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Last Piqniq App Update

Hey there!

Long time no see, right?! What’s up with Piqniq? - you ask.

The super short answer:

Debugged app waiting for you in the App Store. Go and get it! ;)

Meanwhile, we are busy building a brand new app, re-launching it in Portland, Oregon this spring. In fact, half the team is moving there in March.

Existing users from Budapest worry not! We will invite your for a special preview release.

Thank you soooo much for your support, ideas, bug messages and above all: your continuous use of Piqniq. It means a lot to us! Talk to you again soon.

Your Piqniq Team Janos, Jaga, Bence, Misi, Tamas

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HAPPY NEW YEAR!

We wish you all a Happy New Year! May 2015 be filled with many exciting homemade food experiences, adventures and tasty moments! You have given us 46,602 reasons to keep working hard on building a better food-sharing app and... well... to love you all! :)

Your Piqniq Team

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Announcement: Piqniq team receives angel investment

Hello Dear Piqniq Community: Although the Hungarian press has beaten us with a few hours in getting the word out, we wanted to make sure that you hear this news from us too.

Quick facts

We have recently received an angel funding round of $580.000 from US and Hungarian investors. We are very grateful to our angels for believing in our team.

The investment will allow us to grow our team with developers and marketers.

It will also allow us to focus on the US market much sooner than we originally planned.

As of this announcement, we are pulling the app from the App Store.

Don’t worry. Piqniq will be relaunched in the spring of 2015. We are busy building a new version based on your feedback.

What will change with the re-launch?

The app will be miles better at helping Piqniq community to: Eat better. Together.

It will be much simpler and easy to use than the current app.

The overall design of the app will improve significantly.

App availability

For new users, the app will be unavailable from the App Store.

Existing users (like you) will be able to keep using the current app installed on your phone.

You will be invited to test experimental future versions of Piqniq before the re-launch in April.

We are on a new domain

As this newsletter reaches you, our new domain should already be live under www.piqniq.co.

If you want to peek into the kitchens of your friends, please share this page with them, so they can sign-up before Piqniq’s re-launch.

Finally: Thank You!

A big thank you goes out to all of you for your feedback, for using our beta app and for the over 7.000 food moments you shared on Piqniq.

"Maybe it meant something. Maybe not, in the long run… but no explanation, no mix of words or music or memories can touch that sense of knowing that you were there and alive in that corner of time and the world. Whatever it meant." - Hunter S. Thompson

Keep sharing. Keep inspiring. Your Piqniq Team: (From left to right on the photo) Misi. Bence. Janos. Jaga. Tamas.

Get in touch with us at hello@piqniq.co

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PiqniqChallenge: Top10 #Pumpkin dishes

Two weeks ago we launched the #Pumpkin #PiqniqChallenge.

Your mission was to create a dish using pumpkin, then post it on Piqniq with the #Pumpkin hashtag. Let’s find out what the most interesting dishes were!

Here are the top 10:

You can find under their username in Piqniq and and connect with them.

Congratulations and thanks to all Piqniqers who posted an #Pumpkin dish! We hope you had fun taking part in this challenge :)

Keep cooking & sharing! Your Piqniq team

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New exciting features: Map View and Hyperlinks

Three much requested new functions are waiting for you in the App Store!

 1. MAP VIEW  

Finally, you can add location to your posts. Click location on the posts of others, and a map will pop up to let you see where the post is coming from. IMPORTANT: Location on old posts will not work!

Piqniq is a whole new game with location. And this is just the beginning. 

2. USE HYPERLINKS IN YOUR POSTS 

Food bloggers who use Instagram will know the pain of not being able to easily add links to their stories. We listened and understood their need. From now on, you can add links for recipes or any other content. Just start typing a link, and you will see how it works.  

3. DELETE POSTS 

Changed your mind about that photo? Forgot to add something to your story? No problem! With the new edit function, you can change the text, the photos or the location of your posts after publishing them.

Tap “more” under your post, and click Edit, or go to your profile, choose a post, and look for the edit button on the top right of your screen. 

Additional changes included in this update: - New profile menu layout that is much easier to browse, go to profile to see it  - New and simplified signup experience - Small bug fixes you really don’t want to know about :) As always, we are looking forward to your feedback on the changes! Drop a line to Janos, our community guy and we will get back to you. Let's eat together.  Let's eat better.  On Piqniq!

