Horeca

How does lunch get on our tables?

Logistic trends are similar even among the smallest restaurants to those observed in commerce or vehicle manufacturing: global purchasing, just-in-time deliveries, minimum level of stocks. Supplying the needs of a...

Read more

Restaurants as suppliers

Not all restaurant are exclusively end users. Food delivered to our homes is becoming popular which is not only a business opportunity for restaurants but a challenge as well. They...

Read more

Logistic tools

Today, the most frequently used logistic tools in restaurants are the stainless steel systems of shelves, even though stocks are almost completely gone. There are also some machines developed specifically...

Read more

(HU) New York-i luxus pizza

...

Read more

(HU) Sikeres volt a Torkos csütörtök

...

Read more

(HU) AIDS ellen a kínai hotelekben

...

Read more

HoReCa: one out of two bottles is 0,33 litre size

Sales of mineral water are growing in the HoReCa segment as well. According to ACNielsen, the total quantity sold last year was over 25 million litres, while total revenues approached...

Read more

Added value makes a difference

If a company is involved in the mineral water business, it is likely to take its mission seriously and fight hard for its market position. The HoReCa channel requires an...

Read more
Oldal