For many years, we have designed, implemented and put into operation industrial kitchen and laundry projects for different needs and demands (hotel, restaurant, cafe, construction site, school, mass food production, camp, social facility kitchens… etc.) in many countries of the world.
Again, we visited food and beverage venues that produce products and services for different target audiences in many countries of the world, made tastings, listened to their stories, watched and commented. We held meetings with food and beverage professionals from different cultures and different geographies, made trips, and worked together on many projects with qualified partnerships.
In short, we witnessed that the successes of institutions established, taken over or managed by people who “approach their work wisely” in the food and beverage sector can be permanent and developed.
As we continue to learn and develop every passing day, we have shared what we have learned and the solutions we have developed with our always improvement-focused environment at almost every opportunity, and we continue to do so, and we will continue to do so.
If a person and/or persons who want to enter the food and beverage sector and open a business ask for my indispensable advice, I sincerely express that “approaching the business wisely will cost the cost of learning, otherwise the cost of mistakes will witness the end of the business and/or itself”.
The intention of “making a profit” is mostly at the basis of the desire to open a business, which is mostly based on investors, and the expectation from the profit, although it is an income, becomes a realistic appearance with the bitter realization that this is an expense when the business is put into service.
In business candidates coming from the salon or kitchen, there is usually a financier-supported high conflict potential structure and/or a shallow and narrow view and/or a budget, a potential focused on developing as you learn or see, and a generally aimless, indecisive and inconsistent approach in all processes.
The common problem in investor-oriented businesses and business owners with salon or kitchen backgrounds is their I/we know approach. In order for a business to be run healthily, apart from the initial investment and working capital, the healthy structuring and management of all processes from the kitchen to the service is only necessary for the beginning of the business, it is not sufficient for its continuity.
Another great danger that a person can face regarding his business is the dangers that he is unaware of. Therefore, the operator should be able to look at his/her business with different eyes without waiting for a problem to occur or should not neglect to have his/her business looked at. It should not be forgotten that routine checks of the human body also strengthen the possibility of treatment and prolong life with the early diagnosis of possible problems.
In the process of opening a restaurant, the investor, operator, architectural staff and kitchen consultant must definitely work together and design the business together and put it into operation, otherwise it should be emphasized once again that very heavy error costs will occur instead of learning costs.
