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catering
brunch
From fermentation to the philosophy of making ramen soup | Piqniq pack—Part 14
How to ferment with the help of mushrooms and bacteria found in nature? When does a gastronomy enterprise communicate properly? What are the tasks of a restaurant owner’s everyday life? What is the philosophy of making ramen soup? Here is the fresh Piqniq pack part with questions and answers!
business
From small town delicatessen to freshly baked bread | Piqniq pack—Part 12
There are plenty of quality delicatessens in the capital, but what about the suburbs? How to strike a work-life balance, or what are the best practices to follow if you want to manage your time efficiently? What are the most pressing problems in the gastronomy sector? How to bake the
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TASTE | János Mizsei—MÁK bistro
We arrive at the MÁK bistro before the evening service, where we are immediately approached by the “chamber shelf” dressed in a modern guise—we speculate for minutes which jars can hide what. Later, the chef, János Mizsei, also comes in and offers us one of the jars: it contains
business
From the metaverse to homemade Chinese dumpling | Piqniq pack—Part 10
What does the Metaverse have in store for gastro-entrepreneurs and why should those behind the counter be familiar with concepts such as “crypto”, “machine learning” or “web 3.0”? What can an employer do for their employees if there is a risk of burnout? And is there life beyond the
business
Entertaining, value-preserving and green—that’s a modern restaurant! | Piqniq pack—Part 8
What is the secret of the perfect sourdough bread? What can restaurants and everyday people do—apart from giving up plastic straws—to make their kitchens environmentally friendly and clean? How does a bistro need to raise the bar if it wants to offer an exquisite guest experience? What’s
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From fresh quality fish to a nicely set table | Piqniq pack—Part 6
Which serving utensils should we buy if we want to set the table tastefully at home? What does a catering business need to do to keep its guests happy in both the physical and online space? Have our fish consumption habits changed, and if so, in what ways? What are