HoReCa Heroes 2025 awards presented

The award programme was established by the HoReCa and Event Chapter of the Hungarian Marketing Association (MMSZ) and Trade magazin in 2021. They were looking for players in the sector who, during the coronavirus pandemic, managed to save what could be saved with some kind of special solution: they save their colleagues, their community and their services or they helped others. Following the awards presented two years ago, this year the competition organisers were once again interested in the solutions of those who were able to provide an exemplary response to the economic challenges of the past period, with special solutions and new ideas that strengthened the stability of their businesses.

HoReCa business can apply for winning the title in a competition, which is announced every second year and the judging is carried out by members of the MMSZ HoReCa and Event Chapter in the announced categories – this was also the case this year.

In 2025 the Menteshelyek.hu Special Award was presented for the first time, which was taken home by the restaurant Sulyom Tájétterem with its “To Eat or Not to Eat” competition entry.

The awards were presented on 22 September in Tapolca, on the HoReCa Day of the five-day Business Days conference (businessdays.hu), the biggest professional conference on the FMCG market.

“Now that economic difficulties have presented and continue to present a new period of challenges for players in the HoReCa sector, many of whom have once again found themselves in an impossible situation, either temporarily or – in many cases – permanently, it is worth looking back and collecting positive examples”, said Krisztina Bódi, head of the HoReCa and Event Chapter of the Hungarian Marketing Association. “Four years ago we established the HoReCa Heroes award in collaboration with Trade magazin to recognise leaders in this field. With this award, we wish to showcase their ideas and activities that others can follow, and at the same time congratulate them on their successes”.

“It has become a tradition to devote special attention to current issues in the HoReCa sector on the first day of the Business Days conference. Every year we hold our meeting with exclusive research prepared for the occasion, reports from trade organisations, and the participation of suppliers, wholesalers and HoReCa market players. We are particularly pleased that participants come from almost every area of the sector – and in increasing numbers every year. It is a special celebration for us when we welcome the HoReCa Heroes every second year and congratulate them on their ideas, which differentiate them from competitors, strengthen the loyalty of their guests and often find answers to economic challenges”, emphasises Zsuzsanna Hermann, organiser of the Business Days conference and CEO and editor-in-chief of Trade magazin.

HoReCa Heroes Award winners in 2025

HoReCa Heroes Award winners in 2025:

The largest restaurant in Bicske is A Fogadó, which has been the town’s leading catering establishment since 1989. Since the change of ownership in 2021 and the new management from 2024, it has been continuously developing, becoming a dual training centre, building its own fleet of cars and offering experience programmes for its employees. It actively participates in local community and cultural events, and dog competitions and exhibitions are held in its garden. A Fogadó has expanded its services with robot waiters, a film shooting location and its own dog brand, while sourcing ingredients from local producers and providing its employees with unlimited drinks and coffee, as well as a hot lunch every day. Today A Fogadó is a restaurant, community space and innovative workplace that sets an example for the sector.

The Gyógynövény Fagylalt Műhely (Herbal Ice Cream Workshop) in Zánka opened at Easter in 2023, with a distinctive profile and inspiration from the Zánka Herbal Valley. No artificial colours, flavour enhancers or additives are used in the ice creams, so the simplicity and beneficial effects of the herbs have shaped the character of the product. Consistent high quality and health-conscious ingredients have built up a loyal customer base, and in the summer of 2024 the shop won the Best of Balaton award. The size of the shop, the small number of employees required and the high-quality products provide a solid foundation for its operation. Today the ice cream shop is synonymous with healthy, distinctive dessert experiences and customer satisfaction.

Halpatkó represents the new wave of Hungarian fish street food, using only Hungarian freshwater fish, mainly catfish and carp, without any imports from the sea. As a street food restaurant, it reimagines Hungarian classics with outstanding fish soup and innovative dishes such as cabbage stuffed with catfish. Halpatkó offers a modern dining experience with digital ordering, contactless payment and tablet service, while working with 100% Hungarian ingredients, conscious sourcing and environmentally friendly packaging. Every member of the team is important, providing meals for its employees, building a cohesive community through joint programmes and a relaxed atmosphere, and engaging its guests through creative social media communication and community events. Halpatkó isn’t just a restaurant, but also an experience and a community where guests can learn about the health freshness, and versatility of freshwater fish in a playful way.

