{"id":81114,"date":"2026-06-18T14:18:39","date_gmt":"2026-06-18T12:18:39","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=81114"},"modified":"2026-06-18T14:18:39","modified_gmt":"2026-06-18T12:18:39","slug":"neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld\/","title":{"rendered":"Neues Format \u00bbBiz &#038; Fizz\u00ab: HOGAST und Falstaff PROFI redeten \u00fcbers Geld!"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Sonnenbrillenwetter, Blick auf den Stephansdom und entspannt lockere Business-Atmosph\u00e4re: Beim ersten <strong>\u00bbBiz &amp; Fizz\u00ab,<\/strong> veranstaltet von<a href=\"https:\/\/www.hogast.com\/\"><strong> \u00bbHOGAST\u00ab<\/strong><\/a> gemeinsam mit <strong>Falstaff PROFI<\/strong>, kamen Gastronomen und Hoteliers f\u00fcr einen Nachmittag \u00fcber den D\u00e4chern Wiens zusammen \u2013 die Zielsetzung: Klartext \u00fcber Branchenthemen zu reden und gemeinsames Netzwerken. Das Event stand unter dem Motto <strong>\u00bbReden wir \u00fcbers Geld!\u00ab<\/strong>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Gestartet wurde gen\u00fcsslich: mit alkoholfreiem <strong>\u00bbCipriani Bellini Zero\u00ab<\/strong> von <a href=\"https:\/\/morandell.com\/\">\u00bbMorandell\u00ab<\/a> oder alternativ einem Gl\u00e4schen fein prickelnder <strong>\u00bbWildshut Bio Perlage\u00ab<\/strong> vom <a href=\"https:\/\/www.stiegl.at\/biervielfalt-stiegl-gut-wildshut\/\">\u00bbStiegl-Gut Wildshut\u00ab<\/a> (<a href=\"https:\/\/www.falstaff.com\/at\/biere\/stieglbrauerei-wildshut-bio-perlage\">94 Falstaff-Punkte bei der Bier-Trophy 2026<\/a>).\u00a0<\/span><\/p>\n<div id='gallery-1' class='gallery galleryid-81114 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\/neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld\/gross-jan-tiam-dorfer_biz-fizz_fs-profi_hogast-15\/'><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-15-682x1024.jpeg\" class=\"attachment-large size-large\" alt=\"Falstaff PROFI Biz &amp; Fizz\" aria-describedby=\"gallery-1-81120\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-15-682x1024.jpeg 682w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-15-200x300.jpeg 200w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-15-768x1152.jpeg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-15.jpeg 853w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-81120'>\n\t\t\t\tZum Ankommen gab&#8217;s den \u00bbCipriani Bellini zero\u00ab &#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\/neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld\/gross-jan-tiam-dorfer_biz-fizz_fs-profi_hogast-43\/'><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-43-682x1024.jpeg\" class=\"attachment-large size-large\" alt=\"Falstaff PROFI Biz &amp; Fizz\" aria-describedby=\"gallery-1-81119\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-43-682x1024.jpeg 682w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-43-200x300.jpeg 200w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-43-768x1152.jpeg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-43.jpeg 853w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-81119'>\n\t\t\t\t&#8230; und die \u00bbWildshut Bio Perlage\u00ab. | \u00a9 beide Jan Tiam Dorfer\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<h2><b>\u00bbCash Cows, Kosten &amp; Convenience\u00ab\u00a0<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Dann wurde \u00fcbers Geld gesprochen. Nach Begr\u00fc\u00dfungsworten von \u00bbHOGAST\u00ab-Vorstand<strong> Christian Berlinger<\/strong>,\u00a0moderierte <strong>PROFI-Chefredakteur Roland Graf<\/strong> das Podium zum Thema \u00bbCash Cows, Kosten und Convenience\u00ab. <strong>Gabriele Huth <\/strong>(<a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/huth-gastwirtschaft-wien\"><strong>\u00bbHuth Gastwirtschaft\u00ab<\/strong><\/a>),<strong> Bernhard Zimmerl<\/strong> (<a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/foggy-mix-waidhofen-an-der-thaya\"><strong>\u00bbFoggy Mix\u00ab<\/strong><\/a>) und \u00bbOeHT\u00ab-Gesch\u00e4ftsf\u00fchrer <strong>Matthias Matzer <\/strong>(\u00bb<\/span><span class=\"s1\"><a href=\"https:\/\/www.oeht.at\/\"><strong>\u00d6sterreichische Hotel- und Tourismusbank\u00ab<\/strong>) <\/a><\/span><span style=\"font-weight: 400;\">hielten mit <strong>Insights<\/strong> aus ihren Betrieben, <strong>Einsch\u00e4tzungen<\/strong> zur Lage der Branche nicht hinter dem Berg.