While the rate of consumers reviewing the social media accounts of the restaurants they will go to is remarkable, one in three people checked the social media account of the business they will visit. This rate, which was 26 percent in July, rose to 33 percent in August. The rate of viewing websites has likewise increased from 24 percent to 29 percent. This once again revealed that businesses should be a part of digitalization by creating their own web pages.
The most important measures for hotels in August 2020 were: Cleanliness (69%), measures taken in hotel rooms (53%), and importance taken in hotel restaurants (47%). Other measures that consumers pay attention to are as follows: staff (46%), beach (45%), entrance (44%), poolside (41%), reception (37%), lobby (37%), elevators (29%). ), transportation to the hotel / parking lot (28%), room service (26%), common areas (26%), public toilets (24%), corridors (23%), playground (20%).
In the period of August 2020, there was an increase in restaurant visits after the Kovid-19 outbreak. In Kovid-19, the rate of those who visited a restaurant in July was 63%, while this rate increased to 78% in August.
“We continue to work on product development based on these results.”

According to the report, while the rate of those who visited the restaurant in July was 63%, this rate increased to 78% in August. I visited the hotel in the most important restaurants in the consumer while cleaning with the beginning of the subject 69% of the applications in which the most attention-haul seating with 70% oldu.metro in Turkey, the survey conducted by research firm Nielsen checks, hotel and restaurant customers Kovid-19 era behavior and their expectations were scrutinized
The research, which determines the expectations and needs of individual customers as well as hotels and restaurants, was conducted with 1,222 people in 3 cities, Ankara, Istanbul and Izmir, in July and August to analyze the change in consumer trends in two separate periods. The prominent results from the report were as follows:

Participants who went to restaurants stated that they were mostly satisfied with their experiences and their favorite measure was the distance seating arrangements. In restaurants, sterilization processes gained more importance in August (with the clarification of the toilet, table, sterilization process, etc.). In addition, the participants started to pay more attention to whether there are measures such as distance seating and avoiding crowded visitors during this period. The most prominent measure was the distance sitting arrangement (July 2020: 74%; August 2020: 71%).
The importance given to individual measures by restaurant customers was another remarkable data of the report. The main precaution that the participants paid attention to, apart from sitting at a distance, was the use of protective materials (mask, gloves, etc.) (July 2020: 64%; August 2020: 57%). This includes giving visitors disinfectants, masks and gloves (July 2020: 58%; August 2020: 64%), offering outside seating (July 2020: 55%; August 2020: 63%), contactless payment and delivery options (July 2020:% 48; August 2020: 46%) followed. In addition, regular measurement of the fever of the employees and visitors in the pandemic (July 2020 45%; August 2020 48%) and the choice of disposable cutlery (36% in July 2020; 34% in August 2020) were other important points that customers attach importance to.
Another important issue that emerged during the pandemic period was the trust of consumers in familiar places. According to the research, businesses close to the houses and known in the neighborhood are preferred more than before, on the other hand, the trust in the institutionalism of the chain restaurants continues. It is believed that corporate locations will further minimize risk. Most visited restaurants, chain restaurants (67%), mid-price range restaurants including small businesses (65%) and high-priced restaurants (33%).

If the current social distancing rules continue in the future, robot service workers in restaurants and cafes may become a familiar sight. Equipped with four shelves that can carry a maximum of 20 kilograms, the LG CLOi ServeBot is able to serve food to dining areas as well as effortlessly move between tables, chairs and customers to return dirty dishes to the kitchen. CLOi ServeBot is designed not to replace staff, but to complement them, helping to keep interaction between staff and customers to a minimum.

They provide room service in hotels
Equipped with drawers, LG CLOi ServeBot can provide materials to guest rooms in hotels without the need for human-to-human interaction. The robot service provided in this direction at the luxury Konjiam Resort in the southeast of Seoul received extremely positive feedback from both customers and staff. In Konjiam, guests can spend a few days away from their homes with peace of mind without worrying about social distance.

They can cook simple meals
LG CLOi robots can not only deliver things, but also assist in the kitchen. LG ChefBot cooks delicious noodle-based meals for its customers in restaurants run by CJ Foodville in South Korea. In the noodle line, customers choose their favorite ingredients and ChefBot prepares a delicious bowl of noodles in less than a minute while customers are waiting.

Metro CEO in the relevant assessment Turkey Sinem Türüng “Metro as Turkey, Turkish cuisine for over 30 years and its values ​​and to protect future generations, we continue to work vigorously in order to transfer. Our suppliers, our producers, our customers and our employees, together with Turkey for ‘best’ in order to make that determination invests trying to uncover the vast potential that the owner of Turkish cuisine. We see gastronomy as one of the most important values ​​that will contribute to many areas from economy to tourism in our country. From this perspective, Gastronometro Turkey’s first gastronomic discovery platform with investment cost of approximately 2.4 million euros in 2015, we have implemented. In the five years since its establishment, Gastronometro; While developing more than 2,500 products with R&D studies, 17 master chiefs brought together 1,500 industry professionals, and reached approximately 3,400 people with the training they gave. Thus, it served as a meeting point for all parties of the sector from chefs to students, suppliers to restaurant and hotel operators, from taste enthusiasts to gastronomy writers and researchers. We will continue our efforts with the same determination as we have done so far so that Turkish cuisine and its values ​​can reach the point they deserve all over the world. ” said.

Stating that there is an interest in the said baklava from outside the city, İbili said, “We sent this baklava to a customer in Istanbul. He also offered it to his guests in the evening. 7 people there ordered 7 trays. The reactions are very nice and our sales are increasing.” “We want this product to cost the whole city,” he said.
Recalling that Gaziantep is a gastronomy city, İbili expressed that they are happy to bring such a taste to the city.

Stating that they do not consciously apply for baklava with tahini, İbili said, “Baklava is our most important product. We did not want to patent this baklava because we want this product to cost the whole city. We want everyone to make and eat baklava with tahini, which has a high nutritional value. ” used the expression.

Suat Çalışkan, one of the customers, explained that baklava with tahini is lighter than other baklava and said, “We are used to eating all kinds of baklava in Gaziantep. I just heard of this baklava with tahini and it has come to eat. It is really a delicious taste for the summer months. . I would recommend it to everyone.” He spoke in the form.

Our customers are very pleased to consume the fruit collected directly from the branch without any additional processing. We have many customers who buy citrus fruits only from us all winter long. Those who taste the real Finike orange cannot eat another orange again. The geographical location and microclimate of Finike make the oranges delicious.
Finike is surrounded by mountains on 3 sides and the south is the sea. Therefore, the moisture required for citrus is trapped in this region. Our soil is alluvial soil and our water resources reach the ideal PH level. Finike orange has its own aroma and fragrance. It is a proprietary orange with a minimum pulp and a water content of over 50%. 1 glass of orange juice is extracted from 1 orange with a diameter of 80mm. Do you grow other products?
We grow 70 kinds of fruit. We started to grow special products such as Kaffir lime, limequat, lemon caviar, which are found in the world cuisine. We focused on the production of all citrus fruits, vintage, traditional or gourmet. We grow these breeds in our gardens. In addition, we grow tropical fruits such as Passion Fruit, Dragon Fruit (Pithaya) that can adapt to our region. We work like a private Institute. On the site, we only sell products such as citrus fruits and pomegranates grown in our gardens in Finike, jams, dried fruits, chocolate and Turkish delights, pomegranate & lemon juice we obtain from them. All of them are produced using traditional methods.