I had my first encounter with French tacos in the downtown area around 2021. If you don’t know nothing about french tacos then picture this: crispy fries nestled alongside meat and veggies wrapped in a tortilla, generously drizzled with an array of mixable sauces. It was an instant addiction.
However, the opening hours were terribly erratic. One day, after I hit “Closed” sign yet again, I did some research and discovered that this wasn’t the only place in Budapest serving these delights. There was one more option back then, these days the one and only: Edy’s French Tacos. I swung by, did my taste test, and not only was the taco more delicious than the previous place, but the experience was elevated by an – in a good way – overwhelming character who ran the joint. He reminded me of the captivating characters found in P. G. Wodehouse’s novels. Meet Henrik, the owner, who effortlessly assists, serves, and simultaneously spins tales of his journeys through North and South America to Southeast Asia. All this, seamlessly switching between English and Hungarian with seemingly no pause, engaging not just you but three other guests simultaneously. Don’t get me wrong, Henrik’s presence is not intrusive. On the contrary he is extremely entertaining, funny but only if you are open to it. The combination of the excellent taco and Henrik is such that each is enjoyable or entertaining on its own, but together they create an experience that is truly incomparable. Please, don’t miss out!
Who is this man? How did he bring French tacos to Budapest? What kind of individual believes so strongly in the concept of a good restaurant that he can make it a success even in the most unfortunate times of the pandemic?
My first question is how did Edy’s French Tacos come about? Is Edy your nickname?
No, he’s my younger brother. He’s Edgár, and I’m Henrik.
So, let’s start with the family, childhood!
Childhood. Yes, I started working in my father’s pub, the Tóth pub, on Falk Miksa Street, across from the Virág Judit Gallery, at a very young age. That’s where I began my career in hospitality nearly 21 years ago.
Does that mean you were helping out there even in primary school?
Yes, I started at the age of 14, initially as a summer job. Then, at 15, I went to the United States as an exchange student. When I returned at 16, I continued working at the pub. On weekends, and even on Thursday and Friday nights, I was the stand-in.
How did the international exchange program come about?
One evening, my parents asked, ‘Would you go to the USA for a year?’ And after a second of thinking, I said, ‘Sure!’ 🙂
So, you were quite adventurous, even at a young age?
Yes, that’s how it started. Then I came back, continued with high school, worked at my dad’s place because he said if pocket money isn’t enough, son, you can come work. And that was all I needed. 🙂
But in a way, this is also good, right? Like it trains to adulthood.
Absolutely! Then I graduated, and I thought I would never go back to school. 🙂 But, to fast-forward a bit, at the age of 23 in London, at 30, my relationship with my Italian girlfriend ended after 3 years. I told myself, ‘Okay, this is what I wanted my whole life: a one-way ticket somewhere, and then whatever happens.’
What did you do in London?
I had 9 jobs in 7 years, with 5 and a half years in hotels. First at the Cumberland – which was the second-largest luxury hotel in London at the time – as a doorman. You know, in a top hat, hailing taxis, things like that.
Before that, I worked in pubs and restaurants. I even became a restaurant manager for a few weeks. I started in a 2-Michelin-starred restaurant as a commis [chef apprentice], polishing cutlery, wiping plates in 16-hour shifts, picking up the tray and taking it to the floor [dining area] when the chef yelled, ‘Service!’
But fortunately, you’re not a ‘mommy’s boy’ type. 🙂
No, I’m not. Maybe my brother is. He finished university at the age of 27, prefers staying at home and he’s cool with it.
Maybe this independent, initiative-taking personality is exactly what it takes for someone to be an entrepreneur.
Yes, it’s that constant ‘go and do it!’ feeling. At the same time, I try to maintain balance of course. I’m also doing any job in the restaurant for the whole day three times a week, but if I can, I don’t come in every day. However, when I do, I work behind the counter just like everyone else. However, during the summer, we have a beautiful 20 sqm terrace. During those times, there are two people inside, and I serve outside, pushing myself as much as I can.