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PiqniqChallenge: #PUMPKIN

Ready to be challenged again? After a walk in the fresh October weather its perfect to get busy in the kitchen to cook something for our loved ones.  This time we are challenging you with a vegetable that might not be the most beautiful amongst veggies, but is very versatile in their use of cooking.  Your mission: Prepare any type of dish with a PUMPKIN! Do you know where the name comes from? The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, "pumpkin". Here are a few examples and recipes just to get you in the right mood:

 How to take part:  Post the photo of your dish with the hashtag #Pumpkin on Piqniq. Additional description is appreicated. Make sure to add your location and to use the multiple photo option to show how much you or a beneficiary of your delicious dish enjoyed it! ;)  Why do it:   1. For fun :) 2. Maybe to try a new recipe. 3. The 10 most pumpkin-y posts will get featured on Piqniq Blog, Facebook page andTwitter feed.  Deadline: October 31st, 2014 Get out there, buy yourself a large & beautiful pumpkin an start cooking. We are looking forward to see how creative you are!

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NEW DESIGNER ON BOARD

We’re excited to introduce you to our latest team member Bogar Bence! As of today, Bence will be working with us - and you - on product design. In addition he'll be responsible for the brand's visual appearance. Formerly Startup Program Lead at Kitchen Budapest, he is bringing significant knowledge about startups to the team. 

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First DINNER

DINNER is Piqniq's newest offline event, the second following the successful

WINE | BIKE | PIQNIQ series. 

Unlike the latter, this one is a private, invitation only gathering. 

Now, why on earth would we want to do an exclusive event like that with all the openness and inclusiveness we showed you before?!

Well we wanted to create an opportunity to meet face to face with the most active users of Piqniq. And we did.

We're just a few days after the even, and let us tell you: we could hardly be more motivated or confident about continuing it. With your help, we are set to make DINNER into a regular, monthly event.

Let us share with you a few of the decisions we've made in the background in order to make DINNER work in any of the cities we'll take it to: 1. DINNER will always center around a key Piqniq user, who cooks the culinary delights of the evening. 2. Invited guests (roughly 15 at a time) will be picked form the most active users in a given city. 3. DINNER will usually take place in Piqniq's office - if we have one in your city - after all, we are the hosts. If we don't have an office space, we'll think of something creative. 4. Typical "script" of a DINNER: meet and greet / aperitif / dinner at a really big table / everyone introduces him or herself / we get to know each other / the Piqniq team talks a little bit about it's plans for the future / you talk a little about your experience using Piqniq / we eat and drink more and talk about the big questions of life / we have fun late into the night. That's all really.

The first event was held a few days ago, on the 9th of September. It was the first time we met face to face with most of these people. It was a memorable experience, as we only knew each other through funny nicknames and photos of each others plates before. Soon enough it turned out everyone knew everyone, just not by face or name.

NagySanya was the center off attention this evening.

The Hungarian blogger cooked an amazing three course lineup for 18 people! (The cab driver who brought him and his 10 or so pots to our office will not soon forget this evening. Or the scent of it.)

We started with a British Potato and Vegetable Soup with Curry, Sour Cream, Chives, Cilantro and Parsley. Followed by an "Ale Shepard's Pie by Sanya". Finished off with the most amazing dessert we had in a long long time: a Banoffie Pie.

It was an evening to remember! One that gave us a lot of energy to continue organizing DINNER in the coming months.

A big thank you goes out to Sanya for cooking this memorable dinner. For Kata on behalf of Wine & Go for the wine tasting we got. For Strongbow, which was kind enough to send us a huge box of drinks without having ever met us.

And above all, the 15 amazing people from Piqniq who accepted our invitation for this very first DINNER.

DINNER 2. and DINNER 3. are coming up soon, users in Budapest and San Francisco: get active on Piqniq, and you may be the next we invite. In the meantime, if you think you are among the most active users of Piqniq in your city, and want to make it to the invite list, drop Janos a line, and we'll see what we can do.

To see all the event photos click here.

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Piqniq Introduces Photo Stories with 2 & 3 photos

1... 2... 3... Here we go! We are excited to tell you about a creative new feature on Piqniq.  From now on you will have the option of adding a second or even a third photo to your stories. 

