How long before the recession ends?

In the United States people start to return to restaurants. What is the view of the profession’s Hungarian representatives on the current recession? Krisztián Kiss /Head chef of Cascade/: Our guests were not really affected by the crisis, but we noticed in the kitchen that we have to order less from the same base materials.

László Kovács /President of MVI, owner of La Fiesta party service/: We have to give something special in terms of quality, hospitality or something else. One of our biggest problems is that no regulation system exists as regards the number of restaurants operating in a certain field. Károly Tomecskó /Manager of The Ultimate Wine Café/: We have felt the effects of the crisis but the situation is not critical. 2010 was not a disappointment for us. We pay attention to our regulars and to the quality of our staff. I hope for an upturn from the summer of 2012! Roland Oláh /Chef of Martel Bistro, Fairfield, NY/ : If this is an economic crisis then people here do not have a clue what a crisis really is. If you open a restaurant people will try it and if things are done well they will return. Sándor Frank /Owner Szegedi Halászcsárda/: The thinner the medium layer of Hungarian society gets, the fewer guests we have, but this process did not start one and a half years ago. Those restaurants are in a better position, which can be considered established brands.