Tejmadár’s biggest challenge has been managing generational differences and retaining young employees in the long run, for which it has launched the playful, loyalty-based “Tejmadár Eggcellent” programme for its Generation Z team. In order to increase visibility, it was one of the first to use AI for campaign and food collection planning, resulting in creative gastronomic innovation. It has implemented win-win collaboration projects with domestic gastronomic brands, setting an example for the sector in community building. The brand became a community, mobilising guests with charitable initiatives such as its pink CSR campaign. This way Tejmadár has become an innovative, cohesive and socially responsible brand.

Bagoly Bár has been operating in the heart of Gödöllő since 2016, expanding from 80m² to 110m², maintaining close ties with local associations, charitable organisations and city leaders, and currently playing an influential role in the development of municipal regulations for local restaurants. In 2024 it expanded its interior and terrace by purchasing and renovating the neighbouring ice cream parlour, doubling the size of the bar, while having the largest selection of draft beers in Gödöllő. Bagoly Bár tailors its offering to the tastes of guests, complementing it with a café and ice cream parlour, flexible opening hours and local suppliers. Bagoly Bár creates a friendly, family atmosphere with live music, giving an opportunity for local musicians to perform, and homemade garden furniture is waiting for guests. The business is built on innovation, forming a community – it isn’t only a place of entertainment, but also a defining space for urban life and guest experiences.

Since 2023 CHEF BEACH has been continuously developing its cuisine, offering healthy Mediterranean and Middle Eastern dishes such as crab, squid, mussels, salmon, shawarma, hummus and tabbouleh alongside traditional beach food. The company sources its ingredients from local and Hungarian producers, such as Terra Pannonia, Csurgódombi Sajtkonyha and Zamárdi Pajtabolt. At the end of 2024 it expanded its terrace with a pergola cover, which offers a beautiful view of Lake Balaton even in bad weather and has increased visitor numbers. The gastronomic experience is complemented by cultural programmes such as jazz evenings, wine dinners, Italian days and live music evenings. Today the restaurant offers guests a complex experience combining quality beach food, local ingredients and cultural programmes.

In 2024 it launched a collaboration to make the Kantin in Bicske a better place. They introduced a breakfast menu, a daily selection of healthy, fish-based dishes and natural spices, as well as ice cream day on Wednesdays during the summer months. It provides its employees with unlimited coffee, protective drinks and daily lunch, as well as uniform work clothes and a transparent, air-conditioned workspace, while also ensuring interoperability between different Fogadó sites. It supports community and sustainable operations through selective waste collection, anonymous satisfaction surveys and mailbox options. In addition to this, it strengthens employee commitment and the brand by participating in city events and offering family-friendly, flexible opening hours.

Budapest Party Service is committed to sustainable catering and – through a hot meal rescue programme developed in collaboration with the Hungarian Food Bank – has already delivered more than 50,000 meals to those in need. This collaboration is a milestone not only from a social perspective, but also from an environmental one, curbing food waste and inspiring other service providers as a pioneering initiative in Hungary. It follows a zero-waste approach at its events, reducing its ecological footprint with textile-free buffet tables, menus based on seasonal and domestic ingredients, and meat-free dishes. Sustainability isn’t a trend but a responsibility and a vision for the future, which the company consistently applies at every event.

Winner of the menteshelyek.hu Special Award:

Lake Tisza Rural Restaurant opened during COVID and has been operating with dedication ever since, strengthening the region’s gastronomic tourism value. As a member of the Slow Living movement, it welcomes guests with an exhibition garden where they can learn about the connection between nature and food. The place has been featured in the Dining Guide TOP100 for the third time, they make the 7^th best curd cheese dumplings in the country and they are members of the Stylish Country Restaurants Association. The restaurant offers new experiences through continuous development and welcome four-legged friends with open arms.

Congratulations to the winners!