In most catering establishments, ice is never mentioned – until something goes wrong. It might be cloudy, melt quickly, stick together, or have an unpleasant
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
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,
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
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
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
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
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,
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
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
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
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
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
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
“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
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
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
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
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
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
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
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
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
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
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