{"id":27228,"date":"2022-08-07T09:30:00","date_gmt":"2022-08-07T07:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=27228"},"modified":"2022-08-03T10:12:48","modified_gmt":"2022-08-03T08:12:48","slug":"balaton-vendeglatas-valtozas","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/balaton-vendeglatas-valtozas\/","title":{"rendered":"Takto vidia sez\u00f3nu re\u0161taur\u00e1tori na Balatone"},"content":{"rendered":"
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Pohostinstvo sa te\u0161\u00ed na letn\u00fa sez\u00f3nu. Uplynul\u00e9 obdobie si vybralo svoju da\u0148 na tomto sektore, ktor\u00fd musel prekona\u0165 mnoh\u00e9 \u0165a\u017ekosti. Situ\u00e1cia st\u00e1le nie je priazniv\u00e1, preto\u017ee rast\u00face ceny surov\u00edn a nedostatok pracovn\u00fdch s\u00edl na\u010falej sp\u00f4sobuj\u00fa re\u0161taur\u00e1ci\u00e1m \u0165a\u017ekosti. Napriek tomu sa v\u0161etci te\u0161ili na leto, ke\u010f sa o\u017eiv\u00ed cestovn\u00fd ruch a pr\u00edjmy by mohli vzr\u00e1s\u0165. \u010co teraz za\u017e\u00edvaj\u00fa stravovacie zariadenia pri Balatone? Op\u00fdtali sme sa ich!<\/strong><\/p>\n

\u0160tipka trstiny - Siofok<\/strong><\/h3>\n

Attila Majoros majite\u013e<\/em><\/strong><\/p>\n

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Foto: Facebook<\/p><\/div>\n

Ak sa pozrieme len na posledn\u00fdch nieko\u013eko mesiacov, obrat je e\u0161te st\u00e1le \u017eelate\u013en\u00fd. U\u017e by sme sa nemali s\u00fastredi\u0165 len na 2-3 mesiace, ktor\u00e9 tvoria tzv. sez\u00f3nu. Jednozna\u010dne uva\u017eujeme v dlhodobej\u0161om horizonte, 6-7 mesiacov. To znamen\u00e1 nielen pre letn\u00fdch, ale aj pre jarn\u00fdch a jesenn\u00fdch k\u00fapaj\u00facich sa. v sez\u00f3ne<\/a> sme otvoren\u00ed aj pre turistov. Treba doda\u0165, \u017ee Balaton je v s\u00fa\u010dasnosti ve\u013emi rozdelen\u00fd. S\u00fa tu prosperuj\u00face miesta a s\u00fa tu miesta, ktor\u00e9 bojuj\u00fa o \u017eivobytie. N\u00e1s by som nezaradil ani do jednej z nich.<\/p>\n

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Foto: Facebook<\/p><\/div>\n

Najprv vysok\u00e1 kvalita, potom v\u0161etko ostatn\u00e9<\/h4>\n

K\u013e\u00fa\u010dom k \u00faspechu je kvalita, a to nielen potrav\u00edn a ingredienci\u00ed, ale aj samotn\u00fdch slu\u017eieb. Jedin\u00fd sp\u00f4sob, ako vynikn\u00fa\u0165, je pon\u00faknu\u0165 hos\u0165om \u0161irok\u00fa \u0161k\u00e1lu z\u00e1\u017eitkov. To zah\u0155\u0148a kvalitu jedla, obsluhy a prostredia. Samozrejme, d\u00f4le\u017eit\u00e9 je aj to, kde sa samotn\u00e1 re\u0161taur\u00e1cia nach\u00e1dza. Najm\u00e4 v s\u00fa\u010dasnosti je ve\u013emi d\u00f4le\u017eit\u00e9 ma\u0165 spo\u013eahliv\u00e9ho dod\u00e1vate\u013ea, ktor\u00fd dok\u00e1\u017ee zabezpe\u010di\u0165 st\u00e1lu kvalitu. Preto spolupracujeme so spolo\u010dnos\u0165ou Matusz-Vad, preto\u017ee m\u00f4\u017eeme sa na ne spo\u013eahn\u00fa\u0165,<\/a> dod\u00e1vka je tie\u017e presn\u00e1, \u010do je z\u00e1kladom na\u0161ej \u010dinnosti.<\/p>\n

