Csenge Farkas 
How many generations can a successful family business remain in the hands of the founding family? And what happens when a third-generation member of that family both preserves the legacy of the past and builds an entirely new entrepreneurial chapter? These were some of the questions on my mind when I visited Rational Production this … Read more
This is how kitchen technology was integrated into the interior design concept of Mythos Resort (formerly Lázár Lovaspark) Located in Domony Valley, nestled among the rolling hills of the Gödöllő Hills, the venue formerly known as Lázár Lovaspark opened its doors in the spring of 2026 as a five-star resort under the name Mythos Resort. … Read more
How the interior design of the Dunapark Café was realized with Coninvest The Dunapark House, located at the intersection of Pozsonyi Road and St. Stephen’s Park, was designed by Béla Hofstätter and Ferenc Domány and built between 1935 and 1937; the ground-floor café opened its doors in 1937–1938. This modern, functionalist luxury apartment building offered … Read more
Factory visit and training at Josper’s headquarters in Barcelona Dániel Kanyik, a sales representative at Coninvest, recently traveled to Barcelona, straight to the heart of Josper: the brand’s factory and training center. Not as a tourist, but for professional purposes—so that he could pass on everything he learned there, standing beside the flames, to Hungarian … Read more
How the Ensana Grand Hotel’s buffet counter was built with Coninvest In a hotel dining room, the buffet counter rarely receives special attention – even though it’s one of the busiest areas during daily operations. It doesn’t serve just one function, but several at once, and if the system isn’t set up just right, it’s … Read more
At first glance, the interior of Cova Budapest appears elegant, airy, and effortless. The curved counters, bronze accents, sophisticated display cases, distinctive furniture, and the pastry pavilion standing in the center of the space come together to form a harmonious whole. To guests, everything feels natural, as if the café had always been part of … Read more
This is how Coninvest implemented the project’s technological infrastructure When an Italian luxury gastronomic brand with a history spanning more than two hundred years opens a new location, it’s not just an elegant dining space that comes to life. Behind the scenes, there’s a technological system at work, every element of which must meet the … Read more
What does the factory look like from the inside—the one whose machines power the world’s leading kitchens? In June, Ákos Rácz, lead designer and sales representative, and Gergő Gauland, sales representative, had the opportunity to see it for themselves: Rational’s Wittenheim plant and the two-day professional program of the Planner Meeting Cluster Eastern Europe. Two … Read more
There are projects where, upon completion, not only does a new restaurant open, but the success of a collaborative effort is also worth celebrating. Cova Budapest is exactly that. At the invitation of Coninvest, we raised a toast together with our partners, architects, interior designers, professional collaborators, and members of the press at the newly … Read more
Las Vegas Casino, where the guest experience is backed by engineering precision Most guests see only the end result when they look at a bar counter. A cocktail prepared in a flash, bartenders working with confident movements, and continuous service even during the busiest times. Behind the scenes, however, a well-designed system is at work. … Read more
One of Budapest’s most famous historic buildings, the Klotild Palace, has entered a new chapter. The St. Regis Budapest has opened, setting a new standard not only in the world of luxury hotels but also representing an extremely complex project from both a culinary and operational standpoint. The building on Ferenciek Square previously housed the … Read more
A visit to the world of Pedrali The Coninvest team was once again invited to the Italian company Pedrali, where Mirjam Kertész and Gabriella Bakos-Tóth, head of Coninvest’s interior design division, joined representatives from eight leading Hungarian architectural, interior design, and design firms for a special professional workshop and factory tour. Our relationship with Pedrali … Read more
In most catering establishments, ice is never mentioned – until something goes wrong. It might be cloudy, melt quickly, stick together, or have an unpleasant taste. That’s when it becomes clear that ice isn’t just a minor detail, but a key factor in the quality of a drink. In professional hospitality today, it is a … Read more
After the intense impressions of the first few days, it became increasingly clear that the hospitality industry in Singapore doesn’t just function—it operates according to carefully designed systems. And it all starts in the kitchens. Every meal was an experience. The places we visited will remain forever in our memories. Marrone kitchen at the Grand … Read more
What we can learn from the kitchen technology at The Club Törökbálint Ákos Rácz, Coninvest’s kitchen technology expert, explains the operational logic based on his experience with the project. The size of a dining space alone does not determine the quality of its operations. What matters far more is how thoroughly we plan the system … Read more
A report by Mirjam Kertész I’m speechless—I’ve already had so many impressions in just the first few days. This is my first trip to Asia, and honestly, I don’t understand why I’ve avoided this region until now. I was brought here by a business invitation, for which I’m especially grateful. I probably wouldn’t have taken … Read more
This is the interior design concept for The Club Törökbálint Transforming a column-framed industrial hall into a distinctive, premium community space is not merely a technical challenge, but a matter of mindset. The Club Törökbálint project demonstrates exactly this: how to transform a fundamentally austere architectural structure into a space that is human-scale, functional, and … Read more
Why doesn’t furniture designed for residential use work in the hospitality industry? Gabriella Tóth, head of Coninvest’s furniture division, explains what happens to furniture during everyday use. When furnishing a restaurant, the question often arises as to whether specialized restaurant furniture is truly necessary. If a chair or a table works well in a home, … Read more
Gabriella Tóth, head of Coninvest’s furniture division, shares her insights Materials, wear and tear, maintenance. Things most don’t think through. When a guest area is handed over, everything is new, clean, and precise. The surfaces are flawless, the joints are tight, and the furniture presents a cohesive look. Most decisions at this stage are about … Read more
Mirjam Kertész’s roundtable discussion at the Rétegrend Architecture Conference When it comes to hospitality venues, most guests form their opinions primarily based on the physical space. Design, atmosphere, and the overall experience determine that first impression. Behind the scenes, however, a far more complex system is at work—one that guests generally don’t see: a combination … Read more
In the restaurant business, terraces were long used primarily to increase seating capacity. When the weather turned nice, a few tables and chairs were moved out onto the sidewalk or into the courtyard, and the venue could simply accommodate more guests. In recent years, however, this approach has changed dramatically. Today, outdoor spaces are part … Read more
Advice from István Dybisewszky, Coninvest’s designer One of the simplest-seeming yet most complex tasks in kitchen design is planning the bar counter. From the outside, it is a visual feature; from the inside, however, it is a heavily used workspace that coordinates multiple functions, where every centimeter and every decision counts. Experience shows that most … Read more
The secret to running a professional kitchen isn’t a matter of routine or intuition. Kitchens that ensure consistent quality, efficiency, and cost-effective operations always rely on data, numbers, and well-structured processes. Every action, every portion, and every ingredient is measurable—and if we measure it, we can optimize it. In this article, Ákos Rácz, Coninvest’s technical … Read more
The day after the Intergastra trade show in Stuttgart, we took part in a special professional program: we were given a tour of the two Stuttgart cafeterias at the Mercedes-Benz Group’s Untertürkheim site, visited the Pano franchise café located in the basement of the main office building, and then toured the legendary Mercedes-Benz Museum and … Read more
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