Horeca
Five critical mistakes that Hungarian companies still make when it comes to business travel
The business travel market is booming: the number of international projects is increasing, personal meetings, partner visits and conferences are gaining ground again. However, domestic companies continue to slip into...
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(HU) Egy zseniális tányerdekorácoós ötlet – A nap videója
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Recipes That Are Nearly 4000 Years Old – Picture of the day
Bill Sutherland, professor of conservation biology at the University of Cambridge rolled up his sleeves and cooked up some very intricate meals as carved on an ancient Mesopotamian tablet. You...
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Intuition can’t be learned
In 2025 Rudolf Semsei, founder and owner of Semsei Gastronomy won the Gundel Award. Our magazine interviewed him after the decision was made in September. This article is available for...
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(HU) A lázadók kilőtték a Halálcsillagot – A nap képe
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Taxes and proportions
The Guild of Hungarian Restaurateurs (MVI) publishes an annual statistical report on the hospitality sector. It is mainly based on data from the Central Statistical Office (KSH) for 2024. This...
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(HU) Ha nem tudod, hogy ünnepekkor fagylaltot vagy desszertet kérjél vacsora után – A nap videója
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A return to the basics of classic bar culture: the Lazy Lion bar has opened in Adria Palace
Lazy Lion, Budapest’s new cocktail bar, will open on December 4th, drawing inspiration from the traditions of classic bar culture. The ambition of the team behind Lazy Lion, led by...
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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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