Nikola Božić of Đurina Hiža Restaurant Retains Workers and Employs More

Lauren Simmonds

As Marta Duic/Poslovni Dnevnik writes on the 31st of March, 2020, Nikola Božić is one of the few people in the Croatian hospitality sector who has decided to retain all his staff and hire three new employees, as well as properly pay everyone a salary during the current coronavirus crisis.

While many operating within the hospitality sector across the country are facing tremendous problems owing to the coronavirus pandemic the Đurina Hiža restaurant located in Varaždinske Toplice is an example to us all when it comes to how business can be done. The owner said it was not an easy decision to decide to retrain all of his staff and even hire more, but seeing that business troubles were fast approaching, he began to look for a new business concept that would help him and his staff to get through this extremely difficult period.

Đurina Hiža has six employees in total, including its owner, Nikola Božić, and they are joined by Nikola’s mum and dad, who are at OPG Božić. A new employee is coming to them in May, and Nikola is still looking for three more employees for new projects he has planned. Đurina Hiža has been in business for thirteen years now, and OPG Božić has been in business since back in 2003. Although many in the industry have turned to the delivery of ready meals, Božić has pointed out that this isn’t his choice.

“By the time it reaches the customer, the food is definitely losing its quality, which can affect the integrity of the brand, and people often cook at home these days. But quality foods never lose their value,” explained Nikola.

That is why he gathered his family and associates together and started distributing his own meat and wine delicacies, which he supplies to five Croatian cities – Zagreb, Varaždin, Koprivnica, Ludbreg, and Čakovec. Some Slavonian and Dalmatian cities will also soon be on his route, and interest in local specialties is only growing. As Nikola pointed out, most of what they offer are domestic products from their own production, while other products are purchased from other farms in the area and from hunting societies and from domestic farms, which helps them out with their own respective businesses. They also buy fresh meat that they mature on their own.

Nikola also invited other OPGs to cooperate through social networks. He wants to distribute their products, first of all, to help, but also to enable residents of other cities to enjoy wonderful local delicacies.

“While my mum bakes home-made bread and pesto from onions, as well as natural juices from nettle and mint, my father lovingly prepares Sauvignon and Riesling grapes from his very own vineyard. My great passion is steaks such as T-Bone, Rib Eye and Tomahawk, and we also offer dried ham and homemade game sausages,” said Nikola.

All of the aforementioned products, and soon yeast, can be ordered by emailing [email protected], and the deliver will be right to your front door. Delivery is free, and more information can be found on Đurina Hiža’s Facebook page.


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