Zsofi Bajor
I’m a Budapest-based hospitality innovator and food storyteller with a rare dual background: 15 years in television and media and a second career building real-world food concepts that change how people eat.
The filings.
The soundtrack to a $60 loaf of bread
Alexei wrote the album playing in New York's most talked-about bakery. Here is how that happened, why a Graz bread chain went viral, and what background music legally costs you in Hungary, Romania and Austria.
The perks and complications of running a restaurant with foreign staff
At Budapest’s Goli, Petra Saás says the daily anxiety about who will turn up has largely gone. An international team, English as the working language and recruitment through expat Facebook groups are central to the story.
Summer ends, the labour shortage changes postcode
The season closed, the people who ran it are between contracts for six weeks, but some already have a start date in Tyrol.
Her product strategy was to get banned by the Orthodox Church
How Central Europe's most sacred dishes became its best marketing assets.
Heatwave menus and 50°C kitchens, Bucharest under water and the treacherous Austrian sausage
Record heat, flooded basements, carcinogenic sausages, an ice-cream shortage, and kitchen life at 45°C in five reels.
Do you charge for tap water during a heatwave?
Charging for tap water, or refusing it outright, is a margin decision, a reputation decision and sometimes a legal decision. Across our three markets, these are starting to collide.
The Margherita stays cheap, the truffle pays for it
Second in a three-part series: operators in Romania, Hungary and Austria on how they set prices, defend margins, and read a guest who is spending less. This week: Budapest.