{"id":38945,"date":"2024-06-14T11:40:03","date_gmt":"2024-06-14T09:40:03","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=38945"},"modified":"2024-06-14T12:51:07","modified_gmt":"2024-06-14T10:51:07","slug":"klasszis-bisztro","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/klasszis-bisztro\/","title":{"rendered":"\u201cEating habits have changed, but we don't see a strong price sensitivity here - interview with the chef of Klasszis Bistro\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

The Klasszis Bistro in Gy\u0151r, opened just two years ago, has managed to do what many find difficult to do in a decade. They can seat 150-200 people in a single lunch, with 80% of them regulars, whether they are manual workers or managers in suits. We talked about the secret of their success in their garden room, which is certainly one of the most atmospheric terraces in town.<\/strong> <\/p>\n\n\n\n

The Klasszis Bistro, which first opened its doors as a Spanish restaurant in 1993, is far from unknown to locals. It also plays a very important role in the history of our company, as the owner, Bal\u00e1zs Matusz<\/a> started his career here, where he worked his way up to the position of head chef. Since then it has operated under different concepts and owners, and is now run by Istv\u00e1n Horv\u00e1th and his team, with Hungarian classics as the main focus of the food.  <\/p>\n\n\n

\n
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Photo by Andrea Rem\u00e9nyik<\/figcaption><\/figure>\n<\/div>\n\n\n

From the large kitchen to the low-energy bistro<\/h3>\n\n\n\n

Istv\u00e1n also worked in the kitchen of the late Tio Pepe, which he says was one of the best restaurants in the city in the 2000s. From there he went to the kitchen of Audi, where he catered for 3,000 people a day. A few years later, he was offered the opportunity to run the restaurant, to which he happily said yes. In 2019, he and his wife began a renovation project, which led to a rethink of the interior design and a modernisation of the kitchen. They also adjusted the cooling capacities to the season, which significantly reduces energy consumption.  <\/p>\n\n\n\n

These measures have not only reduced operating costs, but have also made a positive difference to the bottom line. These types of operational strategies are excellent examples of how to use resources more efficiently while reducing the environmental burden. This not only puts the bistro in a better financial position, but also environmentally aware<\/a> is also generating positive feedback. <\/p>\n\n\n

\n
\"\"
Photo by Andrea Rem\u00e9nyik<\/figcaption><\/figure>\n<\/div>\n\n\n

Varied guest list, Hungarian classics<\/h3>\n\n\n\n

\u201cThe bistro was also named after the fact because I wanted to focus on traditional food, which is what they do best. My wife and I envisioned a family-style diner where everyone could feel comfortable and I think we succeeded. We have 150-200 people at peak times, most of whom are returning customers. We have a mix of office workers, families, working people and couples.\u201d - says Istv\u00e1n. In light of this, the food is similarly varied, with seasonality always in mind and not a day goes by without a vegetarian dish. \u201cThe permanent menu changes 4 times a year, but the lunch menu is usually the most popular on weekdays and the specials on weekends.  <\/p>\n\n\n\n

Of course, there are already those pull items that you can never make enough of. Such as on the side,<\/a> a hekk <\/a>or the marhapofa. <\/a>During such large attacks, the Matusz pre-measured, pre-dosed, konyhard, suited meat species<\/a>. You can also save a lot of time with an already cleaned, diced meat, as well as with D'arta<\/a> with pies. Just make an exciting sauce, dressing or spice it up with an extra ingredient and you have something unique. And unlike the competition, daily delivery and ordering until 7pm is a huge advantage. I like to order fresh produce, but my storage options are limited. I don't have to worry about that, because I can get stock seven times a week, I only order what I know will sell.\u201d  <\/p>\n\n\n

\n
\"\"
Photo by Andrea Rem\u00e9nyik<\/figcaption><\/figure>\n<\/div>\n\n\n

Away from the main square, close to the community<\/h3>\n\n\n\n

The location of the Klasszis is not the most fortunate, it is out of the way of the bustling city centre, there are no tourists walking around, so they are in a more difficult position in this respect. Like many others, they see the solution in providing corporate team building and family events. \u201cThere are 3 types of service for an event, depending on what is best for the client. They can usually choose from 3 starters, 2 soups, 6 main courses and 3 desserts. It is difficult to predict what the season will be like. There are fewer events than last year, for example, but there is no strong price sensitivity on the part of guests. Almost every table ordered steak at the weekend, many people come back with the whole family, but some people just come for the menu, so it's hard to speak in general terms, but it's clear that eating habits have changed.\u201d - Istv\u00e1n concludes.  <\/p>\n\n\n\n

Address: 9024 Gy\u0151r, E\u0151rsy P\u00e9ter u. 17 <\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

The Klasszis Bistro in Gy\u0151r, opened just two years ago, has managed to do what many find difficult to do in a decade.<\/p>","protected":false},"author":46,"featured_media":38949,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-38945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek"],"yoast_head":"\nklasszis bisztr\u00f3<\/title>\n<meta name=\"description\" content=\"A Klasszis Bisztr\u00f3 konyhaf\u0151n\u00f6k\u00e9vel, Horv\u00e1th Istv\u00e1nnal a siker\u00fck titk\u00e1r\u00f3l \u00e9s a megv\u00e1ltozott szok\u00e1sokr\u00f3l besz\u00e9lgett\u00fcnk.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/klasszis-bisztro\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cMegv\u00e1ltoztak az \u00e9tkez\u00e9si szok\u00e1sok, de itt nem tapasztalunk er\u0151s \u00e1r\u00e9rz\u00e9kenys\u00e9get - interj\u00fa a Klasszis Bisztr\u00f3 konyhaf\u0151n\u00f6k\u00e9vel\u00a0\" \/>\n<meta property=\"og:description\" content=\"A Klasszis Bisztr\u00f3 konyhaf\u0151n\u00f6k\u00e9vel, Horv\u00e1th Istv\u00e1nnal a siker\u00fck titk\u00e1r\u00f3l \u00e9s a megv\u00e1ltozott szok\u00e1sokr\u00f3l besz\u00e9lgett\u00fcnk.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/klasszis-bisztro\/\" \/>\n<meta property=\"og:site_name\" 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