegan – but

clearly plant-forward. Businesses that implement this

shift pragmatically, with a focus on enjoyment and

craftsmanship, benefit twice: economically and in terms

of perception. Alkaline principles do not impose dogma,

but provide a stabilising foundation for health, energy

and culinary clarity. Or, as Gabi and Johann Ebner put

it: “Cooking is nourishment for body, mind and soul –

and nothing can replace that.” This is precisely where

the opportunity lies for a modern, credible plant-based

gastronomy.

4. Think economically

Legumes, grains, vegetables and ferments are

cost-effective, storable and versatile.

5. Simplify communication

Photos: Emirates , freepik

“Plant-based”, “light”, “balanced” – words that

invite rather than polarise.

34 GENUSSPUNKT The New Flavor Order The New Flavor Order GENUSSPUNKT 35

PANTRY PICKS: PLANT-BASED ESSENTIALS

High-performance plant-based products for professional kitchens.

Plant-based products today have to deliver far more than just “no animal ingredients.” What matters

is kitchen performance, sensory quality and measurable sustainability. The following product

picks meet exactly these criteria – practical, professional and highly relevant for restaurants, hotels

and foodservice operations.

PLANTED – Clean-Label Proteins

without the Additive Circus

Planted is built on short ingredient lists, fermentation

and technology-driven texture – not flavour tricks or

additive overload. The result: plant-based proteins that

behave like true culinary building blocks in professional

menus.

THE PRODUCT FAMILY AT A GLANCE

planted.steak – the umami statement

Juicy, fermented and with real bite – ideal for vegan

signature plates and menu courses built around jus

and sauces. Contains soy.

planted.chicken – the all-rounder

Neutral, fibrous and highly versatile: perfect for

bowls, salads, pasta and sandwiches.

ELEPLANT – The Butter-Like

Alternative with a Clear Climate

Footprint

With its latest recipe, Eleplant shows just how professional

plant-based butter alternatives have become.

By replacing cocoa fat with shea butter, Eleplant

reduces its carbon footprint by 84% compared to

conventional butter.

The formulation based on coconut fat, rapeseed oil,

shea butter and gluten-free oat drink is vegan,

lactose- and gluten-free, palm-oil-free and contains

no preservatives.

planted.pulled – the volume driver

Pulled texture for tacos, loaded fries, bowls and

sandwiches – strong on protein and sustainability

credentials.

planted.kebab – street food that sells

Instantly recognisable to guests, ideal for lunch

concepts, events and pop-ups.

planted.schnitzel – Viennese proof

Developed with Figlmüller, giving it strong credibility in

the Austrian market.

planted.bratwurst – terrace & chalet hero

The easiest vegan option for BBQ, beer gardens and

alpine huts.

planted.duck – Asia-Twist

Hoisin and five-spice character for bowls, sharing

plates and seasonal specials.

WHEN PLANTED MAKES PARTICULAR SENSE

• when you treat vegan proteins as independent

menu items, not substitutes

• when you want to build multiple dishes from a

few versatile products

• when guests value transparency and clean-label

concepts

Planted works with distributors such as Pistor, Saviva,

Transgourmet, Bianchi and Bolay, and offers

gastro consulting and free samples for professional

kitchens.

This is a plant-based butter that doesn’t try to

imitate – it performs 1:1, backed by a strong

sustainability story.

WHY IT WORKS IN PROFESSIONAL KITCHENS

• 79% fat content, comparable to dairy butter

• suitable for Hollandaise, beurre blanc, shortcrust

& puff pastry, frying and baking

• no recipe adjustments required

Photos: Eleplant

Photos: Planted


1. SOFT WHITE

A PLANT-BASED CAMEMBERT INTERPRETATION

Soft White is the company’s bestseller and widely regarded

as an innovation within the plant-based cheese

category. Visually and sensorially, it mirrors a classic

white-mould cheese, with a creamy core and delicate

rind.

A sustainability statement with impact: According to

an Eaternity analysis, Soft White generates 60% less

CO 2

and requires 40% less water compared to Swiss

Camembert made from cow’s milk.

Industry Added Value:

• Ideal for refined vegan cheese boards in fine dining

• Works as a signature element in plant-based tasting

menus

• A strong storytelling product for sustainability

communication

Especially relevant for hotels: today’s guests are not

abstaining out of sacrifice, but out of conviction. Soft

White delivers indulgence without ethical compromise.

3. FRESH – BLACK PEPPER

New Roots – Artisanal Vegan

Cheese Culture from Switzerland

What happens when traditional Swiss cheesemaking

meets plant-based fermentation? The result is not

a substitute product, but an entirely new category.

New Roots describes itself as a “vegan creamery” and

produces handcrafted plant-based cheese alternatives

in Oberdiessbach, Switzerland. Founded in 2016 in

Thun, the company is considered one of the pioneers of

Europe’s vegan cheese movement and today produces

around 30,000 cheese products per week.

What makes it remarkable: production follows traditional

ageing methods using fermentation, live cultures,

and artisanal craftsmanship, rather than relying on

texturising additives and industrial shortcuts. For

hospitality businesses looking to elevate their vegan

offering to fine-dining level, the following products deserve

particular attention:

Available across the entire DACH region in grocery retail, organic specialty

retailers, selected gourmet markets, and the foodservice sector.

Photos: Pascale Amez

2. LA COTTA – RICOTTA

FRESH ELEGANCE FOR CREATIVE KITCHENS

La Cotta is the plant-based ricotta alternative, available

in 140 g and 1 kg formats. Its light, creamy texture

makes it suitable for both savoury and sweet applications,

whether as a filling for ravioli or cannelloni,

whipped with citrus zest as an amuse, reinterpreted in

vegan cheesecake concepts, or served as a spread on

boutique hotel breakfast buffets.

For chefs, it offers versatility without complexity, integrating

seamlessly into existing culinary workflows.

CREAM CHEESE WITH CHARACTER

Fresh Black Pepper (115 g) adds spice and structure to

the vegan cheese portfolio. Whole peppercorns provide

aromatic depth and a gentle heat.

Its applications are broad: from bagel and brunch concepts

to signature sandwiches and canapé creations

in event catering. It also works perfectly as a base for

vegan sauces or dips.

For caterers, the advantages are clear: consistent quality,

spreadable texture, and high practicality in mise en

place.

Sustainability as Core Brand Strategy

New Roots produces in a fossil-free facility powered by

Swiss hydropower. In addition, 1% of annual revenue

is donated to animal welfare projects. This is not just

ethics, it is strategic brand positioning.

At a time when ESG criteria are becoming increasingly

relevant in the hospitality industry, partners like New

Roots provide credible arguments for sustainability

reporting and certification processes.



READING PICKS

EDITOR’S NOTE

All books featured in this article are published in German.

They are presented here due to their strong editorial

relevance and their contribution to the current discourse

on plant-based and sustainable gastronomy.

Pilze. Das Kochbuch convincingly shows why mushrooms

are among the most exciting ingredients

in modern cuisine. Émilie Franzo combines classic

recipes with creative ideas and consistently places

mushrooms at centre stage – as aromatic protagonists

with depth, texture and natural umami. Particularly

successful is the balance between everyday

dishes and more refined creations, as well as the

well-researched portraits of the most important

mushroom varieties, offering guidance on purchasing,

storage and preparation. An inspiring cookbook

for anyone looking to further develop vegetarian

and vegan cuisine – and to treat mushrooms

as a serious culinary resource.

PILZE. DAS KOCHBUCH

Autorin: Émilie Franzo

Publisher: DK Verlag (Dorling Kindersley)

Publisher: 192 Seiten

ISBN: 978-3-8310-5172-4

Price: € 24,95

Publication: August 2025

Language: German

Vegan und basisch – das Grundkochbuch is a clearly

structured introduction to a way of eating that

combines health, balance and pleasure. Gabi and

Johann Ebner provide sound foundational knowledge

of vegan-alkaline cuisine and make it accessible

through clear explanations and practical, everyday

recipes. Particularly helpful are the concise food

guides, the classification of key protein and alkaline

sources, and the wide range of recipes – from

starters and salads to main courses and sweet

dishes. A solid reference work for anyone looking to

integrate conscious nutrition into daily life over the

long term.

VEGAN UND BASISCH – DAS GRUNDKOCHBUCH

Authors: Gabi und Johann Ebner

Publisher: Kneipp Verlag

Extent: 140 Seiten

ISBN: 978-3-903385-28-3

Price: € 25,00

Publication: 2018

Language: German

Photos: Bio Austria/David Faber fabshoot.me, Peter Barci, Jennifer Fasching, Pichler Verlag, Ulrike Skofitsch, smarticular Verlag

Kochen für morgen is a contemporary cookbook

for anyone who sees plant-based cuisine not as

restriction, but as creative freedom. Karl and Leo

Wrenkh demonstrate how Austrian classics can

be reimagined with respect for origin and product

– uncomplicated, flavour-driven and suitable for

everyday cooking. Fermentation, homemade sauces

and surprising textures make this book particularly

exciting for anyone who takes vegetables seriously

while still enjoying familiar flavours. A book that

bridges tradition and future – and anchors plant-based

cuisine exactly where it belongs: in everyday life.

KOCHEN FÜR MORGEN –

UNKOMPLIZIERT · INNOVATIV · PLANT-BASED

Authors: Karl Wrenkh, Leo Wrenkh

Publisher: Pichler Kochbuch

Extent: 160 Seiten

ISBN: 978-3-222-14056-3

Price: € 31,00

Publication: September 2025

Language: German

Tofu, Miso, Tempeh is a well-founded yet highly

practical standard work for anyone who wants to

understand and enjoy soy beyond clichés. Elisabeth

Fischer combines culinary practice with decades of

expertise and objectively addresses myths surrounding

soy – from nutritional and ecological perspectives

to cultural context. The more than 100 recipes

clearly demonstrate that tofu, miso and tempeh are

not substitute products, but independent ingredients

with character, depth and history. The knowledge

component is particularly valuable: from basic

recipes and ingredient guides to well-researched

insights into health and sustainability. A book with

genuine added value – for beginners and professionals

alike.

TOFU, MISO, TEMPEH –

SOJA NEU ENTDECKEN UND GENIESSEN

Author: Elisabeth Fischer

Publisher: Smarticular Verlag (LINK: smarticular.net)

Umfang: 272 Seiten

ISBN: 978-3-910801-12-7

Price: €18.95 [DE] / €19.50 [AT]

Publication: Juni 2024

Language: German



NO. 1 WORLDWIDE

Brazil leads the global soy market – ahead of

the United States and Argentina – shaping prices,

availability and global trade flows.

>20×

Between 1960 and 2021, global soybean production

increased from 17 to 384 million tonnes – more than

twentyfold, driven largely by rising global

meat consumption.

>427 MILLION TONNES

Global soybean production is forecast to exceed

427 million tonnes, making soy one of the most

important oilseeds on the world market

25 %

One quarter of the soybean seed used across

the EU comes from Austrian seed breeders –

guaranteed non-GMO.

NUMBERS THAT

MATTER - SOY

Key figures shaping the future of hospitality.

+500 %

Between 2008 and 2023, soybean cultivation areas

in Austria increased more than fivefold, signalling a

profound structural shift in agriculture.

175 MILLION TONNES

For the 2025/26 harvest year, the USDA* forecasts a

soybean crop of around 175 million tonnes for Brazil,

confirming its position as the world’s largest

soybean producer.

80%

Nearly 80% of global soybean production is used

as animal feed – the majority originating from

genetically modified crops and primarily feeding

pig and poultry farming.

93.000 HECTARES

With almost 93,000 hectares, soy has become

Austria’s fourth most important arable crop, following

maize, wheat and barley.

1 : 14

From the amount of protein required to produce one

portion of beef, at least 14 portions of tofu could be

made – a striking example of nutritional efficiency.

50 %

While globally only around 20% of soybeans are used

for food, in Austria 50% of the harvest goes directly

into human consumption.

* USDA stands for United States Department of Agriculture.



“Love is the ingredient that makes every dish perfect:

it nourishes the body and warms the soul.”

Johanna Maier

PASTA

WAS

WHY ITALIAN CUISINE IS BEING RADICALLY REWRITTEN –

FROM SCABIN TO WILLIAMSBURG

In 2025, Italy was officially inscribed on UNESCO’s list of Intangible Cultural Heritage, culinarily

speaking. Not a single dish. Not a single product. An entire cuisine. Recognized as a “system of

social practices, regional traditions and collective rituals.”

The initiative behind this historic recognition was significantly driven by the renowned culinary

magazine La Cucina Italiana, whose Editor-in-Chief, Maddalena Fossati Dondero, has actively

advanced the international effort to have Italian cuisine recognized by UNESCO since 2020.

