Zukunftsküche: Wie pflanzliche Gastronomie zum Profitbooster wird

from Küchenherde - Mensch, Digital & KI in der Gastronomie · host Markus Wessel

In dieser spannenden Folge spreche ich mit Balázs Tarsoly, CEO der Kreativagentur Branding Cuisine und Autor des brandneuen Buchs "Zukunftsküche", über die Zukunft der nachhaltigen Gastronomie. Wir diskutieren, warum pflanzliche Küche nicht nur gut für die Umwelt ist, sondern auch richtig profitable Geschäfte ermöglicht. Balázs erklärt anhand praktischer Beispiele wie dem Voglhaus in Konstanz und MoschMosch, wie Gastronomen mit pflanzlichen Alternativen bessere Margen erzielen und neue Zielgruppen erreichen können. Außerdem sprechen wir über den Weg von der Information zur Verhaltensänderung, warum "beginne mit der Pflanze" mehr als nur ein Slogan ist und entwickeln gemeinsam eine Geschäftsidee für vegane Döner-Workshops. Eine Folge voller praktischer Tipps für zukunftsorientierte Gastronomen.

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This episode was published on June 18, 2025.

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