{"id":39550,"date":"2025-04-29T16:02:00","date_gmt":"2025-04-29T14:02:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=39550"},"modified":"2025-04-25T14:35:06","modified_gmt":"2025-04-25T12:35:06","slug":"hagymatikom_furdo_matusz-vad","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/hagymatikom_furdo_matusz-vad\/","title":{"rendered":"Fresh ingredients, daily quality - This is how the Hagymatikum spa restaurant works with the support of Matusz-Vad\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

The Hagymatikum spa in Mak\u00f3 is famous not only for its unique architecture and thermal waters, but also for its gastronomic offer. The caf\u00e9 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.<\/strong>\u00a0<\/p>\n\n\n

\n
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Source: Hagymatikum<\/figcaption><\/figure>\n<\/div>\n\n\n

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. <\/p>\n\n\n\n

TITOK: a reliable supplier and well-planned kitchen processes<\/strong>\u00a0<\/p>\n\n\n\n

Behind the scenes at Matusz-Vad<\/a> 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.\u00a0<\/p>\n\n\n\n

We talked to J\u00f3zsef Berki, the head of Hagymatikum catering. <\/p>\n\n\n

\n
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Source: Hagymatikum<\/figcaption><\/figure>\n<\/div>\n\n\n

Matusz-Vad:\u00a0<\/strong> What criteria are used to select a supplier for a unit with such a high turnover? What was the deciding factor for Matusz Wild?<\/strong>\u00a0<\/p>\n\n\n\n

J\u00f3zsef Berki: The selection of the supplier is a very important issue. We focus on the selection of the supplier. high quality at affordable prices<\/strong> we were looking for. The Hagymatikum spa is often visited by the public \u201eAs a cathedral of baths\u201d<\/strong> 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.\u00a0<\/p>\n\n\n\n

MV:<\/strong> 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?<\/strong>\u00a0<\/p>\n\n\n\n

BJ: It's a great relief for colleagues that goods arrive several times a week<\/strong>. This simplifies logistics and reduces the daily administrative burden. And the continuous supply of large quantities of raw materials better prices<\/strong>, allows more substantial discounts.\u00a0<\/p>\n\n\n\n

MV:<\/strong>\u00a0 How can they maintain the consistent quality of their food despite the large quantities? What role do prepared or frozen products play in this?<\/strong>\u00a0<\/p>\n\n\n\n

BJ: Food preparation in our house continuous throughout the day<\/strong>. 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<\/strong> <\/a>In 15 minutes we just fry them.\u00a0<\/p>\n\n\n\n

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?<\/strong>\u00a0<\/p>\n\n\n\n

BJ: Because of the high average number of visitors predictability is key<\/strong>. One of the biggest advantages of Matusz-Vad Zrt. for us is that we can order continuously<\/strong>, even on Sundays or public holidays, for pre-defined fixed delivery days. This is a great help for planning and storage.<\/p>\n\n\n\n

MV:\u00a0<\/strong> How has your guests' eating habits changed in recent years? How does this affect menu design or product choice?<\/strong>\u00a0<\/p>\n\n\n\n

Habits of the guests\u00a0are constantly changing<\/strong>, and we are monitoring this. We try to adapt our offer to these. At the moment, for example\u00a0vegan line<\/strong>\u00a0is the latest trend, and we were pleased to see that Matusz-Vad Zrt. is also prepared - available for example\u00a0Darta<\/a> salad mixes<\/strong>,\u00a0Aviko wooden balls<\/a><\/strong>, etc. We also take into account the holidays and gastronomy of neighbouring countries - when we take into account the associated dishes, such as\u00a0pacalleves<\/strong>,\u00a0Micsfood<\/strong>,\u00a0baklava<\/a><\/strong>, will also be included in the offer.\u00a0<\/p>\n\n\n\n

MV:<\/strong>\u00a0 What role do innovative new products - such as special side dishes or convenience solutions - play in day-to-day operations?<\/strong>\u00a0<\/p>\n\n\n\n

