Horeca
How much do workers in the hospitality sector earn?
Half of the workers in the hospitality sector earn more than a net HUF 300,000 per month, and 12 percent of them take home more than 500,000 a month –...
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It is good to work here!
The Randstad Awards have been presented for the third time in Hungary. In the retail and HoReCa category hotel chain Hunguest Hotel was named the most attractive employer of 2019....
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An invitation for the whole world
The Hungarian Franchise Association will be there with its own pavilion at the International Franchise Expo (IFE) in New York, between 29 May and 1 June – announced the association’s...
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Nearly 200 Best of diplomas in 2019
The Best of Budapest & Hungary prize has made great progress since 1994: at this year’s award gala nearly 200 Best of diplomas were presented to hospitality businesses in 31...
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Celebrating the anniversary with a Masters’ Dinner
The Hungarian Gastronomic National Association (MNGSZ) is 50 years old and they celebrated the anniversary with 300 guests in Debrecen, in early April. Chef István Volenter compiled the menu of...
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The obligation to report to NAV
There were more than 15 million successful data providings realised via the National Tax and Customs Administration’s (NAV) online invoicing system in a little more than six months. NAV reported...
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A contest for young professionals
METRO Gastro Academy was the host of the 24th Jeunes Chefs Rôtisseurs competition in Hungary. In April young chefs from eight top restaurants proved their skills in the contest. Stand’s...
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Trade contests in May
In 2019 Ice Cream of the Year will become a bit more festival-like than in former years, offering several programmes (ice cream shows, tasting, concerts) to consumers. The final will...
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With contributions from many
The Guild of Hungarian Restaurateurs (MVI) plans to publish the book that commemorates the life and work of László Jakabffy already this year. MVI president László Kovács has revealed: the...
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Retro catering – Video of the day
The Sci-Fi Dine-In Theater in Disney World plays clips from classic sci-fi movies and serves burgers and glowing milkshakes....
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The hotels to be full for Easter holidays
All over the country, hotels will operate at full capacity during the Easter holidays, and average room rates will be 5-10 percent higher than last year – Flesch Tamás, president...
Read moreMKVM-program within the compass of Budapest Art Week
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Read morePassenger traffic at the Ferihegy Airport slowed down significantly in the first quarter
The growth rate of passenger traffic at the Budapest Liszt Ferenc International Airport dropped significantly, with a 5.4 percent increase in sales in the first quarter of 2019, compared to...
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Tourism agency: the information system would be extended to other tourism providers
After the accommodations, the National Tourist Information Center (NAK) system in tourism would be extended to other service providers to actually measure the performance of the industry, not just at...
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Fancy caremal, signorina bella! – Video of the day
These fancy caramel decorations bring the heat!...
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Mealtime sounds for babies and toddlers
Mealtime for babies and toddlers can sometimes be a tricky task that parents have to endure daily. One of the popular questions parent have is “How do I get my...
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A dish of cheese, with pasta in it – Video of the day
Frank Anthony’s makes 25 cheese bowls a day. The dish is inspired by Italian cuisine, is made out of parmesan cheese, and is a great, crisp vehicle for your pasta,...
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The Hotel Balaton in Zalaegerszeg is renewed within Chinese investment
Chinese investors bought and renew the former Hotel Balaton of Zalaegerszeg into a four-star hotel; the one billion forint investment is expected to be completed in the fall – the...
Read moreThere will also be a need for artificial intelligence in tourism
Two-thirds greater of the current demand there will be need for knowledge of artificial intelligence, virtual and extended reality in tourism, and one third more for analyst, data analysis, business...
Read morePrograms at MKVM within the compass of Budapest Art Week
Sorry, this entry is only available in HU....
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Hunguest Hotels has completed its most successful year so far
The Hunguest Hotels Zrt. closed last year with a year-on-year increase of 62 percent – Hülvely István, CEO told Magyar Nemzet. Hülvely István, CEO of Hunguest Hotels Zrt. highlighted: the...
Read moreThe municipality of Hévíz supports the development of private accommodation
This year, the municipality contributes to the development costs of more than one hundred private accommodation in Hévíz, where more than 140,000 guest nights were registered last year – the...
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The new face of Mateus Rose
It was 75 years ago that the first bottle of Mateus Rosé wine was made. The popular Portuguese rosé has recently got a new look, which perfectly reflects its light,...
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Magazine: Whatever fits in!
In the last few years the world of commercial catering equipment underwent great technological development. More and more bar and restaurant owners find it important to use cooking equipment that...
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High end hospitality – Discussion with Rosenstein Tibor and Rosenstein Róbert
Sit down for a word! – High end Hospitality event series was launched this year by the Trade and Catering Museum. During the monthly meetings, the prominent participants of the...
Read moreThe fast food chain in China opens four hundred new restaurants
In 2019, 400 new McDonald’s restaurants are scheduled to open in China – origo wrote after Asia Times. The CITIC Ltd, the joint venture of two investment groups, paid 2...
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A bite of Dali
We share the treasure with the reader: here are some Dali culinary quotes: When I was six, I wanted to be a cook. when I was seven: Napoleon. But when...
Read moreThe number of guest nights in Romania increased by nearly ten percent
In the first two months, the number of overnight stays in Romania rose by 9.8 percent to 2.969 million, compared to the same period of last year – the Romanian...
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A history of cutlery
here’s no debate about our ancestors’ earliest means of transporting food into their mouths: They simply used their hands. In the development of actual cutlery, however, the question is: Which...
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