Current publication
Zukunftsküche –
Future Kitchen: Sustainability as a Recipe for Success in Gastronomy
About the book
The Guide to a Future-Proof Gastronomy
"Zukunftsküche – Sustainability as a Recipe for Success in Gastronomy" is my new book about sustainable gastronomy. As the founder of Branding Cuisine, organizer of the WeltverbEsserer Award, and author, I have been exploring for years how gastronomy can be both economically successful and ecologically and ethically viable.
Although the desire and the possibility for sustainable gastronomy exist, there is often a lack of the necessary knowledge and the right tools. With this book, I aim to close this gap and provide restaurateurs with the foundation for a future-proof and successful business approach.
Sustainability as a Competitive Advantage
Sustainability is no longer a footnote—it has become a decisive success factor in the gastronomy industry. Future Kitchen provides restaurateurs with the tools to implement sustainable practices that not only reduce environmental impact but also enhance the attractiveness of their business—among guests, their own team, and potential employees.
This guide offers:
• A clear, practice-oriented definition of sustainability based on the specially developed S.M.A.R.T. recipe.
• A step-by-step guide for restaurateurs to flexibly and individually implement sustainable transformation.
• Inspiring best-case examples from real-life practice, including in-depth interviews with industry leaders, demonstrating that sustainability is not just a necessity but also an economic success factor.
• Workshops at the end of the implementation chapters to help apply the knowledge directly to one's own business.
Three Core Competencies – One Vision
This book combines three essential competencies for a successful transformation:
1. Scientifically grounded knowledge on economic potential, environmental impact, health, and ethical aspects of gastronomy.
2. Practical understanding of the requirements and challenges of everyday gastronomy.
3. Expertise in brand development, marketing, and communication to make sustainability visible and tangible.
About the Author
Balázs Tarsoly is a restaurant brand expert, founder of the agency Branding Cuisine, and author of Future Kitchen as well as CO2lution – Gemeinsam. Klima wandeln. Jetzt. For nearly 20 years, he has worked in brand development in the system gastronomy sector. With his award-winning sense for design and brand communication, he supports restaurateurs in developing future-proof concepts.
"As a creative, I see it as my responsibility to use my designer mindset and my understanding of food, branding, and sustainability to shape and drive the transformation towards a future-proof food industry," says the author.