How to use it? Using multiple photos will allow you to be more creative and tell better stories.  As you see from the new posting screen, you can easily add one, two or three photos to your posts:

Jean-Luc Godard, the famous french director said:  "A story should have a beginning, a middle and an end. But not necessarily in that order."    Will you do before / after shots?  Will you share what, where and with whom you ate with? We are sure you will come up with exciting and creative ways to take advantage of this new feature.  Are you ready to try it?  Download the new version from the app store. We can hardly wait to see your new posts! The Piqniq Team  PS: As always, we would love to hear your thoughts!

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"Every scenario is a possible future. If we believe it, so it is."

Blog post written by Misi Szilagyi

It was Marco Monfils - a friend and advisor to Piqniq - who said this. I find it very true.

When we started Wine l Bike l Piqniq the "scenario" we had in mind was this: Green grass with bikes, sunset, good and honest people sharing good and honest food, with a glass of wine in their hands, in a unique place within the city.  

We believed that wine and food has the power to bring people together, even ones who never met before. That instead of waiting around for our city to do something for us, we should do something for the city. And that this could be something that adds value to all of our lives. 

Now - after the second event was held last Thursday at Tabán - it seems there are more and more of you, who believe the same. And: "...if we believe it, so it is." 

Here are a few of the messages we received from people: 

"It was a cool Piqniq. A confession: I've never seen the city from Tabán. It was a powerful experience…"

"Yesterday was tons of fun, thank you! Loved the wine you gave me, you chose it well."

"I met someone I would probably never have met. :) Thanky you!" 

And one more: 

"Promise me to organize one more Wine l Bike l Piqniq before the summer ends! I'll have my new bike by then!"

There will be one more event. There has to be! 

So get ready for Wine l Bike l Piqniq Vol. 3. 

It's coming at the end of August. 

Hope to see more and more of you. 

Until then, enjoy this short video of Vol. 2 from Tabán. 

Thank you for the video team: Attila Busák & Bence Fajcsák. You did a great job!  

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Taste of London: Foodie heaven in Regent's Park

Guest blog post by Daniel Ovari, one of our most enthusiastic Piqniqers. You can find Dani under "dani" in Piqniq app. He currently lives in London, UK.

Regent's Park in London is a very popular place for having a picnic. Many families, friends gather there with picnic baskets and blankets to spend a nice sunny day there, what's more I often see groups of over 50 people having a picnic together. This summer something even more delicious happened when Regent's Park transformed into a foodie heaven, as Taste of London opened it's gates there between 18-22 June.

Taste of London is like Glastonbury or Sziget, but here, instead of Metallica or Prodigy, the stars of the main stage were Michel Roux Jr and Rene Redzepi. London's 40 best restaurants were at the festival offering more than 160 dishes to try. I had the opportunity to watch Michelin star chefs cooking food, and to taste their signature dishes. Normally it is nearly impossible to reserve a table at these fashionable restaurants, not mentioning their prices.

  There were several stands representing the different cuisines of the world, like the huge Taste of Thailand area with wonderful artistic watermelon carvings, exotic fruit selection or the Mexican stand with extremely spicy chilli sauces. I have spent the most time at the Korean Food area because not just the food was very good but the method of preparing it was also very interesting, and they always wanted me to try some more (WATCH.TASTE.REPEAT.). They had lovely Gochu Jang Chicken, Bulgogi, Bibimbap and Mandu.

Apart from the restaurants, there were more than 200 artisan producers of cheese, olives, bread, sauces, ham, cupcakes, ice cream, chocolate etc. and premium brands too. Taste of London is also well known for its cooking classes, so visitors can learn kitchen basics or advanced cooking techniques from the very best chefs. I could see how Sushisamba's Chef, Claudio Cardoso was cutting fish to make sashimi, and I could taste it too.

The drink selection was also very impressive. I had the hottest, spiciest Bloody Mary ever, and several local and international beer and cider breweries was representing at the festival. Of course many luxury brands were there too to offer the best champagnes with oyster and caviar. 

For a foodie like me it was a great experience, and I can't wait to visit Taste of London Winter in November. To see all my pictures from Taste of London, follow me on Piqniq!

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FOOD STORIES: "Why do you like to cook? - I don’t know. It just feels right."

In the first part of Foodie Stories we meet Sandor Nagy, from Budapest, Hungary. Please help me give him a warm welcome!

1. Can you introduce yourself a bit? I am Sandor, 35, Hungarian, working in advertising, media business. Passionate about British and traditional Hungarian food. Used to live in Canterbury, and London. Huge love for British breakfast, roasts and sausages. Blogging for a while: became serious around 4 years ago.