Bala Bistro - Siofok<\/strong><\/h3>\n
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Zdroj: Facebook<\/p><\/div>\n

J\u00f3zsef R\u00e1dai V\u00fdkonn\u00fd riadite\u013e<\/em><\/strong><\/p>\n

Bistro Bala je otvoren\u00e9 celoro\u010dne, tak\u017ee nestaviame len na sez\u00f3nu. Na\u0161a poloha je celkom v\u00fdnimo\u010dn\u00e1, preto\u017ee sa nach\u00e1dzame na Striebornom pobre\u017e\u00ed. V s\u00fa\u010dasnosti sa tu ve\u013ea stavia, \u010do n\u00e1m ve\u013emi s\u0165a\u017euje prev\u00e1dzku. V na\u0161om okol\u00ed nie s\u00fa \u017eiadne hotely, iba s\u00fakromn\u00e9 apartm\u00e1ny. To je vlastne dobr\u00e9 aj zl\u00e9. \u010clovek by si myslel, \u017ee to vytvor\u00ed st\u00e1lu z\u00e1klad\u0148u host\u00ed, ale bohu\u017eia\u013e to tak nie je, preto\u017ee s\u00fa to v\u00e4\u010d\u0161inou druh\u00e9 objekty. In\u00fdmi slovami, niekedy sa vyu\u017e\u00edvaj\u00fa, niekedy nie, niektor\u00e9 sa prenaj\u00edmaj\u00fa, ale nem\u00f4\u017eete po\u010d\u00edta\u0165 so st\u00e1lymi hos\u0165ami. Tak\u017ee by som povedal, \u017ee \u00e1no, m\u00e1me sez\u00f3nu, ale nie je to a\u017e tak vidite\u013en\u00e9.<\/p>\n

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Foto: Facebook<\/p><\/div>\n

Cestovn\u00fd ruch sa zmenil<\/h4>\n

Zistili sme, \u017ee \u013eudia prich\u00e1dzaj\u00fa a odch\u00e1dzaj\u00fa, pozr\u00fa si jed\u00e1lny l\u00edstok a potom odch\u00e1dzaj\u00fa. V minulosti, ke\u010f \u013eudia prich\u00e1dzali k Balatonu na dovolenku, po\u010d\u00edtali s t\u00fdm, \u017ee po\u010das pobytu p\u00f4jdu nieko\u013ekokr\u00e1t do re\u0161taur\u00e1cie na obed alebo ve\u010deru. Teraz jednoducho<\/a> si to nem\u00f4\u017ee dovoli\u0165, nanajv\u00fd\u0161 raz, a potom u\u017e len zo strachu. Sme naozaj vystaven\u00ed tomu, ako sme doteraz pracovali, \u010do sme dosiahli, tak\u017ee to nie je sez\u00f3na, ktor\u00e1 prin\u00e1\u0161a hos\u0165ovanie. S\u00fa to na\u0161i st\u00e1li hostia, ktor\u00ed n\u00e1s tu dr\u017eia. Ka\u017ed\u00fd v\u00e1hame a p\u00e4\u0165kr\u00e1t si rozmysl\u00edme, k\u00fdm ideme do re\u0161taur\u00e1cie. A \u013eudia, ktor\u00ed si to m\u00f4\u017eu bez probl\u00e9mov dovoli\u0165, s\u00fa tu, sadn\u00fa si a nepo\u010d\u00edtaj\u00fa. \u0160krty, ktor\u00e9 sme teraz op\u00e4\u0165 dostali na krk, s\u00fa pod\u013ea m\u0148a \u010fal\u0161ou obrovskou fackou pre pohostinstvo.<\/p>\n