BJ: Mi\u00a0we are fully open to new solutions<\/strong>. Convenience products don't mean you don't need a chef - quite the opposite. These solutions help\u00a0compensate for labour shortages<\/strong>\u00a0and ensure that even under the highest pressure\u00a0consistent, good quality<\/strong>\u00a0we can offer.\u00a0<\/p>\n\n\n\n

MV: How are seasonal peak periods managed? How much can a stable supplier support you in preparing for such periods?<\/strong>\u00a0<\/p>\n\n\n\n

BJ: We have the peak periods in one\u00a0the best periods<\/strong>\u00a0is. In this case, we just need to make sure that the supply\u00a0varied and seasonal<\/strong>\u00a0stay. The quantities ordered will of course increase, but because of the high number of guests,\u00a0stock rotation is continuous and fast<\/strong>. Matusz-Vad Zrt. is also a partner in this - providing us with the\u00a0a stable supply of raw materials<\/strong>, which we need at this volume.\u00a0Quality on every plate<\/strong>\u00a0<\/p>\n\n\n

\n
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Source: Hagymatikum<\/figcaption><\/figure>\n<\/div>\n\n\n

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. <\/p>\n\n\n\n

Because good raw materials are not a luxury - they are a basic. And we always have that basis. <\/p>\n

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

The Hagymatikum spa in Mak\u00f3 is famous not only for its unique architecture and thermal waters, but also for its gastronomic offer. The caf\u00e9 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 restaurant: they do not compromise on quality, nor do they compromise on quantity.<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":39554,"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":[5,3,255],"tags":[2,10,209,75,216,212,1955,231,15],"class_list":["post-39550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","category-trendek","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-sefek","tag-strandbufe","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nHagymatikum - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"A mak\u00f3i Hagymatikum f\u00fcrd\u0151 nemcsak k\u00fcl\u00f6nleges \u00e9p\u00edt\u00e9szeti megold\u00e1sair\u00f3l \u00e9s gy\u00f3gyviz\u00e9r\u0151l h\u00edres, hanem gasztron\u00f3miai k\u00edn\u00e1lat\u00e1r\u00f3l is. 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Azonban az \u00e9tterem nem h\u00e9tk\u00f6znapi m\u00f3don oldja meg ezt a feladatot: a min\u0151s\u00e9gb\u0151l nem engednek, m\u00e9g nagy volumen mellett sem.\u00a0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/hagymatikom_furdo_matusz-vad\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2025-04-29T14:02:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2025\/04\/hagymatikum1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"650\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Friss alapanyagok, napi min\u0151s\u00e9g \u2013 \u00cdgy m\u0171k\u00f6dik a Hagymatikum f\u00fcrd\u0151 \u00e9tterme a Matusz-Vad t\u00e1mogat\u00e1s\u00e1val\u00a0\",\"datePublished\":\"2025-04-29T14:02:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/\"},\"wordCount\":1152,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/hagymatikum1.jpg\",\"keywords\":[\"Blog\",\"\u00c9TTEREM\",\"gasztron\u00f3mia\",\"h\u00fas\",\"konyhaf\u0151n\u00f6k\",\"s\u00e9fek\",\"strandb\u00fcf\u00e9\",\"szak\u00e1cs\",\"vend\u00e9gl\u00e1t\u00e1s\"],\"articleSection\":[\"\u00c9ttermek \u00e9s S\u00e9fek\",\"H\u00edrek\",\"Trendek\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/\",\"name\":\"Hagymatikum - Matusz-Vad Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hagymatikom_furdo_matusz-vad\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2025\\\/04\\\/hagymatikum1.jpg\",\"datePublished\":\"2025-04-29T14:02:00+00:00\",\"description\":\"A mak\u00f3i Hagymatikum f\u00fcrd\u0151 nemcsak k\u00fcl\u00f6nleges \u00e9p\u00edt\u00e9szeti megold\u00e1sair\u00f3l \u00e9s gy\u00f3gyviz\u00e9r\u0151l h\u00edres, hanem gasztron\u00f3miai k\u00edn\u00e1lat\u00e1r\u00f3l is. 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