Horeca
The operation of restaurants is further restricted in Serbia
The operation of restaurants and entertainment venues in Serbia will be further restricted, and from Tuesday, shopping malls, restaurants, theaters and cinemas will be closed from 9 to 5 p.m....
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The artistry of chocolate making – Video of the day
The artistry of chocolate making is a creative journey with the Scottish chocolatiers from COCO. Born in Scotland, raised in Colombia, the leading British ethical chocolate manufacturer COCO Chocolatier aims...
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Magazine: A vision for the future in 2020
After wording a vision for the future in 2016, the guild prepared a new document this year. President of the guild László Selmeczi talked to our magazine about their experiences...
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A master for several generations
Dr László Csizmadia, the 83-year-old retired director general of BGF KVIK was one of the Gundel Award winners this year. How long have you been in the hospitality business? I...
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If they can do it, so can you! – Video of the day
Who knew birds would be absolutely crushing it in the recycling game? ...
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Japanese restaurant ‘Tori Tori Santa Fe’ inspired by samurai armors – Video of the day
Inspired from Samurai armors and Japanese writing characters (kanji), the Tori Tori Santa Fe in Mexico City is the fifth project from the renowned line of Japanese restaurants. Designed by...
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Budapest hotels: survival mode for at least half a year
According to the data of the KSH, in the first nine months of the year, the providers of commercial accommodation in the countryside suffered a loss of 42 percent, while...
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Recommendations in support of enterprises engaged in hospitality
Day by day, the Guild of Hungarian Restaurateurs (MVI) works to represent the interests of actors in the hospitality sector, particularly those of restaurateurs. While acting so, it seeks reasonable...
Read moreBudapest Airport expects a maximum of 4 million passengers this year
Due to the spread of the coronavirus pandemic in Europe and the introduction of related travel and other restrictions, the traffic of Liszt Ferenc International Airport is constantly decreasing. This...
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(HU) Az éttermeket tenné bűnbakká a vírus gyors terjedésért egy felmérés
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(HU) TV interjú a vendéglátás helyzetéről Kovács Lászlóval, az MVI elnökével
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Gift toilet paper with food order
A restaurant in Maine, USA, provides toilet paper for free with every food order, writes nlc.com in the wake of Fox News. Image: tripadvisor.com The Red Barn restaurant in Augusta...
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Magazine: A bar of ham and eggs
Since breakfast is the meal of the day that is the easiest to healthify we can call snacks an ideal or at least a very practical breakfast choice. On the...
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(HU) A Magyar Vendéglátók Ipartestületének áfakulcs-csökkentő javaslatai
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The restaurants are prepared for another delivery period, but the loss of Christmas traffic would be fatal
Some restaurants choose food delivery rather than closing during a period of pandemic restrictions; the changeover will not cause a logistical problem, but the possible outage of the Christmas period...
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Hungarian Tourism Agency: we will not let tourism down!
The government is providing new support to tourism, and the sector, as it did during the first wave of the coronavirus pandemic, “we will not let tourism down, we will...
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The wind of change
How will restaurants and cafés operate once the COVID-19 pandemic is over? Some say the sector will instantly become a driving force of the economy, while others are of the...
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(HU) Amit a kormányzat meg tud tenni a vendéglátásért, és amit nem
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Szállás.hu wins award
Szállás.hu was honoured with the Business Excellence 2020 CSR award for the efforts they have made for special-needs people. In Hungary 15 percent of the population have special needs. //...
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Box sharing for sustainability
The Responsible Gastro Hero Foundation has come up with an idea to reduce this number: guests living in Budapest city centre can make a subscription in the Rakun Box Sharing...
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Fresh and processed truffle
Early October NEFAG Zrt.’s truffle-processing plant started production in Szolnok. István Bagi, head of the company’s truffle department told: every year 20-40 tons of truffle is collected in Hungary. At...
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The role of franchisees has become more important
According to a study by franchising.hu, the relationship between the franchise owner and the entrepreneur taking over the franchise is more important than it used to be. Today only those...
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Charity cooking
Famous chefs teamed up to help in people in need with charity cooking. On 9 November Lajos Pap led the work in the kitchen of La Fiesta Party Service, where...
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Hungary’s best pálinkas
In early November more than 400 pálinkas of 48 distilleries competed in Miskolc, in the National Pálinka and Marc Pálinka Contest. Hungary’s best pálinka in 2020 became Brill Pálinkaház’s aged...
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Chefs’ manifesto
20 October has been International Chefs Day since 2004. The Responsible Gastro Hero Foundation celebrated the occasion with a sustainable recipe collection compiled by the chefs joining the international Chefs’...
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Good Wine campaign
The second part of the National Council of Wine Communities’ (HNT) Good Wine promotion campaign has commenced. Once again the campaign seeks to educate young consumers about quality Hungarian wines....
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SweeTEN 2.0 pilot programme ends
This year the further education programme for talented young confectioners continued under the sweeTEN 2.0 name. The programme was organised in cooperation between the guild and the Budapest Economic Vocational...
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Pilot master’s exam for confectioners
The first version of the pilot master’s exam for confectioners – developed upon the request of the Hungarian Chamber of Commerce and industry – has come to an end. In...
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