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fruzsina valentinyi

From sustainable gastronomy business to Hungarian rice | Piqniq Pack—Part 2
business

From sustainable gastronomy business to Hungarian rice | Piqniq Pack—Part 2

What can a restaurant do if it wants to operate in a sustainable way? How and what should a manager communicate to their employees if they want to make their business a success? What is the secret to exciting biscuits and what is the potential in the seemingly distant rice?
Hundreds of mentees get free gastronomic knowledge | Piqniq 2.0 is launched
business

Hundreds of mentees get free gastronomic knowledge | Piqniq 2.0 is launched

After the success of the Piqniq Budapest and Mastercard 2020 Learn, improve!—Big picture of gastronomy campaign, Piqniq 2.0 was born, with an emphasis on sharing knowledge and experience. The campaign targets both professionals and those who have a higher level of interest in gastronomy with their content, including
Good people, good places | Big picture of gastronomy
piqniq budapest

Good people, good places | Big picture of gastronomy

There are many gastronomy business in Hungary with a unique story. The people behind them are many times perceived as “weirdos”, but in reality they “only’ do what they do passionately and they are not afraid from the irregular and the unknown. The sommelier who left the Michelin star restaurant