Horeca
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
Sorry, this entry is only available in HU....
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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
Sorry, this entry is only available in HU....
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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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It will take 1-2 years for things to get back to normal!
László Kovács, president of the Guild of Hungarian Restaurateurs (MVI) talked to our magazine about the state of play in the hospitality sector and possible scenarios for the near future....
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Music royalties
Answering the question of the Guild of Hungarian Restaurateurs (MVI), Artisjus revealed that they don’t plan to introduce further reductions in the music royalties that bars, restaurants and hotels must...
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Tax cut calculator
Hospitality units that participate in dual trade education are entitled to a reduction in their financial contribution to vocational education. The size of this tax cut depends on several factors,...
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Practical training after 2020
In October there was an online conference organised by the Hungarian Chamber of Commerce and Industry (MKIK). The topic was the future of vocational education and Zoltán Kiss, co-president of...
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Wizz Air expects air traffic to pick up from the middle of next year
Wizz Air expects air passenger traffic to pick up from the middle of next year, while the airline considers controlling cost levels to be its primary task, but will continue...
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Confectioners with a university degree
The Guild of Hungarian Confectioners and Szent István University (SZIE) have signed a cooperation agreement. In the joint education programme – which commenced in 2017 and is announced every other...
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Hospitality fell by a quarter in October
The coronavirus pandemic is ruthless. Hospitality is among the biggest losers. After the low point in April, when they lost three quarters of their markets, the recovery may have started,...
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Butcher to Plate – Video of the day
While it’s not known exactly how long a Luger’s porterhouse takes to get from butcher to plate (the dry-aging stage is a family secret), it’s certainly quite the process. Watch...
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