Z najlep\u0161\u00edch materi\u00e1lov<\/h4>\n

Pracujeme na pre\u017eit\u00ed. Nie preto, aby sme sa s\u0165a\u017eovali - preto\u017ee sme radi, \u017ee pracujeme. N\u00e1rast cien surov\u00edn je katastrof\u00e1lny a probl\u00e9m pracovn\u00edkov e\u0161te katastrof\u00e1lnej\u0161\u00ed. Jednoducho nie je pracovn\u00e1 sila. MATUS-Vad je pre n\u00e1s ve\u013ekou pomocou, preto\u017ee pripraven\u00e9 suroviny n\u00e1m u\u013eah\u010duj\u00fa pr\u00e1cu, najm\u00e4 ke\u010f neexistuj\u00fa \u017eiadne zmyslupln\u00e9 dot\u00e1cie. Tak ako v\u0161etci ostatn\u00ed, aj my sme museli zv\u00fd\u0161i\u0165 ceny a ja nie som ochotn\u00fd pusti\u0165 do kuchyne nekvalitn\u00e9 suroviny. Uva\u017eujeme o tom, \u017ee ich budeme ma\u0165 menej, ale d\u00e1me im kvalitu.<\/p>\n

Re\u0161taur\u00e1cia T\u00f6lgyfa, Balcsi Snack Bar - Zam\u00e1rdi<\/strong><\/h3>\n
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Foto: Pixabay<\/p><\/div>\n

Barbara V\u00e9gh majite\u013eka<\/em><\/strong><\/p>\n

Na\u0161e jednotky na\u0161\u0165astie funguj\u00fa bez probl\u00e9mov. V roku 2019 sme otvorili re\u0161taur\u00e1ciu Oak Tree, ktor\u00e1 je dlhodobo sez\u00f3nnym podnikom. To znamen\u00e1, \u017ee fungujeme od marca do novembra. Okrem toho m\u00e1me \u201ezimn\u00fa\u201d prev\u00e1dzku v Zam\u00e1rdi, ktor\u00fa sme otvorili v roku 2020, ved\u013ea cesty \u010d. 7. V lete teda pracujeme v T\u00f6lgyfe a v zime v Balcsi Falatoz\u00f3. Nem\u00f4\u017eeme otv\u00e1ra\u0165 paralelne, ale tieto dve prev\u00e1dzky sa m\u00f4\u017eu v plnej miere dop\u013a\u0148a\u0165. V\u010faka tomu sme neprepustili \u017eiadneho zamestnanca a m\u00f4\u017eem s hrdos\u0165ou poveda\u0165, \u017ee u\u017e roky m\u00f4\u017eeme pracova\u0165 so stabiln\u00fdm t\u00edmom. Uva\u017eujeme dlhodobo, ale mysl\u00edm si, \u017ee to je teraz jedin\u00e1 cesta. Ke\u010f sa pozrieme na t\u00fato sez\u00f3nu, m\u00f4\u017eeme sa spolieha\u0165 hlavne na na\u0161e st\u00e1lice, na ktor\u00fdch sme roky tvrdo pracovali. Pr\u00edtomnos\u0165 cudzincov je \u00faplne minim\u00e1lna, v\u00e4\u010d\u0161inou s\u00fa to Nemci, ktor\u00ed sa k n\u00e1m vracaj\u00fa u\u017e roky.<\/p>\n

M\u00e1me rie\u0161enie<\/h4>\n

Dobre sa n\u00e1m dar\u00ed aj v oblasti dom\u00e1ceho cestovn\u00e9ho ruchu na Balatone. Je to najm\u00e4 v\u010faka tomu, \u017ee akceptujeme karty SZ\u00c9P a pon\u00fakame aj z\u013eavy s kup\u00f3nom sz\u00e1ll\u00e1s.hu. Ve\u013ek\u00fd v\u00fdznam m\u00e1 aj to, \u017ee do na\u0161ej prev\u00e1dzky vklad\u00e1me ve\u013ea marketingov\u00e9ho \u00fasilia. M\u00e1me \u00faplne in\u00fa z\u00e1klad\u0148u host\u00ed ako napr\u00edklad Siofok. Na\u0161\u0165astie sa k n\u00e1m ve\u013ea host\u00ed vracia. \u013dudia, ktor\u00ed k n\u00e1m chodia vedome, a neust\u00e1le m\u00e1me podujatia. \u010co ur\u010dite stoj\u00ed za zmienku, je to, \u017ee sme orientovan\u00ed na kvalitn\u00e9 pohostinstvo.<\/p>\n