And precisely at this moment, pasta is being reinvented. What sounds like a contradiction is,

in fact, a logical consequence. If a cuisine is cultural heritage, it must not become static. It has

to evolve. Pasta is not a side dish. It is a stage.


Photos: Riccardo Lettieri

NEVER JUST ABOUT

AL DENTE



The Provocation: Overcooked Pasta

as a Michelin Statement

One of the first to challenge the dogma was Davide

Scabin. Together with Riccardo Felicetti, he developed

Soufflé di Maccheroni in 2012, intentionally overcooked

pasta that rises like a soufflé when baked. Served

on Ragù alla Milanese and finished with a fonduta of

24-month-aged Parmesan.

A year later came the dessert Bombolino di Mezzanotte,

a doughnut made from overcooked pasta, filled

with lemon cream. In short: pasta does not have to

be al dente. It has to make sense. Scabin proved that

cooking time is not a rule but a dramaturgical tool.

Pasta became texture architecture. A culinary medium.

From left to right: Luca Felicetti, Alexandra Gorsche, Davide Scabin,

Riccardo Felicetti

ABOUT DAVIDE SCABIN

Davide Scabin, born in 1965 in Rivoli, shaped the Italian

avant-garde with Combal.Zero. Two Michelin stars,

ranked 28th on the World’s 50 Best Restaurants list,

creator of space food for the European Space Agency,

and a relentless researcher of pasta textures. He is

considered one of the most radical thinkers in Italian

cuisine, someone who does not break tradition, but

penetrates it.

Photos: Antonella Fassio

DIE PERFEKTE VERBINDUNG

– von handwerklicher Präzision, höchster Qualität und

authentischem Geschmack für die anspruchsvolle Gastronomie –


lapasteria.hilcona.com

Product Intelligence:

When Craft Meets Market Reality

Nostalgia Meets Precision:

JR & Son, New York

A particularly compelling example comes

from Williamsburg. JR & Son looks like a relic

from the seventies: red leather booths, dark

wood paneling, checkerboard floors. Yet on

the plate, the future happens. Spaghetti and

meatballs taste like memory, and yet entirely

new. Arancini become crouton-sized textural

play. Chicken Parm gets sesame in the crumb.

The rainbow cookie turns vegan, with coconut

instead of almond. Nostalgia becomes the

stage. Innovation is the plot. This reveals a

trend that is equally relevant for Europe: It

is not deconstruction that matters most, but

intelligent reinterpretation.

From left to right: Alexandra Gorsche, Massimo Bottura, Heimo Jessenko

Italy, Reimagined:

The New Movement

Pasta as a System –

Not a Recipe

What connects all these approaches?

Scabin is not an isolated figure. Italy is currently

experiencing a phase of radical reinterpretation.

Massimo Bottura deconstructs a single product into

five textures with Five Ages of Parmigiano, an

intellectual homage to craftsmanship and memory.

Gualtiero Marchesi, the spiritual father of modern

Italian cuisine, combined design, reduction and high

technology long before “molecular” became a culinary

buzzword.

Our Conclusion for the Future

Pasta was never just about al dente. It was

always about ideas. And those who rethink

pasta today are not writing against Italy,

they are writing for its future.

1. Pasta is thought of structurally, not just

aromatically

2. Texture replaces sauce as the leading actor

3. Regionality is interpreted in a contemporary

way, not preserved like a museum artifact

4. Fine dining and everyday cuisine merge

Even classic forms like Pici, once hand-rolled

at room temperature, are now deliberately

presented irregularly to highlight authenticity.

Imperfection as a statement.

Niko Romito transforms highway service stations into

culinary laboratories with ALT Stazione del Gusto, fried

chicken, rethought with Michelin-level precision.

Gabriele Bonci extends dough fermentation times,

works with wild yeasts and specialty flours, elevating

pizza al taglio into a discipline of precision.

Stefano Callegari invented the Trapizzino, a hybrid

between sandwich and pizza, tradition in a new format.

Restaurants like Kissa Tanto combine Tajarin with

ramen thinking, lasagna with miso, Italian structure

meeting Japanese umami. The message is clear: Italian

does not mean conservative. Italian means confident.

Alongside avant-garde creativity, professional

infrastructure is evolving as well. With LA PASTERIA®,

Hilcona brings a premium pasta line to Austria that

demonstrates how production intelligence can support

haute cuisine. The Gran Raviolo, with around 60 percent

filling, extruded from durum wheat semolina and freerange

egg, offers consistent al dente texture with

maximum creative flexibility. Variants such as Fondue

& Chasselas Romand translate terroir into stable pasta

architecture. In times of staff shortages, this is not

convenience. It is strategic precision.

The Real Trend

The story is not “new pasta.” The story is that

pasta is being taken seriously. It is no loger an

intermediate course. It is a bearer of identity,

a field of experimentation, a revenue driver, a

signature moment. And perhaps this is the

irony of UNESCO recognition: The more a

cuisine is protected as cultural heritage, the

braver it can be in its evolution.


TOOL PICK

READING PICK

The Titanium Chef Patissier XL

by Kenwood

Fresh pasta at professional level:

The Titanium Chef Patissier XL features an integrated

scale, a touchscreen with six preset programs, two

mixing bowls, internal bowl illumination, and an

EasyLift mixing arm that can be opened effortlessly

with just one hand. With stainless steel pasta

attachments and bronze dies, you can create

spaghetti, ravioli, fusilli, or lasagne sheets in up to

nine thickness settings.

Accessories from € 104.99

Titanium Chef XL RRP from € 799.99

Ideal for ambitious pasta creations.

Layering as Culinary Architecture

If pasta today is being reimagined as texture, structure

and cultural statement, Ilse Fischer’s Lasagne,

Moussaka und Co. – Das Glück in Schichten provides

the theoretical depth.

This book understands lasagna not as a recipe, but as

a principle. Layering becomes the culinary grammar of

Europe. Whether Vincisgrassi in the Marche, Pastitsio

in Greece or Baeckeoffe in Alsace, ingredients are

stacked, bound, transformed. Pasta is not treated

merely as dough, but as load-bearing architecture.

What makes the work particularly compelling is its

dramaturgy. The chapters do not follow geographic

logic, but a narrative arc: from robust meat bakes to

vegetarian compositions to sweet interpretations. The

book reads like a multi-course menu, complete with

textural contrasts, flavor development and structural

clarity.

A standout example is Tina Marcelli’s Apple Strudel

Lasagna: ricotta cream, diced apples, raisins and

cinnamon layered according to Italian lasagna technique.

A hybrid dessert that merges Austrian pastry

culture with pasta logic, respectful and radically

contemporary at once.

For professionals, this book is more than inspiration.

It is a toolkit and a stimulus. Those who understand

pasta as the interplay of fat, acidity, starch, umami

and texture will find here a precise foundation for

their own interpretations.

LASAGNE, MOUSSAKA UND CO. – DAS GLÜCK IN SCHICHTEN

Author: Ilse Fischer

Photography: Ingolf Hatz

Publisher: Christian Verlag

Extent: 256 pages, hardcover

ISBN: 978-3-9895101-6-6

Publication: November 2025

If you would like, I can now also refine this into a slightly more

trade-focused version (for chefs and hospitality professionals) or

a more narrative longform version for international publication.

Editor’s Note: Although the book is currently available in German only, we consider it essential

reading for an international professional audience due to its conceptual depth and its relevance

to contemporary pasta discourse.



BITES & PIECES

PECORARO

Aceto Balsamico with Time,

Depth and a Touch of Poetry

FLAVOUR,

THAT LEAVES

AN IMPRESSION

Patience is not a phrase here, but a method. The

Aceto Balsamico of the Pecoraro family is made from

regional grapes and matures for nine or fifteen years

in traditional barrel batteries of different woods and

sizes. Each barrel contributes its own nuances; each

year alters character and concentration – carefully

monitored, guided and cared for.

What makes this balsamic special is not only its

artisanal precision, but the family philosophy behind

it. Pecoraro represents a culture of vinegar in which

time is understood as a defining quality factor. In the

kitchen, this translates into depth rather than

sharpness: balanced acidity, dark fruit, fine sweetness

and a long finish.

Genusspunkt Tip

Ideal with aged cheese, strawberries, as a risotto finish

or enjoyed pure as a sensory statement.

www.balsamico.at

QUALITY

Some products do not tell their story loudly, but precisely.

They convince through origin rather than origin claims, through

craftsmanship rather than effects, and through an attitude that

proves itself in everyday use. Bites & Pieces brings together

exactly these discoveries: pleasure products that do more than

simply taste good. They stand for time, responsibility, and a clear

idea of what quality means today – whether as the final drop on

a plate, a building block of modern nutrition concepts, or a

curated moment of enjoyment in the kitchen, hotel or daily life.

Small details, big impact – piece by piece.

By Alexandra Gorsche

Photos: Stefan Fallmann, Michael Pöhn, Rene Langer

Foto: Rene Langer

And then there is the story that cannot be measured:

in the musician family Pecoraro, it is said that the

balsamic is sung to during its maturation. Myth or

ritual – either way, it suits a product that is more than

just an ingredient. A balsamic for final drops, for

conscious moments, for dishes that need nothing more

than exactly this.


Coconut Oil & Coconut

Fat – Packaging with Foresight

Not regional in raw material, but exemplary in packaging

strategy: new jars made with 70% recycled glass,

reduced weight and PVC-free BlueSeal lids save more

than 50 tonnes of glass per year. Added to this is the

“OFT LÄNGER GUT” label (Too Good To Go), which actively

works against food waste – a practical contribution

with real impact.

Why it leaves an impression:

Chivers translates British tradition (since 1873) into

contemporary cuisine: minimal effort, maximum effect.

The curds are true all-rounders – for breakfast, baking

or gifting – delivering consistent flavour without fuss.

In Germany, the products are distributed exclusively

by Importhaus Wilms.

BIO PLANÈTE

Available in 320 g jars (RRP €3.49) in well-stocked

retail.

www.chivers.de

Organic Oils with Origin, Attitude

and Tangible Impact

Organic does not automatically mean regional – this is

exactly where BIO PLANÈTE comes in. With the clearly

labelled range “Made in Germany”, the organic oil mill

guarantees 100 % cultivation and processing in

Germany – a conscious counter-model to a market in

which organic oils are often imported. The aim is to

strengthen domestic organic farming, increase

appreciation for regional oilseeds and measurably

reduce the ecological footprint.

The native organic oils from German origin stand for

artisanal processing and clear sensory profiles:

rapeseed and sunflower oil impress as mild, everyday

all-rounders – some already available in reusable bottles.

Camelina and linseed oil appeal to connoisseurs with

finely nutty or fresh, grassy notes, while mustard oil

makes a bold statement with its spicy intensity and

targeted aromatic accents. Together, they demonstrate

how diverse, sustainable and flavourful locally sourced

organic oils can be.

Pizza & Pasta Oil Composition

(Organic)

Italian enjoyment, cleverly composed. Native olive and

sunflower oil meet chilli and garlic extracts, complemented

by a herb-tomato blend – aromatic, visually

striking and ready to use. Ideal for pizza, pasta,

antipasti or oven-roasted vegetables. Caution: heat

level approx. 1,500 Scoville – dose with respect.

CHIVERS

Citrus Classics with a

British Soul – Reimagined

With a new design and expanded range, Chivers

brings fresh citrus energy into the cooler season. The

iconic curds combine fine texture, intense fruit and

British elegance – not only as spreads, but as versatile

ingredients for baking and dessert finishing. Crafted

from sun-ripened citrus fruits, all varieties impress with

authentic flavour and balanced sweetness.


BIO PLANÈTE approaches organic food systemically –

from origin and reusable packaging to material

reduction and consumer education around best-before

dates. Small steps, cleanly implemented, with tangible

everyday impact. This combination of pleasure, knowledge

and responsibility makes the products relevant –

for kitchens, businesses and conscious consumption.

www.bioplanete.de

Photos: bioplanete

Photos: chivers

ORANGE CURD

Round and sun-warmed. Softer

and sweeter than lemon, with

aromatic depth. Pairs beautifully

with chocolate, almonds or vanilla

and works effortlessly as a flavour

layer in cakes and tarts.

LEMON CURD

The classic. Silky, clear and

lemony – with precise acidity and

a creamy mouthfeel. Perfect on

scones, croissants or pancakes;

equally strong as a filling for tarts,

layer cakes or as a citrus accent in

cheesecake.

