Human resources
We select teams for professional experience, trainability and hygienic work principles.
Five-star quality
We analyze every factor affecting production quality, define policy and put it into practice.
We select teams for professional experience, trainability and hygienic work principles.
Personal hygiene, kitchen sanitation, microbiological risks, receiving and storage rules are reinforced with regular training.
ISO 22000 food safety principles are applied from purchasing to service.
We prefer products compliant with TSE, ISO and Turkish Food Codex; produce is sourced fresh daily.
Processes are supervised by project managers to ensure sustainable food safety.