Horeca

L.A. Bodegita restaurant and bar

On the street level we find a world-class cocktail and tapas bar. In the basement there is a 50-person room and a small stage. Upstairs: a fine-dining restaurant that seats...

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Levente Szalai, Hungexpo “Changes in terms of content”

– What were your ideas when starting to organise Hoventa on your own? – We set up a different concept than the one used before, a part of which was...

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Zagat’s fast food restaurant ranking

Zagat’s ranking of fast food restaurants was published in August, after the opinions of more than 6,500 testers were collected. They rated them on a 30-point scale. Subway performed the...

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Chili lounge

The interior is of minimalist design with a Mediterranean touch and Chili seats 40 people. Recipes of the dishes came from all over the world, brought by the owner himself...

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István Kovács, secretary of Hotel Association of Hungary “As a main partner”

– How did you become exclusive partners of Hungexpo and Hoventa? – The former organiser, Hoventa Kft. was member of our association; Hungexpo took their place in the association as...

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News in brief

– Rézangyal Kft. is four years old. Their concept is well known: pálinka shop and pálinka corner under one roof. • – After a year and a half of planning,...

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Béla Prohászka, president of MNGSZ “A professional centre is about to be established”

– What does it mean for MNGSZ (Hungarian Gastronomic National Association) that Hoventa is organised by Hungexpo? –The association has already played an active part in the biggest domestic catering...

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Another Czifray round

Hungarian Gastronomy Association announced the next round of the Czifray course. The topics are: 1. freshwater fish in red or white wine fish soup 2. sausage in the kitchen of...

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The European Swimming Championship boosted up the occupancy of the hotels

During the European Swimming Championship, that was held on the Margit Island of Budapest, hotel occupancy was 79.7 percent, which was 11.7 percent higher, than in the same period of...

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Hotel prices increased worldwide

After the decline of seven consecutive quarters, in the second quarter of this year hotel prices increased worldwide, for the first time with an average of 2 percent, compared to...

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The Winemaker of the Year expanded its pension

The consecration of the expanded part of the Polgár Pension took place on the 4th of September 2010, in Villány. The investment exceeded 216 million HUF, which the Government and...

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Hungarikum from Cave Bath

According to the operators of the Cave Bath, the Cave Bath of Miskolctapolca, should also be included among the Hungarikums, beside other tourist attractions. Fridély László, Executive of the Miskolc...

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New country image: remedial Hungary

The remedial Hungary will be the country image in the forthcoming years – said Botos Balázs, Deputy Secretary of the Ministry of National Economy, at a handover ceremony in Keszthely....

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Hungary increases its presence at international trade fairs

Horváth Gergely, the CEO of MT Zrt.gave an interview to the editors of the Tourism Panorama. He stressed, that the national marketing organization will support primarily the sales activities of...

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New stars from next March

Instead of January 2011, the new system will be introduced next March in Hungary. The lag is caused by the delay of the testing of the new hotel qualification IT...

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Underwater hotel from 10 billion

The representative body of Bonyhád agreed to the investment of the Underwater hotel of Trimp Holding Zrt. previousloy planned to Kiskunhalas. The hotel will be built in the Alsószéplak site...

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Business and brand building at the same time

Another great initiative in catering: Arany Kaviár restaurant in Budapest serves its own caviar brand to guests and to a few selected partners. The Siberian sturgeon roe is produced by...

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More sugar, please!

– Daily coffee is the most characteristic product in catering and consumption habits only changed moderately. People go to bars and cafés less often, but on the other hand demand...

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Bankruptcy

Opten Informatikai Kft. announced in August that a record number of accommodation service providers and catering ventures went bankrupt in the first six months of 2010. The number of companies...

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Company evolution

Polish-owned MOKATE Group has several foreign companies in its portfolio. One of them is Mokate Kft. that recently introduced two new brands to the retail market: Vienna roasted Caffee Crema...

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Hoventa – for the 29th time!

Last September Hoventa, ‘privatised’ in 1993, returned to founder Hungexpo. The event is still the biggest domestic HoReCa event, which went through rough times recently. Hungexpo’s goal is to make...

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What comes after the website?

There is no doubt that the future of restaurants’ advertising communication is the Internet. Today every 10th Hungarian has a Facebook profile, but only every 250th bar or restaurant has...

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Punto Gelato

The place is colourful, has a great atmosphere and is very 21st century. Cooked on the spot, 18-20 different types of ice cream are available at HUF 180; spectacular cakes...

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Vár: a Speiz

The interior is light and homely, suggesting a relaxed atmosphere – it will be complete by autumn, with a 12-person table and a delicate wine shop, where the place’s own...

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Embassy of Tuscany in Budapest

Hungarians like Italy and Italian cuisine and last year the first Italian deli opened in Budapest. Toscana Gusto procures all products from family farms in Tuscany. It took two years...

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bq beer and grill terrace

“Happy Dog Hours” are held every day, when dog owners can buy an American hot-dog and a lemonade, beer or Aperol Sprizz for HUF 800, while dogs are given fresh...

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More people came, they stayed longer but spent less

A report by KSH reveals that at commercial accommodation sites the number of guests grew by 1.5 percent and 2.5 percent more nights were spent in January-May 2010, compared with...

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What makes a fast food restaurant?

In fast food restaurants it is usually possible to eat the food on the spot, but basically it is prepared to be taken away and there are no waiters. Orders...

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Facing the challenge in New York – part 11

From July Roland Oláh, formerly the chef of Café Erté, tries his luck in the USA. He regularly reports to our magazine: ‘So I said no to DB Modern and...

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Shall we laugh or cry?

Distilleries in the Val-de-Travers region in Switzerland have asked the Swiss agricultural authorities to declare the name ‘absinthe’ exclusive to their area. Absinthe is a drink traditionally connected to France....

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