LIME CURD

The modern variation. Fresh, green

citrus character with subtle bitterness

– ideal for those who like it

vibrant. Adds tension to yoghurt,

muesli and desserts, and sets

accents in cookies or as a topping

for meringues.



HINUTS

KNALLE

When Change Becomes an

Ingredient

Popcorn as Fine Food – Craft,

Attitude, Flavour

HiNUtS is more than a snack – it is the result of a personal

turning point. Founder Stefan Luegmayr found

not only a path to conscious nutrition after an Ayurveda

cure, but a clear idea: a nutrient-rich bar, reduced

to the essentials, honestly produced and good for both

body and everyday life. Drawing on his experience in

the international food sector and his search for genuine

energy, he developed a cold-stirred fresh nut bar

that preserves all nutrients.

The recipe follows a no-compromise principle: 97% consists

of six natural base ingredients, complemented by

flavour variations – without artificial additives, without

unnecessary processing. Produced by hand in Austria’s

Mühlviertel region, with deep expertise, a special

kneading machine from the 1960s and a small team

that takes craftsmanship seriously. Around 55,000 bars

to 100.000 bars per month leave the manufactory – as

a small, balanced meal for people with pace, standards

and awareness.

More Than a Snack – A Building Block for

Healthy Concepts

HiNUtS works not only as a conscious snack between

meals, but also as a functional product for modern

food and hospitality concepts. The short ingredient list,

stable texture and lasting satiety make the bars ideal

for vending solutions, offices and co-working spaces,

hotels, studios or health and sports environments. At

the same time, the concept fits perfectly into healthy

food, longevity and performance-oriented offerings –

wherever steady energy, stable blood sugar levels and

natural ingredients are required. A snack that is not

only quickly available, but also clearly stands for values

and integrates seamlessly into contemporary nutrition

concepts. Currently, HiNUtS is available via online sales

as well as in Interspar stores and selected Spar and

“reformstark Martin” branches.

What popcorn can be has been impressively demonstrated

by Knalle since 2015: not a cinema companion,

but an artisanal fine food product. In the Berlin manufactory,

large-kernel mushroom corn from non-GMO

cultivation is air-popped without fat and then refined

by hand in small batches. Tahiti vanilla, organic lime,

Piedmont hazelnuts or chipotle chilli are not effects,

but precisely placed aromas – conceived with the

mindset of patisserie. The result: sensorically refined

varieties with clear texture, depth and characteristic

crunch.

Knalle is consciously more than indulgence. The brand

stands for social responsibility (long-standing cooperation

with workshops for people with disabilities),

ecological consistency (CO 2

reduction strategy, climateneutral

shipping, renewable energy) and a principled

approach to distribution – far from mass retail, close

to quality and appreciation. Collaborations and limited

editions – such as with Tim Raue – underline the

culinary ambition, while charity editions reflect social

commitment.

Why it matters (Hospitality / Retail / Culture):

Knalle is ideal for hotels, lounges and cultural or event

settings where enjoyment is curated – as a signature

snack, minibar highlight or premium catering accompaniment.

A product with a stage – not interchangeable,

but memorable.

www.knalle.berlin


HiNUtS combines personal conviction with technical

precision, transparency with flavour – and shows that

sustainable snacks do not have to be loud to make

an impact.

www.hinuts.com

Photos: HiNUtS

Photos: nilshasenaufotografie


TEEKANNE

Yuzu & Minze –

Iced Tea ready to make yourself

As the days grow longer and temperatures rise, the

desire for lightness in the glass follows naturally.

Salzburg-based tea specialist TEEKANNE expands its

iced tea range with a variety that balances refined

aroma and summer freshness: “Yuzu & Mint.”

Designed specifically for cold infusion, the new blend

focuses consistently on natural ingredients. At its core

is Japanese yuzu – vibrant yellow, complex in aroma,

combining the acidity of lemon, the gentle bitterness

of grapefruit, and a subtle hint of lime. Not a onedimensional

citrus note, but a nuanced interplay of

depth and clarity. Paired with cooling mint, the result

is a harmonious composition of freshness, delicate

bitterness, and elegant lightness.

Cold-brewed directly in the glass, the flavor unfolds cleanly

and smoothly – no water boiler required. Like all

varieties in the range, “Yuzu & Mint” contains no sugar

and no calories; a touch of sweetness comes from

stevia leaves. The result: a consciously crafted summer

refreshment – light, aromatic, and effortlessly suited

for everyday life.


Variety with a System

Alongside the new addition, the iced tea collection

includes the flavors Wild Berry, Strawberry & Lime,

Raspberry & Lemon, Blackcurrant & Lemon, Peach

& Passion Fruit, Hugo, and Apple-Lemon with

Magnesium. Each variety follows the same principle:

uncomplicated preparation, clear flavor profiles, and

modern tea enjoyment.

Maximum Impact, Minimal Effort

Preparation is simple: pour cold water over the tea

bag, let it infuse, enjoy. No cooling, no added sugar, no

extra steps. It is precisely this simplicity that makes

the concept relevant – ideal for the office, the terrace,

breakfast buffets, or a spontaneous picnic.

Why It Works

TEEKANNE translates tea culture into contemporary

drinking moments. “Yuzu & Mint” brings international

aromatics into an everyday-ready format: calorie-free,

quick to prepare, and flavor-driven with precision.

A drink that does not need to be loud to make an

impression.

Genusspunkt Tip

Serve with fresh mint leaves, a thin strip of yuzu or

lemon zest, and plenty of ice. Or use it as a refined

base for sophisticated summer mocktails.

www.teekanne.at

deckt auf...

TATORT TELLER!

Petersilie beim Lügen ertappt

Sie tut so, als wäre sie wichtig. Liegt geschniegelt am

Tellerrand, geschniegelt wie ein Praktikant am ersten

Tag, sagt nichts, kann nichts, und wenn es ernst wird,

verschwindet sie kommentarlos im Biomüll.

Niemand bestellt ein Gericht wegen der Petersilie.

Niemand sagt „Wow, diese Garnitur hat mein Leben

verändert“. Petersilie ist das kulinarische Äquivalent

zu Smalltalk im Aufzug. Nett gemeint, aber eigentlich

komplett überflüssig.

Und trotzdem liegt sie da. Seit Jahrzehnten. Stoisch.

Tapfer. Geschmacklich unbeteiligt.

Die Küche hat sich in der Zwischenzeit weiterentwickelt.

Gäste reden über Texturen, Aromaprofile,

Umami, Fermentation und darüber, ob der Lauch

besser gegrillt oder geflämmt werden sollte. Aber am

Tellerrand liegt immer noch dieser grüne Zweig aus

einer Zeit, in der „Dekoration“ bedeutete: Hauptsache

grün.

Vielleicht ist genau das der Punkt, an dem man kurz

innehalten darf. Denn was wäre, wenn Garnitur plötzlich

Geschmack hätte? Wenn sie nicht nur gut

aussieht, sondern etwas erzählt? Wenn sie Teil des

Gerichts

wäre statt Pflichtübung am Rand?

RESS SCENE - DO NOT CROSS! - CRIME CRESS SC

SCENE - DO NOT CROSS! - CRIME CRESS SCENE - DO NOT

Schaurige Eindrücke, live vom Tatort

©SOKO Guter Geschmack

„Herbeus Greens denkt

Teller nicht in Deko,

sondern in Relevanz.

Nehmen wir Erbsen-

kresse. Sie sieht

nicht

nur besser

aus

als

Petersilie. Sie schmeckt

auch einfach besser.

Frisch, lebendig, mit

Charakter. Sie bringt

Spannung ins Gericht,

statt höflich daneben zu

liegen. Und sie ist nicht

an saisonale Launen gebunden,

sondern verlässlich verfügbar, jeden einzelnen

Tag im Jahr.

Das ist kein Austausch von Grün gegen Grün. Das ist

ein Perspektivenwechsel. Jede Komponente auf

einem Teller hat Energie gekostet. Zeit, Handwerk,

Aufmerksamkeit. Warum also ausgerechnet am Ende

etwas drauflegen, das weder mitredet noch

mitspielt?“, so Karin Trummer, Einsatzleiterin der

SOKO Guter Geschmack.

Wie Augenzeugen uns versicherten, richtet Herbeus

Greens sich an Küchen, die genau dort nicht mehr

kompromissbereit sind. An Menschen, die wissen,

dass Gäste Unterschiede schmecken. Und dass

Details entscheiden, ob ein Gericht gut ist oder in

Erinnerung bleibt.

www.herbeusgreens.com

OSS! - CRIME CRESS SCENE - DO NOT CROSS! - CRIME CR

CACHACA

is not

CAIPIRINHA.

How Frau Cachaca Is Tuning Europe's Bars to Brazil.


PERIOD.

700 million liters per year. More than 30 types of wood. 500 years of

history and still underestimated on the global stage. Why cachaça

could become a strategic differentiation tool for bars and hotels, and

how a Vienna-based entrepreneur with Brazilian roots is reshaping

the image of this sugarcane spirit.

Cachaça still struggles with an image problem. Outside

Brazil, it is often reduced to the Caipirinha, perceived

as a simple mixing base or associated with the industrial,

column-distilled mass products that flooded export

markets in the 1980s. Those technically neutral spirits

shaped a lasting perception of cachaça as one-dimensional.

“Cachaça has so much more to offer than just

being a base spirit,” says Letícia Nöbauer, known in

the industry as Frau Cachaça. “My goal is to make this

Brazilian spirit visible and to show how diverse, highquality,

and contemporary it truly is. For me, it’s not

just about a distillate, it’s about culture, origin, identity,

and my roots.”

Photos: Salzburg Research



Premium Cachaça for the

European Market

An Underrated Aromatic Spectrum

First produced in Brazil between 1516 and 1532, cachaça

is now a national cultural asset. Around 700 million

liters are produced annually. More than 30 different

types of wood are used for aging and maturation,

from French oak to distinctive Brazilian woods such as

amburana, bálsamo, jequitibá, and jaqueira. This extraordinary

diversity of cask materials gives cachaça an

aromatic range that is nearly unmatched in the global

spirits category: spicy, balsamic, nutty, floral, vanilladriven,

sometimes layered with exotic fruit, sometimes

structured with dry herbal notes. While large-scale

producers deliver technically clean and consistent distillates,

artisanal alambique cachaças stand for origin,

microclimate, sugarcane varietals, and genuine sensory

depth. This is where the quality conversation begins

and precisely where Frau Cachaça positions herself.

Letícia Nöbauer is an official taster for the Guia do

Mapa da Cachaça, one of the most important reference

works on cachaça worldwide. The bilingual publication

documents distilleries, production methods, sensory

profiles, and cultural contexts and is regarded within

the industry as a definitive authority on Brazil’s

sugarcane spirit. Her work focuses on terroir and

regional styles, the influence of different sugarcane

varieties and microclimates, cask management, and

the remarkable diversity of Brazilian woods. It also

involves structured, comparative sensory analysis at

expert level within an international framework. In other

words, she operates not only as a communicator, but

within the structural quality discourse of the category,

actively contributing to the professional classification

and development of Brazilian premium cachaça.

As an active importer of premium cachaças to

Austria and other European markets, Nöbauer does

more than select individual bottles, she strategically

translates an entire spirits category into a new

cultural and economic context. She works directly

with family-run distilleries in Brazil, tasting on site,

analyzing style, maturation, and quality standards,

and building a curated portfolio with clear positioning.

From sensory selection and quality control

to brand strategy, logistics, legal structuring, and

market entry, she oversees the entire process. For

gastronomy and specialist retail, this means verified

origin, transparent production standards, reliable

supply chains, and a portfolio that is intentionally

differentiated rather than arbitrarily assembled.

Cachaça as a differentiation tool

Since 2016, she has been professionally positioning

cachaça in the European market from her base in Vienna

through tastings, masterclasses, team trainings,

recipe development, and strategic consulting for bars

and restaurants. “Cachaça offers the opportunity to

introduce something new yet authentic, a true point

of differentiation,” she explains. Particularly in German-speaking

markets, she sees enormous potential.

For venues, cachaça opens up an aromatic universe

that lends itself to storytelling and justifies premium

pricing. It allows bars to attract new guest segments

while expanding classic cocktail menus in unexpected

ways. Cachaça works as a base for almost any

classic cocktail from a Negroni twist to a structured Old

Fashioned interpretation. It carries fresh, approachable

drinks just as convincingly as minimalist recipes where

the base spirit takes center stage. The only real exception:

absinthe-based drinks, due to the louche effect.

Otherwise, the rule is simple—creative freedom with a

Brazilian signature.



