Chez deep freezer!

This article is available for reading in Trade magazin 2025/10.

Márk Podán
head of purchasing
METRO

“Our selection of frozen products is available to the domestic hospitality industry in 13 stores all over Hungary, and it is also delivered to customers with nationwide coverage. The market is characterised by a large selection of ready-made meals, with different solutions, flavours and sizes”,

says Márk Podán, head of purchasing at METRO Magyarország.

The hospitality industry is facing various challenges, for instance processed and prepared products are becoming important because of the workforce shortage.

Tamás Kósa
domestic trade director
Hungerit

“For the domestic hospitality industry speed, predictable quality and cost-effectiveness are key issues. The Valdor brand’s breaded, ready-to-cook poultry products satisfy exactly these needs”,

we learn from Tamás Kósa, domestic trade director at Hungerit Zrt.

Breaded products are now widely accepted in HoReCa, as fast service and consistent taste are just as important as freshness.

Demands and responses

Gyula Kapás
commercial manager
Nestlé Professional

“Market trends are clearly pointing towards kitchen efficiency, storability and labour shortage. Quick-frozen, prepared products enable fast serving, reduce workforce needs and offer logistics advantages, thanks to their long shelf life”,

says Gyula Kapás, commercial manager of Nestlé Professional.

Nestlé Professional’s Garden Gourmet brand has been committed to promoting more sustainable eating habits for years, especially in HoReCa.

The product range includes Sensational Vegan Burger, Vegan Schnitzel, Vegan Nuggets, Vegan Balls, Vegan Mince, Vegan Bites and Vegan Sausage products, as well as VUNA, a plant-based alternative to tuna.

Ádám Nagy
CEO
Nádudvari Élelmiszer

“In recent years the role of frozen products has strengthened in the HoReCa sector and their possibilities have expanded”,

points out Ádám Nagy, the CEO of Nádudvari Élelmiszer Kft.

The company has a diverse portfolio of products, including breaded vegetables, cheeses and meats, soup mixes and a wide range of foods that are easy to use in many different ways.

High-quality raw materials, excellent production technology, a continuous and consistent supply of goods, and a diverse product portfolio are everything HoReCa businesses like

From the user’s perspective

Rudolf Semsei
owner
Semsei Gastronomy group

“In our group of companies – where the popular VakVarjú restaurant chain, Dobay confectioneries and Budapest Party Service belong – we consciously use deep-frozen ingredients. Our experience is that these contribute to stable quality and predictable flavours”,

emphasises Rudolf Semsei, owner of the Semsei Gastronomy group.

For different reasons, frozen ingredients are present in all three of the company’s business lines, e.g. if they need exotic fruits for a dessert, they are always available frozen, whereas fresh ones are often not available in the right quality. Márk Podán mentions that the market is clearly going in the direction of convenience solutions. The company knows very well that large-format products are important in mass catering, so they constantly monitor how well these needs are met.

In line with trends

Valdor’s innovations will continue to be aligned with market trends in the near future, with a focus on new flavours and fillings, as well as gluten-free and health-conscious breading. Professional use is supported by 2.5-5kg HoReCa packaging, which is easy to handle and it is practical. Nestlé Professional is preparing for the near future with time saving products, new flavour profiles and solutions optimised for street food. During the process of product development the company pays special attention to professional and sustainable packaging solutions.

When choosing the packaging for breaded products, Nádudvari Élelmiszer Kft. always considers how the product might deteriorate during transport, because this determines the size of the packaging. Product development is in line with trends (vegan, vegetarian, etc.) and they regularly enter the market with new products and product groups. Currently they are preparing for a major investment, as a result of which production will triple. The Semsei Gastronomy group believes that thanks to modern freezing technologies, there is no need to worry about frozen vegetables or fruits being of lower quality than fresh ones. Frozen ingredients are predictable and safe: they are more stable in price, available out of season and help curb food waste because they can be stored longer.