Horeca
Too strong for comfort
Date: 2008-05-01 08:00:00
It is not only European sommeliers who encourage Californian wine producers to reconsider the alcohol content of their wines. Though Californian wines with a 15-17 per cent alcohol content are...
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Whose future is it?
Date: 2008-05-01 08:00:00
The stories of the two former chairmen of Étrend association illustrate the present situation of Hungarian gastronomy well. Péter Mózes, who resigned in February had pointed out the problems which...
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Iceman coming?
Date: 2008-05-01 08:00:00
Last summer, huge blocks of ice were used for cooling some large building in New York, instead of air conditioning, Water was refrozen using energy from solar cells. Blocks of...
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Profit going up in smoke
Date: 2008-05-01 08:00:00
The Smokers’ Association wants a frank dialogue with legislators, as they regard the currently proposed amendment of the law about the protection of non-smokers as unrealistic. They would only support...
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Still a long way to go!
Date: 2008-05-01 08:00:00
Per capita consumption of cheese in Hungary is still well below the EU average. The consumption of cheese had been growing in the EU till 2001, stabilising around 19 kilos....
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Franchise news
Date: 2008-05-01 08:00:00
Dr Istán Kiss, general secretary of the Hungarian Franchise Association retires. He has lead the organisation since its foundation in 1991. His successor is dr. Katalin Mandel, owner and director...
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Could be simple…
Date: 2008-05-01 08:00:00
…to sell ice cream with a high margin. As people go out looking for an experience, ice cream desserts also need decoration! Wafers, chocolate decorations, creams, candied fruits and fresh...
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This time, it’s Buday!
Date: 2008-05-01 08:00:00
Peter Buday, the number one media star among Hungarian chefs has finally parted with his role as sous-chef beside Judit Stahl and now has his own gastronomic program on the...
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Syrupy story
Date: 2008-05-01 08:00:00
A great variety of syrups play a major role in the growth seen in the sales of cold and hot beverages. As a result of the increasing popularity of mixed...
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New Wellneshotel in Zsira
Date: 2008-04-30 00:00:00
Spanish Iberalta Group plans to built wellness hotel near to Hungarian-Ausztrian border in Zsira. The developing costs are 15-16 millios euros. On the Austrian site of the border there are...
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Environmentfriendly Tender for hotels
Date: 2008-04-29 00:00:00
Almost every Hungarian hotel has now an environmental program, the next step is to involve the guest and the neighbours to the action. The Hotel Association of Hungary calla for...
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(HU) A magyarok több mint fele nem utazik, még belföldön sem
Date: 2008-04-21 00:00:00
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Agrarexpo in Papa
Date: 2008-04-14 00:00:00
On the exhibiton between 25-27 April 90-100 companies offer their products and 15 farmer show their most beautiful sires. The producers of agricultur products, machine makers, raw materials retailers and...
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Food Express has new brand owner
Date: 2008-04-09 00:00:00
After the rationalization United Food plans to bring new brands and products onto the market. With the aquasation the new founded United Food Kft. has 40% market share, the...
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Increase at wellness hotels's winter
Date: 2008-04-07 00:00:00
In January-February 2008, public accommodations reported 2.7 percent more tourism nights and, at current prices, 8 percent higher revenues. Due to above average growth, EU guests spent 9 percent more...
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Local Tastes, Bio Food to Win in European gastronomie
Date: 2008-04-03 00:00:00
According to specialist the fresh and bio food will be day to day more popular in the European restaurants and homes. In some West-European countries the chefs can choose to...
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Unit is strength by castles too
Date: 2008-03-31 00:00:00
The Castle Hotels of Hungary Association has now 14 member, a historical restaurant and 13 castles in the country. The goal of the association is to protect, save and show...
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Franchise news
Date: 2008-03-28 08:00:00
According to the franchise top list of 2008 published by www.enterpreneur.com, 7-Eleven has broken the hegemony of Subway. Donkin Donuts, Pizza Hut, McDonald’s and KFC are all there in the...
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The Spanish are coming
Date: 2008-03-28 08:00:00
Though Spanish cuisine is not the first thing that comes to our minds when we hear about gastronomic globalisation, Spanish cooks are deemed to play a key role in 21st...
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Qualifying round for Bocuse d’Or
Date: 2008-03-28 08:00:00
According to István Pető István, chairman of MNGSZ, the association organising the competition, the fact that 78 participants have entered the first qualifying round for Bocuse d’Or held in Hungary...
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Experienced newcomer
Date: 2008-03-28 08:00:00
Sándor Kovács, the winner of the Hungarian qualifying round for Bocuse d’Or is an experienced competitor. He has been working as a cook and later as a chef for thirty...
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Double enjoyment
Date: 2008-03-28 08:00:00
Journalists from The Publican’s magazine have sampled all the existing combinations of four beverages, red, wine, white wine, Baileys, Grand Marnier and four kinds of chocolate. Common milk chocolate with...
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Aiming for stars
Date: 2008-03-28 08:00:00
Tamás Széll, sous-chef of Onyx restaurant finished in first place in the Tradition and Evolution 2008 competition organised by the Hungarain Gastronomical Association. Though he was the youngest competitor in...
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How is tomorrow’s drink made?
Date: 2008-03-28 08:00:00
According to a report published in USA Today, nothing is left to chance during product development of Coca Cola. A joint venture has been set up with the Chinese Academy...
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Tradition and Evolution 2008.
Date: 2008-03-28 08:00:00
According to Viktor Segal, a member of the jury, the most important result of the competition was that the number of participants had almost reached 50. Not only chefs, but...
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Bottomless plates and bottomless stomachs
Date: 2008-03-28 08:00:00
Brian Wansink, a professor at Cornell university has stirred up controversy with his latest book “Eating without thinking”. He is saying that in order to live longer, we need to...
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Déryné Café
Date: 2008-03-28 08:00:00
This place is a peculiar mix of a cafe, bar, bistro and confectionery for guests with money to spend. Spectacular interior design, a friendly little restaurant-corner, a little cafe-atmosphere, all...
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Training cooks with iPod
Date: 2008-03-28 08:00:00
Though iPod is no more for most people than a personal music storage device, it is also increasingly used in education. The Culinary Institute of America's (CIA) ProChef Podcast course...
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