RECIPE TIP

Best Practice: How Vienna

Reframes Cachaça

Rabo de Galo Imperial

The Rabo de Galo Imperial is not only a tribute to the

most beautiful city in the world, Vienna. It is a tribute

to Letícia Nöbauer’s personal story – and it was not

without reason awarded Best Rabo de Galo in Brazil

in 2021.

INGREDIENTS

45 ml Cachaça Tiê Ouro

25 ml Tiê Prata

15 ml Cynar

10 ml Alfred Rosso Vermouth

5 ml Monin Rhubarb

5 ml Sicilian lemon juice

2 dashes Dark Chocolate Bitters

Garnish: Sonnentor “Durch die Blume”

Preparation: Stir in a mixing glass with a 5 cm ice cube

and strain over large ice.

Champagne-Cachaça-Aperitif

Cachaça can also be elegant and light-footed, as

demonstrated by an aperitif cocktail Nöbauer

developed for a Viennese seafood restaurant. The

drink is still untitled, yet unmistakably defined:

Cachaça meets mango, ginger and Champagne.

INGREDIENTS

30 ml Cachaça Mato Dentro Prata

20 ml mango juice

15 ml ginger syrup

10 ml lime juice

Top with 70 ml Champagne Brut

Fresh, structured, with tropical fruit and fine acidity.

Ideal as an aperitif or as a pairing for fish dishes. This

versatility is precisely what makes Cachaça so interesting

for gastronomy: from approachable entries such

as well-executed Caipirinhas to complex pairing menus.

Vienna already offers remarkable best-practice examples.

At Kias Restaurant, nearly unique in Europe, a dedicated

Cachaça list is presented in the style of a wine

list, including tasting menus and pairings. Graviola Café

will introduce a curated selection from 2026 onward.

At the internationally awarded Bar Pani, the cocktail

“Delícia da Letícia” proudly bears her name. The Cayo

Coco rooftop bar at Hotel Hoxton presents Brazilian

classics such as Rabo de Galo and Macunaíma, while

Gleisgarten offers a high-quality, accessible introduction

through carefully executed Caipirinhas.

A central instrument of her mission is the mobile concept

Frau Cachaça.BAR – a premium Cachaça cocktail

bar touring Austria in 2026. Alongside classics such as

Caipirinha, Rabo de Galo and Macunaíma, the menu

includes signature drinks like the Jambu Smash, Lowand

No-Alcohol options, slushies and – depending on

the occasion – even Gummy Cachaça shots.

Within the Low & No Alcohol context, she emphasizes

technical precision. Legally, Cachaça must contain between

38% and 48% ABV. So-called “Cachaça Zero” products

occasionally appearing on the market are, strictly

speaking, not Cachaça. The contemporary solution lies

in intelligently designed low-alcohol drinks and alcoholfree

alternatives – such as a non-alcoholic passion

fruit Caipirinha – respectful of guests and aligned with

current consumption trends.

What Cachaça means to her is best captured in her

own words: “For me, Cachaça is more than a distillate.

It is cultural heritage, an expression of identity, and a

language of its own in the glass.”

Distilleries with more than 300 years of history, regional

production methods and the diversity of Brazilian

woods make it truly unique.

“What it requires is openness and curiosity. And from

my perspective, we are only at the very beginning.”

Letícia Nöbauer, known as Frau Cachaça, has been

one of the leading voices for cachaça in Europe since

2016. Through multilingual tastings, masterclasses,

and workshops, alongside strategic consulting

for bars and restaurants and the development of

bespoke menu and cocktail concepts, she has played

a key role in shaping the professional discourse

around Brazilian drinking culture in the Germanspeaking

market. In 2021, she made history as the

first woman to win Brazil’s national Rabo de Galo

competition. She is also the creator of the world’s

first podcast dedicated entirely to cachaça, The

Frau Cachaça Show, and serves as Brand Ambassador

for the Rabo de Galo competition in Europe.

Another central pillar of her work is the “Frau Cachaça.BAR,”

a mobile, curated cocktail bar designed

as a platform for Brazilian drinking culture. Here,

she brings together expertise, storytelling, product

development, and contemporary mixology in a

format that blends enjoyment with education and

cultural context. Her mission is to position cachaça

in Europe as refined, high-quality, and far beyond

stereotypical reduction. Her academic and professional

training, as a certified wine sommelier, aspiring

Weinakademiker, trained barista, and graduate

of Manchester Metropolitan University in Hospitality

& Tourism, adds sensory depth and strategic market

insight to her entrepreneurial work. With strong

cultural roots, analytical precision, and a clear

positioning strategy, Letícia Nöbauer is increasingly

establishing herself as a benchmark for innovation,

quality, and sustainable brand development in the

international premium cachaça market.



Rosewood Munich Luxury as

context

That this development is taking place at Rosewood

Munich is no coincidence. The hotel unites historic

substance and contemporary luxury within two listed

buildings, the former Bavarian State Bank headquarters

and the aristocratic Palais Neuhaus Preysing.

Dry January as laboratory, not

limitation

While many bars approach alcohol free options as an

add on, Sel treats them conceptually. His mocktail No

Scrubs is not a substitute product but a standalone

composition.

The foundation is briefly infused Hōjicha tea, whose

nutty roasted depth provides structure. Strawberry

syrup contributes fruit, fresh lime juice introduces

tension. The addition of coconut milk serves not only

flavor but also natural clarification, a technique known

from classic milk punches.

With 73 rooms, 59 suites, five exclusive Houses, the

Brasserie Cuvilliès with its alpine influenced cuisine,

Bar Montez as an urban meeting point with live music,

the Wintergarten, the Palaishof courtyard and the two

level Asaya Spa, the setting is clearly defined. Sophisticated,

international and experience driven.

Within this framework, Bar Montez becomes a testing

ground for global beverage trends. Sustainable ingredients,

sensory depth and conscious enjoyment are not

marketing claims but part of a curated philosophy.

TRENDSPOTTING MUNICH

Dry January From Monthly Phenomenon

to Industry Standard

After a resting phase, the drink is carefully filtered,

chilled and served over clear ice. The result is a silky

texture, precise aromatics and unexpected depth. It is

paired with Vietnamese mung bean coconut cake, a

combination that balances lightness and substance.

Here a decisive trend becomes visible. Alcohol free is

becoming technically ambitious.

How Mario Sel at Bar Montez at

Rosewood Munich is redefining

alcohol free excellence

Dry January is no longer simply a month of restraint.

It has become a seismograph. For changing guest expectations.

For more conscious consumption patterns.

For a new aesthetic of enjoyment. Anyone who still

believes in 2026 that alcohol free drinks are merely

lemonade in crystal glassware has not understood

the shift. At Bar Montez at Rosewood Munich, Bar

Manager Mario Sel demonstrates how sophisticated,

structured and gastronomically relevant alcohol free

creations can be today and why they have long become

a strategic pillar of contemporary bar culture.

International signature, local

precision

Mario Sel is not a conventional hotel bartender with a

linear career path. Born and raised in Bavaria, his professional

journey took him to the European Bartender

School in Sydney, an early international influence that

shaped his perspective. He went on to work at renowned

establishments such as Andaz Munich Schwabinger

Tor and later in Barcelona at Paradiso and Two

Schmucks, two bars globally recognized for progressive

mixology.

In Barcelona and Mallorca, Sel also worked as an

instructor, sharing his expertise with the next generation

of bartenders. This international experience was

complemented by training as a Junior Sommelier in

Germany, a detail that continues to inform his sensory

approach. Since March 2025, he has served as Bar

Manager at Bar Montez at Rosewood Munich. His style

is globally inspired, precisely composed and structurally

conceived.

Photos: Rosewood Munich

Trend analysis What bars must

understand now

Dry January is not an isolated occurrence but part of

a structural development. Today’s guests expect

• fully realized alcohol free options with aromatic

complexity

• independent recipes rather than simple virgin

variations

• sustainability in ingredients and preparation

• a clear creative identity

Mario Sel does not think of drinks in binary terms,

alcoholic or alcohol free, but in qualitative ones. His

signature cocktails are based on carefully selected

fresh ingredients combined with unexpected flavor

compositions where fruit driven lightness meets

bitterness and smokiness meets freshness. The

difference lies in the standard. An alcohol free drink

must also deliver structure, texture and length.

What this trend means

For hoteliers and restaurateurs, the message is clear.

Alcohol free offerings are no longer an add on. They

are a positioning tool.

Those who address Dry January with three mocktails

on a supplementary menu are leaving potential

untapped. Those who, like Mario Sel, take alcohol free

creations technically and conceptually seriously create

• new revenue segments

• expanded pairing opportunities

• stronger emotional guest engagement

• differentiation within the luxury segment

The real trend, therefore, is not abstinence.

It is elevation.



BOTTLE PICKS

Alcohol Free at Premium Level

FOUR STRONG ADDITIONS

Alcohol free is no longer a compromise. It is a positioning decision. Today’s guests expect structured, sensorially

thoughtful alternatives that perform alongside Champagne, wine or beer. From sparkling aperitifs to refined

0.0% brewing, these four products deliver relevance for serious beverage programs.

1664 Blanc 0,0%

The iconic blue bottle now in alcohol free format.

Brewed in France, 1664 Blanc 0.0% delivers citrus

freshness, subtle coriander spice and a smooth wheat

profile without alcohol. Positioned in the premium

lifestyle segment, it offers strong appeal for urban

bars, aperitif concepts and design driven venues.

Bründlmayer Fizz Blanc & Fizz Rosé

Naturally sparkling, not dealcoholized. Based on organic

Verjus and grape juice, refined with honeybush and

bergamot or with rosehip and aronia. No added sugar,

vegan, with fine mousse and elegant texture. A gastronomic

aperitif with pairing potential, designed to stand

confidently next to premium sparkling wines.

Cellar door from € 17.90.

Höllinger Urban Drinks

Berry Royale and Limoncello Spritz reinterpret classic

aperitif profiles in alcohol free ready to drink format.

Carbonated, fruit driven and contemporary in 330

ml glass bottles. Ideal for afterwork, events or as an

accessible entry point on curated no alcohol menus.

Available online and in selected gastronomy.

Stiegl 0,0% Alcohol Free

New refined recipe, now filtered and clear. Fully

dealcoholized, 24 kcal per 100 ml, balanced malt body

and fine hop notes. A serious beer alternative rather

than a substitute. Suitable for any time of day and

relevant for food pairing. Available in a returnable

glass bottle, 0.33L can, and 0.5L can for retail and

food service.

Photo: Photos: Anna Stocher, Stöcher

IMSHoellingerGmbH, wildbild

Photos: IMSHoellingerGmbH, wildbild


ADVERTORIAL

WHEN

FLAVOUR

BECOMES

LANGUAGE

Trends come and go.

Values endure.

WHENEVER YOU CREATE PLEASURE, YOU ALSO SERVE EMOTION

The truly great thing about our work is that we get to collaborate with absolute top professionals.

Whether beverage producers, hoteliers, or chefs – our clients bring flavour to perfection,

on the plate or in the glass. The range of their creations is endless,

yet they all share one thing: they evoke genuine emotion,“

says Tina Jochmann (LifelikePR).

Whether it’s a dish or a drink, flavour is an emotion

that always tells a story. The culinary part is often

complemented by carefully chosen communication

experts.

Gastronomes, producers, and hoteliers know – and they

all master it perfectly: guests appreciate a great product.

But the story behind it is also part of the holistic

experience of pleasure. To spark attention even before

the first bite or sip, forward-thinking restaurateurs and

hoteliers bring PR professionals on board. Because

what one creates with culinary finesse for the plate or

glass, the other serves with communication expertise

and a finely tuned storytelling strategy – for media and

target audiences alike.

A renowned PR agency specialising in beverages, fine

dining, and hospitality is LifelikePR. From its base in

Salzburg, this food-savvy PR agency has been communicating

for its clients across Austria and Germany

since 2013.

PR in gastronomy should not be a decorative addon

– it should be an integral part of the world of taste.

“As a PR agency, our task is to distil this emotion –

sometimes refreshing, sometimes soothing, cooling,

warming, or harmonising, sometimes simple or extravagant

– down to its purest essence,” reveals Jochmann.

She calls it the “jus” of culinary communication.”

LifelikePR defines the brand’s core, identifies the vision

behind each product, and transforms its potential into

strategic, content-driven storytelling that reaches the

target audience through the media.

The result?

Extensive media presence, plenty of conversation, and

guests who are not only hungry or thirsty – but above

all, curious for the full experience of taste.

www.life-like.at


Chrome Hospitality

a team both professionally

and personally

NIKITA HARISINGHANI

und PAWAN SHAHRI

Chrome Hospitality from Mumbai Is

Staging India’s New Culture of Indulgence

India’s middle class is expanding, traveling, tasting - and increasingly demanding an

international standard of gastronomy and lifestyle at home. This is precisely where

Chrome Hospitality steps in. From ambience and branding to service culture and elevated

food and beverage programs, the Mumbai-based group blends quality with personality.

