Horeca

Between two worlds

Geographic location and religion both have a major influence on eating habits in Turkey. Though it is based on several hundred year old traditions, Turkish cuisine has changed significantly as...

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Turkish honey

According to Aloglu Özcan, owner of „Három testvér” restaurant in Fény utca, most working people in Turkey visit a catering unit at least once a day. Breakfast and lunch are...

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Coffee advertising performance

An Illy Cafe located in New York uses a new version of the very popular form of indirect advertising called product placement. A 90 minute theatrical performance titled “28 seconds”...

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Food patriot

A conservative MP, David Cameron has recommended that labels should be introduced to mark food products of genuinely British origin. He believes that inaccurate labelling makes it difficult for consumers...

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New Wellneshotel in Zsira

Spanish Iberalta Group plans to built wellness hotel near to Hungarian-Ausztrian border in Zsira. The developing costs are 15-16 millios euros.  On the Austrian site of the border there are...

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Environmentfriendly Tender for hotels

Almost every Hungarian hotel has now an environmental program, the next step is to involve the guest and the neighbours to the action. The Hotel Association of Hungary calla for...

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(HU) Hamarosan itthon is nyit a Marché

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Agrarexpo in Papa

On the exhibiton between 25-27 April 90-100 companies offer their products and 15 farmer show their most beautiful sires. The producers of agricultur products, machine makers, raw materials retailers and...

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Food Express has new brand owner

After the rationalization United Food plans to bring new brands and products onto the market.   With the aquasation the new founded United Food Kft. has 40% market share, the...

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Increase at wellness hotels's winter

In January-February 2008, public accommodations reported 2.7 percent more tourism nights and, at current prices, 8 percent higher revenues.  Due to above average growth, EU guests spent 9 percent more...

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Local Tastes, Bio Food to Win in European gastronomie

According to specialist the fresh and bio food will be day to day more popular in the European restaurants and homes.  In some West-European countries the chefs can choose to...

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Unit is strength by castles too

The Castle Hotels of Hungary Association has now 14 member, a historical restaurant and 13 castles in the country. The goal of the association is to protect, save and show...

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Arriba Taqueria

How can an authentic taqueria be designed to meet Hungarian HACCP regulations? It is not easy, but the owners of Arriba Taqueria are doing well. The management is of Mexican-American...

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Based on paper

Problems with hygiene can seriously damage the prestige of HoReCa units. Paper articles of adequate quality play a major role in the way the business is perceived by guests. According...

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Coffeeheaven

Another international cafe chain has arrived. Their first cafe was opened eight years ago in Poland and today they have 44 cafes there. The unit opened in Ferenciek tere is...

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First Marché to open in Páty

Marché International, a member of the Swiss Mövenpick group is to open 6 units in Hungary with MOL. Both restaurants and bistros will be operated by Marché. According to Turizmus...

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Together, with professionals

“Find out what people want and sell it to them” is an American proverb. The concept described below is a perfect example of this principle being applied. According to surveys,...

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Caps for SIÓ

The five month HoReCa campaign of SIÓ-Eckes Kft. is to begin in April. The campaign is aimed at mobilising waiters and bartenders to collect as many SIÓ and Hohes C...

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Restaurant on-line

We respect restaurants which take the trouble of regularly up-dating their web sites. We only discuss good web sites of good restaurants so that everybody can learn from the mistakes....

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Six months outdoors?

Terraces are an irresistible attraction for guests from the spring till autumn. Though our “terrace culture” is developing, it is still behind the European average. Money spent on terraces is...

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Food for the gods

Mushroom has been rediscovered in Hungarian cuisine in recent years and is enjoy increasing popularity. Mushroom was regarded as the food of gods by gourmands in antiquity. Practically limitless quantities...

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Franchise news

According to the franchise top list of 2008 published by www.enterpreneur.com, 7-Eleven has broken the hegemony of Subway. Donkin Donuts, Pizza Hut, McDonald’s and KFC are all there in the...

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The Spanish are coming

Though Spanish cuisine is not the first thing that comes to our minds when we hear about gastronomic globalisation, Spanish cooks are deemed to play a key role in 21st...

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Qualifying round for Bocuse d’Or

According to István Pető István, chairman of MNGSZ, the association organising the competition, the fact that 78 participants have entered the first qualifying round for Bocuse d’Or held in Hungary...

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Olé!

– Spanish cuisine is different in the seaside settlements frequented by tourists from that in the central or mountainous regions. The best know Spanish chefs follow the latter tradition and...

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Experienced newcomer

Sándor Kovács, the winner of the Hungarian qualifying round for Bocuse d’Or is an experienced competitor. He has been working as a cook and later as a chef for thirty...

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Double enjoyment

Journalists from The Publican’s magazine have sampled all the existing combinations of four beverages, red, wine, white wine, Baileys, Grand Marnier and four kinds of chocolate. Common milk chocolate with...

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Aiming for stars

Tamás Széll, sous-chef of Onyx restaurant finished in first place in the Tradition and Evolution 2008 competition organised by the Hungarain Gastronomical Association. Though he was the youngest competitor in...

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How is tomorrow’s drink made?

According to a report published in USA Today, nothing is left to chance during product development of Coca Cola. A joint venture has been set up with the Chinese Academy...

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