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Sirha Budapest Innovation Product Competition awards presented

On 22 March 2022 the award ceremony of the fifth Sirha Budapest Innovation Product Competition took place, right after the opening of the trade show. Gábor Ganczer, CEO of Hungexpo...

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Looking back at Sirha Budapest 2022

Sirha Budapest was organised for the fifth time and by now the trade show has become the biggest event in the region, where gastronomy, the food, bakery and confectionery sectors,...

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The wineries of Szekszárd joined forces for tourism in the area

In the Szekszárd wine region, the cooperation of winemakers in order to further increase the professional prestige of the region and to develop and promote wine culture is already a...

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You can travel to Croatia without restrictions

In Croatia, all pandemiological restrictions on entry have been lifted since May 1, the Croatian Interior Ministry said on Monday. The conditions for crossing the border – they wrote is...

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(HU) Diego Cusano lenyűgöző világa – A nap képe

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(HU) DJ Pizzásdoboz – A nap videója

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(HU) Így alkalmazhatnak ukrán menekülteket a magyarországi vállalatok

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(HU) Egy lövés, sok shot – A nap videója

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(HU) Sörcsapot el nem dobunk! – A nap képe

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(HU) Rettegett súlyfelesleg

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(HU) Magyarország Cukormentes Tortái – A nap képe

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(HU) Bárszék-rodeó, csak fordítva – A nap videója

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(HU) Rizsföldek 2022 – A nap videója

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(HU) Az igazi teasütemény – A nap képe

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Unutilised workforce – Part 2

In 2021 the Guild of Hungarian Restaurateurs (MVI) teamed up with the National Association of Tourism and Hospitality Employers (VIMOSZ) to implement a GINOP project for fostering atypical employment. MVI’s...

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SZÍVSN

MVI supports the campaign of the nationwide association for ipeople living with a heart condition, SZÍVSN: the Heart Friendly Restaurant campaign started in February and is implemented by 20 coordinators....

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Ceremony at the Gundel memorial plaque

The Guild of Hungarian Restaurateurs (MVI) commemorated the birthday of János Gundel (1844-1915), the guild’s president for 35 years, at the memorial plaque on the wall of the house situated...

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Cooperation for the future of the trade

The foundation of the Guild of Hungarian Restaurateurs (MVI) for hospitality higher education is finally functioning again. At the end of last year the Association of Tourism Developers and Advisors...

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Protocol dessert contest

The Hungarian Confectioners Guild, the Association of International Protocol Professionals, the Hungarian Museum of Trade and Tourism and the Count Széchenyi Family Foundation have announced their special protocol dessert competition....

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Next Generation

The guild and the Budapest Centre of Economic Vocational Training started a joint talent programme in January. From the 24 vocational secondary school student applicants 12 were selected for taking...

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Team Hungary finished second in the European selection of Bocuse d’Or!

Once again there was great interest in the European final of the Bocuse d’Or chef championship, which part of Sirha Budapest’s programme. On 23-24 March 17 teams competed at Hungexpo....

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Only a lunch for you, but 500 years for planet Earth

According to data from the Association of Conscious Shoppers, every year 13 million takeaway food boxes are used in Budapest only. If all of these are disposable plastic boxes, they...

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Who are the Hotel Heroes?

At the end of winter HotelHero and the CSR section of the Hungarian Hotel and Restaurant Association (MSZÉSZ) cooked 1,600 portions of hot meal for poor families. In their second...

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Charity catering

In the first two months of the war László Kovács’s catering company, La Fiesta Party Service cooked for the refugees from Ukraine. Insurance company Aegon lent its Aegon Education Centre...

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Atypical hospitality

These days the term ‘atypical’ is most frequently used in the domain of employment. In in the context of hospitality it describes not special restaurant concepts or extremities, but the...

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Waiters and psychologists (Part 2)

How can restaurant staff influence guests to spend more? Our magazine tries to answer this question with the help of a specialist. It is vital for waiters to know everything...

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#Neszmély: The wine region’s collective wine

Six wineries in the Neszmély wine region have formed an association, with the goal of setting the region’s winemaking standards and promoting its products. Just recently they have created the...

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Drinks from the mountain

Karloff distillery started making Tatratea liqueurs about 20 years ago. The concept of the 10-product range is built on traditions: mountain men tried to cure the sick using medicine they...

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Japanese spirits in Hungary

Formerly Japanese spirit had meant mainly sake in the West, but in the last two decades Japanese whiskies conquered the world. They keep winning awards and the biggest Japanese brands...

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(HU) Tavaszi zsongás: Újra Kürtőskalács Vigalom a Holnemvolt Várban

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