What began as an agency for school parties has evolved into one of India’s most

dynamic hospitality success stories.

BY JAN PETER WULF

from

Mumbai

Photos: Chrome Hospitality

“I never planned to end up in hospitality.” Pawan Shahri

smiles as we meet at the Berlin bar Fabelei. “Actually, I never

planned to land in hospitality,” he says. Social media - and

a knack for reading crowds - changed that trajectory. As a

teenager in the late 2000s, the Mumbai-born entrepreneur

was already earning money by promoting high school events

held during the day in clubs and bars across the city. Facebook

was booming. Shahri invited guests via closed groups to

exclusive gatherings, generating revenue through ticket sales

and revenue shares. In 2011, he founded Chrome Nightlife,

managing ticket sales for various party and concert venues

across the megacity while studying management. But the

pace was relentless.

“After a few years, going out four nights a week until six

or seven in the morning became too much,” he recalls.


From restaurant marketing …

The company rebranded as Chrome Communications

and shifted its focus. Leveraging social media, Shahri

and his team began driving guests into restaurants

rather than nightclubs.

Together with his girlfriend at the time - and now

wife - Nikita Harisinghani, he built a powerhouse

specializing in digital marketing, PR, and social media

for the hospitality sector.

“We’ve always been extremely sales-driven and could

activate our large guest network through targeted

recommendations. Our clients benefited tremendously

from that,” Shahri explains. With a 45-person team,

Chrome soon managed around 100 hospitality venues

in Mumbai and across India.

Inspiration from two worlds: Europe meets Japan at Gigi.

‘Lyla’ brings the Calimex vibe to Mumbai.

… to building a hospitality group

The Chrome Group’s first concept was ‘Eve’;

today the group has three locations.

In 2018, a multi-unit restaurant chain approached

Chrome with a new request: Would they also take on

operational responsibility? “By then, we were very

good at identifying why a business wasn’t performing -

whether it was operations, interior concept, communication,

or the product itself. It was a tremendous

opportunity,” Shahri says. Chrome positioned itself

strategically between executive leadership and on-site

management - across a wide range of concepts. After

the pandemic, the team felt ready for the next bold

move: launching their own venues. Supported financially

by family, friends, and investors, they opened

their first restaurant, Eve, offering international cuisine.

Today, Eve operates three outlets in Mumbai. This was

followed by the Italian concept Donna Deli and Gigi,

which fuses Japanese and European culinary

influences. At Lyla, guests enjoy Calimex-inspired

cuisine and cocktails. In 2023, Chrome stepped beyond

Mumbai for the first time, opening the boutique hotel

Kaia in Goa.


Once a textile factory, now a high-end bar: Late Checkout.

Carpaccio and ceviche are

becoming mainstream

Despite their distinct culinary profiles, all Chrome

concepts share clear pillars: highly professional

branding - every social media image glossy yet

authentic - and a strong international appeal. Is this

aimed primarily at foreign tourists? Not at all. The

main driver is domestic consumption. India’s economy

is expanding rapidly and surpassed Japan in 2025 to

become the world’s fourth-largest economy. By 2030,

the country aims to reach third place, currently held

by Germany. Purchasing power, particularly within the

urban middle class, continues to rise. “Indians travel

extensively. They see and taste so much abroad.

Dishes like carpaccio or ceviche have become significantly

more popular in recent years,” Shahri notes.

Expectations are rising accordingly. What guests

encounter internationally - on their travels or via Instagram

- they now expect at home. “The first impression

decides everything,” Shahri says. “Either a guest never

returns - or they come back regularly and share

their experiences.”


Hospitality like welcoming guests

into your own home

For Chrome Hospitality, there are no compromises -

not in ambience, not in food and drink quality, and

certainly not in service. “Our team members aren’t

just doing a job. They act as hosts in their own home,”

explains Nikita, who oversees guest experience and

marketing, while her husband leads business strategy

and finance.

Late Checkout:

Elevating India’s bar culture

In 2025, the group opened its first bar in Mumbai’s

nightlife district of Lower Parel: Late Checkout.

The venue occupies a former textile factory - Lower

Parel was once a center of India’s fabric manufacturing

industry. High ceilings, exposed brick walls, heavy steel

beams, and large skylights contrast with warm wood,

abundant greenery, soft lighting, and refined color play.

As with all Chrome properties, elegance meets comfort.

With an ambitious cocktail program, Late Checkout

aims to position itself at the forefront of India’s rapidly

evolving bar scene. Younger guests in particular are

embracing mixed drinks, while spirits were traditionally

consumed neat.

As enthusiasm for international cuisine grows, so does

demand for sophisticated beverages and knowledge

of the techniques behind them. Late Checkout is also

stepping confidently onto the global stage. Guest shifts

from internationally renowned bars such as Paradiso

and Tayēr + Elementary have already taken place here.

Conversely, Late Checkout has hosted takeovers in

cities including New York, Berlin, and Singapore. More

international collaborations are planned.

“We want to represent Indian bar culture globally,” says

Shahri. Looking ahead to 2026, Chrome Hospitality is

preparing two additional launches: a second Late Checkout

location and an entirely new dining concept. The

journey continues.

Nikita Harisinghani: „Our team members act as hosts

in their own home“.

More information:

www.instagram.com/chromehospitality

Late Checkout will open a new offshoot later this year.

Service staff are empowered to decide independently

which gestures they extend to guests - perhaps a

complimentary tasting of a dish the guest has never

tried before. Even a dedicated “bag chair” for heavily

laden visitors is part of the service ethos.

These details create distinction in a competitive

market where many new entrants lack service

expertise.Internally, Chrome differentiates itself just

as clearly: its approximately 650 employees are paid

above industry average, participate in revenue-based

incentive programs, and receive ongoing training -

including AI workshops led personally by Pawan Shahri.

“When you stand out as a company with great projects

and a strong team culture, more and more people

want to work with you. We offer long-term perspective,”

Shahri says.


AI 2026

FROM

EXPERIMENT

TO

STRUCTURE

Artificial intelligence has become part of everyday operations in many

businesses – yet 2026 marks the point at which it turns into a structural task.

The focus is no longer on testing individual tools, but on how AI can be

deployed reliably, effectively and across entire organisations. Examples

from tourism, events and organisations already show how scaling works in

practice – and where AI provides tangible relief.

A clear turning point is emerging for 2026: the company-wide use of AI is

moving to centre stage. This is the conclusion reached by Hamburg-based AI

expert and interim manager Eckhart Hilgenstock, who has analysed numerous

national and international studies on the development of artificial intelligence.

His assessment is unequivocal: “After the pilot project phase of 2024/25,

many companies are aiming to scale AI across their organisations in 2026.”



Productivity, quality, speed:

why AI now pays off

When know-how is lacking –

and resources are scarce

Eckhart Hilgenstock

The pilot phase is over – now

execution matters

The studies analysed by Hilgenstock show a clear trend:

more and more companies are actively integrating AI

into their processes. The focus is shifting away from

isolated test applications towards organisation-wide

deployment. The objective is to transfer the efficiency

gains from pilot projects to other areas of the business.

AI applications are increasingly being used across

departmental boundaries – from sales and back-office

functions to operational processes, finance and human

resources. Hilgenstock categorises this development

as follows:

“The first mover advantage of the pioneers from 2023

to 2025 is now paying off through a scaling advantage

for those who are able to quickly adapt their experience

and embed it within their organisations.”

One of the central findings of the studies is the

measurable economic value of AI. The Accenture report

shows that generative AI automates manual, administrative

tasks and enables productivity gains of up to

40 percent, for example in reporting, data analysis and

content creation.

IBM confirms significant cost savings through strategically

implemented AI, such as optimised operational

processes or automated document handling. BCG also

highlights that AI not only increases efficiency but

improves the quality of decision-making, as managers

can access reliable data more quickly. For Hilgenstock,

one point is decisive: “Strategy must not become an

excuse for a vision without profitability.”

According to the United Interim Economic Report 2025,

many companies are currently focusing on identifying

concrete and economically viable AI use cases. Implementation

often begins in clearly defined areas such

as business development or back-office functions and

is then expanded. Hilgenstock considers this approach

sensible – with one important caveat: “Beyond the pure

pilot phase, scalability must already be considered in

every single project.”

The fear of being replaced

The studies also show that the success of AI projects

does not depend on technology alone. Corporate

culture and leadership play a crucial role. KPMG

analyses emphasise that employee trust is a key

factor. Where there is fear of being replaced by AI,

implementation projects often encounter resistance.

Hilgenstock describes this dynamic from practical

experience: “If employees are afraid that AI will replace

them, they will more or less actively boycott any AI

implementation.”

It is therefore crucial to make the benefits of AI

tangible at an early stage. One example: “When sales

teams see how AI tools help generate leads and win

new business, they are immediately on board.”

The role of leadership is also changing. Studies such

as Career with AI show that AI is not only perceived

as a risk, but also as a career opportunity,

particularly for those who establish themselves

as competent points of contact within their

organisations.

Photos: Salzburg Research

This development is particularly evident in tourism,

hospitality and destination-related organisations. The

sector is characterised by complex processes, seasonal

peaks, numerous interfaces and high coordination

effort – from visitor flows and infrastructure to financing,

mobility and public space. At the same time, many businesses

lack the resources to test new technologies in a

low-risk environment or to anchor them strategically.

To ensure that AI does not remain limited to isolated

flagship projects, structured access, secure testing

environments and hands-on support are required. This

is where it becomes clear why, alongside internal company

initiatives, public innovation infrastructures play

a central role – especially for small and medium-sized

tourism businesses.

While many organisations recognise the benefits of

AI, they often lack resources, expertise or safe testing

environments. This is precisely where European Digital

Innovation Hubs (EDIHs) come into play. The EDIH

Crowd in Motion – AIsupports companies and public

institutions in the fields of tourism, mobility, sport and

wellbeing in their digital transformation.

SUCCESSFUL EXTENSION OF THE EDIH “CROWD IN MOTION” (f.l.t.r.):

Siegfried Reich (CEO of Salzburg Research),

Daniela Gutschi (Salzburg State Councillor for Science and Research),

and Olivia Zechner (Head of EDIH “Crowd in Motion”).

Following a successful first funding period, the hub will

continue from 2026 with an expanded offering.

Regional Councillor Daniela Gutschi emphasises the

importance for tourism: the hub provides easy access

to AI, cutting-edge technology and European expertise,

creating additional momentum for value creation, skills

development and international networking. Coordinator

Olivia Zechner points to the expanded focus: from 2026

onwards, more than half of the services will be dedicated

specifically to artificial intelligence – including an

AI helpdesk, access to European AI infrastructures and

enhanced financing opportunities.

Concrete applications

Even during the first funding period, Crowd in Motion

demonstrated how AI can be applied in practice:

• a feasibility study for an AI-supported visitor

guidance system at DomQuartier Salzburg

• crowdfunding for a new gondola lift in Fieberbrunn

• AI applications in the public sector, including projects

with the City of Villach

• sensor-based AI projects in sport and movement

These examples illustrate how digital innovation and

AI address concrete challenges in tourism and

destination-related structures.



Our conclusion for the future:

AI as a structuring force

The three perspectives – study analysis, innovation

infrastructure and concrete application – paint a

consistent picture: AI is evolving from an experiment

into a structuring tool. For tourism, hospitality and

related sectors, this means one thing above all:

success with AI does not depend on individual tools,

but on the ability to connect technology, organisation

and culture.

2026 thus becomes the year in which testing gives

way to deliberate design and implementation.

ERLEBE DEN STEIRISCHEN

WEIN LIVE!

8.4.2026

Präsentation des

Steirischen Weines

Stadthalle Graz

12.6.2026

Roséweinfestival

Steiermark

Circle Thalia Graz

4.11.2026

Junkerpräsentation

Stadthalle Graz

18.11.2026

Riedenweinpräsentation

Palais Ferstl Wien

Newsletter

abonnieren,

informiert

bleiben!

Foto © Lupi Spuma

STEPHAN HEBENSTREIT

Regaining seven hours per week:

how AI is reshaping event

organisation

Wein vom Berg.

Mit Hand & Herz.

Alongside strategy and infrastructure, another aspect

is coming into focus: the high workload associated with

organisational tasks. According to a study commissioned

by Perk, employees lose an average of around

seven hours per week to so-called “shadow work” –

administrative tasks outside their core competencies.

