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 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.”

restaurant,close,video,food,channel   and That Was Good!
With 550 videos he has shot so far, Suat Durmuş, who became famous with the name of “Ask for a Food” channel, has become a “gourmet” watched by millions in a short time. Pointing out that the pandemic process directly affects the food and beverage industry, Suat Durmuş explained that the restaurants were closed well.
Suat Durmuş stated that the restaurants were closed first within the scope of the pandemic restrictions and said, “The closing of the restaurants was beneficial for the cleaning of the sector. Anyone who has a small investment in their hands opens a restaurant. In this case, the good will survive, the incompetent will sink ”. Underlining that there are positive values ​​that pandemic adds to our lives, Suat Durmuş said: “Really, good chefs, good masters, good serviceers, those who do not cut down on materials when a little work falls, all of them survive. These need to be cleaned. He has to get out of the way. People need to know what they are eating. When you do some damage, if you replace the cream with a good brand immediately with poor quality brands, if you reduce the quality, you will already disappear. Perish without harming someone. The pandemic clears the industry a little bit. The good will survive here. ” He spoke.

“Chiefs don’t know the people’s pockets”

Values ​​of the Kitchen
We need to introduce our culinary culture with an event every year, working in coordination and with a tidy planning. You have to market this in the language of the world. So what you do piece by piece should form the loops of a chain when put together; We, as Metropolitan, as local governments, are a ring of a chain with all stakeholder organizations, chambers and tradesmen, and we strive to do these by taking the marketing conditions of the world into consideration.

Mehmet Severoğlu: gastronomy values ​​of Kahramanmaraş should be revealed
Speaking afterwards, Mehmet Severoğlu, Founding Chairman of Gaziantep Chamber of Tourist Guides, pointed out that Kahramanmaraş has a very high tourism potential: “We are holding the second Mosaic Road and Gourmet Training Seminars in order to reveal the tourism values ​​of Kahramanmaraş in the field of gastronomy. In this sense, we came to Kahramanmaraş with a delegation of tour guides. We find this trip very meaningful in terms of promoting Kahramanmaraş’s high potential in the field of tourism. Kahramanmaraş Metropolitan Municipality Mayor Hayrettin Güngör has made great efforts in this regard. The ancient city of Germenicia is very important and it is very important to introduce the tourism values ​​of Kahramanmaraş and its historical and touristic places to tour guides. “We find these places introduced to tour guides very important in terms of providing maximum benefit for future tourists,” he said.

Gastro City
The International Gastronomy Festival, which is held between 11-12 September every year in order to introduce the gastronomy city Gaziantep and its delicious cuisine from the sun and the soil to the world, started this year with the name of the 3rd International Gastroantep Harvest Days. is celebrated with the name of harvest days due to corona virus measures.

While many activities such as exhibitions, competitions, corteges and concerts held in previous years were canceled in this year’s program of the festival, whose program scope was reduced due to the measures taken within the framework of the pandemic, the program includes antep harvesting, sire production, various workshops and panels. Gaziantep, located at the north-west end of the Mesopotamia region, which he started to make, is located in a unique geography where the Mediterranean and Black climates in the region are transmitting. Countless different types of agricultural products can be grown in Gaziantep with the effect of both the climate and the fertile soil. Mesopotamia cereals, Mediterranean ‘in fruit and vegetables Far East spices, the products grown in Gaziantep in çıktı.2015 revealed the junction of Gaziantep UNESCO’s Creative Cities Network (UNESCO Creative Cities Network), the first involved in the field of gastronomy from Turkey The Gastroantep Harvest Days will start on September 11 this year with a panel on Pistachio harvest, Şire making and Women’s entrepreneurship, which have become a brand with their color and taste. The events will be broadcast live in digital environment for gastronomy lovers.

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.”

While the controlled social life continues due to the Kovid-19 pandemic, the tendency of consumers to receive food service at home and at work continues by reducing the risk with the latest measures. For this reason, it is thought that takeaway and take-away services will be preferred in the winter season. Metro Turkey, businesses and service come-get package for service operations can create and optimize existing ones to be able to offer over 300 varieties of products. In this way, businesses can supply many products they may need, from food products that will support the takeaway menus to be offered to their guests, to disposable food packaging and transportation products, with Metro quality and assurance.

