Csenge Farkas 
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
The background became the protagonist Why is renovating a basement kitchen so special? We have previously written about the renovation of Déryné’s kitchen in Coninvest’s references. We wrote about the thinking, openness, and professional curiosity that characterized Kristóf Kovács’s work and the joint design process. In that story, the focus was on the kitchen concept … Read more
With a professional pizza oven, the question today is no longer whether it can reach 500 °C, but how efficiently it does so. How much energy does it consume during operation, how much is lost to the environment, and ultimately, how much does a baked pizza cost? In this league, Moretti Forni Neapolis is not … Read more
Thanks to the collaboration between Marrone and Mesubim, the concept of the home kitchen now has a completely different meaning than before. Joshua Latner, founder and designer-chef of Mesubim, and Armando Pujatti and Maurizio Fantin, professional kitchen manufacturers at Marrone, have jointly created a premium home kitchen system that combines modern design, professional functionality, and … Read more
In the case of the Three Corners Downtown Hotel, it was clear from the outset that the aim was not to evoke a classic, bourgeois hotel atmosphere. The interior design concept for the hotel, located in the immediate vicinity of the Basilica, was created by interior designer Csilla Kelemen, who consciously envisioned a contemporary, urban … Read more
It is always a special pleasure for Coninvest to work with a returning partner and a well-known interior design concept, even if the task is on a smaller scale. The Three Corners Hotel Anna Budapest is the younger member of the Three Corners hotel chain. The interior designer here is Csilla Kelemen, as at the … Read more
The Three Corners Avenue Hotel was furnished by Coninvest Coninvest is always delighted when we are approached with exciting and complex projects where we not only supply furniture, but also play an active role in implementing a strong interior design concept. The furnishing of the Three Corners Avenue Hotel was just such a project: a … Read more
Renovating a 110-room, four-star hotel operating 24 hours a day next to an airport is a serious challenge in itself. In the case of the Vecsési Airport Hotel, this was carried out in a building that had been in operation for more than 17 years, where the design and construction had to adapt to the … Read more
Thanks to our partnership with MEIKO, we were once again on a professional trip to Vienna. This time, we visited the Quartier Sechs restaurant on the premises of UniCredit Bank Austria AUSTRIA CAMPUS – a corporate catering facility that goes far beyond the classic concept of a “canteen.” Quartier Sechs is not just a dining … Read more
Not just a technological shift, but a kind of cultural and aesthetic change of era Gábor Petrusán is the business manager responsible for Coninvest’s domestic projects. In his work, he deals with commercial kitchen developments on a daily basis, where operational safety, energy efficiency, and long-term decisions are not theoretical issues, but very tangible business … Read more
Coninvest’s first professional trip of the year took us to Vienna There are places where gastronomy is far more than just cooking. Where the kitchen is an engineering system, logistics are a strategy, and hygiene is not an expectation but a basic requirement. The DO & CO logistics center in Vienna is just such a … Read more
How can we design a kitchen to avoid these problems? Ákos Rácz, Coninvest’s technical and commercial director, draws on his experience of hundreds of kitchens in operation to show where the biggest – often invisible – losses occur. A professional kitchen works well if it is not only suitable for cooking, but can also be … Read more
“I have known Kristóf Kovács for many years. Our joint brainstorming for the renovation of the kitchen at the Déryné restaurant really took off two years ago when we moved into our new showroom in Sóskút and Kristóf visited us on his way to Lake Balaton. He stopped, looked around, and said nothing. A few … Read more
As we do at the end of every year, we pause for a moment to look back on the past months and be grateful for everything we have achieved together. For Coninvest, 2025 was not only about stable growth and new milestones, but also about approaching professional challenges with personal commitment, with every member of … Read more
Brunch and barista culture at Coninvest I always enjoy observing how such mornings unfold. Some head straight for the coffee, others start chatting, while others listen quietly. This is exactly what happened at our office on December 12: colleagues and partners arrived, coats were hung on the backs of chairs, and the coffee machine was … Read more
While France continues to play a prominent role in the history of international cuisine, since 1975 the world of gastronomy has undergone major upheavals, keeping pace with changes in our lifestyles, eating habits, and ways of thinking. From 1974 up until the 1990s, “la nouvelle cuisine” in France spearheaded a new culinary path, without eschewing … Read more
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