Company and Personal News
Lidl continues its salt and sugar optimization program
In 2019, Lidl Hungary announced that it would reduce the added salt and sugar content of its own-brand products by an average of 20 percent by 2025. As a responsible...
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Tesco has taken 454 tons of hard-to-recycle plastic out of use
In February 2019, Tesco undertook to remove all hard-to-recycle materials from its own-brand products by the end of 2020. One and a half years after the commitment, the department store...
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The role of franchisees has become more important
According to a study by franchising.hu, the relationship between the franchise owner and the entrepreneur taking over the franchise is more important than it used to be. Today only those...
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HELL’s sales could increase by a fifth this year
HELL ENERGY, which now has an export market on 5 continents and covers more than 50 countries, was launched as a family business in 2006 and is the market leader...
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Charity cooking
Famous chefs teamed up to help in people in need with charity cooking. On 9 November Lajos Pap led the work in the kitchen of La Fiesta Party Service, where...
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Hungary’s best pálinkas
In early November more than 400 pálinkas of 48 distilleries competed in Miskolc, in the National Pálinka and Marc Pálinka Contest. Hungary’s best pálinka in 2020 became Brill Pálinkaház’s aged...
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Chefs’ manifesto
20 October has been International Chefs Day since 2004. The Responsible Gastro Hero Foundation celebrated the occasion with a sustainable recipe collection compiled by the chefs joining the international Chefs’...
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Good Wine campaign
The second part of the National Council of Wine Communities’ (HNT) Good Wine promotion campaign has commenced. Once again the campaign seeks to educate young consumers about quality Hungarian wines....
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Trademark use granted to 19 SPAR Regnum products
Hungarian Product Nonprofit Kft. has granted trademark usage rights to 19 fresh meat products made by SPAR. The certificate guarantees that all of the pigs were bred, slaughtered and processed...
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SweeTEN 2.0 pilot programme ends
This year the further education programme for talented young confectioners continued under the sweeTEN 2.0 name. The programme was organised in cooperation between the guild and the Budapest Economic Vocational...
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GVH gives green light to NAGISZ’s ownership change
The Hungarian Competition Authority (GVH) has given its approval to the owners of private equity firm PortfoLion Green Fund (a member of the OTP Group) buying a 97.91-percent share in...
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Pilot master’s exam for confectioners
The first version of the pilot master’s exam for confectioners – developed upon the request of the Hungarian Chamber of Commerce and industry – has come to an end. In...
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It will take 1-2 years for things to get back to normal!
László Kovács, president of the Guild of Hungarian Restaurateurs (MVI) talked to our magazine about the state of play in the hospitality sector and possible scenarios for the near future....
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Music royalties
Answering the question of the Guild of Hungarian Restaurateurs (MVI), Artisjus revealed that they don’t plan to introduce further reductions in the music royalties that bars, restaurants and hotels must...
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Tax cut calculator
Hospitality units that participate in dual trade education are entitled to a reduction in their financial contribution to vocational education. The size of this tax cut depends on several factors,...
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Practical training after 2020
In October there was an online conference organised by the Hungarian Chamber of Commerce and Industry (MKIK). The topic was the future of vocational education and Zoltán Kiss, co-president of...
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3D People Countee by Wanzl
More and more merchants are reopening their stores after the forced rest, but the order of entry in the stores and keeping a distance will remain a part of our...
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Protecting egg-laying chickens is an investment that returns
Our magazine asked Dr Tamás Kertész, the owner of Farm Tojás Kft. – Hungary’s biggest egg company – whether battery or free range chicken farming is more environmental and better...
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Dreher 24 helps to keep the non-alcoholic November with chatbots and ambassadors
Dreher 24 has launched an autumn campaign to actively support non-alcoholic November consumers. Dreher’s 24 campaign now underway emphasizes that you don’t have to give up the taste of good...
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Waberer’s loss declined
In the third quarter of this year, the sales revenue of Waberer’s International Plc. Decreased by 19.3 percent to 137 million euros compared to the same period of the previous...
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The Catone Kft. is building a freezer warehouse in Budaörs.
The Italian-owned Catone Kft. plans to build a new freezer warehouse in Budaörs for seven billion forints – the company, which mainly deals with the transport and storage of frozen...
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MVM handed over ten high-value smart furniture nationwide this autumn
This time, the schoolchildren were able to win smart furniture with their knowledge in the MVM online prize draw. In the competition, ten students won high-value smart furniture for their...
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Wizz Air expects air traffic to pick up from the middle of next year
Wizz Air expects air passenger traffic to pick up from the middle of next year, while the airline considers controlling cost levels to be its primary task, but will continue...
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Confectioners with a university degree
The Guild of Hungarian Confectioners and Szent István University (SZIE) have signed a cooperation agreement. In the joint education programme – which commenced in 2017 and is announced every other...
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Hospitality fell by a quarter in October
The coronavirus pandemic is ruthless. Hospitality is among the biggest losers. After the low point in April, when they lost three quarters of their markets, the recovery may have started,...
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Third quarter 2020 shows significant recovery – the transport backlog is being cleared across Europe
Europe’s road transport traffic increased significantly between July and September this year. The freight offers for the third quarter of 2020, as recorded by TIMOCOM’s transport barometer, rose to offset...
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Butcher to Plate – Video of the day
While it’s not known exactly how long a Luger’s porterhouse takes to get from butcher to plate (the dry-aging stage is a family secret), it’s certainly quite the process. Watch...
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