Let’s go back to England for a moment!
Okay, so I joined Marriott, where I was a baggage porter again. It was great to get a glimpse into the one-month London vacation of the Al-Thani family or to meet and carry Ronaldinho’s bag. They even offered me a concierge position, but I wasn’t interested because that’s when my relationship ended.
When I was in Japan, I encountered backpackers for the first time — people staying in hostels and traveling around the world. That’s when I felt that I really wanted to do this someday. But somehow, life never took me in that direction. Then the end came with Elena, and I thought, ‘Okay, this is the opportunity.’
Where did you travel in Japan?
Tokyo, Kyoto, Osaka, down to Hakata. Kyoto was the best. I visited the 1000 gates, and then three Japanese guys took me out to eat in their car. When I returned to the hostel that evening and told everyone, they were amazed, saying, ‘Wow, you’re so lucky!’ 🙂
So, is this where the idea of traveling again, this time longer, through Asia came from?
Yes, Elena went back to university, and I packed everything and sent a 100 kg package to Budapest, which I had collected over 7 years, and started thinking. Asia and South America are great loves of mine, so I was torn between the two. Since I knew that South America is a magical place but also aware that prices can soar there, and it’s easier to get into trouble – and well, I can get into trouble quite easily…
What does that mean?
I mean this in quotation marks. 🙂 If I want to phrase it sophisticatedly, ‘I’m easily to get in trouble.’ 😀
Okay, got it. 😉
So, knowing how I am, I felt that Asia would be a much more economical and healthier solution, so my money would last longer – because I was planning a trip of at least a year.
What was the first destination?
Thailand, Bangkok. But it was a disappointment because I realized that I didn’t want to come to a metropolis, look at skyscrapers and multi-lane roads. It’s nice, but 4 days were more than enough. I thought I’d move on and immediately targeted Angkor Wat in Cambodia. I spent 2 weeks in Siem Reap. I bought a package for Angkor Wat for a week and found myself a private tuk-tuk driver, so I had time for everything at a relaxed pace. One day I went, one day I didn’t, especially because the Asian climate is very challenging for a European.
Then I moved on. One month in Laos, Vietnam – I completely fell in love with Vietnam – then back to Laos, and Thailand again. Meanwhile, my parents came out, and we went back to Cambodia with them, then lived on a small island, Ko Tao, for 4 months. When I saw that my money was running a bit low…
Because you didn’t work during that time?
No, not at all.
Well, money doesn’t grow on palm trees either.
Yes, although on this island, a bungalow cost a total of 80,000 HUF [~$200] for a month, and it was 10 meters [~30 feet] from the beach. That’s where I met two artists, the Bencs brothers.
Wait a minute! They are from Budapest too, and you bumped into each other on a tiny island at the end of the world?
Yes. I went down to the beach for a swim, where I ran into a French guy. He asked where I was from, and I said from Hungary. ‘Come on, then, I’ll take you somewhere!’ He took me to a bungalow. Two guys were there, and the first question was, ‘Do you want pálinka?’ Of course! 🙂 So, we got along very well, and we’re still very close. I spent 10 days in Malta with one of them recently. The other is a painter, and he painted my previous restaurant with Angkor Wat pictures. My favorite is still the one with the four faces from the Bayon Temple – it was my mom’s favorite too – and it’s also the background on my phone.
The Bencs Brothers
It’s a pity they don’t have a restaurant because I would have an interview with them too. Despite what they do and how they do it, there is undeservedly little information about them in the Hungarian media. Fortunately, Fidelio.hu made an interview with one of them, Dániel, which is the only article available about the guys. After all, I am especially grateful to Henrik for mentioning them by name because without him, I wouldn’t have heard about them, even though they are undoubtedly just as interesting people as he is.