Metro Turkey, environmentally friendly and Naturapack walkable special printing up to 5 colors Food Containers and Lids, Kraft Hamburger Box (100 pcs pack 59,90 TL) per hour to 900 plates with a closing speed Clio35 PP Plate Closing Machine (8999 TL), containers JETPAK Cardboard Plate Sealing Machine (3.999 TL), which can seal with heat for 4-8 seconds, transparent plastic food containers suitable for microwaves that do not leak when fully closed with heat in the machine with adhesive film (100-pack with 2 compartments 74.90 TL, 100-pack It brings many products that will facilitate the life of businesses such as 3 eyed 74.90 TL) on its shelves.

Thanks to a special offer that Turkey’s takeaway food products to Subway restaurants also hygienic and suitable for single use, can provide better quality and service to its guests by choosing a healthy packaged products. For this, a wide range of products from fresh and frozen products to portion olive oils and pickles, bakery products and portioned spices, to portioned desserts and beverages are on the shelves. For example, Metro Chef Super Crispy Potato, which is an ideal food for takeaways and is sold at a price of 59.99 TL for 2.5 kg, retains the heat longer than normal fries, thus preserving its crispness for up to 30 minutes. Rioba Lemon Sauce, which is sold for 107.90 TL in a 5-kilo package, enhances its flavor with 2% real lemon juice concentrate and offers a safe use in terms of hygiene because it is disposable. Rioba Chocolate Soufflé, which costs 44.99 TL per kilo, enables restaurants to offer unique tastes to their guests in the package services.

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%).

Metro in a statement on the work carried out in order to support the sector CEO of Turkey Sinem Türüng “Metro as Turkey, since the early days of the pandemic businesses and continuing our support to the sector in mind the requirements of the latest developments and winter we take action. In the research we had previously made to Nielsen to understand the demands of consumers who go to hotels and restaurants, we found that especially hygiene and social distance applications are the most demanded and popular applications in businesses. Thanks to the products and services we have prepared by taking all these expectations and conditions into consideration, we aim for businesses to offer high quality package and take-away services to their customers, and to take measures with different solutions inside and outside their premises during the winter season. We have prepared a guide in which we explain how restaurants can obtain the Safe Tourism Certificate prepared under the leadership of the Ministry of Tourism, the conditions and the important points. In addition to these, we share the results of the research we have done with Nielsen with our customers and support them in understanding their customers’ expectations correctly and taking necessary actions. To adapt quickly to the changes to be experienced by following the agenda; we will continue to stand by businesses in the sector with our solutions and products. ” said.

The online food marketing company took responsibility for the single-branch restaurants that suffered during the difficult period we are in and put into use a financial support package of 20 million TL. In addition to offering advantages such as removing the commission for orders placed with the wallet payment method, it has implemented the Take-Out order service without any commission.
Yemeksepeti, which serves 18 million users with more than 35,000 member restaurants, has announced a 20 Million TL Support Package with the aim of alleviating the financial burden of restaurants that can only serve their customers with take-away and take-and-take orders with new restrictions.

As part of the package, Yemeksepeti has updated its monthly payments to restaurants every 15 days by increasing its monthly payments, and removed the listing fee during the restriction period. On the other hand, Yemeksepeti, which puts users’ orders through Yemeksepeti and puts the Take-Out order option, which takes their meals from the restaurant themselves, with 0 commission in this period, aims to create a “0” cost revenue item for restaurants with this new application. In addition to all these, no commission fee will be charged for orders placed using the Wallet application on Yemeksepeti.

Yemeksepeti, which takes responsibility not only for the restaurants it works with but for the whole sector, will also support the projects to be developed by the sector organizations with a fund of 2 million TL.

