The menu file.
Recent issues.
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.
The tenderloin comes off the menu before its price goes up
Third and final 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. We finish in Vienna.
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.
How a Bucharest operator prices through inflation
First 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. We start in Bucharest.
You're selling tofu wrong
How soy became CEE's most complicated ingredient and what that means for your menu.