Protesting the curfew imposed by the government at 21:00, Kosovo restaurant and cafe operators threw models representing the keys of their workplaces to the prime ministry building.
Kosovar restaurant and cafe owners, who were victims of the measures taken by the government due to the new type of corona virus (Covid-19) epidemic, protested in the square where the Prime Ministry building is located. In the action, restaurant and cafe operators stated that they were in a difficult situation due to the curfew that was implemented after 21:00 and threw the keys of their workplaces.
Protesting the government that does not support restaurants and cafes, the demonstrators drew attention to the fact that 30 thousand people work in the sector and they are in a difficult situation.
Speaking at the show, Kosovo Gastronomy Association President Petrit Kllokoqi stated that the sector is in a difficult situation and demanded that the rents and minimum wages of their employees be paid by the government.
Petrit Kllokoqi, who wanted the curfew to be implemented after 24:00, asked the government for salary and rent support.
Around 30 thousand people work in restaurants and cafes of more than 4 thousand in Kosovo.

Metro in the evaluation related to the research they do Turkey Marketing, Brand Management and Communication Group Director Selected Demiralp said: “Subway Turkey as both hotels considering hygiene parallel to the expectations of our customers Before this research we add new products to its product range for both restaurants. From this research, we obtained important feedback regarding consumer demands and expectations, which closely concerns the industry and contributes to businesses. Based on these results, we continue our product development studies. For example, we include disposable disposable products for cleaning, which consumers attach great importance to, and disposable personalized products such as bed linen & duvet covers on our shelves. In addition to all these, we have completed our work for products that will help our customers to enter the season ahead. As the winter season approaches, we will include products that can be used both indoors and outdoors in restaurants on our shelves.

Demiralp continued his words by drawing attention to the increasing importance of digitalization: “In addition, as we all know, the pandemic period accelerated the digital revolution that has been heard in the HoReCa sector for a while. With the effect of increasing sensitivity in hygiene and social distance, the demand for digital solutions such as QR codes, online payment, contactless delivery and reservation and to access these solutions in the safest way is increasing. We are in the age of offering a very new, very fast, personalized and constantly evolving digital solution. they also offer digital solutions to contribute them to make the most efficient for our customers by understanding their business customers by Metro Turkey. We will continue to work leading the industry and to develop our solutions that further advance the industry.

Protesting the curfew imposed by the government at 21:00, Kosovo restaurant and cafe operators threw models representing the keys of their workplaces to the prime ministry building.
Kosovar restaurant and cafe owners, who were victims of the measures taken by the government due to the new type of corona virus (Covid-19) epidemic, protested in the square where the Prime Ministry building is located. In the action, restaurant and cafe operators stated that they were in a difficult situation due to the curfew that was implemented after 21:00 and threw the keys of their workplaces.
Protesting the government that does not support restaurants and cafes, the demonstrators drew attention to the fact that 30 thousand people work in the sector and they are in a difficult situation.
Speaking at the show, Kosovo Gastronomy Association President Petrit Kllokoqi stated that the sector is in a difficult situation and demanded that the rents and minimum wages of their employees be paid by the government.
Petrit Kllokoqi, who wanted the curfew to be implemented after 24:00, asked the government for salary and rent support.
Around 30 thousand people work in restaurants and cafes of more than 4 thousand in Kosovo.

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”

The Portuguese chef of Octo Restaurant in Karaköy, Istanbul, Jorge Lavos Costa draws attention with his summer menu.
Chef Jorge Lavos Costa combines the local seafood heritage with the appetizer culture of the region, with a menu of signature flavors of high quality seafood that everyone can easily access. In the menu consisting of shared flavors; In addition to alternatives such as Portuguese style octopus salad, cod croquettes, Portuguese green bean tempura and baked octopus, there are Churros, which has become very popular recently, and Pavlova with Strawberry. With its snacks and artisanal cocktails outside the food menu, Octo’s bar offers a pleasant experience both before and after the meal.
9th floor of JW Marriott Istanbul Bosphorus
Octo is located on the 9th floor of JW Marriott Istanbul Bosphorus in Karaköy, with its unique view of Galata Tower, Topkapı Palace, Hagia Sophia, Golden Horn, Maiden’s Tower and Bosphorus Bridge from a single window. Octo offers a unique menu of fresh, natural and local ingredients for lunch and dinner, with an unforgettable dining experience and original design. Octo brings an easily accessible, high-quality seafood dining experience to Istanbul.

Portuguese chef Jorge Lavos Costa runs the kitchen
Portuguese chef Jorge Lavos Costa combines local seafood heritage with the appetizer culture of the region in his menu. The contemporary design of the place and its touches influenced by Ottoman culture say a lot about the experience to be lived. In addition to seafood, there are also appetizers produced daily.
With its snacks and artisanal cocktails outside the food menu, Octo’s bar offers a pleasant experience both before and after the meal.

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.

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.”