<\/span><\/p>\n<figure id=\"attachment_81115\" aria-describedby=\"caption-attachment-81115\" style=\"width: 1024px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-81115 size-large\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-148-1024x682.jpeg\" alt=\"Falstaff PROFI Biz &amp; Fizz\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-148-1024x682.jpeg 1024w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-148-300x200.jpeg 300w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-148-768x512.jpeg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-148.jpeg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-81115\" class=\"wp-caption-text\">Redeten ehrlich \u00fcbers liebe Geld (v.l.n.r.): PROFI-Chefredakteur Roland Graf, Matthias Matzer, Bernhard Zimmerl und Gabriele Huth. | \u00a9 Jan Tiam Dorfer<\/figcaption><\/figure>\n<h2><b>Networking und Kulinarik-Genuss<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Nach dem \u00bbBiz\u00ab-Talk blieb dann ausreichend Gelegenheit f\u00fcr \u00bbFizz\u00ab und gute Gespr\u00e4che: bei<strong> \u00bbLam\u00e9e\u00ab-Drinks <\/strong>(<a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/overtourism-und-mixologischer-anspruch-die-neue-lamee-karte\/\">PROFI berichtete &gt;&gt;<\/a>) und Langustinen-Tartar mit Buttermilch und Schnittlauch-\u00d6l, ein Carabinero Carpaccio mit Pfirsich-Essig-Gel von <\/span><span style=\"font-weight: 400;\"><strong><a href=\"https:\/\/www.rs-gourmets.at\/\">\u00bbR&amp;S Gourmets\u00ab<\/a><\/strong>. Gesch\u00e4ftsf\u00fchrer Sebastian Rustler-Pieber stand h\u00f6chstpers\u00f6nlich am \u00bbRobata-Grill\u00ab.<\/span><\/p>\n<div id='gallery-2' class='gallery galleryid-81114 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\/neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld\/gross-jan-tiam-dorfer_biz-fizz_fs-profi_hogast-17\/'><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-17-682x1024.jpeg\" class=\"attachment-large size-large\" alt=\"Falstaff PROFI Biz &amp; Fizz\" aria-describedby=\"gallery-2-81122\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-17-682x1024.jpeg 682w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-17-200x300.jpeg 200w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-17-768x1152.jpeg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-17.jpeg 853w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-2-81122'>\n\t\t\t\tBeste Qualit\u00e4t von \u00bbR&#038;S Gourmets\u00ab begeisterte die G\u00e4ste.\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\/neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld\/gross-jan-tiam-dorfer_biz-fizz_fs-profi_hogast-19\/'><img loading=\"lazy\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-19-682x1024.jpeg\" class=\"attachment-large size-large\" alt=\"Falstaff PROFI Biz &amp; Fizz\" aria-describedby=\"gallery-2-81121\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-19-682x1024.jpeg 682w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-19-200x300.jpeg 200w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-19-768x1152.jpeg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/06\/Gross-Jan-Tiam-Dorfer_Biz-Fizz_FS-Profi_Hogast-19.jpeg 853w\" sizes=\"auto, (max-width: 682px) 100vw, 682px\" \/><\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-2-81121'>\n\t\t\t\tDanach