Tag "vendéglátás"
Szállás.hu: causing damage is the most common problem for hotel operators
Guests violate regulations in three out of four hotels. At least one of the most common violation is causing damage, followed by smuggling non-paying guest into the room, and theft...
Read moreBalatoni Kör: The number of restaurateurs open all year round increased by 50 percent
Over the past five years, the number of catering units and wineries has increased by at least 50 percent that are open all year round – according to the announcement...
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Half year results in 2018
The 5-percent VAT brought the expected results – sales of hospitality units surged, reported blokk.hu. In the first four months of the year they realised HUF 322-billion sales, which was a...
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Good performance from the Hungarian team at the Bocuse d’Or
The Hungarian team finished 8th at the Selection Europe 2018 of Bocuse d’Or, so Ádám Pohner and his team (coach Frigyes Vomberg, commis Richárd Csillag and president Zoltán Hamvas) will...
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Magazine: Cool places
Today’s refrigerators use much less energy and environmentally friendly technology, but no revolutionary breakthrough happened in cooling technology in recent years – informed Gábor Kisgyörgy, product manager of Assur Kft.,...
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Taxes on accommodation services may be reduced
The high 18 percent Hungarian VAT rate undermines the profitability of market participants, but according to a new government decision VAT could be reduced on the domestic accommodation market. Könnyid...
Read moreEntrepreneurs of the Lake Balaton: wage demands are unrealistic
The start of the season is more difficult than ever before due to the lack of skilled workers and unrealistic pay demands at Lake Balaton, but due to rising earnings...
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The energy sector, construction and hospitality among the most turbulent sectors
“In some sectors, hardly 80 percent of firms operate for a year, indicating that the domestic companies are still far from equilibrium” – Pertics Richárd, Opten’s Corporate Information Director said....
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Bloody Mary for supper
In the USA Bloody Mary is often served with high-quality fresh vegetables. In many bars the cocktail is decorated with celery sticks, hot pepper or olives. Since it is very easy to...
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Another reconciliation between MVI and Artisjus
In November 2017, the representatives of the Hungarian Hosts’ Association (MVI) and the Artisjus Hungarian Copyright Protection Bureau had bilateral talks on how and under what conditions the royalties of...
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The reservation for the Spring National Restaurant Week was started
The reservation for the Spring National Restaurant Week that will be held between 5-11 March was started. The participating restaurants offer 3-course menus from 3300 HUF. More than 100 restaurants...
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Gluttonous Thursday at the Lake Balaton
The self-organized Gluttonous Thursday will be held on the 15th of February, in 25 sttlements of the region and lasts for several days at some places – Győrffy Árpád main...
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Trend cocktail – analysed, not forecasted!
One of the most influential factors in Hungary’s restaurant business is globalisation – in both the general sense of the word and in the culinary sector. Hungarian hospitality businesses must adapt...
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The Hungarian hospitality should target quality
The value-for-money ratio of the Hungarian hospitality is recognized as favorable, but it has to target quality and solvent foreign demand in order to further develop the sector – Princzinger...
Read moreMETRO offers usefu digital solutions for the horeca sector
Sorry, this entry is only available in HU....
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METRO helps the Hungarian hospitality sector with digital solutions
We asked Imre Horváth, CEO of METRO Hungary about their partnership with the domestic hospitality sector. Retail and wholesale are going through exciting changes. It isn’t enough to offer a large...
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The restaurants in Budapest are performing well despite the decrease in their number
While the number of operating companies has declined steadily over the past three years, the remaining ones are performing well and their net revenue has increased – according to the...
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ÁKT’s founding session
Early October the founding session of the tourism/hospitality Sectoral Skills Council (ÁKT) took place. The ÁKT will make recommendations about the system of trade education and the legal background of the...
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“Practice Makes the Master”: there is a growing demand for well trained trainees
It is becoming increasingly difficult to find skilled workers in the field of tourism and catering, so the importance of enterprise internship programs is growing. It is also important for...
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Hungarian happiness in Abu Dhabi
In the final of the WorldSkills competition held in Abu Dhabi – the biggest vocational education and skills excellence event in the world – 1,259 young people from 62 countries...
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The Autumn National Restaurant Week has started
More than 100 mid- and top-class restaurants await the visitors all over the country to the National Restaurant Week, where one can enjoy a three-course menu at a discounted price,...
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Zsigó Róbert: Hungary has returned to Europe’s gastronomic map
Hungary has returned to Europe’s gastronomic map over the past decade – Zsigó Róbert, Minister of State of the Ministry of Agriculture said on Thursday in Szolnok at a conference,...
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Three hundred billion HUF for the Kisfaludy accommodation development program
The strategic goal of the government is to increase the income generating capacity of tourism, ie to extend the length of the stay of foreign tourists and increase their spending...
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The Jolly Jokers of the trade
László Jakabffy about the role consultants can play in the restaurant business: Being a consultant is a complex task and everything can change when the consultant is doing their work....
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The government office will carry out controls at major tourist sites
The government office of Budapest will carry out controls at frequented venues, especially in catering facilities, casual shops. According to the organization’s communication sent to the MTI on Wednesday, the...
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Roundtable discussion on tourism and hospitality at BKIK
For the initiative of the Budapest Chamber of Commerce and Industry (BKIK), a professional round table was set up in 2017 to discuss the problems affecting tourism and hospitality. The...
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The catering facilities can expect the controls of the tax authority by night
The staff of the Tax Administration will check the catering facilities more times than average in Budapest and its vicinity between 10-30 July. Nightclubs, restaurants, hotels, and taxis will be...
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The service fee may end the era of tip
We expect that the salaries of employees to rise officially. Since the service fee is only paid to employees, it is not necessary to put a tip on it, and...
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