V ponuke m\u00e1me steak z \u010derven\u00e9ho tuniaka, ale aj steak tomahawk a vaje\u010dn\u00e9 rezance. Denne tie\u017e aktualizujeme jed\u00e1lny l\u00edstok o sez\u00f3nne \u0161peciality. Samozrejme, museli sme zv\u00fd\u0161i\u0165 ceny, ale sna\u017eili sme sa n\u00e1js\u0165 cenu, ktor\u00e1 by bola st\u00e1le primeran\u00e1 a prijate\u013en\u00e1. Mus\u00edm poveda\u0165, \u017ee sme ceny nezv\u00fd\u0161ili tak, ako by si to vy\u017eadovali ekonomick\u00e9 prepo\u010dty. Je pre n\u00e1s d\u00f4le\u017eitej\u0161ie poskytova\u0165 kvalitn\u00e9 stravovanie, chutn\u00e9, dobr\u00e9 jedlo, ako poskytova\u0165 nekvalitn\u00e9 jedlo v n\u00e1deji na viac host\u00ed.<\/p>\n

Gastronomick\u00e1 z\u00e1\u017eitkov\u00e1 farma R\u00e1dpuszta - Balatonlelle<\/strong><\/h3>\n
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Foto: Facebook<\/p><\/div>\n

L\u00e1szl\u00f3 N\u00f3t\u00e1r Poradensk\u00fd \u0161\u00e9fkuch\u00e1r<\/em><\/strong><\/p>\n

Po 34 rokoch sk\u00fasenost\u00ed v tieni pand\u00e9mie m\u00f4\u017eem poveda\u0165, \u017ee v pohostinstve na Balatone do\u0161lo k v\u00e1\u017enemu poklesu. Ak vezmeme rok 2019 ako z\u00e1kladn\u00fd rok, hovor\u00edme o 30-40%. M\u00f4\u017eeme kalkulova\u0165 s na\u0161imi v\u00fddavkami, ale pr\u00edjmy s\u00fa sk\u00f4r v kateg\u00f3rii lutri. Sez\u00f3na 2021 bola v\u00fdnimo\u010dn\u00e1, s perfektn\u00fdm po\u010das\u00edm. Zauj\u00edmavos\u0165ou je, \u017ee re\u0161taur\u00e1cie neprestali pon\u00faka\u0165 menu, ke\u010f\u017ee dom\u00e1ci hostia vyh\u013ead\u00e1vaj\u00fa lacn\u00e9 mo\u017enosti. Teraz ka\u017ed\u00fd po\u010d\u00edta, ka\u017ed\u00fd \u0161etr\u00ed, najm\u00e4 v s\u00fa\u010dasnej situ\u00e1cii. Som spokojn\u00fd s dod\u00e1vkami surov\u00edn, stabiln\u00ed dod\u00e1vatelia robia rozdiel. Napriek tomu som od marca musel trikr\u00e1t zv\u00fd\u0161i\u0165 ceny, preto\u017ee to je jednoducho jedin\u00fd sp\u00f4sob, ako prev\u00e1dzkova\u0165 catering so ziskom. Mysl\u00edm si, \u017ee probl\u00e9m je teraz v hlav\u00e1ch. Jednoducho \u017eijeme vo svete, na ktor\u00fd nie sme zvyknut\u00ed. Ak m\u00f4\u017ee obklada\u010d polo\u017ei\u0165 meter \u0161tvorcov\u00fd za p\u00e4\u0165tis\u00edc, pre\u010do by dobr\u00ed odborn\u00edci v gastron\u00f3mii nemali o\u010dak\u00e1va\u0165, \u017ee dostan\u00fa zaplaten\u00e9? Dnes u\u017e nie je drah\u00e9 ma\u0165 \u010da\u0161n\u00edka, kuch\u00e1ra - nech si \u00fa\u010dtujete \u010doko\u013evek, ak si na seba zarob\u00edte, mus\u00edte to pochopi\u0165. V dne\u0161nom svete je d\u00f4le\u017eit\u00e9, aby majite\u013e, kuch\u00e1r bol dobr\u00fdm hostite\u013eom, ale aby mal aj seri\u00f3zne znalosti o \u013eu\u010foch a sociol\u00f3gii.<\/p>\n

