Horeca

Trends and facts in HoReCa

Horeca-Forward was the title of the conference organised by Karrier & Stílus Tanácsadó Kft. in September. Presentations at the conference offered useful knowledge to everyone working in the HoReCa sector....

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Real time feedback

A simple recipe to satisfy customers: give them what they want. We can get to know what it is if we ask their opinion. An Atlanta-based company, VOC Systems Inc....

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Star chefs in Budapest

The Hungarian Bocuse d’Or Academy and Hungexpo invited 4 famous French chefs for 5-6 October, owners of prestigious restaurants in Lyon. They met members of the Academy and went to...

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Does it feel good to enter this place?

What influences owners when selecting the design of their restaurants and bars – this was our topic with Dr. László Gerlán, the managing director of Formative Zrt., a company that...

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Chef competitions with limitations

Vilmos Kreil, the president of the Hungarian Bocuse d’Or Academy informed the public that according to Yves Huncler, there was a chance of 83-year old Paul Bocuse visiting the Hungarian...

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Renting specialist

The selection of furniture to rent was rather poor 3-4 years ago, until Dublino Hungary Kft, appeared on the market. It was their idea to introduce novelties like the ”director’s...

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She blossomed in silence

A few months ago, a young female cook caught the press’ attention, Zsuzsa Sára who works at Arany Kaviár in Budapest. She won a TV contest ahead of 17 male...

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The market is sparkling

Recession did not leave the world’s champagne market intact, but the decrease in domestic consumption was below the average at 10 percent. In terms of volume tank-fermented champagnes, especially the...

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Talented students

WorldSkills, the bi-annual youth contest for newly graduated students of 40 professions was regularly organised in the past 80 years. This year Calgary was the host and Hungary sent representatives...

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Success on multiple levels

The Budapest International Wine and Champagne Festival closed its gates on September 13. According to Judit Révész, the key account manager of Törley Pezsgőpincészet Kft. the number of wine-savvy participants...

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Franchise news

European concept Belfrit is expanding rapidly in Hungary. The Belgian fast food chain opened its 16th unit in the Budaörs Auchan at the end of September. Belfrit’s main profile is...

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Sauces from behind the bars

Every enterprise has to face difficulties sometimes – but the producer of JailHouseFire hot sauces is really special: their products are made in a Florida penitentiary, in 3 varieties. Distributors...

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Shoot…the chef!

Sydney Morning Herald organised its annual (and the world’s only) gastronomic art photography competition, Shoot the Chef. Winners were selected at the end of September and their photos can be...

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Every tenth restaurant and pub is in the edge of bankruptcy

The hosts living up their last emergency reserves. According to a survey, every tenth restaurant and pub is in the edge of bankruptcy. Beside the traffic decrease, to get bank...

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Eighty percent of the toursists at Balaton are Hungarian

In the first eight months of the year, nearly one million guests spent 3.4 million nights in the Lake Balaton, which is a 6.5 percent drop in traffic and a...

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Tourism avoided job losses

Thanks to the increase of the labor demand during the summer season, tourism industry avoided the large number of redundancies – states the assessment of turizmusjob.hu. Tourism is a special...

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Business Travel Show: crisis and business tourism

The number of domestic business guest nights in domestic hotels decreased by 25-35 percent, because of the economic crisis – said Kopócsy Andrea, President of the Hungarian Hotel Association. The...

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Every fifth Hungarian travelled in the first half of the year

According to the Central Statistical Office; 21 percent of the Hungarian population was involved in domestic tourism, in the first half of the year, travelling at least once a multi-day...

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KSH: there is no sign of turning point in tourism

According to the Central Statistical Office (KSH); in the first 8 months of the year, the number of foreign guests decreased by 12, the number of domestic visitors decreased by...

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Pick delivers into Michelin-starred Japanese restaurants

The seventh time held Hungarian Weeks series of event, is very succesful in Japan. One of the main sponsor of the event is Pick Szeged Zrt. now for the second...

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French celebrity chefs in the opening HOVENTA

For the invitation of the Hungarian Academy of Bocuse d'Or and Hungexpo, Christophe Marguin, the President of the Toques Blanches Lyonnaise chefs' association (founded in 1936) will visit Budapest on...

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Exclusive hospitality event on 21st and 22nd October in Paris

The Tastemakers named event organized by Sealed Air Cryovac at the packaging headquarters of Packforum ® will provide an insight into the birth of quality food. The Sealed Air Cryovac,...

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Business tourism decreased

A significant part of the companies saves on different conferences, congresses and events, because of the crisis. The hotel and event centers experienced a 15-40 percent drop in corporate events...

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The first Hungarian Product Grand Prix hotel

The NaturMed Hotel Carbona of Hévíz used to win the “Best Spa Hotel” title every year since 2004, won this year’s Hungarian Product Grand Prix. The NaturMed Hotel Carbona of...

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School cafeteria

In the United Kingdom, school cafeterias are on the frontline of fighting obesity. Parents often complain that are not informed about lunch menus. From September, Somerset County Council will use...

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Visible monitoring – without extra costs

Fino-Food Kft. uses CSB-System’s industry-specific software to control its business processes. The company’s manufacturing traditions go back as far as 120 years. In 1889, Antal Strausz started manufacturing cheese and...

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Twitter tips:

5-6 posts a day are enough; Make your posts personal; Ask for the opinions of your followers; Never advertise promotions using the same text; React to comments; Make special offers...

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Personalities

There are numerous professions which require a characteristic personality and that of chef’s belongs to this category. What makes the best stand out? The funny guy Heston Blumenthal’s eyes are...

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Let’s heal the customer!

Modern diets do not heal by fasting, but by eating, Bars and restaurants could profit from this fact. In the new millennium health preserving diets focus on what one should...

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Risotto

While its cousins, like paella are still something new for us, risotto has become trendy repeatedly. Its a universal dish, suitable for many branches of the catering business and can...

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