Horeca
Generations X and Y would be happy to cook more
According to data from Impetus Research’s éTREND 2025 survey, 81% of Hungarians cook or bake several times a week at home, with 32% doing so almost every day. In a...
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Sensobus rolls into Hungary
Puratos, one of the world’s largest players in the baking, confectionery and chocolate manufacturing industry has taken consumer research to a new level: Sensobus, an innovative mobile laboratory that measures...
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Flavours shaped by music
Stone Groove Stillhouse, the world’s first “audio distillery” has opened in Anaheim (California) this July. This article is available for reading in Trade magazin 2025/12-2026.01 Its special feature is the...
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The best bars in the world
The October issue of Drinks International magazine featured the results of this year’s The Worlds 50 Best Bars project in its Global Bar Edition 2025 supplement. This article is...
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Business lunches
According to recent research by the International Workplace Group (IWG), business lunches are enjoying a renaissance, but in a different form: meetings are no longer held in city centres, but...
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The roast goose flies into your mouth
Or you fly to the roast goose! St. Martin’s Day attracts tens of thousands of people across Europe and is increasingly seen not only as a gastronomic event, but also...
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The golden age of savoury croissants
In New York savoury croissants are back in the spotlight, becoming a gastronomic experience. This article is available for reading in Trade magazin 2025/12-2026.01 Kora is famous for its doughnuts,...
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Gordon Ramsay – no longer just a visitor
The Dorothea Hotel, Budapest, Autograph Collection and Gordon Ramsay Restaurants Global have entered into a strategic partnership, which will see the world-famous Gordon Ramsay Bar & Grill open in Budapest...
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Make-believe time travel
Newstalgia – a combination of the words “new” and “nostalgia” – is one of the most interesting gastronomic trends of recent years. This article is available for reading in Trade...
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Restaurant quality?
Laboratory-grown meat offers a promising alternative for meeting global protein demand, as it reduces the environmental impact of animal husbandry and eliminates the need for animal transport and slaughter. This...
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Sustainable, people-centred and experience-based
In November the World Travel Market London 2025 event focused on the most important trends in international tourism: sustainability, people-centred development and experience-based tourism. This article is available for reading...
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Solid foundations
The Hungarian National Archives and Zwack Unicum signed a cooperation agreement on 20 November. This article is available for reading in Trade magazin 2025/12-2026.01 The partnership aims to explore and...
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Pro Gastronomia
In November the Pro Gastronomia awards were presented at the New York Palace in Budapest. Tamás Molnár B. and Dóra Bittera jointly received the award for their work in the...
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Acceptance
Personal experience improves acceptance of workers with disabilities, according to a nationally representative survey commissioned by McDonald’s. The Kantar Hoffmann survey has found that the Hungarian society is becoming increasingly...
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The age of dreaming
Alfréd Kovács, the owner of the Édes Vonal Confectionery in Vác won the 14th annual Sugar-Free Cake of Hungary competition, with his creation called Dreamer This article is available for...
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We are optimistic at the end of 2025
In the second part of the questionnaire survey of the craft union – done for the second time this year – the focus was on competitors, economic difficulties in the...
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Everything I need is close by!
In recognition of his 35 years of successful domestic and international work in gastronomy, László Ruprecht received the Gundel Award this year. This article is available for reading in Trade...
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Drink your dinner!
In the world of craft beers no one is surprised anymore when they come across products with flavours such as apple pie or plum dumplings, but we don’t really see...
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NGM: in October, cardholders spent 14 percent more on their SZÉP cards
The government is working to ensure that Hungarian families can spend more and more time on recreation. The government is particularly supporting families’ carefree vacations through the SZÉP card, which...
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Dessert of Lake Balaton
A dessert called “Mermaid” from the café Promenád Café in Balatongyörök won the Dessert of Lake Balaton 2025 title, while “Treasures of Lake Balaton” finished first in the gluten-free category....
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(HU) Az önmagát lehúzó okos WC – A nap videója
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Despite the peak in visitors, food truck operators earned less this year
Despite the peak number of visitors, domestic food trucks did not generate more revenue this year, according to a survey by the Hungarian Street Food Association. BBQs and drinks earned...
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How to get free beers at the trendiest places in Budapest
Budapest’s beer bars with special offers show their most exciting faces to the owners of the new Bakancslista beer travel card. With the publication, you can visit ten different restaurants...
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The British Cider Salon’s next stop is Pécs
On April 18, 2026, the cider world will be watching Pécs: Littke Pezsgőpincészet will host the first edition of Cider Salon Hungary, the official Central European sister event of the...
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(HU) Hogyan viszonyulnak a hazai étteremvezetők a mesterséges intelligenciához?
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“My beautiful cartridge poach…”
Hungarian folklore with a 21st-century approach: the Semsei Gastronomy group has opened an experience centre called Paprika Revue House in downtown Budapest. This article is available for reading in Trade...
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(HU) Tragikomédiák a konyhában – A nap videója
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