Magazine: Eight years have passed!

László Kovács has completed his second 4-year period as the president of the Guild of Hungarian Restaurateurs (MVI). Our magazine asked him about past results and future plans.

_{Kovács László
elnök
MVI}

The trade has produced important results but there are more problems to solve. We are still trying to figure out how to act efficiently together – different trade organisations represent different interest groups (employees, restaurant owners, cooks, etc.). Complex problems in the restaurant business can only be managed successfully if we join forces.

MVI has fewer members than we need. Probably with stronger marketing work we could have recruited new members, but we didn’t have the budget for that as our main income is membership fees. We didn’t have much time either, as we don’t get paid for what we are doing.

I am convinced that the trade and the authorities, both parties would profit from creating an environment that is more enterprise-friendly. Thanks to regular harmonising negotiations, recently we managed to establish a good relationship with the various authorities: they ask for our opinion more often and due this the new rules can be kept more easily. For instance the National Food Chain Safety Office (NÉBIH) didn’t spare the time and energy to find out how a new hygiene control system can be introduced, one that can be accepted by restaurant owners as well. MVI’s relationship with the National Tax and Customs Administration’s (NAV) also got better.

What concern The VAT cut, we are fighting for what we think is reasonable. The VAT law would be much more manageable if the reduction affected all foods and drinks. It can cause a problem that the VAT won’t reduce in public sector catering.

The state of trade education is a constant problem! What MVI can do is to participate in every interprofessional meeting to discuss how things can be improved. My belief is that this profession can only be learnt in practice, but it must be kept in mind that the rules of dual education work differently in a restaurant than at those places where are other professions are practiced

MVI managed to lay the foundations for a credible system to honour the best representatives of the trade! When we came up with the idea of the Gundel Award many thought it would fail, but by now it has become the most prestigious award of the trade. MVI also votes on the Restaurateur of the Year.

I still haven’t decided yet about keeping on in the next 4 years. If I don’t, I would like to see someone in the presidential seat who has the necessary enthusiasm and empathy. Perhaps it is time young talents took over?. //