This is where Perk’s new event solution comes into play.

With Perk Events, the company automates the entire

planning process for team events – from venue search

and group bookings to travel coordination for up to

5,000 people. President & COO Jean-Christophe Taunay-

Bucalo describes the problem as follows: “Events are one

of the biggest sources of indirect work – they consume

valuable time.”

For Austria, Managing Director Stephan Hebenstreit

points to the particular pressure on efficiency

caused by skills shortages, rising costs and regulatory

requirements. Automation creates clear processes and

significantly relieves employees. Users also report tangible

benefits: “Perk Events makes my life much easier.

Everything can be found on the platform,” says Daniela

Merizaldem from Storyblok.

Entdecke die herausragenden DAC-Weine mit Ursprungsgarantie

aus der Steiermark – wo Handlese verpflichtend

ist und der Bergweinbau überwiegt.

Die steirischen Winzer freuen sich auf deinen Besuch am

Hof – und mit unserer Winzersuche findest du deinen Lieblingswinzer

auch online: www.steiermark.wine/winzersuche

www.steiermark.wine


Chef

SACHE

Some build a business.

Others build a stage for life.

Perfekter Genuss entsteht nicht von allein. Deshalb sind

wir immer da, wo Sie uns brauchen. Wir teilen die gleiche

Leidenschaft – für Geschmack, für Vielfalt, für Frische

und für Qualität. Als 5-Sterne-Partner sorgen wir für

Ihren kulinarischen und unternehmerischen Erfolg.

Denn wir leben Foodservice.

chefsculinar.at

DESIGN

DARLINGS

In this

ISSUE?

DESIGN

DARLINGS

TAKING A STAND.

MAKING QUALITY

TANGIBLE.

Good design is never an end in itself. It emerges where

material expertise, craftsmanship and a clear sense of

purpose come together – and where objects do more

than simply look beautiful. In a time when sensory

overload has become the norm, those things gain

relevance that convince quietly: through precision,

functionality and a story that endures.

The Design Darlings of this issue stand precisely for

this mindset. They are not loud, not fleeting, not

arbitrary. Instead, they tell stories of thoughtful

hosting, contemporary table and bar culture, lighting

that creates atmosphere, and objects that shape

everyday life, enjoyment and space in a lasting way –

in hotels as well as on board a yacht, in restaurants

just as much as in private homes.

What unites this selection is a shared principle:

Design is understood here as a tool – for quality, for

memory, for emotion. These are products that support

hosts, sharpen concepts and deepen experiences.

Objects not meant to be constantly replaced, but

consciously chosen. And brands and manufacturers

that do not merely claim responsibility, but live it.

Whether glass, porcelain, ceramics, lighting or curated

craftsmanship:

“I’m Alexandra Gorsche – a hedonist, content creator, and design devotee.

When I move through the world, I don’t just see forms, colors, and materials – I feel

stories. The beautiful things in life? Never secondary. They’re my daily inspiration.“

Photo: ConnyPaPhotography

This Editors’ Choice shows how aesthetics, function

and attitude can form a coherent language – and why

precisely these kinds of products remain relevant long

after trends have moved on.

Design that works. Because it makes sense.




Some collaborations do not feel constructed, but

inevitable. ICHIGO.Vienna and the MennYacht Group

unite exactly what modern hosting requires today:

craftsmanship, design intelligence and a natural

elegance that never needs to be loud. On board iconic

yachts of the Ferretti Group – above all the legendary

Riva – the glass collections reveal their full strength.

Awarded the German Design Award 2026 and the

Big SEE Product Design Award 2025, these pieces

feel less like classic barware and more like functional

design objects. Particularly convincing: the stemless

coupette glasses, which perform just as reliably at sea

as they do at refined receptions on land. Champagne,

cocktails or floral arrangements are given a stage –

without feeling staged.

HIGHLIGHTS

• Hosting with attitude: Mouth-blown, lead-free crystal

glasses as a statement of contemporary luxury –

understated, precise, sensual

• Seaworthy design: The characteristic dimpled texture

prevents fingerprints and ensures a secure grip – a

detail that proves its worth both on land and on board

• Colour dramaturgy: Crystal, Citrine, Rosalin and Light

Blue add accents without dominating – ideal for yacht,

hotel or private dining settings

• Versatility: Coupette No. 1 (Champagne), Coupette

No. 2 (Cocktail) and Bloom No. 1 as vase and decanter –

each piece strong on its own, especially powerful as

a set

ICHIGO.VIENNA × MENNYACHT GROUP

The Art of Hosting, Reinterpreted

This collection shows how design, function and emotion

come together. The glasses work equally well as gifts or

as lasting signature elements for hospitality concepts,

yachts or private homes. Exactly the kind of object hosts

appreciate: visually present, intelligently designed and

accompanied by a story worth telling.

INDICATIVE PRICES (recommended retail):

• Duo Coupette No. 1 Champagne

(exclusive packaging): € 149

• Duo Coupette No. 2 Cocktail


• Bloom No. 1 Vase / Decanter


GENUSSPUNKT-TIP:

Used as a welcome moment or aperitif signature, the

coupettes enhance not only the perception of quality

but also the guest’s lasting memory – a clear added

value for premium experiences, on board and on shore.

www.ichigovienna.com

www.mennyacht.com

Photos: Arin Rapuš

ROSENTHAL 2026

The Art of Giving, Contemporary Staged

In 2026, giving is more than a gesture – it is an

attitude. Rosenthal places these moments at the

centre and translates them into design objects made

to last. The new collections combine emotion with

function, craftsmanship with everyday usability –

striking a chord far beyond conventional gift ideas.

HIGHLIGHTS

• Home Collection – Monochrome & Flower Farm:

Object vases, bowls, wall plates and boxes in two

distinct worlds. Monochrome captivates with graphic

black and white and refined polished gold accents;

Flower Farm with colourful lightness inspired by the

1950s and 60s – both emotional, both versatile

• Design Lights (Tapio Wirkkala): Scented candles as

design objects. Eight porcelain forms with characteristic

grooves and dot reliefs, matte–gloss contrasts

and Finnish-inspired names. Also usable without wax

as containers, vases or storage pieces

• Glass art by Michela Cattai: Mouth-blown Murano

vases and bowls – poetic, vibrant, limited editions.

Complemented by the Vyras Bar Collection: crystal

glasses with hand-polished cuts for elegant

moments of enjoyment

• Classics with new radiance: Sanssouci Midas

(100 years) with hand-sprayed gold details and

Jade Glam (20 years) with delicate gold elements –

timeless, combinable, valuable

• Midi vases in colour: Iconic forms in the perfect

in-between size (14–15 cm), matte on the outside,

glossy inside – strong statement pieces even

without flowers

• The Mug+ Juicy Tangerine: Double-walled, handlefree,

boldly coloured. A revitalising accent for

espresso to lungo that unites mood and function

Rosenthal approaches gifting not decoratively, but

curatorially: objects are given meaning through

material, form and story. The result is a collection of

pieces that work as gifts yet integrate effortlessly into

one’s own home.

GENUSSPUNKT-TIP:

Offer small series (Midi vases, Design Lights) as curated

sets – ideal for upselling and personalised gift options

with strong emotional impact.

www.rosenthal.de



SHIKI BOUTIQUE | SAKETHEK

Japanese Craftsmanship, Quietly Curated

There are places one does not “discover”, but finds.

SHIKI Boutique | Sakethek is exactly such a place: a

calm, focused space in the heart of Vienna where

Japanese craftsmanship is not displayed, but respectfully

staged. Here, sake culture meets object art – and

each piece speaks of time, precision and attitude.

The selection is deliberately limited and exceptional.

Many of the works were previously unavailable outside

Japan. Sound objects, porcelain, lacquerware and tin

pieces highlight renowned manufacturers with

centuries-old traditions – chosen with a keen eye for

aesthetics and everyday usability. Nothing feels

decorative; everything is functional – and yet poetic.

HIGHLIGHTS

• Sound objects (Koizumi Seisakusho): Metal becomes

calm. Whether Tama Yurarin, Bird Call or Chiririn

spinning tops – small objects with a big impact, ideal

for spaces seeking tranquillity

• Arita porcelain (Fukagawa Seiji): Icons of Japanese

porcelain craftsmanship, newly available again in

Europe. Historic pieces with international symbolic

power – from state gifts to royal references

• Mikawachi-Yaki & Yohen technique: Fine blue-andwhite

aesthetics meet experimental glazes with

unpredictable colour effects – each object unique

• Lacquerware (Nosaku): Urushi lacquer applied in

layers – deep, glossy, tactile. Small everyday objects

that subtly elevate spaces

• Tinware (Nousaku): Pure, soft, formable. From

elegant sake pitchers to hammered kits that make

the creation process tangible

SHIKI curates not to impress, but to convey meaning.

The boutique is an address for gifts with substance –

from thoughtful small presents to museum-worthy

objects. A place where design does not shout, but

resonates long after.

GENUSSPUNKT-TIP:

Sound objects and small porcelain pieces are ideal as

signature gifts for suites, chef’s tables or special

occasions – discreet, refined and culturally charged.

SHIKI Boutique | Sakethek

Krugerstraße 15 | 1010 Vienna

94 GENUSSPUNKT The Future Is Served

ROCHINI TERRA

Table Culture with Attitude, Handcrafted by Design

You immediately sense when products do not follow

trends, but conviction. rochini works from exactly this

mindset: as a local manufactory that unites craftsmanship,

design and function into a distinct table

language. TERRA is a particularly beautiful expression

of this philosophy – calm, organic and uncompromising

in execution.

Inspired by Mediterranean craftsmanship yet firmly

rooted in the present, the collection was developed

for Michelin-starred chefs worldwide as well as private

connoisseurs. TERRA never feels decorative, but precise

and present. Handcrafted ceramic bowls and plates

feature organic forms, silky matte textures and carefully

balanced glazes in cream and stone tones. Each

piece feels like a deliberate tool – for kitchen, service

and presentation.

ZAFFERANO

Light That Carries Atmosphere

Some lights illuminate. Others create mood. Zafferano

achieves the latter with a distinctly Italian lightness:

cordless, flexible, high-quality – always with a subtle

design wink. These lights are not merely functional

objects, but silent hosts that accompany, structure

and emotionally charge spaces.

Zafferano thinks light atmospherically, not technically.

The lights are mobile, durable and versatile – from

private dining tables to hospitality terraces. Design

that adapts to the moment, and convinces precisely

because of that.

HIGHLIGHTS

• Tailor-made approach: Sizes from 5 to 30 cm, custom

dimensions on request – ideal for individual concepts

and signature settings

• Handmade ceramics: Each form crafted by hand,

every piece with its own character

• Design with restraint: Organic lines, matte surfaces,

colours that support food rather than dominate it

• Modular thinking: TERRA can be combined with other

rochini collections into a coherent table couture

rochini understands table culture not as decoration,

but as part of culinary expression. TERRA works equally

well in fine dining and ambitious private dining –

understated, high-quality and durable. A collection that

gives dishes space and hosts creative freedom.

Indicative prices (net):

approx. € 19 to € 75 per piece,

depending on size and finish

GENUSSPUNKT-TIP:

With just a few consciously chosen forms (e.g. three

bowl sizes and two plate sizes), an entire menu can

be staged consistently – particularly effective in open

kitchens or chef’s tables.

www.rochini.at

Photos: Royal Family, Soffio, Dondolina

DONDOLINA

Playful yet precise. The tilting table lamp recalls a

roly-poly toy – always in motion, always balanced.

Made of lacquered aluminium, IP65-certified for indoor

and outdoor use, controlled via touch: four brightness

levels, three warm colour temperatures. A light that

shows presence without imposing itself.

Price: € 170,80

SOFFIO (VASE & LIGHT)

A light object and vase in one – poetic in concept and

handcrafted in execution. The double-walled, mouthblown

glass shade creates space for flowers, branches

or small objects, while the dimmable light module sits

inside. Ideal for tables, terraces or quiet corners that

invite personality.

Price: € 158,60

ROYAL FAMILY

Opulence with control. Lacquered aluminium, handblown

borosilicate glass and a prismatic diffuser create

sparkling, soft light. App-controlled via Wi-Fi, up to

36 hours of runtime – perfect as ambient lighting for

dinners, lounges or elegant outdoor settings.

Price: € 291,50

GENUSSPUNKT-TIP:

Cordless lights like Dondolina or Soffio measurably increase

perceived comfort – especially in outdoor areas

where flexibility, lighting mood and design must work

together.

www.zafferano.it


PURE – THE MODERN CLASSIC

Bold, clear, unmistakable. The Pure series has been

a staple in bars and home bars worldwide for over a

decade. Its distinctive contours give the glasses

strong recognition value without dominating. The

Pure long drink glass stands out in particular: framing

classic highballs and alcohol-free alternatives with

equal confidence – timeless, robust and elegant.

