Horeca
A fine for the food residue
A Czech restaurant asks its guests not to leave any food on the plates or pay the cost of 50 crowns for wasting food. Czech restaurants throw out tons of...
Read moreSzállás.hu: domestic tourism increased by 11 percent in the second quarter
Domestic tourism grew by 11 percent in the second quarter, compared to the same period of last year – Szállás.hu revealed. According to Szállás.hu, the average booking value was 42...
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Napking folding and a suit – Video of the day
This advice video is a useful time-saver that will enable you to get good at napkin folding, dining etiquette. Watch our short video on How To Learn A Dinner Jacket...
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Magazine: A semi-pro at the top!
Dávid Wilheim, a young confectioner from Nagykanizsa won this year’s Ice Cream of the Year competition. Your success is like an ‘American dream’! Yes, in the sense that I also...
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If this is not culinary magic, then nothing is! – Video of the day
“More than any other city,” Eater's critic Ryan Sutton wrote recently, “Chicago is the heart of America's experimental dining movement.” And at EL Ideas — that's EL as in the...
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Ranking al dente – the world’s best restaurants
There is no such thing as an objective ranking of restaurants, but ‘The World’s 50 Best Restaurants’ by Restaurant Magazine comes pretty close. They have divided the world into 26...
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Cooking courses for cancer patients
A culinary centre in Idaho organises cooking courses for cancer patients. Chemotherapy often changes the taste perception of patients and some people don’t even feel taste after the treatment. The...
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Battling hangover professionally
An instant noodle company has launched a service called ‘Hangover Taxi’. If you wake up with a headache and nausea after a long night out drinking, all you need to...
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Pink is beautiful!
2018 was the year of ping gins, several major gin brands launched pink versions of their products. The colour comes from some kind of berry in most cases, usually strawberry....
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The wise man’s cookbook
Election expert and amateur cook Dr Zoltán Tóth has recently published a book, titled ‘A Civilian in the Kitchen’. Once a month Dr Tóth gets together with friends in his...
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Starting it early enough
Creative chef Tamás Stiller started his Kindergarten Garden project in 2011 and financed it himself for years. The programme is teaching the little ones how to grow fruits and vegetables....
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Culinary compromise
In August the Kölcsey Centre in Debrecen was the host of a conference on the culinary world of the Austro-Hungarian Monarchy. The idea for the conference came from Imre Martin,...
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Where can entrepreneurs use security cameras?
An amendment to the Hungarian property protection act, which entered into force this April, brought stricter rules in the use of security cameras. The changes in the law were necessary...
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Hungary’s best breads
In 3 categories almost 50 breads have entered the 8th Bread Competition of the Hungarian Baker Association. For the first time not only association members, but anyone could enter the...
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The new generation
The new presidency of the guild has created the Youth Group of the Guild, the foundation of which was the sweeTEN programme. Our magazine asked vice president Balázs Ipacs about...
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The winner
Norbert Tóth is only 38 years old, but he has already been working in the trade for almost 25 years. He believes in the power of using high quality ingredients...
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Hungary’s cakes in 2019
In 2019 the Guild of Hungarian Confectioners organised the Cake of Hungary competition for the 13th time. A jury of experts picked the winner from 31 entries: in 2019 Blessed...
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Culinary tour in October
The Guild of Hungarian Restaurateurs (MVI) will organise a culinary tour to the Czech Republic and Germany between 2-5 October 2019. Some of the destinations: Pilsner Urquell Museum in Plzen,...
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The Taste Leader
Our magazine asked editor Zsuzsa Gyimesi about the book commemorating László Jakabffy, which will be published by the Guild of Hungarian Restaurateurs (MVI) in November. A member of MVI’s body...
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Statistical data about the hospitality sector in 2018
Károly Zerényi, a member the Guild of Hungarian Restaurateurs’ (MVI) body of representatives has prepared a report on the performance of Hungary’s hospitality sector in 2018, based on the new-methodology...
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Weird bearcooking – Video of the day
In 1998, as an Architecture students eager to find a material suitable for a model for the building of a beautiful ephemeral pavilion, we decided to create a transparent, flexible,...
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Magazine: Creamer kontra Creamer
Hungarian consumers are rather price-sensitive and they are constantly on the lookout for good deals. This kind of behaviour has made the selection of coffee creamers more diverse – we...
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A twelve thousand calorie hamburger is served at a British pub
A ten-story, 12,000-calorie burger is served in a pub in Durham, England – The Guardian British Daily wrote. Photo: infostart.hu The Big Ben Number 10 meal, which costs 28.95 pounds...
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Collecting honey – Video of the day
Traditionally, collecting honey has been a cumbersome job. A beekeeper must remove panels from the beehive, use a hot comb to remove the wax and honey and spin them in...
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The Hungarian owner of Mcdonald’s opens his first new restaurant in Gödöllő
McDonald’s Corporation announced in February this year that it would fully transfer its ownership interest in the Hungarian company to Scheer Sándor, a Hungarian businessman. Under the management of the...
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Magazine: Tip and service fee
Károly Zerényi, a member of the body of representatives of the Guild of Hungarian Restaurateurs (MVI) has written a guide on the difference between a tip and a service fee,...
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