Restaurant management platform FineDine announced that it has received an investment of 600 thousand dollars.
FineDine, the SaaS menu and order management platform founded by Duygu Kutluoğlu Kılıç and Adil Burak Kılıç, received an investment of 600 thousand dollars. The initiative received an investment from Savor Ventures operating in Kuwait in July 2019.

They use artificial intelligence
The FineDine platform, which includes restaurants and cafes with interactive menus and works on tablets, also supports the decision-making processes of restaurant managers with artificial intelligence-supported analysis and predictions.

Famous brands prefer
Used by more than 1200 businesses in 64 different countries, FineDine is mostly preferred by consumers in the MENA region. The customers of the platform, which is used extensively in Kuwait, Saudi Arabia and the United Arab Emirates, include famous brands such as Shangri-La, Hilton, Sofitel, Raffles hotels and Nusr-et.

They will develop the artificial intelligence module
Reminding that the Covid-19 process forces restaurants to digitize, Duygu Kutluoğlu Kılıç, one of the founders of FineDine, announced that they will use the investment they have received to develop the artificial intelligence module of the platform and expand their operations to new regions.

Salt Bae Nusret
Nusret Gökçe’s restaurant opened in Boston, USA, was closed on the grounds that the corona virus measures were not followed.
Stating that the restaurant threatens public health and safety, the Boston license board determined that there are people without masks, including those working in the restaurant, and that the tables do not comply with the social distance rule. The final decision on the restaurant, whose activities have been suspended and the license for alcohol has been suspended, will be made after the meeting held today at the municipal board.

Nusret Gökçe, who opened his restaurant in Boston 11 days ago, shared on his Instagram account, regarding the customers at the entrance of the restaurant, “Oh, watch out, Nusr-Et Boston. Thanks Boston ”expressions.
In the post of Nusret Gökçe, it was seen that those who got in the queue did not obey the social distance rules.

At the same time, Nusret Gökçe, one of the leading Instagram phenomena in the world, continues to be mentioned with her posts.

The moments when Nusret, who was seen jumping out of the shower and jumping on the bed in his post promoting the hotel he owned, drew reaction to social media.

Whether Nusret made this act consciously was a matter of debate among his followers. Orkun Ün, the columnist of the daily newspaper Hürriyet, made a striking claim about the crowd in front of Nusret’s shops.

Orkun Ün said, “I could not understand the crowd in front of Nusret’s shops… Hundreds of people who did not listen to the rain and mud were waiting at the door to come in, I was asking how this could happen… I was amazed that there was nothing to be distributed free of charge. Before I wrote the article, I based on solid evidence) There were extras waiting at the doors in Nusret’s branches in Etiler and Nişantaşı ”.

World Food Exchanges Tracking
Cargill, one of the largest food companies in the world, makes its Market Intelligence (MiApp) mobile application available to its customers. Cargill customers producers, thanks to miapp global commodity prices and industry information real-time, a technological application that will allow food producers to benefit customers in Turkey has implemented. Turkey, Middle East and Africa offered to customers in the Market Intelligence (miapp) mobile app, bought food ingredient manufacturers needed to provide market information in real time. Thus, it enables producers to make more efficient purchases.

For more than 25 years, Cargill has been supporting customers who are interested in up-to-date market data and commodity prices as a solution partner to help them manage their food ingredient price risk. Thanks to the new MiApp application, producers who supply edible oils from Cargill can access breaking news for the industry and Cargill’s market expertise. With the application also used by Cargill customers in North America and Europe, market news and sharing on risk management can be accessed from a single platform. MiApp is the first digital mobile application developed specifically for the needs of customers in the food industry and provides 24/7 commodity information.

