Horeca

An educational bill by MVI issued

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Jamie and Nigella couldn't even do it together – Video of the day

Fresh Guacamole was originally commisioned by Showtime as part of its “Short Stories” series and first appeared on Showtime's YouTube channel for a period of 1 year (March 7, 2012...

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Magazine: Fast fine: a new restaurant category

Although in 2013 fast casual restaurants’ turnover was only 15 percent of the USD 231 billion (!) realised by non-full-service restaurants, it was growing by 11 percent – nearly three...

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That's how a Parisian Restaurant is put together – Video of the day

t's very busy in the Parisian Restaurant. As a scooter zips by, inside the waiter rushes between the tables as the nervous young man gets ready to propose with the...

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Magazine: Growing quality grapes

István Bai, head of viticulture and oenology at Pajzos-Megyer Winery is responsible for the quality of the company’s wines. The best experts work with him – who are motivated as...

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Had a beer in Plzen II. – Pivovarské muzeum

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Sopron’s tourism is developed with Downtown card and a mobile application

The local Cultural Heritage Tourism Cluster, founded two years ago develops Sopron’s tourism with Downtown card and with a mobile application as well – was said at a press conference...

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Magazine: Matchmaking at the highest level… because not only business success matters!

Managers often struggle with finding their partner in life: they are busy and don’t have time for themselves. Irina Beke is the owner of dating agency First Class and she...

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How to eat Thai food – Video of the day

Eating rice with chopsticks? You've been doing it wrong, silly farang! Apsorn Gumnurdmanee, owner of the legendary Krua Apsorn Restaurant in Bangkok, lays down the laws of eating Thai food...

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Hungarians spent 55 billion HUF on holiday over three years with Széchenyi Rest Cards

During the summer season, the Széchenyi Rest Card holders used more than 20 billion HUF. During the three summer months the daily use was around 220 million HUF. This result...

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We drink tequila slowly nowadays

Named in honour of the man who mastered the art of selecting and harvesting the best blue agaves, el Jimador. It is 100% agave, so look for a rich and...

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Magazine: Back in the first division

We have heard little about Pajzos-Megyer Winery recently but earlier the winery was voted one of the best more than once. Managing director Laurent Comas told our magazine that for...

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We had a beer in Plzen I.

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The East in the West – Video of the day

Uncle Boons in NoLIta turns out fresh and dynamic Thai flavors hot enough to make you wish you had a handkerchief. A Night at Uncle Boons from Ann Redding on...

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Magazine: A new premium winefamily

It was three years ago that a team of young experts started a new type of work at Canter Wine House (Badacsonyi Pincegazdaság’s successor). Chief winemaker Gergő Gelencsér told our...

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Penalty for leftovers – Absurd of the day

A Hong Kongrestaurant charges customers per ounce of leftovers, while Sydney-based Japanese restaurant WAFU, charges customers an extra 30% for leftover food (unless, they bring their own take home container)...

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More than a hundred restaurants joined the 7th National Restaurant Week

As in previous years, more than a hundred senior and mid-category restaurants will offer discounted dishes in the scope of the National Restaurant Week, which will be held for the...

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An exciting game with food – Video of the day

The start of autumn signals a great time to head back to the kitchen and experiment with some exciting new recipes. We believe there’s nothing quite so inspiring as the...

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Magazine: Good wines, good publicity II.

Lidl Hungary has started introducing Hungarian wines in Eastern European markets and creating export channels for them. As the first step of the big initiative the discounter organised Lidl Wine...

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The NÉBIH was searching for the country's favorite ice-cream parlors

The National Food Chain Safety Office (NÉBIH) was looking for the consumers’ favorite ice-cream parlors on its community site. The month-long game was surrounded by unexpected interest. More than 3000...

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Increasing sales for carton-format fruit juices

Although 2013 was a ‘negative’ year, the first half of 2014 gave hope to firms in the fruit juice market as sales grew in terms of both value and volume....

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Hotel 007 in Milan

A hotel opened its doors in Milan inspired by the the famous British secret agent, James Bond. The rooms are decorate with more than six thousand relics related to the...

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A transparent sous vide – Video of the day

Sous vide s a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—72 hours...

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More cat food ads on television

Dog food retail sales valued at HUF 14 billion between December 2013 and May 2014. Value sales rose 1 percent but volume sales dropped 2 percent. Stores with a floor...

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Magazine: Just like in the New World

It was three years ago that a team of young experts started a new type of work at Canter Wine House (Badacsonyi Pincegazdaság’s successor). Chief winemaker Gergő Gelencsér told our...

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The Danes will choose their National food

The Danes will soon have their very own official national dish after the food minister Dan Jørgensen announced that he has launched a nationwide vote to find the dish that...

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Magazine: Good wines, good publicity

Lidl Hungary has started introducing Hungarian wines in Eastern European markets and creating export channels for them. As the first step of the big initiative the discounter organised Lidl Wine...

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A four-star hotel was opened in Makó

The Grand Hotel Glorius four-star hotel was opened in Makó with a 489 million HUF EU funding. The hotel that was built from nearly one billion HUF total cost was...

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Eat! Brussels, drink! Bordeaux style!

Behind this partnership was the idea of associating Bordeaux Wines with the restaurant festival eat! BRUSSELS, developed by VISITBRUSSELS on the initiative of the Brussels-Capital Region, and organised in September...

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