2. Why do you like to cook and/or bake and spend time in your kitchen?

Honestly: I don’t know. It just feels right. :) The whole thing started when i was 21, and worked as an au-pair in UK. A half Danish-half British family, two boys (10 and 11 years old) and basically that was my job: not just to look after them but to cook every day. I believe it was 6 years ago when I started to become serious about cooking.

3. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory?

Happy: first proper ‘slambuc’ when I was 14

Disastrous: ruin the whole menu for 20 people 2 years ago: it was a picnic/BBQ and we had too much palinka... :)

4. What is your favorite ingredient, the one you couldn’t live without, the one you use most often? What is your favorite kitchen smell or aroma?

Ingredient: Defo worcestershire sauce and parsley. I just love the taste and smell. The smell: roast veg and gravy, mixed with a good pork or lamb roast. Amazing!

5. Do you want to be a professional chef someday?

Would like to start a chef school later this year, but never want to be a professional chef. Tourism with gastronomy is the way I would like to step on.

6. When you want to treat yourself or loved ones what do you prepare?

Not much. Just buy the ingredients and that’s all.

7. Do you share food with others? If yes, how?

Organizing small events (on Facebook), or ask them in person to join a BBQ. PIQNIQ is a good way to share food, especially if I want to show for example the Hungarian culinary to foreigners and visitors from abroad.

8. What is your favorite recipe from your blog?

I love simple recipes.

The ‘Lamb in Wine hot-pot’ (Hungarian) and the ‘Maksalaatikko’ - it’s a traditional Finnish X-mas dish: chicken liver with raisins, Brussels sprouts and rice, cooked in milk. Simply amazing!

9. Who is your favorite foodie? Someone who inspires you? (Be it a professional, enthusiast or novice.)

If I can say one name only: Professional: Donal Skehan - young and passionate, I think very inspirational FOODIE: Marta Gerber - What Should I Eat for Breakfast Today? - love her style and the way she thinks about food

10. What is the first word that comes to your mind when I say the word “FOOD”?

Sandwiches

11. What Food(ie) and recipe websites do you visit? Do you use any apps related to cooking?

Loads of sites I am reading: professional ones, or just blogs. Smitten kitchen, What should I eat..., Shortlist Thrillist, Donal, Jamie, Roost blog, etc... The only app I use - to share food: PIQNIQ and Instagram - I used to have FOODSPOTTING on my phone, but it’s useless in Hungary.

12. In what ways do you think could Piqniq change the world?

The way you share food with others. Also believe it could be a really good small business tool for half-professionals to share food (meal), and earn some money.

13. If you could give/send one piece of advice/message to a large group of Foodies, what would it be?

Never forget why you start blogging about food in the first place.

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Announcing 3 major changes in Piqniq

Hello from your brand new app! 

We have three major changes that will make your use of Piqniq much simpler and better than before. 1. Share Your Food Outside of Piqniq  A great new way to allow your "non-iPhone" friends to peek into your kitchen is by sharing your posts to Twitter, Facebook, or Instagram. The wider you share your food and food knowledge, the more you receive back.

2. New Posting - Now Super Simple We eliminated everything, and kept nothing but the essentials.  Just snap a photo of what you are eating. Then:

Thats all. Faster. Better. Much more fun.  3. See the full story See all the details of a food story in the blink of an eye. 

We can hardly wait to peek into your kitchen.  If your iPhone doesn't update your apps automatically, get your update here: http://appstore.getpiqniq.com/  Highfive!  The Piqniq Team 

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FOOD STORIES: "Professional chefs are everywhere but there is only one Bam."

In this part of PIQNIQ Foodie Stories we meet Bam (Piqniq username: bam’s bite), from Chiang Mai, Thailand.

1. Can you introduce yourself a bit?

Hello there! I’m Bam from Chiang Mai, Thailand. I’m an ordinary person who has two kinds with extreme personalities. I love listening to As I Lay Dying, Miss May I, A Day To Remember but at the same time also love listening to Bon Iver, or The XX. I love being a backpacker, traveling the world, taking photos, learning about new cultures and meeting people while I also love staying at home and hiding myself happily in the kitchen. Currently I’m working on my MBA project and planning to graduate within this year, hopefully! At first I baked and cooked just for fun and to take a break from studying but after a few days it has become my new obsession and inspiration. Most of my time is spent in the kitchen, fresh local markets, and supermarkets. I’m unconditionally falling in love with it. My life is propelled by music and journey, and now cooking and baking are included.