ein kreatives Dessert von \u00bbKr\u00f6swang\u00ab! | \u00a9 beide Jan Tiam Dorfer\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p><span style=\"font-weight: 400;\">Die <strong>Patisserie<\/strong> kam von Frischelieferant <strong><a href=\"https:\/\/www.kroeswang.at\/\">\u00bbKr\u00f6swang\u00ab<\/a><\/strong>. Besondere Aufmerksamkeit verdienten die <strong>\u00bbHOGAST\u00ab-Makronen<\/strong> mit Goldflitter, die Mini-Esterhazyschnitten sowie das <strong>Erdbeer-Ruby Schokomousse am Stil<\/strong> \u2013 ein Exklusiv-Produkt in Form eines \u00bbMagnum\u00ab-Eises, das sich perfekt f\u00fcr Flying Dinners oder Dessertvariationen in der Gastronomie eignet.<\/span><\/p>\n<h2>Prominent besetzte Pr\u00e4miere<\/h2>\n<p>In entspannter Atmosph\u00e4re unterhielten sich unter anderem David Schober und Oliver Horvath (<strong><a href=\"https:\/\/www.falstaff.com\/at\/bars\/kleinod\">\u00bbKleinod\u00ab<\/a><\/strong>), Irmgard Querfeld (u.A. <a href=\"https:\/\/www.falstaff.com\/at\/cafes\/landtmann\"><strong>\u00bbCaf\u00e9 Landtmann\u00ab<\/strong><\/a>), Kaspar Kunz (<a href=\"https:\/\/www.falstaff.com\/at\/streetfood\/honu-tiki-bowls\"><strong>\u00bbHonu Tiki Bowls\u00ab<\/strong><\/a>), Tono Soravia (<a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/collina-am-berg-wien\"><strong>\u00bbCollina am Berg\u00ab<\/strong><\/a>), Michael Kolarik-Leingartner (<a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/schweizerhaus-wien\"><strong>\u00bbSchweizerhaus\u00ab<\/strong><\/a>), Ferdinand Schludermann (<a href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/treibstoff-fuer-den-cornnoil-del-fabro-kolarik-uebernimmt-old-judge-vertrieb\/\"><strong>\u00bbDel Fabro Kolarik\u00ab<\/strong><\/a>), Astrid Kahl-Schaban (<a href=\"https:\/\/www.falstaff.com\/at\/hotels\/hotel-gilbert-1\"><strong>\u00bbHotel Gilbert\u00ab<\/strong><\/a>), Joachim Bankel (<a href=\"https:\/\/www.falstaff.com\/at\/bars\/organics-sky-garden\"><strong>\u00bbOrganics Skygarden\u00ab<\/strong><\/a>), sowie Vlatka Bijelac (<a href=\"https:\/\/www.falstaff.com\/at\/restaurants\/beef-glory-wien\"><strong>\u00bbBeef&amp;Glory\u00ab<\/strong><\/a>).<\/p>\n<h2><b>Fortsetzung folgt \u2013 bleiben Sie dran!<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">So klang das erste <strong>\u00bbBiz &amp; Fizz\u00ab von HOGAST und Falstaff PROFI<\/strong>\u00a0\u00fcber den D\u00e4chern der Stadt aus \u2013 und schon jetzt ist klar: Es wird eine Fortsetzung geben!<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> <a href=\"https:\/\/www.falstaff.com\/profi\/newsletter\/\">Melden Sie sich zum <strong>Falstaff PROFI-Newsletter<\/strong> an, f\u00fcr mehr PROFI-Themen &gt;&gt;<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Professionals only! Auf der Wiener \u00bbLam\u00e9e Rooftop\u00ab diskutierten Gastronomen und Hoteliers beim neuen PROFI-Format \u00bbBiz &#038; Fizz\u00ab: Ernste Themen, lockerer Rahmen und genug Gelegenheit zum Networken \u2013 das traf einen Nerv bei den Hospitality-Profis.<\/p>\n","protected":false},"author":257,"featured_media":81174,"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":[52,241,184],"class_list":["post-81114","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-know-how-insider","newstag-event","newstag-gastronomie","newstag-hotellerie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Falstaff PROFI Event \u00bbBiz &amp; Fizz\u00ab: Reden wir \u00fcbers Geld!<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/neues-format-biz-fizz-hogast-und-falstaff-profi-redeten-uebers-geld\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Falstaff PROFI Event \u00bbBiz &amp; Fizz\u00ab: Reden wir \u00fcbers Geld!\" \/>\n<meta property=\"og:description\" content=\"Professionals only! 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