ZWIESEL GLAS

Precision for Bar Culture, Reinterpreted

Great glasses do not stand out – they perform.

Zwiesel Glas masters this kind of understatement,

translating decades of glassmaking expertise into

contemporary bar culture. Two series clearly

demonstrate how design and function interact today:

Tone and Pure.

Zwiesel Glas proves that true bar design does not

need to be loud. Tone brings precision and trend

awareness, Pure timeless reliability. Together they

form a glass setup appreciated by professionals and

discerning hosts alike.

TONE – BARWARE WITH ATTITUDE

Inspired by the World’s 50 Best Bars and developed

together with bar experts, Tone focuses on

thin-walled glasses, compact proportions and an

elegant retro aesthetic. Smaller bowls concentrate

aromas and ensure precise sensory enjoyment –

whether Nick & Nora, cocktail coupe or sake cup. Nine

coordinated sizes, machine-made in Germany, make

the series a reliable foundation for sophisticated bar

concepts and premium drink presentations.

GENUSSPUNKT-TIP:

Tone for signature cocktails and alcohol-free drinks,

Pure for long drinks – this combination creates clarity

in the glass programme and supports a consistent

bar identity.

www.zwiesel-glas.com

Photos: Zwiesel Fortessa


HIGH-TECH,

TECHNOLOGICAL

PROGRESS IS

OUTPACING HUMAN

DEVELOPMENT

LOW

HUMAN

We live in a world that moves faster than we can

feel. Artificial intelligence writes texts in seconds,

booking systems optimise entire hotels, self-check-in

replaces front desks. The future unfolds in real

time – and yet many people feel as if they are

standing still inside.

This is the paradox of our time: technology accelerates

us, but it does not evolve us. While machines

become ever more intelligent, we often lose our

ability to think clearly, decide consciously and truly

be present. We live faster, but feel less. We know

more, but understand less. And in industries such as

gastronomy and hospitality – which live from human

connection – this gap becomes dramatically visible.

BY SLATCO STERZENBACH

Photos: Slatco Sterzenbach, freepik

We move faster – but not more

consciously

Digital tools make work easier, but they also intensify

a state of permanent overstimulation. People are

always online, always available, always in motion.

Yet real development does not come from speed – it

comes from awareness.

Many people – in service, management or private life –

get trapped in a constant acceleration loop. They lose

the ability to pause. The nervous system runs at high

alert, decisions become more hectic, relationships more

superficial. You function, but you no longer feel.

The way out always begins within: with self-leadership.

Not with tools, methods or checklists, but with mental

clarity. With awareness of who you are, how you think

and what you truly need in order to stay grounded.

Mental clarity: three practical

strategies for a more conscious life

1. SLOW DOWN THROUGH DAILY MICRO-RITUALS

Awareness needs space. Just two minutes of

conscious breathing measurably reduce cortisol and

interrupt the inner autopilot. A simple routine: before

every meeting, every customer interaction or every

service shift, take three deep, focused breaths. It may

sound trivial, but it changes your inner state instantly.

2. SET DIGITAL BOUNDARIES

Technology is not the problem – the way we use it

is. One clearly defined “offline moment” per day – at

breakfast, between shifts, after work – acts like a reset

for the nervous system. No scrolling. No checking. No

reacting. Just arriving back in yourself.

3. MENTAL PRIORITIES INSTEAD OF ENDLESS TO-DO LISTS

The human mind is not designed to carry ten things at

once. Leadership begins with the question: “What truly

matters today?” Not everything is equally urgent. Not

everything is equally valuable. Conscious prioritisation

brings calm into the day and clarity into thinking.



Metaprograms:

who belongs where?

People think differently. Some are task-oriented.

Others are people-oriented. And that is the

decisive difference between good service and an

exceptional experience.

AN EXAMPLE:

You order a cappuccino. The waiter says:

“No problem.”

This is functional and correct – it shows that

the order is a task.

NOW THE OPPOSITE:

Someone smiles and replies, “With pleasure,” and

maybe even adds:

“May I recommend our homemade dessert as

well? We have something fresh today, based on

our chef’s own recipe.”

What the industry can learn from

mental peak performance

Mental peak performance does not mean doing more.

It means acting more consciously. It arises when

people work in their strengths, have inner clarity and

lead with emotional stability.

Hotels and restaurants that apply these principles

build teams that enjoy working. They reduce staff

turnover, strengthen the guest experience and create

environments that generate commitment – not

through pressure, but through awareness.

A business that understands its people leads better. A

business that only understands technology loses them.

That is not service. That is humanity.

Human development requires

inner leadership

The first waiter is task-oriented – perfect for back

office, logistics, organisation, cash desk.

The second is people-oriented – perfect for service,

guest interaction and reception.

Technology makes many things faster. But it does not

make us deeper. Self-leadership means keeping the

inner balance between outside and inside, performance

and recovery, speed and depth.

Studies by Yale University show that people with

trained self-awareness make up to 40 percent better

decisions in complex situations – not because they

know more, but because they think more clearly.

In a world that accelerates everything, it is not the

fastest who win – but the most stable.

What gastronomy and hospitality

need now: real people

Hardly any industry shows the consequences of this

shift as clearly as gastronomy and hospitality. On one

side, massive digitalisation: digital ordering, service

robots, automated booking systems. On the other, a

growing guest desire for real warmth, authenticity and

human connection.

Technology can do a lot. But it cannot smile. It cannot

connect. It cannot feel.

A hotel guest does not remember perfect automation –

they remember the moment they felt truly seen. A

restaurant visit is not remembered for the digital

reservation, but for the atmosphere, the eye contact,

the recommendation that came from the heart.

This is where the importance of employees’ mental

structures becomes visible. Not every person is made for

every role. And this is where metaprograms come in.

People perform best in roles that match their

inner structure.

That is where ease arises. That is where

enthusiasm is born. That is where an experience

emerges that no AI will ever be able to replicate.

GASTRONOMY

& HOSPITALITY

CONCLUSION: the future belongs

to those who choose awareness

over speed

Technological progress is not the enemy. It is an opportunity.

But it only becomes one when we do not forget

our inner progress.

To succeed in a digital world, we do not need more

knowledge. We need more awareness. More clarity.

More presence. More humanity. Whether in private life

or in business, in management or in gastronomy: true

development begins when we learn to lead ourselves

again.

Because technology can accelerate many things – but

it will never replace the human being who knows why

they do what they do.

ABOUT SLATCO STERZENBACH:

Slatco Sterzenbach has completed 17 IRONMAN races

and is an expert in mental and physical peak performance

for entrepreneurs.

https://iron-mind.de/



GADGET

CHECK

Espresso

to go

20 bar, USB-C, self-heating

One of the smartest portable

espresso makers for travel,

events & off-grid moments.


Why this gadget is interesting

HEATS & BREWS INDEPENDENTLY

7500 mAh battery, heats water from room

temperature to 92 °C. No kettle, no socket needed.

20 BAR PRESSURE

More than many entry-level home machines.

Delivers dense crema and stable extraction.

BUILT-IN PRE-INFUSION

Rare in this segment: gently wets the coffee before

full pressure – better balance, more aroma.

REAL PORTAFILTER APPROACH

51 mm stainless steel basket instead of capsules.

Made for people who care about beans, not aluminium.

ULTRA-COMPACT & LIGHTWEIGHT

730 g, bottle format. Fits into hand luggage, backpacks

or vanlife setups.

USB-C INSTEAD OF PROPRIETARY CHARGING

Works with power banks, laptops, cars or solar

panels – extremely practical.



GADGET

CHECK

Who is the MiiCoffee Eon for?

HOTELS & HOSPITALITY

• Welcome espresso in the room

• VIP amenity for suites & chalets

• Mobile espresso station for rooftops,

pop-ups or events

TRAVEL, OUTDOOR & LIFESTYLE

• Vanlife, campers, sailing, road trips

• Photographers, crews, journalists, sales teams

• Glamping, mountain lodges, holiday homes

LESS SUITABLE FOR:

• High-volume breakfast service

• Serial milk drinks (no milk system)

Espresso

Setup & Handling

(60-second guide)

1. Fill with water (filtered is best)

2. Grind coffee, fill 51 mm basket & tamp

3. Press the button – machine heats & brews automatically.

4. Enjoy

5. Quick rinse – done

PRO-TIP:

Run one cycle with hot water only – pre-heats the

brewing unit for better crema.

Practical value

QUALITY WITHOUT INFRASTRUCTURE

The Eon needs no power outlet, no plumbing,

no barista skills. Water in, coffee in, one button.

EXPERIENCE OVER EQUIPMENT

Espresso by the lake, on a mountain hut, in a hotel

room or directly on set: This is less “coffee machine”

and more ritual.

STORYTELLING-POTENTIAL

Perfect for brand experience:

Single origin beans, local roasters, QR codes with origin

stories – espresso becomes part of the narrative.

Technical essentials

• Brew temperature: 92 °C

• Pressure: 20 bar

• Battery: 7500 mAh

• Heating power: 90 W

• Capacity: approx. 5 espresso shots per charge

• Weight: 730 g

• Size: 22.5 cm height, 7 cm diameter

• Material: stainless steel, matte finish

• Cleaning: fully dismountable, manual



GADGET

CHECK

Pros & Cons

(for decision makers)

PLUS

• Real espresso quality without infrastructure

• 20 bar + pre-infusion = surprisingly professional

• Ground coffee instead of capsules

• USB-C, ultra-mobile

• Lightweight yet robust

MINUS

• No milk frothing

• Limited capacity per charge

• Manual cleaning only

Sustainability & operation

GROUND COFFEE INSTEAD OF CAPSULES

No aluminium waste, no proprietary systems.

ENERGY-EFFICIENT

USB-C, low power consumption – ideal for solar

or power banks.

WATER QUALITY MATTERS

Filtered water improves taste and extends

machine lifespan.

Integration for chalets &

boutique hotels

„ESPRESSO RITUAL KIT“

MiiCoffee + 2 cups + bean box +

small instruction card.

LIGHT HOUSEKEEPING

Refill water & beans, quick rinse –

no technical complexity.

DESIGN FACTOR

Minimalist, matte, no plastic look.

Works visually as an object in the room.


Price/performance &

recommendation

At around € 159, the MiiCoffee Eon is not a toy, but a

serious tool for mobile quality. It won’t replace a bar –

but it creates espresso moments everywhere, where

normally only filter or capsules exist.

RECOMMENDATION:

Buy for chalets, glamping, travel, pop-ups & anyone

who doesn’t want espresso tied to sockets.

GENUSSPUNKT Rating

GENUSSPUNKT-Score: 8,5 / 10

(Mobility 10.0 | Taste 8.5 | Handling 7.5 | Style factor 8.0)

A gadget for people who don’t compromise on quality

when travelling – they curate it.

MEINE REISE. MEIN TRAUM.

MEIN JOB!

Fernweh? Werde Teil der sea chefs Crew an Bord der

Mein Schiff® oder Hapag-Lloyd Cruises Flotte und bewirb

dich jetzt um einen Job in den Bereichen:

BAR

KÜCHE/GALLEY

RESTAURANT

AUSBILDUNGSPROGRAMM ZUM KOCH w/m/d

AUSBILDUNGSPROGRAMM ZUM HOTEL-

UND GASTGEWERBEASSISTENTEN w/m/d

Mit der richtigen Prise Leidenschaft für deinen Job und der Motivation, dich weiterzuentwickeln,

erwarten dich spannende Herausforderungen, neue Freundschaften und Abenteuer.

Entdecke mit uns die Welt und erlebe deine #WorldClassMoments!

Bewirb dich jetzt bei sea chefs:

seachefs.com

Welt. Klasse. Team.

Die besten Jobs an Bord:

u. v. m.

ADVERTORIAL

SAVE THE DATE

NOVEMBER 7, 2026 | 4:00 PM

HEROES OF TOMORROW is the first award to place young personalities,

visionary concepts, and innovative industry projects

center stage — in front of hospitality professionals, media representatives,

and key decision-makers.

The future isn’t discussed here.

It’s celebrated.

MESSEZENTRUM SALZBURG

AS PART OF

“ALLES FÜR DEN GAST”

15 CATEGORIES. ONE GOAL: IMPACT.

From Next Generation Chef to Innovative Bar Concept,

Sustainable Producer, Female Empowerment in Hospitality,

and Best Employer Hospitality — this award reflects

the full spectrum of innovation within the industry.