So, I felt that I wanted to stay in Asia because I didn’t have much to do back home, I loved being there, and I’ve always wanted to live and settle down there my whole life
So there was nothing left of the culture shock by this point.
No, by then I had traveled a lot, and we were traveling again in Vietnam. From Ho Chi Minh City to Sa Pa, which is 100 km from the Chinese border. I did this in a month with two Danish guys. We traveled by bus, scooter, everything, and stopped at a million places along the way.
And then in Vietnam, in a hostel I heard stories – from Ukrainian and Russian guys, with such accents like, oh my god… – and they were English teachers! For $20 per hour! I thought to myself, if you guys can do it with that accent, then I should too. I even felt a bit cheeky because even I – luckily without a Hungarian accent – would have been a bit scared of something like that. But then I completed a one-month course, which ended in late April and immediately got a job in Hanoi.
Tell me about teaching! Did you teach adults?
Both adults and kids. First I was in a kindergarten where I had several groups and I spent 2 hours a day there for around $18-20 per hour.
How should one imagine it with the little ones? Singing and such?
Cards, games, running around, singing. Sometimes I had to teach from given materials, but sometimes I was completely in charge from this point of view. Then I was in a high school which I really loved. There everyone wears a white shirt and Ho Chi Minh’s picture hangs on the wall. 50-60 kids in one room – impossible to remember the names.
Especially because 9 out of 10 people have the same last name Nguyen, don’t they?
Oh yes! I tried to pick up the language, but it’s not for me. Impossible. Like I don’t eat meat only very rarely, and there’s this expression in Vietnamese, “không thịt,” which means no meat. And I couldn’t get them to understand even that much. I go to a restaurant, say “không thịt,” and every time they ask back, “không thịt?” 🙂 Last time, a Vietnamese guy came in here – we were laughing about this story with another guest – and I asked him the same when ordering, “không thịt?” and he didn’t understand either, he had to get it translated. 🙂 There are 20 different tones on a single letter. Impossible. 🙂
I absolutely agree with it. I face the same challenge. You know in Budapest, there are many “Chinese” grocery stores – which are actually 99% Vietnamese-owned, but everyone says Chinese. I usually try to be friendly: I ask if they are Vietnamese, and if they say yes, I say “Cảm ơn” [Thank you]. However they literally never understand! 😀 They pause a bit, then it clicks for them, and – as you said – they repeat it correctly and in my head, I’m like, “But you said it exactly the same way, damn it!” 🙂
Impossible. 😀 Asian languages are not for me. Teaching English worked like charm. At home, parents simply didn’t believe it. “Sure, he’s smuggling drugs in the Golden Triangle” 😀 But I’m an English teacher! 😀 So, there was really a big surprise in the family, but I admit, I was surprised by myself too. Moreover, it was a very pleasant “journey” to try myself in this, to see if I can do it, if I am capable.
The first time during the trial teaching, I was shaking in front of the kids, but my teacher had told me earlier that I would be one of the best in the group. He mentioned that the more timid ones always find their place in the end. True to his words, I found and secured better jobs earlier than many native English speakers in the group. Despite being the only European in the group, everyone else came from the USA, Canada, South Africa, or Australia.
But isn’t it possible that it happened this way precisely because the nervous ones have more self-reflection, which encourages you to learn more, to put more effort into it, and not take it so lightly?
Yes, exactly. At the beginning, I was really nervous because I knew that maybe fifty people would be paying attention to me at once, and “what I say matters.” Later on, I realized it’s better to make the language likable to the kids. I’m talking about simple things, like writing several words on the board and having them put them together. The key is not the “I dictate, and you repeat!” as we were taught.
Did you have other jobs besides teaching?
No, just teaching. I got by with that. Although, in one kindergarten, it wasn’t joyful when they took $1000 from me. And not just from me, it was about tens of thousands of dollars, because parents also paid the tuition in advance, some not just for one year. The police came, the whole teaching staff was there… In that area, unfortunately, this happens. They even warned us during training that, guys, be careful, because they [english teaching schools] might trick you!
