Two experienced, thoroughbred tourism professionals, Thomas Reisenzahn and Sepp Schellhorn, will be working together in the future in gastro consulting. The focus of their cooperation is on advice and assistance in the area of hotel catering, restaurants and system mountain catering. The well-known Salzburg entrepreneur and restaurateur Sepp Schellhorn has already supported projects relating to gastronomy and the hotel industry with the consulting company "Schellhorn Consultants", which he founded with Johannes Vetter. Now Schellhorn Consultants and Thomas Reisenzahn, managing director of the Prodinger tourism consulting company, are combining their expertise to create a comprehensive offer that is specifically aimed at current challenges facing hospitality and gastronomy. The aim, said Reisenzahn when announcing the cooperation plan, is to recognize new "food trends" in good time and to adapt 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 moving strongly towards "flexibility, but with a system". Guests are looking for individuality and not predetermined, fixed, outdated service rituals. The wishes and values of international guests and people who live in urban areas are moving towards "small, local, authentic, vegan and sharing" and certainly not towards a predetermined "half board with 4 courses". "Snacking" is becoming increasingly popular. Snacks used to be an emergency solution when guests wanted to eat outside of kitchen hours, but today they have become an absolute trend. It's about mini meals that are high quality, fresh and healthy. According to Reisenzahn, this new food trend also offers maximum flexibility. As Schellhorn points out, it is generally necessary to redefine the systems in the catering industry. Because on the one hand