As a result of the coronavirus, the Gundel restaurant has lost nearly 100 per cent of its turnover, whilst its workforce has been reduced by 90 per cent. Eighty per cent of the famous restaurant\u2019s guests are from abroad, so recovery will take place gradually as international tourism returns. It is an encouraging sign that, based on bookings and enquiries, tourism from the Far East and the US is expected to recover to some extent by next summer, Norbert Poly\u00e1k, managing director of Gundel Restaurant, told n\u00f6veked\u00e9s.hu. He added that, following the reopening, Gundel will place great emphasis not only on its dinner menu but also on a wide selection of desserts, coffee and tea, snacks during the day, and a breakfast menu that was previously unavailable.<\/p>\n\n\n\n
How has the past year or so affected Gundel?<\/strong><\/p>\n\n\n\n When the pandemic broke out last March, bookings fell dramatically, meaning we lost almost 100 per cent of our turnover. For safety reasons, we were amongst the first to close.<\/p>\n\n\n\n As the pandemic dragged on, we were forced to cut costs more and more; unfortunately, out of around 200 colleagues, only 20 remained working for us.<\/p>\n\n\n\n Another factor contributing to the reduction in staff numbers was that, following a transfer of legal succession, the Eventrend Group took over the operation of Gundel from 1 May. As a result of the initial uncertainty, several colleagues chose to resign.<\/p>\n\n\n\n The remaining staff worked full-time, with their working hours fully utilised, as there is a great deal to do in a building as large as the Gundel (nearly 6,000 square metres). Life is now getting back on track; events are starting to return to the venue, and we\u2019re receiving plenty of enquiries, so we\u2019re feeling optimistic about the future.<\/p>\n\n\n\n In your view, how easy will it be to attract employees back? What level of pay rise do you expect in the sector?<\/strong><\/p>\n\n\n\n Given that there is still a great deal of uncertainty due to the pandemic, it won\u2019t be easy for us to bring our staff back. Many people have left the sector, and we are now feeling the effects of this ourselves.<\/p>\n\n\n\n For this reason, we are doing everything we can to showcase the profession\u2019s attractive and positive aspects once again, as there are plenty of them. For the time being, we are advertising the vacancies, although this isn\u2019t particularly successful in the run-up to summer, as the Lake Balaton region draws a great many workers away from the capital at this time of year. What we can expect in this regard from September onwards depends on a great many factors.<\/p>\n\n\n\n As far as wages are concerned, we can already see that there has been a fairly sharp rise, but we had expected this; it is simply a law of the market.<\/p>\n\n\n\n What is needed for Gundel to return to full operation?<\/strong><\/p>\n\n\n\n As 80 per cent of Gundel\u2019s guests are from abroad, it is vital that international tourism resumes as soon as possible; this refers not only to business travel, but primarily to leisure travel.<\/p>\n\n\n\n It will take years for a full recovery; in our view, we will have to wait until this autumn for the smaller changes that are already becoming apparent. At the same time, we like to focus on the positives, so we can also see that signs of recovery are beginning to emerge here and there; there are an increasing number of bookings for major events, and we hope that international tourism will also pick up soon.<\/p>\n\n\n\n It is also an encouraging sign that, judging by bookings and enquiries, it seems likely that tourism from the Far East and the US will have partially recovered by next summer.<\/p>\n\n\n\n Are there any plans to open to Hungarian guests in the near future?<\/strong><\/p>\n\n\n\n Yes, after nearly a year and a half of closure, we\u2019d like to reopen our doors! We\u2019d like to do this in September, as close as possible to K\u00e1roly Gundel\u2019s birthday. Of course, our plans are heavily influenced by the pandemic situation and, not least, by the renovation work being carried out at the Gundel restaurant. We are planning to carry out renovations and minor refurbishments in the meantime, so that we can welcome our guests in the best possible condition.<\/p>\n\n\n\n Gundel is not just a restaurant, but also an event venue. Does this offer any advantage in this situation?<\/strong><\/p>\n\n\n\n Definitely, as under the current regulations we are able to gradually reopen for business events or perhaps smaller family gatherings, whilst, of course, strictly adhering to public health regulations. Fortunately, we are receiving a lot of enquiries, which bodes well for the coming months.<\/p>\n\n\n\n What are the new operator\u2019s plans? Can we expect any significant changes or innovations at the Gundel restaurant?<\/strong><\/p>\n\n\n\n The Eventrend Group\u2019s aim is to ensure that Gundel is an unmissable, accessible and attractive destination for all Hungarians and all foreign visitors.<\/p>\n\n\n\n We certainly want to preserve our traditions, but our aim is also to meet the expectations of the modern age. We have many new features in the pipeline; the interior of Gundel will be revamped and refreshed in many respects, with separate caf\u00e9 and restaurant areas being created, each offering a menu tailored to its purpose<\/p>\n\n\n\n We believe that everyone should be able to enjoy the Gundel experience, even if it is just in the form of one of Gundel\u2019s truly famous desserts, be it Soml\u00f3i galuska, R\u00e1k\u00f3czi t\u00far\u00f3s or Gundel pancakes.<\/p>\n\n\n\n What target audience are they aiming for with their product range and pricing?<\/strong><\/p>\n\n\n\n Gundel must be accessible and appealing to almost everyone, at any time of day. If someone fancies popping in for a coffee and a cake, they\u2019re very welcome. If someone wants to enjoy a proper dinner, we\u2019re ready for that too, but we also welcome the tourist who\u2019s spending two days in Budapest and has an hour to spare to visit Gundel.<\/p>\n\n\n\n Will there be a celebrity chef at Gundel? If so, who?<\/strong><\/p>\n\n\n\n No decision has yet been made on this matter, but whoever becomes Gundel\u2019s head chef, for the Eventrend Group, the Gundel legacy and Gundel\u2019s objectives will always take precedence over personal ambitions. The chef at Gundel must serve the Gundel cause with all their knowledge and dedication.<\/p>\n\n\n\n What sort of menu are you planning for the opening? Is the aim to make Gundel\u2019s gastronomic heritage accessible once again?<\/strong> <\/strong><\/p>\n\n\n\n We\u2019re working on the concept at Eventrend, but we\u2019re still a long way from the final format. One thing is certain, however: we\u2019re putting together a menu that, whilst honouring tradition, will meet the expectations of the widest possible audience.<\/p>\n\n\n\n In addition to its dinner menu, the group wishes to place particular emphasis on its wide selection of desserts, coffee and tea, snacks served during the day, and a breakfast menu that was previously unavailable.<\/p>\n\n\n\n What, exactly, are the values worth upholding?<\/strong> <\/p>\n\n\n\n Among the dishes, the Gundel pancakes, Soml\u00f3i galuska, R\u00e1k\u00f3czi cottage cheese cake, pal\u00f3c soup, \u00dajh\u00e1zy chicken soup, chicken paprikash, Gundel sirloin stew, Csekonics salad, and I could go on.<\/p>\n\n\n\n For the new operator, hospitality is a value to be taken very seriously; the desire to satisfy as many people as possible is a key value; and the pursuit of renewal and continuous innovation are core values.<\/p>\n\n\n\n