My very first job was also something like that. I had to escaped from there. Somehow a girl found me on Facebook and took me to Thanh Hoa, about 150 km from Hanoi. They put me in such an English Center, and somehow I felt from the beginning that it wasn’t good. First I had to sleep on a wooden plank. The power usually went out, there was no fan in 40 °C [104 °F] heat. So, after 3 days, I said “Bye!” – packed my stuff and went back to Hanoi.
Then, while I was in Hanoi, someone told me to definitely go to Bandi’s restaurant, and there I met a nice guy named Zoli.
So based on his name he was Hungarian, wasn’t he?
Yes, he’s also of Transylvanian origin, partly like me – my mom is from Cluj, so there was a connection. Then one day, Zoli asks if I know the French taco. And I was already dying to eat something European, because I love Asian cuisine so much, but after a year, you really crave something European. Not McDonald’s or Burger King, but something really homely, some really good junk food. And then he took me to this place called French Tacos, where I took a bite of the first one, and I was like ‘Wow!’. I like to say it was “Love for the first bite.” Later on, I ate it every day for a week. 🙂
Do you remember how the first one was? What fillings did it have?
It had homemade falafel as the base. I loved it. Oh, and the same simple and great ordering system with checkboxes, like ours.
Exactly the same?
No, because in my restaurant you could choose from a wider variety of fillings. But there I saw this type of paper based ordering system for the first time, where you can write your name, check what you want and it’s done.
I loved those tacos but I had to go less frequently than five times a week because it was unbearably much. 🙂 They already knew me by name. Nevertheless, before I headed home, on my last day, March 15, 2020, I had a French taco instead of Vietnamese.
Even before I arrived, I realized on the plane that I should do this business here in Budapest. So, when the plane landed on the 16th, my dad came to pick me up, we sat in the car, he asked, “are you good?” I said, “yes.” You? Me too. Okay, I have a damn good idea that we should do!
First, I wanted it in his pub, but dad didn’t like it because he doesn’t like the smell of oil, and his business concept is different, so I started looking for a place. I looked at many, and there were a few misfires. For example, on Körút, across from the New York Café. There, I lost money, lost a deposit.
Wasn’t the expected traffic there?
No, not just the traffic, we couldn’t even open! I cleaned the kitchen for 5 days; it was so filthy. I called the owner, who wrote a cocky message, to which I said, “okay, then it’s enough.” Then we brought the stuff the same day.
So, almost half a year passed until I found my place on Andrássy street, across from the House of Terror. I started there on October 11, 2020. Then came the name choice, and since I’m Henrik Tóth, THC [Tóth Henrik Company] was obvious.
I’ve got it. 🙂
And although I started as an individual entrepreneur, later it became Tacos House Company, shortly THC Ltd. Of course, putting a huge THC above the front store on Andrássy, doesnt’ sound like a good idea. 🙂 So, there was brainstorming with friends about what to do. There was one suggestion like Le taco [in French], but I didn’t want to focus too much on the word taco. I thought of something more like a franchise name. McDonald’s, Wendy’s, because the guy I met had only one restaurant when I met him, and by the time I left, he had four.
Did your friends and family support you?
Dad and the family helped a lot. Almost everyone stood behind me, but there were also those who didn’t believe in the idea. They thought it would be like when you get a Christmas present: you play with it for two weeks, then it ends up in the corner. But I seriously jumped into it: Where will the falafel come from? Where will the sauce come from? What sauces should there be? What meats, and where do I get them? I went through many catering friends who helped a lot.
Did you start with the employees on the first opening?
No, not at all. Although there was a budget for it, I thought otherwise.
It must have been a tough period.