The coronavirus epidemic, which has affected the world, has made great changes in the gastronomy sector with the new normalization process. Mehmet Yalcinkaya, chief of Turkey’s most important new normal ‘new kitchen’ explained. The famous chef also gave advice to small tradesmen in the food and beverage sector. With the new normalization, the transformation in the gastronomy sector increased the rules of attention in the kitchen, the importance of post-production presentations and hygiene began to come to the fore. The moderator of the Masterchef Program, the famous chef Mehmet Yalçınkaya said, “What we are most paying attention to at the moment is the cold chain of the supplier, the sterilization of the production areas, the healthy working of the team and the presentation after production. “We all have degrees in our pockets now.” Chef Mehmet stated that many rules, which are seen as new today, have been implemented for a long time because our country is a tourism country, and said, “We are lucky to be a tourism country. We already had some preparations. More big businesses fit These standards are now also applied in our small restaurants. Our industry has been deeply affected. Everyone’s costs have risen. We look at the sterilization suitability of production areas. Then we ensure that our employees work in a healthy way and start production. We increased our attention rules in the kitchen. Apart from that, the most important thing is the post-production presentation. Huge changes have also been made here. We no longer provide any menu, menus are read with the barcode system. Forks and knives are served in a manner suitable for sterilization. Disinfectants were placed at the entrances of each restaurant. Everyone in the industry now has to carry a degree in their pocket. While serving meals to the guests, we take care to serve them at the temperature specified by our experts and teachers. “After that, especially in the catering sector, the thermobox system will be switched to,” said Yalçınkaya, “The product put into the thermoboxes does not lose heat even if it waits for hours and is transported in a sterilized environment. “We tell the companies we consult to buy a thermobox system if they want to protect cold or hot products.”

Countdown to the 4th International Adana Taste Festival
“Turkey’s First Digital Taste Festival” which is characterized Adana 4th International Festival of Taste, in October 9-10-11 “with the island Inspiring All Colors” will be held with the theme.

Organized without a physical meeting in line with pandemic measures, the festival will include kitchen workshops, gastro shows, interviews and panels reflecting Adana’s traditional culinary riches. The festival will go beyond the borders of Adana and bring all the colors of the city to large audiences in the digital world. The festival, which will be organized under the auspices of the Adana Governorship, aims to introduce Adana’s gastronomic values ​​to the whole world.
Underlining that Adana has become a city of taste with its rich culinary culture, Adana Governor Süleyman Elban said, “Our country and the whole world have entered a different period due to the pandemic. In this new period, maximum level of isolation and hygiene measures are also on our agenda. Our festival, which will be held by paying attention to social distance, will introduce Adana’s local gastronomic values ​​to the whole world. As part of the festival, we will host many famous chefs in our city and host different events. This year, we will carry the enthusiasm of our festival to digital, as our people cannot be present in the event areas due to pandemic measures. “I sincerely thank our chefs, opinion leaders, non-governmental organizations, journalists, representatives of the digital media, Adana Metropolitan Mayor and District Mayors, and all other institutions and organizations that support us, who will participate in the 4th International Adana Taste Festival.” Adana Metropolitan Municipality Mayor Zeydan Karalar made the following statements about the festival: “The International Adana Taste Festival plays a very important role in creating a wide awareness about Adana’s rich cuisine culture. Although we cannot meet our people in the festival area this year, we will ensure the sustainability of this important event by using the opportunities of the digital world. I believe that the International Adana Taste Festival, which will be held under the auspices of the Adana Governorship, will make a great contribution to the promotion of our city. I would like to thank everyone who contributed to our festival. “

There is a digital transformation in the cosmetics sector that accelerates especially with the pandemic … Many people still continue to work remotely within the scope of the fight against the epidemic. For many who work remotely and attend online meetings during the day, it is difficult to get rid of pajamas and dress well. This makes home workers look less well-groomed and tired day by day.

The cosmetics company based in France created the augmented reality filter ‘Signature Face’, which it calls ‘virtual makeup’, as a solution to this problem. With this application, make-up products of the company are introduced. The new filters are available for free via Instagram, Snapchat, Snap Camera and Google Duo. The company explains why they made this move by saying, “We’re introducing a brand new modern makeup experience.” The application, which is especially marketed as a way to color the view of video calls, plans to create an interactive interaction for the shopping journey and user experience of the consumer.