Csenge Farkas 
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
Expert article by Dániel Kanyik, product manager of Berkel For over a century, the name Berkel has been synonymous with precision slicing, iconic design, and Italian industrial history. Today, this brand with over 125 years of history is no longer limited to the world of professional kitchens. Interest in the classic models is growing among … Read more
Coninvest at the SIRHA Budapest competitions SIRHA Budapest is one of the most important professional events in the Central European hospitality industry. For a few days, the exhibition brings together players in the fields of gastronomy, kitchen technology, and the food industry: chefs, pizza makers, operators, suppliers, and decision-makers. In addition to the stands, presentations … Read more
At this year’s INTERGASTRA exhibition, MKN presented the renewed generation of MasterLine. This is not a spectacular revolution in form, but a conscious, professionally grounded further development. It is about how to adapt a proven system to the expectations of today’s professional kitchens. MasterLine has long been one of the leading systems for high-quality, custom-designed … Read more
Coninvest’s directions for 2026 Tibor Papp, company manager of Coninvest, shares his thoughts on how the company closed an outstanding year in its history and what conscious, sustainable strategy it is preparing with for the challenges of 2026 The year 2025 was a milestone in the history of Coninvest. Not only because of the results, … Read more
“This year, I visited the biennial Intergastra trade fair in Stuttgart with three colleagues. The location—a modern exhibition center within walking distance of the airport—is a particular advantage for me: you can easily get there on a morning flight and fly back in the evening. This year, however, we decided to stay overnight, as we … Read more
Walking into a restaurant or café today is no longer just about sitting down and eating. The space itself tells a story. The light filtering through the walls, the feel of natural materials, the aromas wafting from the open kitchen all convey the message that we are not just guests here, but part of a … Read more
The kitchen of a farm-to-table restaurant is a complex system in itself. It is based on fresh, seasonal ingredients, intensive preparation processes, constant adaptation, and a high level of professionalism. A fine dining show kitchen requires precise, controlled operation, where every movement, every surface, and every technological element becomes part of the guest experience. When … Read more
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