DIGITAL PARKM A G A Z I N E

2/2016 (EN)

How was this year’s April 1?

DIGITAL PARKHAD SPORTING FUN!

What does the future hold?

WORKSPACE

DEVELOPMENTS

Virtuoso FILIP JANČÍKI am better knownabroad than home

3DIGITAL PARK MAGAZINE

INTRO

Dear readers, As the cover page clearly suggests, the latest issue of the Digital Park magazine brings you full coverage of the tournament introduced this year on the occasion of 1 April (April Fools’ Day). While we do not deny the fact that it was hugely important to win, the fundamental idea was to gather our tenants, to entertain and above all else to get to know each other. We therefore believe this first edition of the badminton tour-nament in doubles will be perceived as success and the next edition of the battle for the Digital MADminton cup will see even larger number of teams competing.Until then however, the cup will reside at Deloitte, on whose behalf it was seized by the “Daniari” team. Along with the challenge cup, the winning team earned corporate teambuilding in your beloved restau-rant - Chefzone. On that account, Chefzone will also be central to this edition of our magazine. Together with owners of the restaurant we had a chance to gain insight into the secrets of their kitchen, where among other things, we revealed what has sparked the idea for creating Chefzone and Thali.

Nonetheless, up until the next years’ edition do not forget to train hard and hone your swing technique so that next year we can call upon you once again to fight for the Digital MADmintonu Cup!

Radka MorgošováLeasing Manager

From the contents

DIGITAL PARK MAGAZINE

PUBLISHED BY:Digital Park Einsteinova, a.s.,Einsteinova 25, 851 01 Bratislava,tel.: +421 2 577 88 052,e-mail: office@digitalpark.sk EDITOR:Neuropea, s.r.o.,daren & curtis, s.r.o.,Translation & English Copywritingwww.kavali.eu

Chefzone restaurant opened at Digital Park last November. What do its owners say? What are your top flavours and speciali-ties? What does the restaurant provide?

Read more in:CHEFZONE RESTAURANT: FUSION OF INDIAN THALI & INTERNATIONAL CUISINE

This Slovak musical sensation is more famous internationally than domestically although he cooperates with leading global stars

More in the interview: VIOLET VIRTUOSO FILIP JANČÍK: I STRIVE TO WORK WITH THOSE BETTER THAN I

April 1 or Madmen’s Day. How did Digital Park employees celebrate? Will it become an annual event?

Read more in: CHASING THE SHUTTLECOCK OR ACTIVELY AMUSING APRIL 1

Many company workplaces are going through a major transition. How are our companies reacting? What will it bring? What changes will occur? How will admin-istration employees handle it?

Read more in:WORKSPACE CHANGES SIGNIFICANTLY

We wish you inspirational reading.

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Chefzone Restaurant:

of Indian Thali

Connection

Bio drinksApart from the free water in glass bottles, customers can also enjoy bio drinks. These are special and unique editions of ice teas made from a tea and fruit compound. A certain percentage of the drink price goes towards charity projects, the product is from renewable resources, and ethical work practises are followed. Chefzone also offers 100% non-pasteurized fruit juices, and soon smoothies and vegetable juices. The restaurant owner also revealed that they will also prepare a varied breakfast menu.

VIP kuchyňaPart of the restaurant is the VIP kitchen - dedicated to business lunches - where the chef finishes the food preparation directly in front of diners: fast food such as steaks and pasta. Customers can request ingredients and how they would like the food prepared from the chef.

FeedbackThe owners strive to quickly react to customers’ wishes and com-ments - for this purpose they provide feedback forms. ‘At the be-ginning people told us that by the time they got to the till and then to their table, the food was already cold. So we started to warm the plates to keep food warm longer. We also aim to meet our cus-tomers’ requirements by providing free soup with every meal over EUR 4,’ says Milan Zekucia about their approach. He adds that this soup bonus may only be temporary, with the final decision being taken after a financial evaluation of the operation. ■

T The principle is simple: just take what you want and then pay. But beware! Your eyes will be tempted by more than your wallet can handle, so slow down and

savour the tastes at leisure. The price is rather reasonable - just EUR 1.29/100 grams (cooked weight) world cuisine, and even less in the Thali vegetarian section where you pay only EUR 0.99/100 grams, so less than EUR 5/500 grams. Water is provided free to accompany your lunch.

Indian ThaliPart of the Chefzone restaurant incorporates the concept of Thali restaurants, comprising vegetarian cuisine. Thali is a food serving approach in India with a metal tray divided into sections for dif-ferent food helpings - typically rice and various sauces and veg-etables. And this is no ordinary sauce but rather a proper meal with lots of vegetables, essentially a single course. ‘We also offer lighter meals, because many people don’t want to eat heavy food during work as it’s more difficult to digest and decreases job per-formance. Many people also choose healthy eating with less meat and lighter meals. Indian cuisine probably has the widest selection of vegetarian ingredients in the world’, says Milan Zekucia, one of the restaurant owners. As well as vegetables, they also use nu-merous Indian spices and traditional hand-made flat cakes baked in a clay oven. The restaurant’s delicious food is prepared by In-dian chefs.