Yes, it was. Two months passed since the opening, and during that time, I had to single-handedly create all the previously envisioned sauces and recipes. The 6 homemade sauces you see on the menu were all written down before the opening, but I hadn’t made any of them yet. My friends were pestering me, saying, ‘You always talk about it, at least make them at home!’ I told them no, guys. I won’t make them at home because I want to make them in the restaurant; I’ll be there non-stop at the beginning – and that’s exactly how it turned out. So, I opened it with difficulty. I was trembling, but I did everything alone – the 6 house sauces, homemade falafel, homemade shakshuka, cooking, serving, washing dishes, handling the accounting, everything.
Sounds tough.
Moreover, it was right after the first wave of Covid closures, and we were already before the second one, which we didn’t know about at the time. I was optimistic that it wouldn’t happen, and the numbers I set as goals were relatively good.
Wait, I don’t remember; did you open during the Covid lockdown?
No. I remember the first lockdown was in March, and the next one was in November. I opened on October 11th, was open six days a week, and closed on Mondays.
But Monday was also about going in, mixing falafel, making sauces, preparing everything. I started by making 1-liter bottles of each sauce at the beginning. Then I saw that aioli sauce was not enough; I needed two bottles. Soon, even two were not enough, and meanwhile, not only one of the spicy sauces was insufficient – I had to make two of those as well. Finally, I reached the point where the sauce needed a 5-liter bucket.
And you were still alone?
Still alone. From the opening until mid-March. Then my friend Máté joined in, helping because it was getting really busy. There wasn’t a dishwasher; we had to wash dishes by hand, running up and down because the sink was upstairs. There was a gallery there, just like here.
I remember.
Then the festivals came, and Máté went away sometimes. We were really good friends, but he also had ideas that were good but not suitable for this type of food, and there were disagreements. So, after six months, I started hiring external help.
So, can we say that within six months, it was proven that this was a well-thought-out business idea? Did you think about why? Because it was originally a good idea? Or because it’s in a good location? Or a combination of both?
I think it’s all of them. I felt that there was nothing like this in Budapest. In fact, I wanted to be the first in Hungary, but Debrecen beat me – and there’s one in Pécs too. I met the people from Pécs; we talked.
Debrecen has it. I tried it with an old friend; I think it was perfectly fine, but a different genre.
Yes, unfortunately, we couldn’t connect with them, even though I tried reaching out. I went there once, tasted it, but our opinions on tacos were completely different. They stick to the traditional, and I’m more of an experimenter. It’s junk food, but I try to take it in a slightly healthier direction, and I want it to be less dominated by artificial flavors and more homely. But I can indulge in this perversion mostly in the sauces. 🙂 It has always been in me. Even in London, my friends knew me as ‘Sauce Toth’ and the ‘Toth sauces.’ 🙂 Dad also said when the restaurant started that I shouldn’t make more than three kinds. I told him no, Dad! This is what I need!
So, we’re slowly figuring out that this might have been a factor in your success.
Yes, and I felt that something new in street food was needed. Something completely different. When we looked around, there was a hamburger bar on every third corner, ocean of pizzarias, and the ‘amazing’ late-night kebab places. Maybe Tölcsibe in Buda side, where they provide something different than usual, but french tacos are what I think is a really good comfort food. And I thought if I like it, then others will too, especially if I make it the way I feel it’s really good. And it worked. Although I had never worked in a kitchen before, and that was a challenge – ‘Will it work?’ ‘Can I do it?’
And it seems like you did. 🙂 But I’d still like to stick to the question of why it became successful. I had the impression from the very first time I visited you – around the time of the opening – that if this thing becomes successful, your personality will play a significant role. What do you think about that? I mean, if you look at your over 500 Google Maps reviews – with an average rating of 4.9, which is fantastic in itself – about every second one mentions your unusually charismatic, cool, extremely direct personality. From this, I feel that beyond the good taco, your success could be attributed up to 50% to the fact that you are who you are.
