When the Hungarian National Bank’s (MNB) Credit Program for Growth (NHP) is mentioned, we associate it first with new production halls or machines. The noble restaurant Arany Kaviár (Golden Caviar in English) in Buda proved that there are many other ways to make use of the Program and that gastronomy may profit from these beneficial credits as well.
Thanks to an NHP loan Arany Kaviár’s terrace, which has already been there for years, could finally be reconstructed as weatherproof. Rebuilding the terrace on the main wing of the restaurant in such a way that it can be used independent of the weather conditions was an absolutely necessary investment, which had been long deferred.
“Without the NHP loan we would not have been able to carry out this investment at this point of time,” the owner, Attila Molnár, explained. Besides the attractive interest rate of 2.5% the restaurant operator decided for such a loan because its interest rate is fixed. The loan is financed by the local Sberbank, which had financed former investments of Arany Kaviár already, in the past under the name Volksbank.
For Molnár and his team the weatherproof terrace is an important progress and above all a way to discover new uses for it. Although it has not increased the capacity of the restaurant, the existing 55 places can be used in a better and safer way, and they have also become suitable for larger group events such as weddings or business receptions.
“We could not plan with our terrace seats for sure up until now, since they have been subject to the weather conditions,” Molnár said. “Is there anything more painful than having to cancel a long-planned large event at short notice due to the bad weather?” It was a problem that previously the restaurant did not venture to face.
This restriction of business possibilities finally ended in the beginning of June. Now the owners are able to calculate with the restaurant’s full capacity without having to worry about checking the sky every now and then, and this means of course that they are able to take on serving larger groups, not only in the summer but all year.
In-floor heating and a glass cover on the terrace allow utilisation in any weather. The last has been seen of the mobile heaters that kept the formerly open terrace warm on cooler days. The NHP investment was not limited only to the frontal guest space of the restaurant, which has been operating since 1986.
The kitchen also was modernised and enlarged at the same time. The high quality of Arany Kaviár will be guaranteed even as the restaurant operates to the limit of its capacity. Compromises are not an option.