Tag "közétkeztetés"

Solutions

Recently a Hungarian school has informed parents in a letter that from now on soup will only be served at lunch 2-3 times a week, and the children will get...

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Children’s breakfast

Pek-Snack’s latest, 1,308-participant online survey has revealed: 73% of parents prepare school snack for their children themselves more frequently than before. Nine from 10 parents pack a sandwich or something...

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Rationality dictates

To adapt to uncertainty and to plan accurately have become pre-conditions of survival in the HoReCa-sector. And this survival is impossible without the use of meat products processed at a...

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The salt content trap

Public sector catering is fighting for survival, and conditions are getting worse as service providers can now be held responsible by the authorities for the salt content of the foods...

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More online shopping services from Esselunga

Italian supermarket chain Esselunga has expanded its online shopping services and delivery options. New features include “Presto a casa”, with home delivery within 3 hours of ordering for purchases made through...

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(HU) Komoly kibertámadás ért egy közétkeztető céget

Sorry, this entry is only available in Hungarian....

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KÖSZ 2021-2022 contest and reality

There was great interest in the final of the Public Sector Catering Competition (KÖSZ), which was organised at the Sirha trade show by the National Association of Public Sector Catering...

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(HU) 2 perc a közétkeztetés csúcsáról – A nap videója

Sorry, this entry is only available in Hungarian....

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(HU) A KÖSZ közétkeztetési 2021–2022 szakácsverseny győztesei

Sorry, this entry is only available in Hungarian....

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Guide for public procurement in mass catering

The National Food Chain Safety Office (Nébih) has prepared a comprehensive guide for those working in public sector catering, about how to comply with public procurement rules successfully. This new...

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Three things are needed – money, money, money

The National Association of Public Sector Catering Service Providers (KÖZSZÖV) has asked for help from the government to subsidise the cost increase expected from 2022, which will occur for the municipalities in...

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AM Secretary of State: the proportion of Hungarian products in public catering should be increased

The share of domestic products in public catering must be raised to 60 percent from 1 January 2022 and to 80 percent from 1 January 2023, which is already included...

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Public catering is not mass catering

Public catering is is not mass catering. It does not mean that we deliver some food to children, hospitals or workplaces, but that they have access to quality food at...

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(HU) A KÖSZ közétkeztetési szakácsverseny elődöntőire várják a tanulni vágyó érdeklődőket is

Sorry, this entry is only available in Hungarian....

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Nébih’s catering information page has been launched

To support the application process and procurement, the National Food Chain Safety Office (Nébih) has set up a catering information page. According to a statement sent to MTI by Nébih...

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More Hungarian products in mass catering

Thanks to Government Decree 676/2020 (XII. 28.), new rules apply to public sector catering.  For instance from 2022 minimum 60 percent of the food used in the sector must be...

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Beyond poppy seed noodles and after a price increase

One of last year’s winners is the pasta category, but the rapid sales growth seems to have come to a halt this year – we learned from Gábor Bokros, deputy...

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Nébih has relaunched its catering program

The National Food Chain Safety Office (Nébih) has gradually relaunched the Quality-Driven Catering Program with the alleviation of the coronavirus pandemic from mid-April, Nébih informed MTI on Wednesday. It was...

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Mass catering in the 20.5th century

Members of the presidency of the National Association of Public Sector Catering Service Providers (KÖZSZÖV) – Anna Zoltai, Zsolt Páger, József Némedi and Tamás Végh – answered questions about the...

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Twelve teams compete in the final of the Catering Chef Competition

The 12 teams competing in the 2019-2020 Final of the Catering Chef Competition will learn from the best in the industry Zsigó Róbert, Minister of State of teh Ministry of...

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Public Sector Catering Manual II.

Last March the first volume of the Public Sector Catering Manual came out, and this October the second volume was published. It contains special recipes for cooking for people suffering...

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Creative product ideas

Our company will build a 104m² stand at Sirha Budapest. We will bring ice cream, bakery, confectionery and HoReCa products. IREKS-STAMAG is famous for its 1st-class product ingredients and creative...

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The semi-finals of the public catering chef competition have begun

The semi-finals of the public catering chef competition have begun. This time the theme is “summer food” – read the National Food Chain Safety Authority’s (Nebih) website. Competitors will be...

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The quality of public catering can be enhanced with high quality ingredients

It is an important goal to prepare healthy and safe foods mainly from local and bio-based ingredients in public catering, which quantitatively and qualitatively meet the physiological needs of the...

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Good food from little money!

On 25 May 12 teams competed in the final of the National Public Sector Catering Chef Competition (OKÉS). The task was cooking a modern and tasty 3-course meal from a net...

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Fitt menu launched

In the first quarter of 2019 public sector catering company GasztVitál launched the whole-day healthy menu delivery service GasztVitál Fitt. The all-day menu and the Fitt lunch can help consumers...

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Prestigious competition for public sector catering cooks

It was announced in March that the biggest-ever competition for public sector catering cooks (KÖSZ) is being organised in Hungary, by the National Association of Public Sector Catering Service Providers...

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High quality in public sector catering

When the GasztVitál group started, we decided that the regulations governing the sector would only be the minimum requirement from ourselves: our objective is to provide such high quality service...

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Magazine: Who is eating from my plate?

No matter how tasty the food is, if it is served on a worn-out and broken plate – and guests have to eat it with an overused knife and fork...

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The Budapest Economic University concluded a cooperation agreement with the Hungast Group

The Budapest Economic University’s Faculty of Commerce, Hospitality and Tourism (BGE KVIK) has concluded a cooperation agreement with the Hungast Group. Thanks to the professional partnership, the university students can...

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