Horeca
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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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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(HU) Szőlő Szaporítóanyag-előállítási Konferencia
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KSH: The turnover of accommodation establishments decreased in September year-on-year, but increased compared to the low point
The number of guest nights in commercial accommodation decreased by 59 percent in September, compared to the same period of the previous year, however, the increase was 15 times higher...
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Mandatory mask wearing gave the restaurants the finisher
With all the tightening, there are fewer guests and shoppers. The traders of the capital’s most popular streets feel completely left alone in the pandemic situation. A survey of the...
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Google: the popularity of other accommodation has increased among Hungarian travelers despite the pandemic
Between March and September this year, the popularity of other accommodation establishments, ie apartments, boarding houses, guest houses and campsites, increased by 10% among Hungarian travelers compared to the same...
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Eger strengthened its role as a tourist leader among the cities with county status
In terms of the proportion of tourist tax revenues, Eger has further strengthened its leading role in tourism among the cities with county status – the press officer of the...
Read moreBudapest Chamber of Commerce and Industry calls for cooperation between the capital and the government and the establishment of a 50 billion crisis fund to rescue tourism companies in Budapest
The Budapest Chamber of Commerce and Industry (BKIK) is urging the establishment of a 50 billion HUF Budapest Crisis Management Fund to rescue tourism companies in a dramatic situation. According...
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