Tales and insights from the Horeca universe, narrated by acclaimed industry professionals and reported by the experts who provide them with the tools they need to succeed.
We are thrilled to kick off this newborn signature column dedicated to the HoReCa world and in particular to any personality that is not only part of it but stands out for his innovative and pioneering attitude, leading the sector towards unprecedented quality peaks. A look at the backgrounds and backstage of outstanding characters that made a career out of their passion, one best practice at a time.
A project meant to give voice to this ever-changing sector forged of personalities whose traits may differ but goals collide: to make excellence a quality standard for their guests.
We talked with Attila Hegyi, Owner & CEO of Albatros Party, the leading catering service company in Hungary, providing a full range of services for parties and events, at a speed of some 600 events per year.
Attila, how did you approach the catering world?
I was working as a cook and later as a chef for 17 years. After I have started to grow an interest for everything related to the “catering world”: the sparkle, the beautiful venues and the guests wearing their nicest outfit… and the incredible buffet tables.
Back then I decided that I was going to attain a catering company which wasn’t yet on the Hungarian market. I didn’t want to mimic or copy anyone, I wanted to build up my company based on my visions. A pay-off business wasn’t my main goal, rather, I always wanted to offer something unique and quality-oriented. I am a real perfectionist person, and now I can say that my company has become the biggest catering company in the Hungarian market.
What are the most important elements in the catering industry?
The most important elements are the quality of the ingredients, a perfect presentation and achieving the ’wow factor’. Our company’s base thinking is to make a perfect dish, by combining perfect ingredients, techniques, and expertise.
Featuring: Catering Tables with plate holders, HPL Lava Stone panels, Carving Station and Hot Chafing Dishes.
What are the new century trends in catering?
We were the first who thought that the buffet’s skirts time is over and we used spandex for the first time. Also, we were pioneers in starting to use a buffet’s counter as a decoration itself of an event.
So, the most important part is to continue innovating and to be unique. In my opinion, every serious catering company has to have a recognizable image, philosophy and style, and those factors must be presented in their serving meals.
Featuring: Catering Table with HPL Lava Stone panels, two Hot Chafing Dishes.
Over the years, how have guests' tastes and behavior changed?
The quality and the sophisticated gastronomic experience have become the most important parts of a well-done catering. Based on our experience, a growing number of customers began looking for high-quality dining just like they are used doing when eating in a gourmet restaurant. It’s not about quantity anymore, it’s about quality.
Because of that guests’ behavior, their thinking and clothing styles have changed as well; for 40 years the dressing style was restricted and now that everything is muting, I see that people are learning how to behave, dine and dress properly as part of the European culture.
Featuring: Catering Table HPL Lava Stone panels and Carving Station.
How important is a well-done food presentation?
The quality of the equipment used for the food presentation is crucial because they communicate a trait of the company as well. You can’t create top-quality dining with basic and cheap equipment because that is going to show off on your presentation.
How do you say ’enjoy your meal’ in Hungarian?
“Jó étvágyat kívánok!”
Grazie Attila!
What’s your story? Be part of a cluster of Horeca professionals and have your story featured in this column. Should you fancy sharing your experience at La Tavola Talks, don’t hesitate to contact us!