Schellhorn and Reisenzahn start tourism consulting

Two experienced tourism professionals, Thomas Reisenzahn and Sepp Schellhorn, will work together in gastro-consulting in the future. The focus of their cooperation is advice and assistance in the field of hotel catering, restaurants and system mountain catering.

The well-known Salzburg entrepreneur and restaurateur Sepp Schellhorn has already accompanied projects in the catering and hotel industry with the consulting company "Schellhorn Consultants" founded with Johannes Vetter. Schellhorn Consultants and Thomas Reisenzahn, Managing Director of the Prodinger Tourismusberatungsgesellschaft, are now combining their skills and creating a comprehensive offer that is specifically aimed at current challenges that hospitality and gastronomy are facing. 

According to Reisenzahn when announcing the cooperation project, it is about recognizing new “food trends” in good time and adapting alpine gastronomy to the changing conditions. It can currently be observed that younger hotel guests in particular are increasingly turning away from traditional half-board. The trend is going strongly in the direction of "flexibility, but with a system". Guests are looking for individuality and not predetermined, fixed, yesterday's service rituals. The desires and values ​​of international guests and people who live in urban areas are in the direction of "small, local, authentic, vegan and sharing" and certainly not in a prescribed "half-board with 4 courses".

“Snacking” is on the rise. Whereas snacks used to be just an emergency solution when the guest wanted to eat outside of kitchen hours, today it has become an absolute trend. It's all about mini-meals that should be high-quality, fresh and healthy. According to Reisenzahn, this new food trend also requires maximum flexibility.

As Schellhorn emphasizes, it is generally necessary to redefine the systems in the catering industry. Because on the one hand there is a lack of skilled workers, on the other hand employees often cannot cook enough. Added to this is the drastic increase in the price of energy and the raw materials required for gastronomy.