Rolling in Budapest Cultural information in English … Hear everything first hand

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Upon the call to the Season’s Carnival joined by invitation @ the B&B Budapest City Hotel. Entering the venue, we could choose a fancy Venetian mask to celebrate this special occasion and during the evening service drinks and many dishes and as far as beyond eyes could see were at our fingertips with countless type of food on the spot.

The interview was made with Ms Liliana Comitini from Italy the CEO connection to the B&B hotels in Hungary and Slovenia. She talked about herself in the beginning, said she joined the group in 2023. Earlier she held several management positions at Amplifon, Blockbuster and API. Before welcoming the guests had a few minutes for a short overview with her about the rapidally growing B&B hotel. She summarized the B&B Hotels, highlighting of one of the most important economic hotel groups in Europe, also fastest growing hotel chain in Europe. It all began founded in Brest in 1990. The Group has a network of more than 800 hotels in 17 countries, in Europe and Brazil. B&B hotels grew exponentially since 2022 and intends to continue this dynamic in 2024 by opening the 20th hotel in this period. Now their region counts 84 hotels and have ambition plans being a part of the B&B hotels group. Our values are innovation, empaty, connection, technology stainability which are very important and give us big prospect. Corrently as a Group we have almost 900 hotels and our goal is to reach 3000 hotels by 2030.

Now continued with “Q” and “A” .

“Q”: Where … Which city was to welcome at first the B&B hotel?

“A”: Florence – Italy

“Q” Where did the idea come to personalize a kind of B&B hotel?
“A” Main goal was to welcome a cosy place whereas customers, working groups come together.

“Q”: How would you assume the past 4 years since opening?
“A”: Since you were her 4 years ago in the past only had breakfast now we prepare supper table as half-board meals. The fitness room is open as complementary service. The life on roof-top open from April, whereas drinks leasure, food service and magfinicant view across the River Danube to the hilly-side of Budapest.

“Q”: During the past years how do you see more foreigners are the visitors or having local tourist?
“A”: We have alot of Hungarian customs, their choice of service, hospitality, good price and not to mention easy connection to discover great locations around Budapest, as guests can make the most by stepping out from the hotel to navigate by themselves to the sight-and-sounds of Budapest’s by tram just 5-10 minutes walk to the tram stop number 2. and as the wheels roll along may whatch the spectacular sites along the banks of the River Danube.

They say that people know a country through their food, but in this case, the flavors of Italy dominate here as well.

“Q”: Are the chief brought from Italy?
“A”: No, they are local chief whom in adance received study offer to Italy to get into the finest Itaian tastes. Beside Italian dishes the local Hungarian specialities are also on restaurant table. In the future parties, workshop arrange concept in mind.

“Q”: Do you have in mind of an innovation such as “Sharing Food”?

(“Sharing Food” … Which goes as having real traditional Hungarian appetizers, soups, main dish, sweeties … all served, each individual choose for themselves, all food set along the wide table and everyone can have a bite, taste from the otherone’s food plate. This is how it is called “Sharing Food”.) The waiter tells what he/she recommends and the guests already getting hungry are drooling.

“A”: This is a very good idea and I like it. I will mention this as a novelty at the next team meeting and suggest it to the others. I would like to try visiting the “Sharing Food” restaurant here in Budapest to see what it looks like in practice.

“Q”: How long are you staying in Budapest?
“A”: I travel alot, I stay 2 days, I go back tomorrow to Italy, but obiously traveling is truly a part of my life. Regulary visit to connect with my team, because the personal connection very import to support their local needs. Really interest is to make personal connection and thanks to the technology we can tailor our guest needs.

“Q”: “Is there anyting you would like to tell that nobody asked you in your hotel bussiness?”
“A”: Personally, a great opportunity to work in enviroment that is in evolution, in novelity and at the same time the center of everything our hospitality and customers experiment in making them happy in feeling our hospitality. I think our main attention is in hospitality. Obviously, there is alot of intention how to customise and welcome the visitors. Make them feel at home not just as a place to stay. Our ambitions are equal to our achievement, leading the way in budget-friendly hospitality and responsible. Our task is always for the satisfaction of all our customers, tailored to their needs.

The party lasted a long time, with valuable prizes being awarded to those who filled out the B&B questionnaires.

Thank-you Ms Liliana Comitini for the enjoyable interview and good luck in the years to come.

Riport and snaps by Aggie Reiter