Horeca
11 pieces of joyful news from San Francisco – Video of the day
Matthew Accarrino’s food at San Francisco’s SPQR evokes the flavors of Italy kaleidoscoped through an array of other inspirations. In the 11-course tasting menu shown here, priced at $108 per...
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What makes the guest to spend more?
Tork’s latest European survey was looking for the answer, how restaurants can increase their turnover with innovative digital solutions. The online surfaces attract the guest, but local, in-house marketing tools...
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Tourism boosted in Belgium
Belgium’s tourism after the terror attack in the capital in March 2016 faced a major downturn, but by the end of the year it may return to the good results...
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Magazine: Street food
Why is street food so popular and how can this culinary style develop so fast? The answer is simple: because it perfectly harmonises with the majority of 21st-century eating trends...
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Two selfies out of one coffee – Picture of the day
Coffee featuring a portrait on milk foam is being offered at a Beijing café. To do this, the visitor needs to make a selfie and send it to the printer...
Read moreThe opening event of the Mol Balaton program was held
The Mol Balaton program is promoting forty programs around the lake between May and September. At the opening ceremony in Tihany on Saturday, Lobenwein Norbert, founder and organizer of the...
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Every fourth tourist arrives from China
In February 2018, at the end of the Australian summer, a new record was reached in the number of Chinese tourists who visited Australia. Today practically every fourth tourist in...
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The renewed toll beaches of the Lake Balaton are open to the public
The renewed toll beaches of the Lake Balaton to open on Friday in Siófok, on Saturday in Balatonfüred and during Pentecost or at the beginning of June in other settlements....
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The new campaign of the Hungarian Tourism Agency has started
A new spring-summer national campaign of the Hungarian Tourism Agency (MTÜ) was launched, which promotes rural destinations in the countries of the region and promotes Budapest in the most important...
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3.5 billion HUF should be spent from the SZÉP cards by the end of May
Two weeks before the end of May, the amount is still more than 3.5 billion HUF from the 2016 uploads on the Széchenyi Rest Cards (SZÉP cards) – the BDO...
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The Ice Cream of the Balaton in 2018 has become the fried apple, linzer Anna ball delicacy
The ice cream called Fried Apple, Linzer Anna Ball Delicacy, the product of the Bagaméri Ice Cream Shop in Balatonfured, became the Ice Cream of the Balaton in 2018 –...
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Even on the ice cube, I see what I drink – Video of the day
This is a prototype demonstration of Icebow’s new technology to create branded ice cubes. Branded ice cubes are standard ice cubes carrying logos, images or designs at the center of...
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MVI elects new presidency members and officials
On 16 May the Guild of Hungarian Restaurateurs (MVI) held a leadership election meeting. President László Kovács presented the presidential and financial reports on the year 2017, which the gathered members...
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Animal-world fits in the fruit of this skin – Video of the day
Japanese artist Yoshihiro Okada carves and peels back the skin of fruit to reveal incredible silhouettes of animals....
Read moreMore EU fundings will be available for Lake Balaton
About 4 percent of the EU-funded operational programs will go to the Lake Balaton in the current development cycle, while in the previous one it was 2.5 percent – was...
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Magazine: Dr. MVI
Károly Zerényi prepares important background materials and recommendations for the Guild of Hungarian Restaurateurs (MVI). Our magazine asked him about how he sees the Hungarian restaurant business at the moment. T.M.:...
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Results and tasks
In May the National Association of Tourism and Hospitality Employers (VIMOSZ) and the National Food Chain Safety Office (NÉBIH) organised a conference, titled ‘Best practices and taking responsibility in public...
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This is how a college student is competing
Barbara Ramocsai, a student at BGE KVIFK, was among the winners in the Eastern European final of the Olivier Roellinger international chef contest. In a brief interview she told: she is...
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The harmony of body and soul means a lot for me
This year METRO Hungary – the No.1 supplier partner of top restaurants – presented the Hungarian Michelin star winners with their plaquettes. Our magazine interviewed chef Ádám Mészáros after the ceremony...
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Tamás Széll named president of the Bocuse d’Or Europe jury
Tamás Széll will chair the jury of the Bocuse d’Or chef competition in Torino this summer, between 10 and 12 June. Hungary will be represented by the 25-year-old young talent Ádám...
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Hospitality sector and NAV are to discuss topical issues
On 5 June the Guild of Hungarian Restaurateurs (MVI) and the National Tax and Customs Administration (NAV) will host a conference, where the tax authorities’ experts will be answering the...
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State-funded festivals
This year 58 Hungarian cultural festivals – held in Hungary and neighbouring countries – will get HUF 750 million from the state budget. Beneficiaries include the Valley of Arts, the Flower...
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Ice Cream of the Year in 2018
Renáta Somogyi from Bringatanya confectionery in Gyenesdiás won Ice Cream of the Year with her raspberry ice cream with basil. No less than 72 ice creams were competing in Virág Confectionery...
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This compromise was sweet
The Sweet Compromise project has come to an end: last October the Guild of Hungarian Confectioners started a programme to celebrate the 150th anniversary of the Austro-Hungarian Compromise of 1867,...
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