Cargill Foods Middle East, President Africa and Turkey Board and CEO Murat Tarakçıoğlu, stating that the leader in the sector of miapp application said: “The customer is at the core of our service philosophy as oriented company and we are constantly working to provide our customers with innovative solutions. From this point of view, we have developed the MiApp application for our customers, using the convenience and accessibility provided by digital technology. Using our unique digital service, which is a pioneer in the industry, our customers will be able to take the right steps to achieve their goals by having the most up-to-date information on market risks. When risks are properly managed, they can be turned into opportunities. We help our customers to stand out in the market by evaluating the risks in the best way possible. “

Famous chef’a project Food for Soul, which draws attention to food waste, has published its book, Bread is Gold. The book, which includes recipes from chefs from all over the world, is filled with inspiring ideas.

Bread is Gold, published by Phaidon, is a wonderful book with stories and recipes from these visits. Moreover, many of them are not only inspiring, but also extremely easy to apply at home. There are also some great ideas like using stale popcorn in pasta sauce or making an aromatic sauce from banana peels.
Among the chefs who went to Refettorio was the Culinary Arts Academy. You can also find the recipes of the dishes such as şakşuka, buttermilk vaccine and iron dessert cooked there by MSA’s instructors and student chefs.
Massimo wrote at the beginning of the book, “Create, try and hurry. “Use this book as a starting point for evaluating the food that is in your pantry and refrigerator.” Below each of the recipes in the book, there are blank lines for note. Perfect for using as a book and collecting new recipes and ideas.

There are many women in the market that are synonymous with the word labor. Another one is Hacer Anne, who is famous for her pleasant conversation as much as her pancakes and pastries. “Mom” because they work as a family and is like the mother of the market. Pointing to his son Haluk, who received the orders, he says, “My hand has been in this dough for thirty years, but thanks to this dough, I made my children study at university.” It is always at the counter from the early hours of the morning in the windiest and coolest entrance part of the market. He may have been doing the same job for thirty years, but he constantly renews himself. His latest discovery is the ginger pumpkin pie. There can be no such ingenious, such unusual flavor!
If I can’t find what I’m looking for on the counter, it says “We couldn’t collect it, dear.” “The weather was very cold in our area. It will be next week, but you come again. ” I think of Fatma Abla while I was collecting those herbs I found only in the bazaar along the icy streams without saying winter or cold. This is why what I bought is very valuable. As soon as I go home, I wrap it up so that they do not spoil quickly, and I use it sparingly throughout the week, not at once, so that it lasts long.
In the midst of that confusion, he manages to always smile, answer all kinds of questions from customers, explain the benefits of black cabbage, for example, on his counter, and how to pickle borage.

There are many women in the market that are synonymous with the word labor. Another one is Hacer Anne, who is famous for her pleasant conversation as much as her pancakes and pastries. “Mom” because they work as a family and is like the mother of the market. Pointing to his son Haluk, who received the orders, he says, “My hand has been in this dough for thirty years, but thanks to this dough, I made my children study at university.” It is always at the counter from the early hours of the morning in the windiest and coolest entrance part of the market. He may have been doing the same job for thirty years, but he constantly renews himself. His latest discovery is the ginger pumpkin pie. There can be no such ingenious, such unusual flavor!
If I can’t find what I’m looking for on the counter, it says “We couldn’t collect it, dear.” “The weather was very cold in our area. It will be next week, but you come again. ” I think of Fatma Abla while I was collecting those herbs I found only in the bazaar along the icy streams without saying winter or cold. This is why what I bought is very valuable. As soon as I go home, I wrap it up so that they do not spoil quickly, and I use it sparingly throughout the week, not at once, so that it lasts long.
In the midst of that confusion, he manages to always smile, answer all kinds of questions from customers, explain the benefits of black cabbage, for example, on his counter, and how to pickle borage.

Famous chef’a project Food for Soul, which draws attention to food waste, has published its book, Bread is Gold. The book, which includes recipes from chefs from all over the world, is filled with inspiring ideas.