Thank you very much. I hope so, that it contributes to it.
Of course, there are 1-star reviews, and honestly, these are my ‘favorites’ – it’s my little perversion to read them all. 🙂 I can get completely lost among them because, aside from a few justified cases, it’s incredibly entertaining to read these absolute stupidities. 😀 I had two favorites from yours. One, who gave 1 star despite acknowledging that your tacos are very tasty, because the prices on the menu are higher than three years ago, slightly ignoring the fact of the 40-50% of inflation. 🙂 The other one had no issues with the food, service or prices, but – based on the 1-star rating – considered it an unforgivable sin that you don’t speak French.
I love those too! 😀 Not speaking French is a question I often get! In these cases, I usually ask, do they speak Italian at the pizzeria where you come from? 🙂 The other common question is why French tacos. I also think it’s a silly name choice, but I’m not the one who came up with it. They somehow have to differentiate it from Mexican tacos.
A bit back to your distinctive, direct style with guests. How instinctive is that?
Absolutely instinctive. I can’t imagine it any other way. Many are surprised when they say, ‘Oh, you’re Edy? We thought the owner was serving us!’ This also a plus. It’s strange to me when someone opens a place and is not there as the owner. I learned this from my dad, but it’s also like that in Japan, where the 80-year-old owner stands there and makes sushi. Of course, I’m not Japanese. I like working, but I’m glad I don’t have to be here six days a week for 14 hours anymore. However, I think being there as the owner and doing it is dying out nowadays.
I tend to agree. At least it seems to be proven by your former competitor One Tacos. I think they were in a really good location. In the party district on Akácfa Street, opposite a school. During the day, there’s a tourist crowd and students, and in the evening, partygoers. Okay, they didn’t have homemade sauces, but what they did there was not bad at all…
I know, it wasn’t bad at all!
…yet, the owner wasn’t behind the counter there either. Maybe not solely because of this, but they couldn’t expand, and they couldn’t stay alive.
Yes, even though it’s really a great place as you said.
Let’s jump back! Six months after the opening and new employees instead of your friend, but at some point, for some reason, you moved from there.
Yes, it’s a bit of an uncomfortable story. I didn’t want to move so soon, but it wasn’t up to me. We had disagreements with the landlord. Despite doing – in a nice professional term – a significant value-added investment there, unfortunately, the collaboration did not go smoothly – and I’m putting it diplomatically by this way.
What happened?
I feel like he intentionally created a dispute, and I got into it. On top of that, he presented a new contract to me the next day with untenable conditions. So, I said, okay, that’s it. I went to ingatlan.com [the most famous website for property sale and rent in Hungary], saw this place, came here, checked it out. It was even a bit cheaper than the previous one. The next day, I came back with the deposit. I resigned from Andrássy in February, and we opened in May. Everything is wonderful here now.
I love this place because the location with this neighborhood here is terribly funny. We are right next to the Opera House, which is occasionally a fancy, formal venue as posh as possible, and Edy’s French Tacos is on the contrary; a simple and cozy environment with honest hospitality that makes you feel full and satisfied. Do people come in after an opera to loosen their ties and eat something casual? 🙂
Oh, absolutely! 🙂 But it’s more common for them to come before. Especially in the summer when we still had the terrace. During those times, unfortunately, there are other places nearby with better facilities to sit for such occasions. I would like to have a similar place, but I still have time to think about the next steps because we’ll be here until February 2025.
So, have you not checked out other locations?
No, it’s perfect for now, but sure, I would like to move on from this later on, to be able to host guests more comfortably and elegantly.
I understand, but to be able to unbutton my shirt collar and not feel tense is also important, don’t you think?
Yes, of course, but it’s not just about that; it’s also crucial to improve things at the kitchen level. I want to make a lot more homemade items, but our current kitchen, which is a show kitchen, doesn’t allow for that.
So, space physically limiting the technique?