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Foto: Facebook<\/p><\/div>\n

Mus\u00edte dospie\u0165<\/h4>\n

Mus\u00edte sa zmieri\u0165 s touto situ\u00e1ciou, s nedostatkom pracovnej sily, so zvy\u0161ovan\u00edm cien a s poklesom cestovn\u00e9ho ruchu. U\u017e som vo \u0161tvrtej \u00e9re Balatonu. Prvou bola \u00e9ra K\u00e1d\u00e1ra, s gul\u00e1\u0161ovou polievkou a mastn\u00fdm chlebom. Potom pri\u0161la \u00e9ra privatiz\u00e1cie, ke\u010f sa v\u0161etci stali \u201ema\u0161krtn\u00edkmi\u201d. Potom pri\u0161iel buliturizmus, ktor\u00fd zanechal na pohostinstve ve\u013emi v\u00e1\u017enu jazvu, a to bolo dno. Teraz sa nach\u00e1dzame v predpandemickej a postpandemickej \u00e9re. Ka\u017ed\u00e1 z nich mala svoje met\u00f3dy a rie\u0161enia - st\u00e1le ich m\u00e1me, aj ke\u010f s\u00fa bolestiv\u00e9.<\/p>\n

Celkovo by som povedal, \u017ee je to sez\u00f3na, ale e\u0161te to nie je sez\u00f3na. V s\u00fa\u010dasnosti mus\u00edte zostavi\u0165 menu, ktor\u00e9 posl\u00fa\u017ei minim\u00e1lne \u0161tyrom gener\u00e1ci\u00e1m. Treba ho zvl\u00e1dnu\u0165 tak, aby uspokojil host\u00ed aj zamestnancov. Ak chcete pracova\u0165 a chcete pracova\u0165, na Balatone je pre v\u00e1s miesto. A hostia, ktor\u00ed si chc\u00fa odd\u00fdchnu\u0165, dobre sa zabavi\u0165 a dobre sa najes\u0165, tu n\u00e1jdu to, \u010do h\u013eadaj\u00fa.<\/p>\n

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A vend\u00e9gl\u00e1t\u00e1s nagyon v\u00e1rta a ny\u00e1ri szezon bek\u00f6sz\u00f6nt\u00e9t. Az elm\u00falt id\u0151szak megt\u00e9p\u00e1zta a szektort, rengeteg neh\u00e9zs\u00e9ggel kellett megk\u00fczdeni\u00fck. A helyzet tov\u00e1bbra sem f\u00e9nyes, hiszen az emelked\u0151 alapanyag\u00e1rak, a munkaer\u0151hi\u00e1ny tov\u00e1bbra is feladja a leck\u00e9t az \u00e9ttermeknek. Ett\u0151l f\u00fcggetlen\u00fcl a nyarat mindenki v\u00e1rta, hiszen ekkor meglend\u00fcl a turisztika, \u00e9s emelkedhetnek a bev\u00e9telek. Hogy mit tapasztalnak most<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":27499,"comment_status":"open","ping_status":"open","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":[5,215,1],"tags":[284,2,209,216,19,211,231,650,15],"class_list":["post-27228","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","category-interju","category-uncategorized-hu","tag-balaton","tag-blog","tag-gasztronomia","tag-konyhafonok","tag-receptek","tag-sef","tag-szakacs","tag-szezon","tag-vendeglatas"],"yoast_head":"\n\u00cdgy l\u00e1tj\u00e1k a szezont a balatoni vend\u00e9gl\u00e1t\u00f3sok - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Balaton! \u00cdgy l\u00e1tj\u00e1k a szezont a balatoni vend\u00e9gl\u00e1t\u00f3sok. 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