Millions of wage demands and panoramic accommodation on Lake Balaton: a new reality in summer hospitality

According to sonline.hu, the labor market landscape around Lake Balaton has changed dramatically. Celebrity chef Jenő Rácz, who is about to open a new restaurant in Alsóörs, shared his shock on social media when a job-seeking cook requested a one million forint monthly salary upfront. On the southern shore of the lake, Péter Makkos, owner of the Makkos Restaurant in Fonyód, noted that job seekers increasingly want to dictate not just their pay, but also when and how much they are willing to work.

Fewer Workers Returning from Abroad

The situation is further complicated by a decline in the number of workers returning home from Austrian ski resorts for the summer season. Foreign employers are extending their own seasons with summer programs, making it less attractive for staff to come back and work at Lake Balaton.

Celebrity Chefs, Absurd Demands

Tamás Németh, head chef at Fuel by Full Gas in Balatonboglár, expressed strong criticism: “It’s completely unrealistic. People ask for three smoke breaks per shift, a masseur, refreshments—this isn’t hospitality anymore, it’s fantasy.” According to him, young people have a distorted view of the culinary profession: “Everyone wants a million-forint salary, but there’s no sense of responsibility, no respect, poor hygiene, and zero communication.”

Talent Is Worth the Money—But There’s a Shortage

Gergely Tóth, owner of the CE Plaza Hotel, emphasized that unrealistic salary expectations are most common in seasonal businesses. These often drain the workforce from year-round establishments. Still, the high seasonal pay doesn’t necessarily compensate for the insecurity of being unemployed from autumn to spring.

40–50,000 HUF per Day? Plus Accommodation?

Gabriella Szikra, head chef at Konyhám 365 in Fonyód, shared concrete numbers: “I’m hearing people want at least 40–50,000 forints a day, with hourly rates of 3,000–3,500, plus accommodation. It was never like this before. When I go to work in Budapest, I don’t get accommodation. I don’t see why people think that when they work here, the whole family should be on vacation.”

Changing Consumer Habits Add Another Layer

Hospitality isn’t only shifting on the labor side. According to Péter Makkos, due to extreme summer heat, customers tend to rest during the afternoon and prefer to dine later in the evening—posing further logistical challenges for restaurants.

This summer, hospitality at Lake Balaton is facing a new reality: job seekers’ expectations often clash with business constraints, while changing guest behavior adds further complexity. As the high season approaches, entrepreneurs must find a delicate balance between rising demands and operational feasibility.