Bread is Gold, published by Phaidon, is a wonderful book with stories and recipes from these visits. Moreover, many of them are not only inspiring, but also extremely easy to apply at home. There are also some great ideas like using stale popcorn in pasta sauce or making an aromatic sauce from banana peels.
Among the chefs who went to Refettorio was the Culinary Arts Academy. You can also find the recipes of the dishes such as şakşuka, buttermilk vaccine and iron dessert cooked there by MSA’s instructors and student chefs.
Massimo wrote at the beginning of the book, “Create, try and hurry. “Use this book as a starting point for evaluating the food that is in your pantry and refrigerator.” Below each of the recipes in the book, there are blank lines for note. Perfect for using as a book and collecting new recipes and ideas.

“Chefs of the Kitchen” presented by Cüneyt Asan made a splash with the first episode
“Chefs of the Kitchen” program started on NTV by Cüneyt Asan, who is known by the industry with the Günaydın brand, made a splash in the first part.

Cüneyt Asan hosts famous chefs who turn food into a work of art in “Chefs of the Kitchen”, which was broadcast on NTV. Taking the audience on a joyful and energetic gastronomic journey with its unique presentation, Cüneyt Asan focuses on chewy recipes that anyone can make at home.

Cüneyt Asan, “In Chefs of the Kitchen, we focus on delicious recipes shaped in the hands of chefs that can be easily applied at home by all the audience. With a pleasant conversation with my chef guest, we will prepare many tastes that will enrich the tables, while we will introduce the ingredients closely and share kitchen tips. We will give tips for creative recipes and share suggestions that will add creative touches to meals, while the screen displays meet the different flavors of famous chefs. We will undoubtedly offer more than a recipe. ”The first guest of Cuneyt Asan was D.ream Brand Chef Melih Demirel. The first guest of” Chefs of the Kitchen “presented by Cüneyt Asan, which was shot at Myk Gastro Arena and made a big impression with its first episode, is; D.ream Brand Chief Melih Demirel became the recipe for “Yalanci Sarma with Sea Bass” that everyone can easily make at home. Cüneyt Asan, who takes screen people on a joyful and energetic gastronomic journey with its unique presentation as well as delicious recipes, focuses on the recipes that can be made at home by anyone shaped by the chefs in his program.

“Chefs of the Kitchen” with Cüneyt Asan, who brings famous chefs to your kitchen on NTV every Monday at 12.45, will be indispensable for the screens with a pleasant conversation!

Earlier Turkey and Saudi Arabia, including Turkey, 10, in Arabia four steak house opened Sid Budak has established a new investment in hazırlanıyor.türkiye to the Turkic Republics beeves Grill & Brasserie brand with the Eagles in Istanbul, Kurtkoy, Flat Nişantaşı, arabistanriyat Chief Sidar Budak, who owns the Etin Is Best e-butcher platform, explained his new investments. Budak said, “We will establish a large production facility in Tashkent, the capital of Uzbekistan, and open restaurants and patisserie shops that serve with the Beeves Grill & Brassaire concept, create sales chains and make sourdough breads, raw hamburgers and meat packages to be sold in chain markets. In addition, we will make new investments in the region that will contribute to agriculture and animal husbandry, and we have allocated a budget of $ 2 million for this ”.
It will grow organic and additive-free animal feed, and open its own production houses in the Central Asian Republics.
Chef Sidar Budak, who also stated that the country has a good meat culture and Angus animals with the investigations he made in the region, gave the good news that they made an agreement with two large farms in Tashkent, they will grow natural and additive-free animal feed within the organic breeding programs, and will also produce meat.

The development of a butcher culture in the country, therefore it’s imperative groove to establish a production facility, this facility is both their restaurant would provide the supply of meat in other hotels and restaurants transmitting Chief Sid Budak, “Turkey and all of the restaurants in the world, chief among the largest of the hotel their problem stems from not finding a good meat supplier. “We will close this gap in the sector with our 40 years of agriculture, animal husbandry and production knowledge.”