Horeca
The future belongs to two-and three-star hotels
Date: 2009-10-29 00:08:00
Experts studied on the: ” Why is it worth to start hotel developments in Hungary?” professional meeting, organised by Noerr Law Firm, and its partners; Kohl & Partner and Coteba...
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Trends and facts in HoReCa
Date: 2009-10-27 08:00:00
Horeca-Forward was the title of the conference organised by Karrier & Stílus Tanácsadó Kft. in September. Presentations at the conference offered useful knowledge to everyone working in the HoReCa sector....
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Real time feedback
Date: 2009-10-27 08:00:00
A simple recipe to satisfy customers: give them what they want. We can get to know what it is if we ask their opinion. An Atlanta-based company, VOC Systems Inc....
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Rumbach 7 brasserie
Date: 2009-10-27 08:00:00
This place is basically an Alsace-type brasserie, with an artisan kitchen that does not necessarily follows actual trends (the final menu is still in the making). Rumbach 7 – using...
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Star chefs in Budapest
Date: 2009-10-27 08:00:00
The Hungarian Bocuse d’Or Academy and Hungexpo invited 4 famous French chefs for 5-6 October, owners of prestigious restaurants in Lyon. They met members of the Academy and went to...
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Does it feel good to enter this place?
Date: 2009-10-27 08:00:00
What influences owners when selecting the design of their restaurants and bars – this was our topic with Dr. László Gerlán, the managing director of Formative Zrt., a company that...
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Albapark Restaurant
Date: 2009-10-27 08:00:00
Albapark in Székesfehérvár is a 1,600-m² motorway restaurant; their guests are mostly those who travel on the M7 motorway or work in the nearby Alba Industrial Park. For the latter...
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Chef competitions with limitations
Date: 2009-10-27 08:00:00
Vilmos Kreil, the president of the Hungarian Bocuse d’Or Academy informed the public that according to Yves Huncler, there was a chance of 83-year old Paul Bocuse visiting the Hungarian...
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Renting specialist
Date: 2009-10-27 08:00:00
The selection of furniture to rent was rather poor 3-4 years ago, until Dublino Hungary Kft, appeared on the market. It was their idea to introduce novelties like the ”director’s...
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Pipacs Restaurant, Orosháza
Date: 2009-10-27 08:00:00
The owner of Pipacs in Orosháza ”feels” the market. His starting point was that even price-sensitive small town-dwellers like to have a good lunch. A Hungarian style, but not rustic...
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She blossomed in silence
Date: 2009-10-27 08:00:00
A few months ago, a young female cook caught the press’ attention, Zsuzsa Sára who works at Arany Kaviár in Budapest. She won a TV contest ahead of 17 male...
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The market is sparkling
Date: 2009-10-27 08:00:00
Recession did not leave the world’s champagne market intact, but the decrease in domestic consumption was below the average at 10 percent. In terms of volume tank-fermented champagnes, especially the...
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Talented students
Date: 2009-10-27 08:00:00
WorldSkills, the bi-annual youth contest for newly graduated students of 40 professions was regularly organised in the past 80 years. This year Calgary was the host and Hungary sent representatives...
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Success on multiple levels
Date: 2009-10-27 08:00:00
The Budapest International Wine and Champagne Festival closed its gates on September 13. According to Judit Révész, the key account manager of Törley Pezsgőpincészet Kft. the number of wine-savvy participants...
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Franchise news
Date: 2009-10-27 08:00:00
European concept Belfrit is expanding rapidly in Hungary. The Belgian fast food chain opened its 16th unit in the Budaörs Auchan at the end of September. Belfrit’s main profile is...
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Sauces from behind the bars
Date: 2009-10-27 08:00:00
Every enterprise has to face difficulties sometimes – but the producer of JailHouseFire hot sauces is really special: their products are made in a Florida penitentiary, in 3 varieties. Distributors...
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Shoot…the chef!
Date: 2009-10-27 08:00:00
Sydney Morning Herald organised its annual (and the world’s only) gastronomic art photography competition, Shoot the Chef. Winners were selected at the end of September and their photos can be...
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Hungarians finish 4th
Date: 2009-10-27 08:00:00
As part of the Hoventa trade exhibition, the Central European preliminaries of the Global Chefs Challenge were organised for the second time. Tamás Tóth and Zsolt Berki put on a...
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Facing the challenge in New York – part 3
Date: 2009-10-27 08:00:00
From July Roland Oláh, formerly the chef of Café Erté, tries his luck in the USA. He regularly reports to our magazine: “Starting at the Boulud – this is all...
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Rumbach 7 brasserie
Date: 2009-10-27 08:00:00
This place is basically an Alsace-type brasserie, with an artisan kitchen that does not necessarily follows actual trends (the final menu is still in the making). Rumbach 7 – using...
Read more
Development is knocking at the door?
Date: 2009-10-27 08:00:00
Despite economic difficulties Ákos Niklai, the president of Magyar Turizmus Zrt. thinks that the perspectives of HoReCa are hopeful, because the sector is about to develop if it can improve...
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Albapark Restaurant
Date: 2009-10-27 08:00:00
Albapark in Székesfehérvár is a 1,600-m² motorway restaurant; their guests are mostly those who travel on the M7 motorway or work in the nearby Alba Industrial Park. For the latter...
Read more
Gastronomic tour for foreign journalists
Date: 2009-10-27 08:00:00
Magyar Turizmus Zrt. invited 16 journalists to make themselves acquainted with Hungary’s culinary values on 20-24 September. The flavour-trip started at Óbuda and continued in Szabolcs-Szatmár-Bereg county, Tokaj and Budapest....
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Pipacs Restaurant, Orosháza
Date: 2009-10-27 08:00:00
The owner of Pipacs in Orosháza ”feels” the market. His starting point was that even price-sensitive small town-dwellers like to have a good lunch. A Hungarian style, but not rustic...
Read more
Placards in the socialist era
Date: 2009-10-27 08:00:00
From 10 October 2009 until the end of February 2010, the Hungarian Museum of Trade and Tourism exhibits Hungarian retail, tourism and HoReCa-themed placards from the period 1945-1989....
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Artisjus royalties
Date: 2009-10-27 08:00:00
On 3 September 2009, the Society Artisjus Hungarian Bureau for the Protection of Authors’ Rights held an informative meeting for HoReCa organisations and the representatives of the Hotel Association of...
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The real guest book
Date: 2009-10-27 08:00:00
Nearly all restaurants and bars with their own website have a virtual guest book, but few people write into them – customers believe they are censored. They are probably right...
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Every tenth restaurant and pub is in the edge of bankruptcy
Date: 2009-10-27 00:01:45
The hosts living up their last emergency reserves. According to a survey, every tenth restaurant and pub is in the edge of bankruptcy. Beside the traffic decrease, to get bank...
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Eighty percent of the toursists at Balaton are Hungarian
Date: 2009-10-22 00:04:00
In the first eight months of the year, nearly one million guests spent 3.4 million nights in the Lake Balaton, which is a 6.5 percent drop in traffic and a...
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Tourism avoided job losses
Date: 2009-10-14 00:04:02
Thanks to the increase of the labor demand during the summer season, tourism industry avoided the large number of redundancies – states the assessment of turizmusjob.hu. Tourism is a special...
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