Horeca
Tourist expert: Thematic trips are gaining popularity
Various thematic tours are becoming increasingly popular – Kiss Róbert Richárd tourism journalist told M1 news channel on Saturday. He mentioned as an example that there are temple tours, diving...
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A filmtörténet legfantasztikusabb tortája – A nap videója
Ha most meg kellene mondani, melyik lesz idén az év videója, kapásból rávágnánk, hogy a Párizsban élő Alexandre Dubosc tortáját bemutató. Lélegzetelállító látvány remek hanghatásokkal, ráadásul a torta forgatásakor látható...
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Magazine: Highway food
In the last 4-5 years changing consumer needs resulted in a higher quality of food and services in roadside restaurants. Our magazine has recently discussed how the operators of major...
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Hamvas Zoltán: a huge development in Hungarian gastronomy
Hospitality in Hungary has undergone a tremendous development over the last fifteen years, and Budapest has become one of the gastronomic centers of the region – the president of the...
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The Fürdő Hotel in Zalakaros was renovated
The Municipality-owned Fürdő Hotel (Bath Hotel) was renovated in Zalakaros with more than 100 million HUF grant funding and with a municipal contribution of 60 million HUF. In a presentation...
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Classiest cake of film history – Video of the day
Mixture of Alexandre Dubosc’s vision of POP....
Read moreJoin us for the Czech Republic – a gastrotour by MVI
Sorry, this entry is only available in HU....
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Bacon toaster – Video of the day
If you want crispy bacon every time you fancy a breakfast butty without any of the hassle then look no further. Because this incredible invention guarantees perfect bacon every time...
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Glass shape influences consumption rate for alcoholic beverages
Participants were 60% slower to consume an alcoholic beverage from a straight glass compared to a curved glass. This effect was only observed for a full glass and not a...
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Nearly one and a half thousand restaurants have closed in Britiain in one year
More than 1,400 restaurants have closed in the UK in a single year – Origo wrote after the joint survey of Independent and UHY Hacker Young. All restaurants suffer from...
Read moreCosta Coffee does not like the tax on disposable coffee glasses
The company says that coffee consumers were deliberately targeted with the 25 pence latte tax and questions whether plastic and paper cups can be considered disposable plastic – origo wrote...
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The Kisfaludy program is praised by the Hotel Association
The government’s support for the hotel sector has a great importance, as it has not yet been possible to build hotels outside the capital from private funds – the president...
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An insect restaurant was opened in South Africa
Chef Mario Barnard of South Africa tasted the taste of grilled scorpions and crunchy insects sprinkled with garlic and spices in Thailand four years ago, but he never came across...
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Small easy changes can lead to sustainable weight loss
Previous research conducted by Dr. Brian Wansink through the Food and Brand Lab has shown that making small easy changes to our eating habits on a consistent basis can lead...
Read moreBook of Excellent Pálinkas
At the launch of the Book of Excellent Pálinkas 2019 Róbert Zsigó, state secretary for food chain supervision called attention to the fact that master distillers, pálinka houses, enterprises, trade...
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‘Multifunctional’ drinking straw
There are several alternatives to plastic drinking straws, from aluminium to paper, but probably one of the strangest is the drinking straw made from algae. It can be used for...
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Who is killing the great chefs of Europe?
A famous French chef, Marc Veyrat, who is the head of La Maison de Bois restaurant in Manigod, has written a letter of complaint to the editors of the Michelin...
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A sweet experiment
Hungarian craft brewery Mad Scientist has come out with a new 11-percent abv beer called White Mead 50% Irsai Olivér™ with must. The new beer is made with premium acacia...
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There was no APA when we started drinking beer
…but Soproni has now given us Soproni Óvatos Duhaj APA, a new beer that won in the ale category at the International Beer Challenge! Soproni brand manager Dalma Szabó told:...
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Alcohol-free alcohol
At the end of summer an alcohol-free distillate appeared in the Hungarian market. Its distributor, Coca-Cola HBC Magyarország says Fluére is a novelty even at European level and it can...
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What kind of sandwich do Hungarians like?
The big Kométa sandwich survey has found that half of Hungarians eat a sandwich every day. From the 1,242 respondents 80 percent of men said a big tasty sandwich is...
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Top chefs will be competing in the Hungarian Bocuse d’Or selection
The Hungarian Bocuse d’Or Academy has selected the 10 chefs that will complete in the Hungarian final of the competition. Some of them are the heads of Michelin-starred restaurants or...
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Dessert competition
Bolka Dessert Boutique’s peach and almond cake has been named this year’s dessert of Budapest. The public could taste the new dessert for the first time at the 9th Sweet...
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50 years celebrated
It was 50 years ago that teaching started at the Faculty of Commerce, Hospitality and Tourism of the Budapest Business School’s (BGE) predecessor institution. BGE celebrated the anniversary with a...
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Nébih guides for cutting food waste
Four working groups of the No Leftover programme of the National Food Chain Safety Office (NÉBIH) have compiled guidance documents that can help in preventing the production of food waste...
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Workforce, trends and prices
The Budapest Chamber of Commerce and Industry (BKIK) has conducted a survey with the participation of restaurant and confectionery owners and guests. It has found that young people’s salary expectations...
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Pro hospitio
László Kovács, president of the Guild of Hungarian Restaurateurs (MVI) has been in office for 10 years. You have been working for the trade for 10 years. Was it worth...
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Profit margin
‘Haszonkulcs’ (Profit Margin) – this is the title of the book published by Zoltán Kis, vice president of the Guild of Hungarian restaurateurs (MVI). The book is about the practical...
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