My reaction when I get my food. Haha funny but true!

2. Why is food important for you? / Why do you like to spend time in your kitchen?

My mom is an amazing cook. She is really good at cooking but has never taught me. She thinks that I can cause a lot of trouble in her kitchen that’s the reason why I was not around the kitchen much. I have always loved eating but I never knew that I could make something eatable until I became an MBA student. Studying for an MBA degree is so tough and stressful for a person whose right brain works better than the left one like mine. And that is how my baking and cooking passion began. I started with easy desserts like a non-baked cream cheese pie then cookies, muffins, cupcakes, cheesecakes, breads, scones, chocolate fondant, macarons, soufflé, and lots without taking any bakery class. I learnt baking from books and YouTube. Once I have gained confidence in baking for a couple years I started to cook. Why do I like spending time in the kitchen? Cooking takes me away from everything and I become truly myself in my own world. It is a happy, fun and fascinating world!

Salmon Steak Teriyaki with Salad

3. What is your most memorable or most special kitchen moment, be it a happy or a disastrous memory?

Believe me or not? I never had an unbearable experience in the kitchen (yet). Although, sometimes my caramel custard and macarons did not come out right like they should be, it did not make me sad, but I learnt a lesson. As I mentioned before, I never took a baking or cooking class, I’m a kind of learning by doing and learning from mistakes type of person. I am happy to keep trying and making it better. That is how I cheer up myself to come back to the kitchen again and again, and turn a disastrous memory to a memorable one. Cooking is supposed to be fun and happy, don’t you think? :)

4. What is your favorite ingredient, the one you couldn’t live without, the one you use most often? What is your favorite kitchen smell or aroma?

Hmmm…. it is quite hard to pick one. Well, dark chocolate is the first thing that pops in my mind. Every time I crave for something sweet after dinner, it is always about chocolate, such as chocolate pudding, chocolate fondant and chocolate soufflé. These are quick, easy, and simply delicious.

I love it when my kitchen smells like vanilla and newly baked banana cakes. What a happy home!

Chocolate Soufflé.

5. Do you want to be a professional chef someday?

That sounds a bit stressful. I graduated in Hospitality Management and trained in a kitchen before. I would love to be a professional chef but I know how tough it is. I am happy with the way I am. I mean, just being a professional in the way I want to be in my own style, not in the way others would expect me to be. I believe people do the best when they do things with love and happiness. It will show. If you really love something, you don’t have to try so hard. You don’t have to be called a professional, instead just be yourself.

I do want to own a café some day, not a big one but a cozy and friendly one, where people and friends gather, have some fun, enjoy food and baked goods in my own style that they can’t find anywhere else. Professional chefs are everywhere but there is only one Bam.

6. When you want to treat yourself or loved ones what do you prepare?

The easiest way for me to treat someone or myself is making a mouthwatering breakfast. I think breakfast - like juicy French toast with berry sauce - is a guilt-free meal. It’s the best to enjoy a happy meal to start with a good mood for the rest of a long work day. Food can also highlight every special occasion like a birthday, mother or father day, Valentine’s Day or even Christmas. I always love to bake and decorate cakes with my own style for people I love, which makes a special day more memorable.

Birthday Chocolate Cupcakes with cherry surprised inside for friends.

7. Do you share food with others? If yes: when, how and with whom?

Of course, I share food with my family and friends all the time. They are always my test guinea pigs for my new recipes. My friends and I also love hanging out together almost every weekend. We enjoy visiting new places and sharing some food with each other. Once we traveled to Japan together just for food. We called it a ‘food trip’. We didn’t follow a travel guide book. We went randomly from restaurant to restaurant, one by one, it was a lot of fun and none of the restaurants in Japan disappointed us.

8. What is your favorite recipe?

It’s hard to make a decision. I have so many favorite recipes. Well, I guess a chocolate fondant is the one I am good at and always love to eat. Everyone loves it and thinks it is hard to make, especially the melting chocolate inside. But you know, it is very easy and needs only few ingredients. Try it!

Chocolate Fondant with Vanilla Ice Cream.

9. Who is your favorite foodie? Someone who inspires you? (Be it a professional, enthusiast or novice.)

My mom is the first one in my mind, of course. But the one who has really inspired me and can make me jump off the couch to the kitchen is the SORTED crew. They prove that you can have fun in the kitchen and cooking doesn’t have to be serious. Who is SORTED FOOD? You’ll get an answer to that in my answer to the next question.

