Horeca
They long for warmness!
Date: 2010-04-27 08:00:00
Hot meals grown cold and cold drinks gone warm can spoil the joy of eating and drinking. An Iowa company, Roccia Bollente manufactures a product named Dining Stones. These are...
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The Icelandic eruptions cost 1.7 billion euros for tourism
Date: 2010-04-26 00:00:50
According to current estimations; the Icelandic ash cloud caused 1.72 billion euros damage to tourism in Europe – said the head of the World Tourism Organization. This is consistent with...
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New grading system in the hotel industry
Date: 2010-04-23 00:01:45
Previously nobody checked the grading of hotels, that was based on self classification, but now according to the new rating system the old stars should be trademarked. Those who will...
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The volcanic ash hamperes the Hungarian tourism
Date: 2010-04-22 00:00:31
The service sector is a victim of the Icelandic volcano eruptions. The Hungarian hotels are empty however, rail traffic increased. One would think that the airspace closure force the tourists...
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The season begins at the Lake Balaton
Date: 2010-04-20 00:00:30
Over the past five years, the number of guest nights increased by fifty-two percent at the Lake Balaton, where this year a further recovery is expected. Üsztöke Botond, president of...
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Swedes and Italians like to party in Budapest
Date: 2010-04-16 00:01:21
The Hungarian capital is an increasingly popular destination among the Italians and the Scandinavians, particularly the Swedes. The statistics show that in the first two months of the year, the...
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Less holiday vouchers, reduced tourism at Lake Balaton
Date: 2010-04-15 00:01:55
Employers purchased less holiday vouchers, but a large amount of vouchers from last year are still not yet used. It is expected that the taxation of the holiday vouchers will...
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Italians visit Budapest to bath
Date: 2010-04-14 00:03:00
According to an Italian travel website’s survey; Budapest is the second among the Italian health tourism destinations in Europe and fifth in the world. According to the price-value ratio survey...
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Budapest entered onto an another toplist in Sweden
Date: 2010-04-12 00:03:40
According to the first quarter datas of the largest “citybreak” tour organiser, the Airtours; Budapest – for the first time – has a podium in sales. Compared to the past...
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Increased traffic at the commercial accommodations
Date: 2010-04-12 00:01:50
According to the datas of the Central Statistical Office (KSH); in January and February, the number of guests and guest nights spent at commercial accommodation rose by 3 percent, compared...
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Hungarian succes at Paris-based Vinalies Internationales!
Date: 2010-03-31 00:06:23
One of this year's most prestigious competitions, Paris-Based Vinalies Internationales took place on February 26th and March 2nd this year, and has led to three golden medals and ten silver...
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Enormous interest towards Pécs in Austria
Date: 2010-03-26 00:08:25
Thanks to the Austrian campaign of the Hungarian National Tourist Office, a never experienced intense media interest surrounds the Pécs 2010 European Capital of Culture (ECOC) project. The number of...
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Meal-vouchers are the most popular region-wide
Date: 2010-03-25 00:05:12
Deloitte’s survey shows, that the food vouchers are not only popular in Hungary, but in the tested Central European countries also. According to Veszprémi István, tax partner of Deloitte; Deloitte's...
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China aims to be world's number one tourist destination
Date: 2010-03-23 00:03:21
The current trends would suggest that until 2015 China will be the world's number one tourist destination – said Taleb Rifai, Secretary-General of the UN Tourism Organisation (UNWTO) in the...
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Bocuse presented the prize to the winner
Date: 2010-03-22 08:00:00
Paul Bocuse, the founder of the Bocuse d’Or competition visited the Hungarian final. The old master himself handed over the prize to the winner. After the ceremony he and master...
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He was convincing!
Date: 2010-03-22 08:00:00
Gábor Kostyál, the chef of Helikon Hotel in Keszthely, won the Bocuse d’Or Selection Hungary. Q: You prepared really well! A: Two years ago I lost by a whisker, so...
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The hero of our age
Date: 2010-03-22 08:00:00
He is trying to lock out the world; the chef is cooking in his box with great enthusiasm and concentration. At almost the same time another contest is taking place...
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Franchise news
Date: 2010-03-22 08:00:00
A sea of cafés We asked Dr László Gerlán, the CEO of Formative Zrt. about the chances of coffeehouse chains about to enter Hungary – Starbucks (USA), C House Coffee...
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Everything by iPhone
Date: 2010-03-22 08:00:00
iPhone owners are an important target group for bar and restaurant owners. In November, an official statement by Apple revealed that more than 100,000 applications can be downloaded for iPhone...
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The necessary extra, part 2
Date: 2010-03-22 08:00:00
The biggest mistake a bar or a restaurant can commit is being interchangeable. A place must stand out, otherwise it will be just another grey patch in the mass. As...
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Business in motion
Date: 2010-03-22 08:00:00
Americans like to have their lunch in parks and on the street. Consequently, they often buy their lunch from vans or containers. In big cities there are several enterprises that...
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The delicacy of the slightly rich
Date: 2010-03-22 08:00:00
Pressed caviar made from sturgeon roe belongs to the ‘cheap’ category, probably because damaged eggs can also be used. Now American top restaurants start to discover pressed caviar: sturgeon roe...
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This is how they see it
Date: 2010-03-22 08:00:00
The National Restaurant Association of the United States annually surveys two thousand chefs on what is hot and what is not in the world of restaurants. Below you find the...
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Young chef on the top
Date: 2010-03-22 08:00:00
Tamás Széll (27), the winner of Tradition and Evolution 2010 is the sous-chef of Onyx restaurant. Q: Are you the best Hungarian chef in the 30-35 age group? A: No....
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The price of flavours
Date: 2010-03-22 08:00:00
In the gastronomy of the modern world, sous vide is in the same situation everywhere: some adore it, while others do not want to use this method. This cooking method...
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Restaurateur of the year
Date: 2010-03-22 08:00:00
Attila Radvánszky, the owner of Haxen Királyi Étterem won the ‘Restaurateur of the year’ title in 2009. Q: Were you expecting the prize? A: No, I was really surprised; the...
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They are experienced now
Date: 2010-03-22 08:00:00
This year brought the fifth Greedy Thursday and according to Magyar Turizmus Zrt.’s data more than 1,300 restaurants participated. It became evident that lower prices attract more customers to restaurants....
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Wine samples
Date: 2010-03-22 08:00:00
There is a new term used in marketing: tryvertising (try + advertising), which stands for ‘get to know the product by trying it’. The term may be new but the...
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Educational macro analysis
Date: 2010-03-22 08:00:00
László Sólyom’s Wise Men’s Board and its team of experts recently published its book ‘Szárny és Teher’, which places great emphasis on improving the level of education in Hungary. Representatives...
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Facing the challenge in New York – part 6
Date: 2010-03-22 08:00:00
From July Roland Oláh, formerly the chef of Café Erté, tries his luck in the USA. He regularly reports to our magazine: ‘I thought I would not have to work...
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