Yes. I want to make homemade tortillas, homemade roasted potatoes, or be able to bread the meat ourselves. Homemade onion rings, homemade jalapeno poppers, or not having to buy frozen chicken nuggets, but being able to bread them ourselves. For these, we would need a black sink, a vegetable prep station [official regulations], which we currently don’t have space for.
Speaking of the business: You are not so active on Facebook or anywhere else on social media, are you? On Instagram, there’s an average of one post per month. What’s the reason for that?
Well, I’m terrible at this. 🙂 There was a time when friends or acquaintances did it, but now it’s on me, and I’m too good at it. 🙂 Even though my friends say I should focus more on it, I think there’s no better advertising than when a friend says, ‘Go there!’ It might take six months or a year, but they will come. By the way, if guests come in, and I see that they are open to connecting, I often ask them where they heard about us, and this is mostly the case.
Oh, and the book 444! One time a guest told me on the terrace that you’re featured in the book ‘444 Good Places in Budapest.’ I was like, ‘Are you kidding? What book?’ 🙂 I asked him to take a picture. He went home, and half an hour later, he sent it. The next day, I went to the Writers’ Bookstore, bought it, and proudly showed it to everyone 🙂 It’s a significant recognition from them to include us among the best places in Budapest.
Especially because they are extremely critical.
They already featured me when I was on Andrássy. I didn’t even know about it either. These things are very honorable for me. From your side too.
Thanks, I usually only contact someone when I’ve been there at least three times, always had great food,and even the owner or a staff member is interesting too.
I read the Kicsi Japán story, and I really liked it. I’ve only been there once with a friend, and we kind of hit the bottom of the glass that night, so I have some blurry memories. 🙂 I was like doing gymnastics on the counter, or I don’t even remember… 😀 So, I have to go back when I’m in better shape because I do remember it was excellent. Anyone who asks where to eat sushi, I always say Kicsi Japán. The place is just like Japan!
Now that you mentioned, it reminds me! Hirose from Kicsi Japán – and others too – often complain that it’s challenging to find the right staff. When we’re talking about how much your charisma contributes to the success of the whole place, it must have been a tough challenge to find people who are not only good at hospitality but can also bring the same warmth when you’re not around. Nevertheless, it seems you’ve succeeded. I was there one evening with my daughter when only the girls were serving, and they were also super friendly. There were times when the guys were working, and they started chatting with me right after ordering. It seems you’ve absolutely managed this. How?
I think I’m lucky in this regard. I believe they can see how I am and pick up on my attitude, but during interviews, I always say that I want you to be yourself. Of course, pay attention at the beginning to how I talk [with guests] and what the style is here. But it’s also probably because the customers are great people too, there are no nitpickers.
What do you do when you’re not working?
Mostly spend time with Motyó [dog] now. 🙂 Meet up with friends. There’s currently no lady in my life. Also, at home, I’m planning for the future. The new menu is coming up, an Edyshrooms vegan option – if it were up to me and not just about the business, everything would be vegan. This idea came up one day; I woke up and said, ‘Now I’ll make the new vegan!’ I bought mushrooms, looked around, there was red onion, garlic, white wine. Of course, with a new recipe, you also have to consider that the procurement process should not be complicated because I handle everything in this too.
Don’t you want to delegate this task?
No, I don’t want to. Regarding the business, the long-term goal is franchising. There has been an inquiry about it, but I turned it down because I didn’t feel ready for such a big commitment with Edy’s. They wanted to take it to a hotel, but when we sat down to negotiate, they immediately jumped into the business side. Profit, etc. And I said no, I’m doing this from the heart. Of course, I want to make money with it, but I’m not in a rush to get rich now.
Clear and straightforward. Important, but not profit as the primary priority.
