{"id":80614,"date":"2026-05-08T07:46:21","date_gmt":"2026-05-08T05:46:21","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=80614"},"modified":"2026-05-05T09:46:33","modified_gmt":"2026-05-05T07:46:33","slug":"krise-kreativitaet-20-wege-zu-mehr-umsatz-im-neuen-falstaff-profi","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/krise-kreativitaet-20-wege-zu-mehr-umsatz-im-neuen-falstaff-profi\/","title":{"rendered":"Krise? Kreativit\u00e4t! 20 Wege zu mehr Umsatz im neuen Falstaff PROFI"},"content":{"rendered":"<p data-start=\"606\" data-end=\"1092\">Sinkende Frequenz, steigende Kosten, ver\u00e4ndertes G\u00e4steverhalten: Die <strong>Herausforderungen f\u00fcr Gastronomen und Hoteliers<\/strong> sind vielf\u00e4ltig. W\u00e4hrend manche Betriebe in Wartestellung gehen, drehen andere erst richtig auf. Genau hier setzt die <strong>neue Ausgabe von Falstaff PROFI <\/strong>an: Statt Krisenrhetorik liefert das Magazin <strong>konkrete L\u00f6sungen<\/strong> \u2013 allen voran <strong>20 praxisnahe Ideen\u00a0<\/strong>f\u00fcr mehr Umsatz.<\/p>\n<p data-start=\"1094\" data-end=\"1439\" data-is-last-node=\"\" data-is-only-node=\"\">Entdecken Sie au\u00dferdem unser neues Format: die <strong>PROFI-Round Tables.<\/strong> Hier kommen <strong>Branchenakteure in offener Runde<\/strong> zusammen, um zentrale Themen ohne Filter zu diskutieren. Diesmal f\u00fcr Sie: Drei echte, <strong>tiefgehende Exptertengespr\u00e4che,<\/strong> moderiert von PROFI-Chefredakteur Roland Graf zu den Themen <strong>Wasser, Bier und Wein,<\/strong> liefern fundierte Einsch\u00e4tzungen und Orientierung in einer komplexen Zeit.<\/p>\n<h2 data-start=\"1094\" data-end=\"1439\">Die Themen der Ausgabe im \u00dcberblick<\/h2>\n<ul>\n<li><strong>Schwerpunkt: 20 Umsatzideen f\u00fcr Betriebe<\/strong><br \/>\ninklusive Tipps von zwei Sommelier-Weltmeistern<\/li>\n<li><strong>Mit Mike S\u00fcsser im M\u00e4nnermarkt<br \/>\n<\/strong>Der TV-Kulinarik-Star setzt im Almtal auf eine Pasta-Manufaktur<\/li>\n<li><strong>K\u00fcr der besten Brote und Pralinen \u00d6sterreichs<br \/>\n<\/strong>PROFI war beim \u00bbBrot- und Konditorenwettbewerb 2026\u00ab Teil der Jury<\/li>\n<li><strong>\u00d6sterreichs neue Trinkgeldregelung<\/strong><br \/>\nWas taugt sie in der Praxis?<\/li>\n<li><strong>Fachkr\u00e4fte mit Weiterbildung anziehen<\/strong><br \/>\nDas zeichnet Top-Ausbildungsbetriebe aus<\/li>\n<li><strong>Die besten Hotels des Jahres<\/strong><br \/>\nFalstaff pr\u00e4sentiert den Hotel Guide 2026<\/li>\n<li><strong>Round Tables zu Wasser, Bier und Wein<\/strong><br \/>\nAlle Insights aus den PROFI-Expertenrunden f\u00fcr Sie!<\/li>\n<li><strong>Biertrends 2026<br \/>\n<\/strong>Leicht, hell und alkoholfrei<\/li>\n<li><strong>Bunte Karibik-Rezepte<\/strong><br \/>\nvom New Yorker Chef Rawlston Williams<\/li>\n<li><strong>Neue Lokal-Konzepte am Puls der Zeit<br \/>\n<\/strong>Wir halten Sie auf dem Laufenden.<\/li>\n<\/ul>\n<div id='gallery-1' class='gallery galleryid-80614 gallery-columns-2 gallery-size-large'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.falstaff.com\/profi\/newsbeitrag\/krise-kreativitaet-20-wege-zu-mehr-umsatz-im-neuen-falstaff-profi\/falstaff-profi-nr-2_202602\/'><img loading=\"lazy\" decoding=\"async\" width=\"795\" height=\"1024\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-795x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" aria-describedby=\"gallery-1-80619\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-795x1024.jpg 795w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-233x300.jpg 233w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-768x989.jpg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-1193x1536.jpg 1193w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-1591x2048.jpg 1591w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_202602-scaled.jpg 1988w\" sizes=\"auto, (max-width: 795px) 100vw, 795px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-80619'>\n\t\t\t\tPROFI hat f\u00fcr Sie wie immer &#8230;\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.falstaff.com\/profi\/newsbeitrag\/krise-kreativitaet-20-wege-zu-mehr-umsatz-im-neuen-falstaff-profi\/falstaff-profi-nr-2_2026\/'><img loading=\"lazy\" decoding=\"async\" width=\"795\" height=\"1024\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-795x1024.jpg\" class=\"attachment-large size-large\" alt=\"\" aria-describedby=\"gallery-1-80616\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-795x1024.jpg 795w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-233x300.jpg 233w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-768x989.jpg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-1193x1536.jpg 1193w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-1591x2048.jpg 1591w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/Falstaff-PROFI-Nr.-2_2026-scaled.jpg 1988w\" sizes=\"auto, (max-width: 795px) 100vw, 795px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-80616'>\n\t\t\t\t&#8230; vor Ort in Betrieben recherchiert. \n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<h2>Warum Sie diese Ausgabe lesen sollten<\/h2>\n<p>Falstaff PROFI liefert keine abgekupferten Inhalte oder \u00bbmore of the same\u00ab, sondern <strong>handfestes Know-how,<\/strong>\u00a0<strong>praxisnahe Strategien und inspirierende Best-Practices.<\/strong>\u00a0Alles in einem Heft, alles f\u00fcr die Branche!<\/p>\n<p><a href=\"https:\/\/shop.falstaff.com\/pages\/falstaff-profi-abo?\">Zur aktuellen Ausgabe &gt;&gt;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der Druck in der Gastronomie steigt, doch Stillstand ist keine Option \u2013 und nicht alle blasen Tr\u00fcbsal. In der neuen Ausgabe von Falstaff PROFI lesen Sie, wie Betriebe mit frischen Ideen ihre G\u00e4ste begeistern und den Umsatz ankurbeln.<\/p>\n","protected":false},"author":5,"featured_media":80615,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[13],"newstag":[241,184,244,79],"class_list":["post-80614","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-know-how-insider","newstag-gastronomie","newstag-hotellerie","newstag-medien","newstag-tourismus"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Krise? 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