International/world cuisineThose preferring their food meaty will find lots of international dishes to feast upon with cuisine from Italy, Greece, France, Spain, Mexico and Taiwan. ‘Two-thirds of meals bought by customers are world cuisine. And as I have seen inside many global kitchens in my career, not only Czechoslovakian, we prepare varied and tasty cui-sine. People come to us looking forward to being surprised by what we offer,’ says Milan Čas, the second owner and chef. Dur-ing our visit the restaurant was serving a game dish - fallow deer. As well as main courses the menu also has soups, salads, and deli-cious small desserts.

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AND WORLD CUISINE

At the beginning of November the new Chefzone restaurant opened at Digital Park. It is a mixture of two concepts – Indian and Thali vegetarian restaurant and world cuisine, based on Chefparade project principles. These two opportunities create the perfect palette of lunch menus.

opened in Digital Park at the beginning of November – the brain-child of owners Milan Zekucia and Milan Čas. It is based on a food court self-service concept with multiple options available, although the quality of food sets Chefzone apart from standard food courts. The owners’ background in gastronomy area, as well as experience from various school of cooking, guarantees that business centre employees (and guests) will enjoy high quality food at this unique restaurant.

Chefzone Restaurant

WHAT'S NEW IN DIGITAL PARK

CHEFZONE AT DIGITAL PARK

✓ Thali vegetarian part ✓ World cuisine ✓ VIP zone

Open from 7:30 till 18:00

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Chasing the shuttle-cock OR ACTIVELY AMUSING APRIL 1

April 1 jokes? That’s expected here. In some parts of the world people are in-structed not to celebrate or enjoy this day. Luckily that happens far from here. In our country this day, also called Mad-men’s Day, is traditionally held in the spirit of jokes, fun and good mood. And that’s exactly what the badminton – sor-ry, MADminton - tournament was like for employees of companies at Digital Park. It took place on April 1 at the RETRO Sport & Wellness club.

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The mood during the tournament was excel-

lent. A variety of fun activities contributed

to it, too.

E ven first sight at the tournament attendants indicated that good fun was guaranteed. Men in skirts and a cook in an apron holding a badminton racket – all

an advance sign of a successful event. This was where people came to have fun, and swop the everyday office environment for a sports hall full of positive energy and smiling activity.

Opening with a cake A short warm-up with a professional trainer and ceremonial cutting of a badminton racquet-shaped cake. That’s how it all started. Then competitors split into four groups and the tourna-ment began. While some played on the four courts, others tried various amusing competitions. So you could see very excited people transferring balls from one plastic bottle to another, or young men who even without having a cold were pulling one tissue after another from a box in a competition aptly named Snivelling John. Of course, everything was happening during the running chronometer. The good fun also continued during lunch time, when competing tournaments were briefly replaced by a fun contest in which players on court had to play with their hands tied. This restricted movement led to numerous funny sit-uations – which was exactly the plan!

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Challenge cup If anybody thinks a shuttlecock flies slowly, they should try this fast and actively demanding game themselves. It really is good relaxation! Competitors from Digital Park know something about it. ‘We play badminton at least weekly - it’s great. That’s why we came here with the clear goal to win this tournament,’ said smiling Linda Grešková and Katarína Krkanová from Privat Bank. Even though these likeable women didn’t win in the end, the prize was well worth competing for. The beautiful challenge cup was finally won by the Deloitte guys, who appreciated the event organized by Digital Park. ‘It’s great that you eventually start to get to know peo-ple you meet in the corridors. Before every match we shook hands and introduced each other, so apart from the activity it also had a social side, which is excellent,’ said Milan Šustek from Deloitte. Other prizes included two VIP lunches at Chefzone, company team-building at Chefparade, and bottles of sweet Prosecco. Foremost fun The organizer’s plan was to make connections between employees at Digital Park. ‘We wanted people to meet outside work in an infor-mal sport area - and I think we succeeded,’ Radka Morgošová said evaluating the event. She works as Leasing Manager for the Dig-ital Park project. That the event was a success is supported by the words of appreciation from the many participants we talked to dur-ing the tournament. Which was the most frequently used word? It was certainly: ‘great’! Eva Zekucia from the Chefparade team confirmed this too. ‘At work I teach people cook-ing, so I have good fun there and now here too. The only difference is that at work we eat more often and here we luckily move more, which is good,’ the young lady laughed while wearing a non-typical sports