NACHHALTIG. DIVERS. KREATIV.

TECHNOLOGICAL. HUMAN. RESPONSIBLE.

Heroes of Tomorrow honors the people and projects

shaping what hospitality will look like tomorrow.

MORE THAN AN AWARD.

A MINDSET.

HEROES OF TOMORROW stands for:

INNOVATION. FAIRNESS. DIVERSITY.

SUSTAINABILITY. TALENT DEVELOPMENT. EMPOWERMENT.

The heroes of tomorrow become role models for an

entire generation.

REACH THAT STAYS. VISIBILITY THAT DELIVERS.

THE STAGE FOR

PREMIUM PARTNERS

THE FUTURE OF

HOSPITALITY

WHEN VISION MEETS RESPONSIBILITY.

WHEN COURAGE BECOMES VISIBLE.

WHEN TALENTS TURN INTO HEROES.


heroesoftomorrow.eu

BASIC PARTNERS & SUPPORTERS


Why Wine and Culinary

Brands Are Still

Underselling Their Value ...

The wine and culinary sector is not facing a quality

problem – it is facing a perception problem. Many

producers operate at the highest level, yet this

quality often remains invisible online. Between product

excellence and actual sales, a gap emerges:

People don’t buy what is good – they buy what

they know and understand.

A familiar moment in everyday hospitality: A guest

browses the wine list, frowns briefly and asks,

“Why does this glass cost 9 euros?” In that very

moment, the decision is made: Is value explained –

or is the price silently justified? This is where

communication determines revenue, visibility and

price acceptance.

BY SILVANA WÖHL

What Sales Psychology Really

Means in the Culinary World

Sales psychology is neither manipulation nor empty

marketing language. It describes the ability to communicate

quality in a way that resonates – emotionally,

clearly and with appreciation. In practice, this means:

Not explaining what a wine is, but why it was crafted

the way it was. A sentence such as: “This winemaker

bottles only 4,000 bottles per year and sells exclusively

through personal contacts” creates more understanding

than any technical description ever could. Sales

psychology connects value perception, language and

storytelling. Those who understand pleasure as a

resource create orientation – and that is where the

difference begins between merely functioning and

communicating with value.

... and How to Change

That Immediately

Photos: Silvana Wöhl

Three Simple Impulses for

Everyday Practice

• Never mention prices without context. A short

sentence about origin or craftsmanship is often

enough

• Make the people behind the product visible. Winemakers,

hosts and producers are part of the story

• Define one clear sentence per product that explains

why it has this price


Why People Buy What They Feel

Purchase decisions are largely emotional – especially in

the world of wine and pleasure. It is not alcohol

content or organic labels that convince, but the feeling

of craftsmanship, origin, personality and character.

Those who ignore this layer leave the stage to those

who are louder or cheaper. Those who use it build

trust, increase willingness to pay and create long-term

customer relationships.

YOUNG

CHEFS

EVENT

by

jung | frech | leidenschaftlich

Köch:innen unter 25

5 Gänge - Fine Dine

110% Leidenschaft

Wine intensifies moments – for example, when a host

briefly explains why a particular wine was chosen for a

dish. Wine is history, origin and craftsmanship in liquid

form. When communicated well, it opens doors to customers

who appreciate quality and are willing to pay

fairly. This requires no poetry, but clarity: What makes

this quality unique – and why is it worth its price?

100% Geschmack

ohne Sterne

ohne Druck

voller Hingabe

Making Quality Visible – Instead of

Hoping It Will Be Recognised

Many culinary brands rely on the assumption that

quality speaks for itself.

Online, it doesn’t – at least not automatically. Online,

those who communicate clearly succeed – not necessarily

those who produce at the highest level.

Value is not created through facts, but through

understanding, relevance and emotion.

One example: If the cost of goods for a bottle is 15 euros,

operating costs, staff, service time, glass breakage, rent

and margin must all be factored in. This realistically

results in a glass price of around 9 euros per 1/8 litre.

If this price is not explained, it feels expensive.

If it is put into context, it feels appropriate.


Why Many Brands Have Great

Stories – but Don’t Tell Them

A sip of wine changes rhythm. Perception becomes

finer, the moment more intense. This effect is exactly

what makes wine an ideal companion for conscious

decision-making. Many brands communicate facts –

origin, climate, ageing – but facts do not create buying

impulses. People don’t remember acidity levels; they

remember feelings and stories. Storytelling makes

experiences effective. Those who fail to use it lose

potential. A guest doesn’t choose a wine because of

the grape variety, but because someone says: “The

winemaker still works in the vineyard every Saturday,

even though he could have grown much bigger by

now.” Such information stays. Technical data does not.

Storytelling works because it anchors value

emotionally. A single sentence can change purchasing

behaviour by making value tangible.

Dein Betrieb eignet sich

perfekt für ein Young Chefs

Event? Du bist ein junger,

motivierter Koch u25? Oder

kennst einen?

MELDE DICH!

+43 676 6555439 | office@pieleragency.at

Copyright: Nicola Kaspar | Flo Mitteregger

ADVERTORIAL

Lack of Focus – A Small Obstacle

with Major Impact

The greatest challenge today is not product quality,

but digital overload. Platforms, content ideas and

constant comparison create uncertainty instead

of clarity.

Successful customer acquisition requires one thing

above all: focus.

• Clear micro-decisions before visibility

• A distinct unique selling proposition as orientation

• Trust through personality rather than perfect surfaces

• Price as a signal of value, not a lure

• Relevance instead of reach

Successful providers manage visibility consciously.

They know whom they are addressing – and why.

Their communication feels confident, authentic and

convincing because it offers orientation.

What Successful Providers

Do Differently

They don’t sell through pressure, but through

understanding. They see people, not target groups.

They sense which stories resonate, which words build

trust and when explanation is needed. This sensitivity

distinguishes strategic providers from those relying

on hope-driven marketing. Successful brands show

attitude. They stand behind their products, show

personality and communicate clearly and humanly.

Presence often lies in small gestures – an explanatory

sentence, an honest look, a clear message.

About Silvana Wöhl

Silvana Wöhl is a copywriter and marketing strategist.

She supports wine and culinary brands in rethinking

communication and making quality visible. As a mentor

for authentic customer acquisition, she helps wine and

food brands reach the right people.

FAFGA 2026:

SECURE YOUR EXHIBITOR SPACE NOW

AND HELP SHAPE THE FUTURE

A KEY DRIVER OF INVESTMENT AND INNOVATION

For exhibiting companies, FAFGA offers a highly attractive environment: around

60% of visitors are executives and decision-makers, more than 60% conducted

concrete investment discussions on site, and over three quarters plan investments

following the event.

This makes FAFGA not only a showcase, but above all a powerful platform for

investment and business development.

INNOVATIONS AND TRENDS IN AUSTRIA’S STRONGEST TOURISM REGION

High-quality exhibitors present solutions covering the industry’s key topics: food

and beverages, kitchen technology, interior design and equipment, digitalisation

and automation, sustainability, HR and recruiting, financing, marketing, and

many other solutions for future-oriented businesses.

The trade fair brings supply and demand together in one place – at the heart of

Austria’s strongest tourism region.

FAFGA FUTURE FEAST AS A STAGE FOR THE FUTURE

Inviting Customers into Conscious

Enjoyment

Today, people seek experiences rather than products.

Conscious enjoyment is created through:

• small buying impulses instead of routine

• emotional language instead of technical jargon

• attention to the moment rather than instruction

• meaning instead of information

• freedom instead of pressure

This is how genuine enthusiasm emerges.

Conclusion

Sales psychology is not manipulation. It combines

personality, clarity and sensuality. Those who present

their products consciously build trust, make quality

tangible and gain customers who gladly return.

Those who explain their wine don’t sell it at a higher

price – they sell it more clearly. And that is the difference

between comparison and decision.

Photos: Congress Messe Innsbruck

FAFGA MEETS FUTURE 2026:

20.–22. SEPTEMBER,

MESSE INNSBRUCK

Get informed now and secure your

exhibitor space. www.fafga.at

The FAFGA FUTURE FEAST expands the trade exhibition with a dedicated area

where key future topics are presented in a compact, practical and engaging

format.

Through keynotes, talks and interactive sessions, current developments are

highlighted and linked to concrete benefits for businesses.

With personalities such as Ralf Rangnick and Frank Rosin, the format recently

created strong highlights and generated additional attention and visitor traffic at

the fair.

SEIZE THE OPPORTUNITY AND REGISTER NOW

FAFGA is set to continue its growth in 2026. Whether an innovative start-up or

an established industry player, companies now have the opportunity to position

themselves early, secure visibility and become part of Tirol’s leading industry

platform.


ADVERTORIAL

THIS IS MORE THAN A COMPETITION, IT’S THE STAGE FOR

THE CULINARY MINDS OF TOMORROW.

We’re looking for young chefs ready to showcase their skills live. In front of a

top-class jury. In front of industry partners. In front of the people who make

stories happen.

ON OCTOBER 5, 2026

AT TS KLESSHEIM

the heart of gastronomywill beat. This is where creativity, technique, and passion

come together. This is where networks are built. This is where doors open.

COURAGE. FLAVOR. VISION.

TASTE OF TOMORROW

IS ONCE AGAIN

SEARCHING FOR

THE BEST EMERGING

CULINARY TALENTS!

Photos: Wildbild, freepik

HERE YOU CAN FIND ALL THE INFORMATION

ABOUT THE APPLICATION

NOW IT’S TIME TO GET READY, SHARPEN YOUR KNIVES,

AND SHAPE YOUR VISION.

Find all the application details here,

scan the QR code and be part of it!

TASTE OF TOMORROW POWERED BY


ADVERTORIAL

PREMIUM PARTNERS

BASIC PARTNERS & SUPPORTERS

Fotos: Wildbild


IMPRINT

GENUSSPUNKT – ISSUE 1/2026

ISSN 3061-080X (Online)

Publishing frequency: Three times per year

The next issue will be published in July 2026.

Digital Edition (ePaper): € 10,00

Print Edition: € 14,00

MEDIA OWNER & REGISTERED OFFICE OF THE MEDIA OWNER

JeGo Beteiligungs GmbH

Alberstrasse 3, 8010 Graz, Austria

office@genusspunkt.at

+43 (0) 650 422 9292

www.genusspunkt.at

VAT ID No. ATU74182519

Commercial Register No. FN 506899 s

Member of the Austrian Federal Economic Chamber (WKÖ),

Professional Group for Advertising and Market

Communication

© 2026 Genusspunkt | All rights reserved

Company purpose: The company’s business purpose is

the publication, production, and distribution of magazines

and printed materials of all kinds, as well as the

provision of information services.

Publishers

Mag. Alexandra Gorsche, Heimo G. Jessenko

Editor-in-Chief

Mag. Alexandra Gorsche

Editorial Management

Alexandra Embacher, BA MA BA

Art Director & Graphic Design

Viktoria Mandl-Dets, MA

Contributors & Authors of this Issue

Franziska Gött, Lina Mallon, Slatco Sterzenbach,

Silvana Wöhl, Jan-Peter Wulf

Managing Directors

Mag. Alexandra Gorsche, Heimo G. Jessenko

Shareholders of JeGo Beteiligungs GmbH

51 % Mag. Alexandra Gorsche,

49 % Heimo G. Jessenko

LEGAL DISCLOSURE

Disclosure in accordance with § 25 Austrian Media Act

(MedienG)

Information obligation pursuant to § 5 Austrian E-Commerce

Act (ECG)

Disclosure obligation pursuant to § 14 Austrian Commercial

Code (UGB)

Editorial Policy (Mission Statement)

Genusspunkt positions itself as an editorially independent

medium focusing on gastronomy, hospitality,

tourism, design, and innovation. Its mission is to provide

high-quality, professionally curated content offering added

value both to industry professionals and to readers

passionate about fine living and culinary culture.

Editorial Responsibility

The editorial team is committed to careful research and

accurate reporting. All content has been created to the

best of our knowledge and belief. No liability is assumed

for unsolicited submissions.

Gender Disclaimer

For reasons of readability, gender-specific differentiation

may be omitted in individual articles. All personal designations

apply equally to all genders.

Legal Notice

Despite careful review, no liability can be assumed for

the content of external links. The operators of the linked

pages are solely responsible for their content.

TALENT

TRIFFT ZUKUNFT.

Mach den ersten Schritt auf

deinem Karriereweg an der

Tourismusschule Bad Hofgastein,

Bramberg oder Klessheim.

Mehr Infos

hier

Who We Are.

And where you can find us.

TOURISMUSSCHULEN-SALZBURG.AT


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