Horeca

Edible drinks

If there is a popularity ranking for cocktails in the United States, Bloody Mary probably has a place in the top 5. This drink was created in the 1920s and...

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Health-friendly restaurants

The objective of the Health-friendly programme is to promote healthy eating. According to project manager Éva Péterfia, about 1,000 restaurants are interested in joining the initiative. Member restaurants forbid smoking,...

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Cold wonders of the summer

The most disappointing thing a bar owner cans say to a guest in summer is ‘I do not have cold beer or Coke’. Blitz Chiller is the solution: a rapid...

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Wine and women

The ‘role’ of women in quality wine consumption does not cease to become more important. In the United States, 53 percent of those who drink wine at least once a...

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Cooks from the Web

11 September was the day when seven famous Hungarian gastrobloggers introduced themselves at an event on Tabáni Terrace called Blog Tasting. Our view is that it is restaurant owners’ interest...

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The collectors of region-specific Hungarian flavours

Agricultural Marketing Centre launched its HÍR (traditions, flavours, regions) programme in 1998, with the objective of establishing a collection of Hungary’s traditional and region-specific products and promoting them. So far...

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The design is already 21st-century…

A plastic injection moulding enterprise in Százhalombatta was facing difficulties, so they started looking for new partners. They found them in catering, so Creaform started manufacturing designer party accessories, plates,...

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The best Hungarian sommelier – 2010

Gábor Cseke, who works in Hotel Great Fosters in England, won the 17th Sommelier Championship of Hungary. In November he will represent Hungary at the European Championship in Strasbourg. The...

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Facing the challenge in New York – part 12

From July Roland Oláh, formerly the chef of Café Erté, tries his luck in the USA. He regularly reports to our magazine: ‘Now I work in the French bistro Martel,...

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They are training guests

András Réz’s Werk Academy will start a culinary programme: those participating in the nearly 100-hour course will learn the basics of domestic and international gastronomy, together with the latest trends...

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The by-product of whisky production

One of the most important by-products of whisky production is the barrel in which the beverage is aged. Other distillates are also aged in whisky barrels and even a new...

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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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Make food, not war!

A restaurant as the ambassador for peace – this is what Conflict Kitchen in Pittsburgh is about. A few creative artists in the city decided to open a takeaway restaurant...

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Our orange is neither sour nor yellow

In the heart of Budapest, we can still come across menus which make us wonder: what might these meals taste like? Not every restaurant is willing to pay for a...

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Ranking mania

It is a tall order to evaluate blogs objectively, so the different rankings can be considered some kind of game. According to blog.com, the following were the world’s best dessert...

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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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