1. Daniari (Deloitte Audit s.r.o.)2. ISKO (Mondelez EBSC)3. Penta (Puci, Brusil)4. Deloitte & Dôvera5. RoPa (Oresi Slovakia, s.r.o.)6. Digi Team7. Fortuna Slovakia Team (Fortuna)8. Privat Bank9. Torn Curtain

(PENTA-BORRY)10. Shy Cats11. IURISTI (Škubla&Partneri, s.r.o.)12. World of tastes (Chefzone)13. Genpackt Smash 1

(Genpact Slovakia s.r.o.)14. Privatbanka team15. Genpackt Smash 2

(Genpact Slovakia s.r.o.)16. MADusa crew (Medusa group)

MADminton Cup 2016 results:

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The contestants warmed up under the guidance of an experienced instructor before the tournament.

Winners from Deloitte with the challenge cup.

Because it was April 1st, a number of pairs adjusted

their "sports" outfits to ce-lebrate this funny event.

outfit – a kitchen apron. How did it feel to play badminton wearing it? ‘It was a little tight around the neck, but apart from that ok,’ the Chefparade team member concluded. The Chefzone restaurant, where Chefparade courses are organized, provided the catering and refreshments for all participants of this fun sports day. ■

photo by Denis Veselý, www.denisvesely.com

11DIGITAL PARK MAGAZINE

ROZHOVOR INTERVIEW

Yet to find fame in his own country, internationally this

young successful violin virtu-oso is already highly respect-

ed. He is 23, from Poprad, lives in Vienna, and performs

more abroad than in Slovakia. In his life he aims to combine

his two life loves – playing violin and travelling. Filip

Jančík.

Violin virtuoso Filip Jančík:

Filip, when and why did you start playing the violin? I as-sume that as well as standard art school you also studied at a conservatoire?Not at all. After basic school I went to a gymnasium, even though I knew I wanted to devote myself to music and the violin. During my studies I attended private classes with professors in Slovakia and abroad.

What was your childhood like? Was it a chore to play a mu-sical instrument, or was it completely smooth, natural and easy?I was a happy child, I wanted to play violin since my early child-hood but I got my first violin only when I was six years old. Since I was a little boy I had dreamt about performing on the big stage. Until I was a teenager I enjoyed playing the violin and nobody had to force me to play. In my teens I eased up and was more interested in computers, programming and graphics. During that time I didn’t practice a lot. After a short time I found that music, audiences and the stage were more fulfilling. So I devoted myself to music and the violin.

You mostly live in Vienna. Are there better conditions for your work?Vienna is the centre of classical music with leading international professors. So I clearly wanted to study where the standard is really high in order to motivate me to work on myself even more.

On the violin you interpret modern music. Why this style?For most young people the violin is not interesting. But I want-ed to show that it can be interesting even for them. After every performance I get many positive reviews from fans and parents saying that I am an inspiration for their children. Many have started to play the violin based on my music. It is a great feeling when I can be a role model for many young people, who then spend time with music instead of computer games and alcohol.

What is your approach to classical music? Who is your fa-vourite composer?I grew up on classical music and I think it is the basis of any mu-sic style. In classical music the whole technique needed for play-ing jazz, classical or modern music is concealed. My favourite classical composers are Bach and Vivaldi, and of contemporaries Hans Zimmer and the Italian Ludovico Einaudi.

What music do you enjoy in your free time? I am often asked this… I listen to soundtracks, pop, rock, an-ything which sounds good attracts my attention. An identical

composition with poor sound I would probably not be interested in. I like listening to as well as making music, I recently com-posed music for adverts and movies.

Feel you’re more famous abroad than at home?It’s not just a feeling. That’s just how it is - I spend more time abroad. I love travelling and music: what can be better than com-bining the two? I am a workaholic, so when I do nothing and just sit at home I feel out of sorts.

Describe your typical international performance. Do you perform as a solo performer or usually with accompaniment? I usually perform with my own project. I always think long and hard which performers I work with. I don’t have much time, but I look for cooperation that will develop my talent. That means always working with those better than I.

You have also cooperated with the famous singer Avril Lavi-gne. How was that? What is she like?Avril is very charismatic, nice and modest. She is completely normal, I didn’t notice any star manners. In terms of her music cooperation, she is very professional. Cooperation with her was perfect and will certainly continue in the future.

Do you have offers from other famous musicians?I communicate with Avril Lavigne’s management, which also represents Madonna, Paul McCartney, and Miley Cyrus, so other cooperation is possible. I also work with her producer who also produces Nickelback.

Travelling the world is part of your work. Where do you like the most?Slovakia is beautiful, but we usually like what we don’t have… I liked Singapore, Hawaii and San Diego.

