The Hagymatikum spa in Makó is famous not only for its unique architecture and thermal waters, but also for its gastronomic offer. The café and restaurant on the spa premises can serve up to 1500-2000 guests a day - a logistical and culinary challenge in itself. However, the restaurant is no ordinary way of doing this: they do not compromise on quality, even at high volumes.
In addition to the basic menu, the self-service, tray-service restaurant is based on seasonal ingredients that are refreshed daily, and increasingly exciting modern dishes are being added to the classic spa menu.
TITOK: a reliable supplier and well-planned kitchen processes
Behind the scenes at Matusz-Vad as the primary supplier of raw materials. The company's products cover all the restaurant's raw material needs - from meats to side dishes, from frozen ingredients to fresh produce. This stability allows the chefs to work with the same reliable quality every day, while the supply can be flexibly adapted to current guest requirements.
We talked to József Berki, the head of Hagymatikum catering.
Matusz-Vad: What criteria are used to select a supplier for a unit with such a high turnover? What was the deciding factor for Matusz Wild?
József Berki: The selection of the supplier is a very important issue. We focus on the selection of the supplier. high quality at affordable prices we were looking for. The Hagymatikum spa is often visited by the public „As a cathedral of baths” so there was no question that the restaurant offer should be special and tasty. At Matusz-Vad Zrt. we found everything I mentioned above and everything we were looking for.
MV: What are the advantages of having almost all your raw materials from a single source? How does this impact on stock management and kitchen logistics?
BJ: It's a great relief for colleagues that goods arrive several times a week. This simplifies logistics and reduces the daily administrative burden. And the continuous supply of large quantities of raw materials better prices, allows more substantial discounts.
MV: How can they maintain the consistent quality of their food despite the large quantities? What role do prepared or frozen products play in this?
BJ: Food preparation in our house continuous throughout the day. For example, we open in the morning with one type of broth, but we won't necessarily have the same at closing time. Prepared products play a big part in this - it's not the same whether you cook a rib for 2-3 hours or a sous-vide page In 15 minutes we just fry them.
MV: How important is the constant availability of products and a predictable delivery system for you? Have you experienced challenges with other suppliers in the past in this area?
BJ: Because of the high average number of visitors predictability is key. One of the biggest advantages of Matusz-Vad Zrt. for us is that we can order continuously, even on Sundays or public holidays, for pre-defined fixed delivery days. This is a great help for planning and storage.
MV: How has your guests' eating habits changed in recent years? How does this affect menu design or product choice?
Habits of the guests are constantly changing, and we are monitoring this. We try to adapt our offer to these. At the moment, for example vegan line is the latest trend, and we were pleased to see that Matusz-Vad Zrt. is also prepared - available for example Darta salad mixes, Aviko wooden balls, etc. We also take into account the holidays and gastronomy of neighbouring countries - when we take into account the associated dishes, such as pacalleves, Micsfood, baklava, will also be included in the offer.
MV: What role do innovative new products - such as special side dishes or convenience solutions - play in day-to-day operations?
BJ: Mi we are fully open to new solutions. Convenience products don't mean you don't need a chef - quite the opposite. These solutions help compensate for labour shortages and ensure that even under the highest pressure consistent, good quality we can offer.
MV: How are seasonal peak periods managed? How much can a stable supplier support you in preparing for such periods?
BJ: We have the peak periods in one the best periods is. In this case, we just need to make sure that the supply varied and seasonal stay. The quantities ordered will of course increase, but because of the high number of guests, stock rotation is continuous and fast. Matusz-Vad Zrt. is also a partner in this - providing us with the a stable supply of raw materials, which we need at this volume. Quality on every plate
The restaurant at the Hagymatikum Spa is a perfect example of how to maintain a high level of quality even in high-volume catering - day in, day out. Guests may not realise it, but behind every dish is a conscious, well-organised back-up system and a reliable supplier. Matusz Vad's offer not only makes the chefs' job easier, but also guarantees that guests always receive fresh, tasty and carefully prepared meals - whether for a quick lunch or as a gastronomic accompaniment to a day-long wellness experience.
Because good raw materials are not a luxury - they are a basic. And we always have that basis.
