{"id":39755,"date":"2025-09-23T10:00:00","date_gmt":"2025-09-23T08:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=39755"},"modified":"2025-09-20T11:00:04","modified_gmt":"2025-09-20T09:00:04","slug":"a-magyar-vendeglatas-uj-korszaka","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-magyar-vendeglatas-uj-korszaka\/","title":{"rendered":"Hungarian hospitality enters a new era - challenges and opportunities at the edge of the plate"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

In recent years, the domestic hospitality industry has undergone a transformation on a scale previously seen only over many decades. The epidemic, rising commodity prices, labour shortages, followed by inflation and changing guest expectations, created an environment in which only those who reacted quickly and smartly survived. But what does this mean on a day-to-day operational level - and how can suppliers also make a meaningful contribution to survival?<\/p>\n\n\n\n

Professional kitchens now rely not only on taste, but also on efficiency, reliability and innovation. This is where the role of suppliers becomes key - especially those who not only deliver the product but also the solution and operational safety<\/strong> are also offered.<\/p>\n\n\n\n

Data for the first half of 2025: <\/strong><\/p>\n\n\n\n

In the first half of 2025, hospitality prices rose between 7.4 % and 9 % month on month, resulting in a volume decline: sales volume stagnates but revenue rises.<\/p>\n\n\n\n

Guests are becoming more conscious of their spending: choosing fewer meals, cheaper drinks and maintaining cost-efficiency, while service prices are not increasing as much as costs are rising.<\/p>\n\n\n\n

G7 reports that in 2025, several well-known restaurants in Budapest will close again, as they will not be able to sustain their operations in the long term due to inflation, rents and energy prices.<\/p>\n\n\n\n

Professional outlook: what does a technical chef think?<\/strong><\/h2>\n\n\n\n

The transformation of the hospitality industry is not just about economics: it is also about taking kitchen practices, logistics and creativity to a new level. A Matusz-Vad Zrt.<\/a>, as one of the best-known premium food suppliers in Hungary, not only supplies raw materials<\/strong>, but also provides technological and professional support to its customers.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/figure>\n\n\n\n

<\/p>\n\n\n\n

So we asked one of the company's technical chef<\/strong> How Ferenc Bri\u00e1k sees this change from the inside:<\/p>\n\n\n\n

Eszter Drahos: What is the biggest demand from kitchens today towards suppliers?
<\/strong>Ferenc Bri\u00e1k: We can talk about any kitchen and I'll be a bit chic in my answer, but the most important thing is reliability, predictability and clear communication, a stable supply background. I would also highlight in big letters the service that a supplier provides or represents. <\/em><\/p>\n\n\n\n

I think that for us, the stability is that we have a solid background and professional service in the market that I think we are unique in the HORECA market. <\/em><\/p>\n\n\n\n

D.E.: How much does the use of prepared or semi-prepared products play a role in today's professional kitchens?
<\/strong>B.F.: In kitchens with a good team, expertise and stable management, there is less reliance on convenience products. Obviously, there is a layer of catering kitchens where these products can't enter, but of course we supply these units too, but only with ingredients that they can fully prepare the final result. <\/em><\/p>\n\n\n\n

On the other hand, there is the other side of the coin, where either there are few people in the kitchen, or there is a brutal turnover and no production, or there is at most one professional out of the few people. These are the units we can help enormously with these high quality prepared products. And from the owner's point of view, we guarantee accountability, time and energy savings. We also support our partners professionally and try to inspire them with new ideas on how to use these products. We have a funny saying that there are two customers for these products, the one who buys and the one who will buy.<\/em><\/p>\n\n\n\n

D.E.: What can a partner like Matusz-Vad do better than a general supplier today?
<\/strong>B.F.: We are always one step ahead! And I can only repeat myself that our service is what is absolutely unique in the market. Our partners are visited by qualified professionals, mostly from the hospitality sector, as regional representatives. Many times our partners rely on us for a menu writing and together with the representative colleague they create successful menus and chef proposals. <\/em><\/p>\n\n\n\n

I also dare to talk about the sensitive issue, I think it's very important and we are unique in this issue, what happens when a product that comes to a partner has a problem. Well, we deal immediately with complaints about the product, our regional representative colleagues personally check such situations and we close legitimate complaints within 48 hours and compensate our partners. After that, we will of course run our own round against the manufacturing companies, as unfortunately it is impossible to prevent a high volume of 1 to 1 occurrences. I knock it down, but fortunately this is rare and we have a very strong team on the purchasing front and only contact reliable, stable companies ourselves.<\/em><\/p>\n\n\n\n

D.E.: What are the trends that will define the kitchen in Hungary in the next one or two years?
<\/strong>B.F.: It's a question I think I could debate for hours with my chef colleagues. I'll tell you what I see. What I see is that in today's fast-paced world, the street food line is gaining ground, and we responded to that a couple of years ago and we have a pretty solid, premium quality product in that segment. <\/em><\/p>\n\n\n\n

We also see two more untapped areas, but I'm not going to talk about that yet because I don't want to give other people any ideas. But I will also tell you what I would do if I were working as a chef now. The world of bistro and fine bistro has always been the closest to me. Here I would reach back to the roots of Hungarian cuisine and present them on the plate in a new guise. I love fusion, so I would definitely put a twist on a plate, but the way I would handle the ingredients would be traditional, I would just take advantage of the new technologies. But I'd also get into the world of street food, which is a new love for me because I've realised that you can knead everything into that with an alter, rebellious style, yes even the fine line. <\/em><\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

<\/p>\n\n\n\n

Secure supply, predictable background - the role of the supplier is being reassessed<\/strong><\/h2>\n\n\n\n

The example of Matusz-Vad Zrt. shows what is really needed today: it is not enough to deliver on time, but they need to know what ingredients can be used to design a flexible menu, how to reduce waste and what can be replaced with the least compromise in the kitchen.<\/p>\n\n\n\n

Technical chefs and sales consultants are not just order-takers, but often also the silent shapers of menu structure and ingredient use. And thinking together ensures not only quality, but also longevity.<\/p>\n\n\n\n

<\/figure>\n\n\n\n

What's next?<\/strong><\/h2>\n\n\n\n

The future of Hungarian hospitality is taking shape. Transformation is not necessarily a tragedy - it is an opportunity. If you choose the right partner, if you are open to technology and at the same time don't compromise on quality, you can not only survive, but thrive.<\/p>\n\n\n\n

Matusz-Vad Zrt. offers a safe point in this common thinking - as a gastronomic partner<\/strong>, who moves with the times, responds to trends and is forward-thinking.<\/p>\n

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

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