Do you plan to release a CD or DVD?Yes. Most musicians record a CD first and then do concerts. In my case it is the other way round. I started with concerts and now there is increasing demand for a CD. That’s what I always wanted – to work on a CD when other people would be interest-ed, not just me. I also wanted to make an international-quality CD that is equal to famous musicians. I would like to release my album next year. To produce a CD of this quality is expensive, so I sometimes spend more time looking for partners than the music production. ■

I strive to workWITH THOSE BETTER THAN I

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Innovative work environment. Very soon these three words will be an integral part of all modern and successful companies. The optimisation of employees’ envi-ronment and its adjustment to contemporary developments is now a hot issue. This is not only a short-term trend but rather a reality which is being considered by increasing numbers of companies - especially those that reflect social development and trends. 2016 will also be about this theme.

Innovations move the worldInnovative work environment is nothing new. However, they are more topical now than ever before. Innovative work environment is a vast concept defined in many ways. Each company has its own view and different attitude. That’s why it must be tailored, following companies’ precise specifications, needs, philoso-phy, vision and work processes.

Contemporary workplacesWorkplaces of the future are often con-nected with home office, cost savings, paperless office, and structural decrease

MSD IT GLOBAL INNOVATION CENTER, CZECH REPUBLIC

PAPER HUB, CZECH REPUBLIC

of used space and its better utilisation. These workplaces are charac-terized by effectivity, and stimulating employee cooperation, higher activity, and interaction. ‘Of course, the innovative space concept doesn’t necessarily have to suit every company. But even if it seems that modern office workplaces are not suitable for a certain company, or doesn’t suit the company, it is important that they can still ac-cept some innovative elements. This trend is unstoppable and will continue despite some resistance to change,’ said Tomáš Hegedűš, Executive Director of CBRE Slovakia – real estate and consulting. In his opinion this structural change will continue to influence all parties concerned – employees, the market, and employers. Current statusThe volume of office space used is constantly decreasing thanks to social and technological developments. CBRE working in this area has had the same experience. ‘For a few years we have been meas-

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✓ The most popular work zones are those nearest refreshments✓ Non-formal consultations have been transferred to created dedicated zones ✓ Zones with high privacy are popular and often used for phone calls✓ Employees avoid coming to work during the rush hour, beginning/end of work

time more flexible✓ Zones with armchairs frequently used ✓ Restaurants and eating areas (kitchens) are used more also outside lunch time

Interesting facts about innovative workplaces

ATTRACTED OUR ATTENTION

Work environment is radically changing.DUE TO CONTEMPORARY TIMES

AND NEW TECHNOLOGIES

Innovative work environment. Very soon these three words will be an integral part of all modern and suc-cessful companies. The optimisation of employees’ environment and its adjustment to contemporary developments is now a hot issue. This is not only a short-term trend but rather a reality which is being considered by increasing numbers of companies - especially those that reflect social development and trends. 2016 will also be about this theme.

HOME CREDIT, CZECH REPUBLIC

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uring office spaces efficiency, and during this time we have found that the efficiency of standard office space is 60% and only occasionally exceeds 70%. Empty workspaces are not inspiring and hinder the cooperation that many companies consider to be cru-cial. We face the fact that today’s workspaces don’t provide sufficient solutions for finding the right bal-ance between office activities. For example, the two activities of concentrating on work and cooperation between employees must often happen in the same place,’ Hegedűš explained. Reluctance is natural Initial reluctance to change is unavoidable. The biggest concerns about converting to an innovative workplace is an unwillingness to surrender personal comfort, solid space, and doubts about a new and un-known environment. That’s why it is important from the very beginning to have a clear idea of the final layout of work-spaces and communicate the whole process precisely. At the begin-ning the concept of innovative workspace creates tension, because it changes employees’ everyday routine. But the outcome eventually appears. ‘The result is seen in dynamics, better communication and mutual cooperation. It is important to know that an innovative work-place is a sustainable solution. It provides better opportunities for a work-life balance. Eventually people are freer, more self-confident and more reliable,’ the CBRE Executive Director concluded. ■

POWERED BY

OFFICE ROKA

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1. Effectivity: smaller floor space and clear leasing savings 2. Capacity to accept future changes easier thanks to necessity to change whole

concept. Flexible usage will enable moving employees, not the building. 3. Cooperation stimulus between employees, teams, and departments.4. Higher employee activity, attracting young professionals.5. Image: creating a strong brand.

Five reasons companies will welcome innovative workspaces

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Two categories will be evaluated –office of the year and conference room of the year. Show the world your company’s inspiring work space or confe-rence room.

Find everything about this attractive competition at www.officeroka.sk.

Enter your company into the OFFICE OF THE YEAR competition.

COMPETITION

I LOVE THE FEELINGWHEN NEIGHBOURS BECOME FRIENDS

www.borybyvanie.sk

Playground Community barbecue Park

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