Yes, and I think it shows in the reviews too. Money can come later. The first six months broke even, but I honestly believed it would work out. You’re still getting the same compliments now, using the same recipes when you first came to me on Andrássy – thats how I believe in the concept. Even the same suppliers. It’s my obsession, like in Burger [King] or McDonald’s, even after 20 years, you get the same quality and taste. No changes.
Which is your favorite sauce?
Sweetbeet. It’s very cool. People love it. There was a neighbor on Andrássy who bought it by the bottle. Do you know the place called Falu?
No, I don’t know.
It’s a place that sells Hungarian delicacies only. They also contacted me to sell my sweet sauce. So it’s genuinely very popular. It was born during a brainstorming session with my painter friend while painting the interior. We needed a sweet sauce, so I asked him for ideas. ‘Name some vegetables!’ He suggested beets. Not good, we already have three orange sauces. Something with a good color is needed! So he said, ‘beetroot.’ Ok, buddy, don’t say anything else! I bought beets, mayonnaise, horseradish, lemon juice, sugar, and voilà! I managed to mix it on the second try, and it’s been the same recipe since then.
That’s great! Meanwhile, I was thinking about how interesting it is that all the people I’ve spoken to who are truly successful share this obsession. We start talking about what’s beyond work, delve into it, but somehow always come back to it – as we are now – that ‘outside of work, I woke up in the morning and thought about what new recipe or what could be done better in the restaurant’…
Yes. 😀
…and I suspect that somewhere this is an essential part of the recipe for success. But speaking of recipes. I have a recurring question that I ask everyone: Which one is your favorite item from your own menu?
The situation is that the falafel would be my favorite, but at the beginning, I ate so much of it that I’m tired of it now, although I think it’s the best falafel in the country. I can say this confidently, because I have tried it everywhere I could find it. So, if I have to recommend, it would be the falafel with Sweetbeet sauce and smoked Edam, with vegetables and red onions.
That sounds like a full pack. 🙂
Oh, and I’m hooked on the new Edyshrooms too. With red beans, mushrooms, white wine, following the less is more principle. Simple but great. It often surprises people.
What do you mean?
Foreigners come, and they’re surprised. In our medium-sized taco, you can put in three different fillings. In the large one, you can add up to four. And they ask, okay, but how many sauces? Guys, just one. But overseas, you can have two or three! Okay, but mine is different. Especially if French people come, I start by saying, ‘Be aware, guys! Tthis will be different!’ Because there was a review saying this is not real French tacos. No, this is really different. You have to put vegetables in this, we don’t mix meat with meat here. Also, we don’t believe much in meat. If they ask, I recommend falafel instead, and often when they bring back the tray, they thank me for it being genuinely better.
How do the order numbers look in terms of meat and vegetarian comparison?
Meat, meat, meat. Mostly beef.
So, still significantly fewer vegetarian guests. Did you have to remove anything from the offerings?
Yes. I’m not a nationalist who beats his chest about being so Hungarian, but I like Hungarian products and working with smaller or larger Hungarian companies’ products. There was a juice company, but unfortunately the collaboration didn’t work out. There was Pápai húsüzem, who had Pápai vegan meat patties that guests loved, and people came specifically for it. Sadly, I had to let it go because there were issues with delivery and order conditions. I’m still too small to store five boxes of vegan meat patties. The goal is still homemade recipes. Even ketchup or mayonnaise could be. True, making mayonnaise is quite a task, but then I would make it vegan. And, to have as few meat and animal-origin recipes as possible. However, if they still demand more meat now, we adapt.
Yes, there are not so many vegans yet, but it could change slowly, within a few years.
Let it be! I trust in that. 🙂
If you came back home and didn’t start this, what do you think you would have done?
Teaching English, or more likely, I would have taken over my dad’s pub with full dedication.
But a pub is a completely different genre, isn’t it?
Yes, but I also love that. I think at some point, I would still do it. I’d like it, and I would do it.
I feel it’s not entirely off the table, is it?
It’s not up to me… 🙂