10. What Food(ie) and recipe websites do you visit? Do you use any apps related to cooking?

I love SORTED FOOD soooo much. They are a group of friends having fun with cooking food and show you the easy way to create every dish. First, I found them on YouTube with Fruity French Toast video. That recipe is so easy and mouthwatering. After that I kept watching them almost every night. They taught me a lot of things and really convinced me to cook by having so much fun in the kitchen. Food they make is easy to cook, eatable, and sexy! Yes, beautifully sexy food! Check it out!

11. What is the first word that comes to your mind when I say the word “FOOD”?

“Happy!”  A big grin is my most frequent facial expression is when I get my food. It is always shown in photos and that is kind of embarrassing at times. But I just can’t help it, for me food is all about happiness and excitement.

12. If you could give one piece of advice to a large group of Foodies, what would it be?

Food has no rules! Have fun with it. Put everything you want in the pan and create the dish that is full with your favorite ingredients and find new inspirations everyday in your own kitchen.

13. In what ways do you think could Piqniq change the world?

In my opinion, Piqniq is where people can give and seek inspirations. It is a good idea to start gathering people, especially foodie, around the world together, and become a big happy community. I believe this will destroy the wall between people across the globe. It is not only about showing beautiful pictures of our food but we also share culture and lifestyle through our dishes. We might meet new friends and learn new recipes, and then create a new menu! Yes, that is what I think how Piqniq could change the world. Keep going, Piqniq! :)

Milky Fruit Roll Cake. My mom’s favorite!

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PiqniqChallenge: Top10 #Strawberry dishes

Hi there! Two weeks ago we launched the #Strawberry #PiqniqChallenge. Your mission was to create a dish with strawberries, then post it on Piqniq using the #Strawberry hashtag. Let’s find out who the winners are! Grand winner:  @orsolya o. szabo  The top nine were: @virag_p @szandra klement @vio @the gastro actrobat @dianamosolya @virag_p @fruzsi barta @adabab @saige_baxter  Check out our top 10 list: 

Congratulations! Your dishes show the most finess and creativity among all the images that were submitted. Thanks to all Piqniqers who posted an #Strawberry dish! We hope you had fun taking part in this challenge. Stay tuned, the next one is coming soon and you will even have the chance to win a real prize! ;-) Keep cooking & sharing! Your Piqniq team

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WINE | BIKE | PIQNIQ - BUDAPEST

We're a week after the first ever WINE | BIKE | PIQNIQ event held in Budapest. Time for a bit of reflection. 

Did the sound system screw up right before the event? Yes.  Was it cloudy, and did it almost rain? Yes.  Were there annoying dogs in the park trying to steal our food? Yes. 

Nevertheless: ... did 60+ people show up? Yes.  ... did they all bring food to share with total strangers? Yes.  ... did we all have fun? Oh yes! 

Are we going to organize it again? Totally.  Will it be even better? You bet! Will we pick a new location to further explore our beautiful city! Most likely!  Will we take the event to other cities? San Francisco and Vienna are both on the radar, baby! More on this soon. 

Thank you all! For coming! For bringing an amazing array of food with you! And for having been open to the idea of WINE | BIKE | PIQNIQ. Now we all know: bikes, wine, food and good people mix really well in any city.  We'll see you soon at B | W | P 2. 

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An afternoon with Piqniq, written by Peter Demeter

Last week Peter Demeter, a Hungarian university student visited the Piqniq team for an afternoon at Kitchen Budapest. We'd love to share his thoughts with you about the day he spent with us:

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"I’m always looking for the new, the exciting, there was no doubt in my application for the ELTE job shadowing program and in my choice of a start-up. So I met the developer team of Piqniq application.

(Peter Demeter @ Kibu)

We started a light, informal discussion with lunch, where I get an overview of this company and their initial period.

Three of them I personally talked about what they had contributed to the firm, and how. It was exciting to see how thrilling they talked about their visions and their experiences.

They told me that Piqniq was launched within the KIBU Startup Program, thus they ended up in Kitchen Budapest and then I got more than I expected: KIBU presented to me and I talked with almost everyone. Others introduced their own projects and how they worked on it in a friendly, cheerful environment.

These guys do not work, their work is their hobby, dealing with what they like: making a new level of dish culture."

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Thank you, Peter! We loved having you. Feel free to visit us anytime, we love having guests.

Yours, the Piqniq Team